This Blueberry and lemon cheesecake is like an ice cream cake. A very good frozen cheesecake flavored with lemon and vanilla and jazzed up with layers of handpicked blueberries, then lightly thawed before serving for a luxurious dessert with a super creamy and smooth texture.
It's a no bake cheesecake and no gelatine needed. Made by gently folding whipped cream and egg whites into a sweetened, aerated cream cheese base, then layered and topped with macerated blueberries.
It is simple to make and can be prepared well in advance. Perfect for your dinner party!
Best served lightly thawed for a super creamy semi-frozen cheese cake.
I love this frozen blueberry lemon cheesecake. It is light and fresh, a smooth and creamy dessert perfect for summer! You'll be proud to serve this impressive cheesecake to your friends and family.
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Ingredients Frozen Blueberry and lemon cheesecake
Lemon, vanilla cheesecake
- eggs - free ranged
- sugar
- vanilla - extract or paste
- cream cheese
- cream
- lemon - juice and zest
- digestive biscuits
See recipe card for quantities.
Blueberry sauce
- Blueberries - fresh or frozen
- sugar
- lemon juice
See recipe card for quantities.
How to make frozen Blueberry and lemon cheesecake
There are 3 steps to making this Frozen Blueberry and lemon cheesecake recipe
1. The Lemon vanilla cheesecake
2. The Blueberry sauce
3. Assembling the Lemon blueberry cheesecake
Frozen Lemon vanilla cheesecake
Step 1: Separate the eggs. Put egg yolks in one bowl and egg whites in another. Add sugar and vanilla to the yolks
Step 2: Whisk the yolks and sugar on high speed until white and fluffy.
- Step 3: Wash the lemon well. Add the cream cheese, both lemon rind and juice to the egg mixture.
- Step 4: Mix well with the electric whisk on low speed setting until a smooth mixture.
- Step 5: In a separate bowl whisk cream until firm then add it to the cheesecake mixture and fold it through until well combined.
- Step 6: Whisk egg whites until stiff peaks on high speed. You should be able to put the bowl upside down without the egg whites falling out.
Step 7: Add egg whites to the cheesecake mixture and fold through carefully with a large spoon or spatula until well combined.
Step 8: Crush the digestive biscuits to fine crumbs in a food processor or mortar and pestle.
Blueberry sauce
I'm using macerated blueberries for this recipe which is basically berries soaked and marinated in lemon juice and sugar for a minimum of 30 minutes while being squashed and stirred regularly. This process softens the berries and brings out their natural juices to create a syrupy sauce.
Step 1: Add blueberries, sugar and lemon juice in a bowl.
Step 2: Let the mixture rest at room temperature for 20-30 minutes. Stir occasionally to ensure all berries get evenly coated in the syrup.
Step 3: Lightly mash some of the blueberries with a potato masher or whisk to release more juices for a saucier texture.
Step 4: Leave it to sit for at least another 10 minutes. The longer you leave the mixture, the softer and jucier the syrup will be.
Assembling the frozen Lemon blueberry cheesecake
Step 9: Lightly grease a round cake tin and spread half of the digestive biscuit crumbs at the bottom of the cake tin.
Step 10: Pour in half of the cheesecake mixture and spread it out smooth on top.
Step 11: Drizzle half of the blueberry sauce as a layer on top of the cheese cake mixture.
Step 12: Pour in the remaining cheesecake mixture and spread it out smooth on top.
Step 13: Drizzle the remaining blueberry sauce and sprinkle the rest of the biscuit crumbs on top of the cheesecake.
Step 14: Put the cheesecake in the freezer for at least 5 hours or overnight to set.
Take out of the freezer and leave on the bench for 20-30 minutes or leave in the refrigerator for 1 - 1.5 hours before serving. Garnish with fresh berries on top if you wish.
Hint: Don't remove the cake tin before it has thawed for at least 5 minutes and the cheesecake starts to soften around the edges. If you remove the tin too early when the cheesecake is still solid frozen it can easily crack.
Substitutions
Substitute the digestive biscuits for gluten free biscuits to suit a gluten free diet. You can substitute the blueberries for another berry if you like a different flavoured cheesecake.
Variations
Try biscoff biscuits or other ginger biscuits instead of digestive biscuits for a different flavour base.
Equipment
- kitchen mixer or electric whisk.
- food processor or mortar and pestle
- round cake tin with removable sides
- mixing bowl
- potato masher or whisk
Storage
You can store this cheesecake covered well in the freezer for up to 6 months.
Macerated berries can keep in the fridge for 3-5 days.
Top Tip
- When you grate the lemon be careful and only grate the yellow part of the skin, not the white layer underneath because this can give a bitter unpleasant taste.
