Fancy Sweets/ Party

Baked Lemon & Blueberry Cheesecake

December 8, 2015 (Last Updated: December 16, 2019)

Last Updated on by

I don’t really have a sweet tooth, but I do make an exception for a creamy cheesecake!  This Baked Lemon & Blueberry Cheesecake is the perfect balance between sweet and tangy, and is dead easy to knock up ahead of time.  For those of us that are not natural bakers, cheesecake is a great go to dessert to make. Minimal ingredients and prep make this a pretty foolproof recipe!

A slice of Baked Lemon & Blueberry Cheesecake on a piece of parchment

I’m not a massive fan of overly sweet puddings, so lemon and blueberry are perfect ingredients in a cheesecake for me! The tartness of the lemon perfectly balances with the sugary cheese mixture and the blueberry flavour carries through each bite with a subtle sweetness.

For the base, I decided to mix the go to digestives, with some ginger snap biscuits.  This adds another layer of flavour and interest to each bite, and ginger pairs perfectly with the lemon.

The base of this recipe was so good that I adapted it slightly for a Christmas version, Baked Cranberry and Orange Cheesecake.

If you are looking for another easy dessert that can be made ahead of time, check out my Layered Eton Mess with Summer Fruits, or if you need more cheesecake inspiration, here’s my Savoury Cheesecake with Balsamic Red Onions


I love hearing from you!! If you have tried this cheesecake recipe, be sure to scroll down, give it a star rating and let me know what you thought!

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Baked Lemon & Blueberry Cheesecake

This easy Baked Lemon & Blueberry Cheesecake is super creamy and packed full of refreshing summer flavours
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10 to 12 servings
Calories: 476kcal


  • 3.5 ounces digestive biscuits (100g)
  • 3.5 ounces ginger biscuits (100g)
  • 2.6 ounces butter (75g)
  • 21 ounces soft cheese (600g)
  • 8.8 ounces caster sugar (250g)
  • 5.3 ounces plain yogurt (150g)
  • 3 eggs beaten
  • 7 ounces blueberries (200g)
  • zest of 2 lemons
  • Juice of 1/2 lemon


  • Pre-heat the oven to 180ºc
  • In a bowl, bash the biscuits into fine crumbs. Slowly melt the butter and mix into the biscuits ensuring the crumbs are evenly covered. 
  • Take a loose bottom, round tin and put the biscuits in the base. Press down (you can use a potato masher for this) to form and even layer. Place in the oven for 10 minutes, then leave to one side.
  • In a large bowl, mix the cheese and sugar together. Once it is well mixed, add the yogurt and then slowly add the eggs and mix.  Don't use a whisk, as you don't want too much air in the mixture.  Add lemon zest, juice and blueberries. Mix again and pour the mixture onto the crunchy biscuit base.
  • Pop in the oven for 40-45mins. Let it cool, and serve.


Nutritional values are based on one of ten servings.


Calories: 476kcal | Carbohydrates: 46g | Protein: 7g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 132mg | Sodium: 367mg | Potassium: 187mg | Fiber: 1g | Sugar: 35g | Vitamin A: 1080IU | Vitamin C: 3.3mg | Calcium: 97mg | Iron: 1.5mg
Tried this recipe? Pin it today!Mention @SlowTheCookDown or tag #SlowTheCookDown!



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  • Reply
    February 9, 2020 at 7:25 pm

    Hey, this sounds delicious! Would it be okay to make this a couple of days before and freeze it, then defrost and serve?

    • Reply
      Slow The Cook Down
      February 9, 2020 at 7:43 pm

      Hi Emma, Yes, you can freeze the cheesecake if you use a full fat soft cheese. Wrap it securely with plastic wrap and foil, or foil and place in a freezer bag. Then defrost it in the fridge overnight 🙂

      Enjoy! This is one of the desserts I go back to time and time again!

