Ingredients
Scale
For the crust:
- 1½ cups (150g) graham cracker crumbs
- ¼ cup (55g) unsalted butter, melted
- 2 tbsp granulated sugar
For the lemon cheesecake filling:
- 16 oz (450g) cream cheese, softened
- ¾ cup (90g) powdered sugar
- Zest of 2 lemons
- ¼ cup (60ml) fresh lemon juice
- 1 tsp vanilla extract
- 1 cup (240ml) heavy cream or full-fat coconut cream, whipped to stiff peaks
For the blueberry swirl:
- 1½ cups fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- ½ tsp cornstarch (optional, for thicker compote)
Instructions
Option 1: No-Bake Version (Recommended for Bright Flavor)
- Crust: Mix graham crumbs, melted butter, and sugar. Press into bottom of a 9″ springform pan. Chill 15 min.
- Blueberry compote: In a small saucepan, simmer blueberries, sugar, and lemon juice over medium heat 5–7 min until berries burst. For thicker swirl, mix cornstarch with 1 tsp water; stir in and cook 1 more min. Cool completely.
- Filling: Beat cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla until smooth. Gently fold in whipped cream until fluffy.
- Assemble: Spread half the filling over crust. Dollop half the blueberry compote; swirl with a knife. Repeat with remaining filling and compote.
- Chill at least 4 hours, preferably overnight.
Option 2: Baked Version (Richer Texture)
- Replace whipped cream with 2 extra eggs + ¼ cup sour cream. Pour filling into crust. Bake at 325°F (165°C) for 45–50 min. Cool in oven with door ajar, then chill. Swirl in compote after baking or layer on top before serving.
Serving Suggestion:
Garnish with fresh blueberries, lemon zest curls, or edible flowers. Serve chilled.
Prep Time & Nutrition (per slice, serves 12):
Prep Time: 25 min | Cook Time: 0–10 min (compote) | Total Time: 4+ hr (chill) | Servings: 12 | Calories: 320 | Net Carbs: 22g | Fats: 24g | Protein: 5g
Prep Time: 25 min | Cook Time: 0–10 min (compote) | Total Time: 4+ hr (chill) | Servings: 12 | Calories: 320 | Net Carbs: 22g | Fats: 24g | Protein: 5g