Lemon Blueberry Cheesecake with Creamy Layers

If you’re looking for the ultimate high-protein dessert that combines fruity brightness with creamy indulgence, this Lemon Blueberry Cheesecake with Creamy Layers is perfect for you. Soft lemon cake layers envelop a velvety cheesecake center, topped with juicy blueberries and fluffy whipped cream—ideal for special occasions or weekend treats.

For more creative, click-worthy, and delicious desserts, don’t miss this No-Bake Lemon Meringue Cheesecake recipe on tinsuf.com. It’s a favorite among no-bake cheesecake lovers and those seeking low-carb desserts with gourmet flair.

This Lemon Blueberry Cheesecake is elegant, refreshing, and perfectly balanced—great for gatherings, parties, or birthdays.

Ingredients

For the Lemon Cake Layers:

• 1 box lemon cake mix (plus ingredients listed on the box)

• Zest of 1 lemon

For the Cheesecake Layer:

• 16 oz (450g) cream cheese, softened

• ½ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

For the Blueberry Topping:

• 1½ cups fresh or frozen blueberries

• 2 tbsp sugar

• 1 tbsp lemon juice

• 1 tsp cornstarch mixed with 1 tsp water

For the Creamy Frosting:

• 1 cup heavy whipping cream

• 8 oz (225g) cream cheese, softened

• ½ cup powdered sugar

• 1 tsp vanilla extract

Instructions:

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