- Bring the cream cheese to room temperature before beginning. Room temperature cream cheese guarantees a smooth cheesecake filling.
- Only use real full fat cream cheese not light or spreadable alternative.
- Use a sharp knife and run it under warm water for a few seconds before slicing the cheesecake for a smooth even cut.
FAQ
I recommend serving this Cheesecake semi frozen, place the cheesecake in your refrigerator and allow 1-1.5 hour of refrigeration time before serving. For quicker thawing, place the whole cake on your counter for 20-30 minutes.
Yes, either fresh or frozen berries work well for this recipe. If using frozen blueberries, make sure to defrost and drain off excess liquid before adding the other ingredients.
The most common reason your cheesecake batter is lumpy is because your cream cheese is too cold. It needs to be at room temperature when adding it to the egg mixture to guarantee a smooth and creamy cheesecake mixture.
We live near a large blueberry farm that offers to pick your own blueberries. That is a great family activity that we do every year when the season is on. We pick large amounts and freeze most of it to use throughout the year. Blueberries freeze well and I use them regularly in my baking recipes. This lemon cheesecake with blueberry is one of my favourite recipes using handpicked blueberries.
Related
Looking for other dessert recipes like this? Try these:
banana cake with chocolate icing
If you’re looking for an easy dessert to prepare ahead of time for a special event. Look no further.
This cheesecake is bursting with beautiful natural flavors and is so refreshing!
The perfect make a head dessert sure to impress your guests!
Did you try this lemon and blueberry cheesecake recipe?
Please leave me a comment and rating below! I love to hear from you!
Blueberry and lemon cheesecake
Equipment
- 1 kitchen mixer or electric whisk
- 1 food processor or mortar and pestle
- 1 round cake tin with removable sides
- 1 Mixing bowl
- 1 potato masher or whisk
Ingredients
Lemon vanilla cheesecake
- 3 Lge eggs free ranged
- 150 ml sugar
- 2 teaspoon vanilla extract or paste
- 200 gram cream cheese
- 300 ml cream
- 1 lemon rind and juice
- 10 digestive biscuits
Blueberry sauce
- 2 cups Blueberries
- 1 tablespoon sugar
- 1 tablespoon lemon juice
Instructions
How to make frozen lemon blueberry cheesecake
Lemon vanilla cheesecake
- Separate the eggs. Put egg yolks in one bowl and egg whites in another. Add sugar and vanilla to the yolks
- Whisk the yolks and sugar on high speed until white and fluffy.
- Wash the lemon well. Add the cream cheese, both lemon rind and juice to the egg mixture.
- Mix well with the electric whisk on low speed setting until a smooth mixture.
- In a separate bowl whisk cream until firm then add it to the cheesecake mixture and fold it through until well combined.
- Whisk egg whites until stiff peaks on high speed. You should be able to put the bowl upside down without the egg whites falling out.
- Add egg whites to the cheesecake mixture and fold through carefully with a large spoon or spatula until well combined.
- Crush the digestive biscuits to a fine crumbs in a food processor or mortar and pestle
Blueberry sauce
- Add blueberries, sugar and lemon juice in a bowl.
- Let the mixture rest at room temperature for 20-30 minutes. Stir occasionally to ensure all berries get evenly coated in the syrup.
- Lightly mash some of the blueberries with a potato masher or whisk to release more juices for a saucier texture.
- Leave it to sit for at least another 10 minutes. The longer you leave the mixture, the softer and jucier the syrup will be.
Assembling the cheesecake
- Lightly grease a round cake tin with removable sides and spread half of the digestive biscuit crumbs at the bottom of the cake tin.
- Pour in half of the cheesecake mixture and spread it out smooth on top.
- Drizzle half of the blueberry sauce as a layer on top of the cheese cake mixture.
- Pour in the remaining cheesecake mixture and spread it out smooth on top.
- Drizzle the remaining blueberry sauce and sprinkle the rest of the biscuit crumbs on top of the cheesecake.
- Put the cheesecake in the freezer for at least 5 hours or overnight to set.
- Take out of the freezer and leave on the bench for 20-30 minutes or leave in the refrigerator for 1-1.5 hours before serving. Garnish with fresh berries on top when serving if you wish.
Notes
- When you grate the lemon be careful and only grate the yellow part of the skin, not the white layer underneath because this can give a bitter unpleasant taste.
- Bring the cream cheese to room temperature before beginning. Room temperature cream cheese guarantees a smooth cheesecake filling.
- Only use real full fat cream cheese not light or spreadable alternative.
- Use a sharp knife and run it under warm water for a few seconds before slicing the cheesecake for a smooth even cut.
- If using frozen blueberries for the blueberry sauce, make sure to defrost and drain off excess liquid before adding the other ingredients.
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