  • Reply
    Michelle - Giraffes Can Bake
    June 1, 2017 at 4:35 pm

    5 stars
    Baked cheesecake is my number 1 fave dessert! It’s just so creamy and delicious!

    Blueberry and lemon are perfect together too, pretty sure I could finish this whole beautiful thing!

  • Reply
    Tamara Andersen
    May 24, 2017 at 6:38 pm

    5 stars
    You and I think alike Betty! I rarely make desserts, but I do love to make cheesecakes and frozen desserts… The flavor combination in this one is spot on, and the ginger snaps crust has to be extra special!

    • Reply
      Slow The Cook Down
      May 24, 2017 at 6:52 pm

      I so rarely make them, but when I do they have got to be creamy!

  • Reply
    May 22, 2017 at 8:20 pm

    Gorgeous recipe! I love the flavor combo, absolutely fool-proof. And I love that you used ginger snap cookies for the crust! Great job, Betty!

    • Reply
      Slow The Cook Down
      May 22, 2017 at 8:42 pm

      thanks Marlee! It is super yum!!

  • Reply
    Marina Rosie
    May 20, 2017 at 8:33 pm

    OH MY GAWD Betty! This is so moreish! In general, I think I tend to gravitate more towards the refrigerated cheesecakes but this looks amazing. It’s been bookmarked: I’ve gotta try it out! x
    Lots of love,
    Marina Rosie xx

    • Reply
      Slow The Cook Down
      May 21, 2017 at 6:52 am

      Ah, thanks Marina! Do let me know if you give it a try!

  • Reply
    Claire Bear
    May 20, 2017 at 6:41 pm

    Omg… I am so so so hungry right now!! This looks so freaking yummy!! Blueberry is my favorite.

    • Reply
      Slow The Cook Down
      May 21, 2017 at 6:51 am

      Ha ha! Blueberries are the BEST!!

  • Reply
    May 20, 2017 at 3:53 pm

    Wow! This looks mouthwatering.. I will save this recipe 😍😍

    • Reply
      Slow The Cook Down
      May 20, 2017 at 6:01 pm

      Thanks Tanvi! It’s proper yum!

  • Reply
    jane @ littlesugarsnaps
    May 18, 2017 at 8:22 pm

    Such a pretty cheesecake. I just want to help myself to a slice. Loving the contrast the blueberries give to the cheesecake visually and together with the lemon, cream cheese and ginger biscuits, I know this is a winner tastewise too.

    • Reply
      Slow The Cook Down
      May 18, 2017 at 10:08 pm

      thank you so much Jane!! The flavours work SOOOO well together!

  • Reply
    May 17, 2017 at 12:30 pm

    Looks so fruity delicious Betty, love it!

    • Reply
      Slow The Cook Down
      May 18, 2017 at 6:58 am

      Thank you Patty!

  • Reply
    Julie is Hostess At Heart
    May 16, 2017 at 9:06 pm

    That is one beautiful cheesecake. I love lemon and blueberry together and cheesecake? Oh yea!

    • Reply
      Slow The Cook Down
      May 18, 2017 at 7:00 am

      Thank you Julie! I can’t telly you how tasty it is!

  • Reply
    May 15, 2017 at 8:37 pm

    I am SO with you with the sweet tooth… but girrrrlll I will ALWAYS make room for cheesecake. This looks to DIE for!!

    • Reply
      Slow The Cook Down
      May 16, 2017 at 6:46 am

      Thanks Tracy! I’ll be honest, this has gone down pretty quickly for someone who doesn’t have a sweet tooth!

  • Reply
    Sarah Hankins
    December 14, 2015 at 6:40 pm

    Made this on Saturday. very easy to do and delicious. Thanks Bethan. x

    • Reply
      December 15, 2015 at 10:30 am

      Thanks Sarah! It’s great to see people making and enjoying the recipes! x

  • Reply
    December 14, 2015 at 6:25 pm

    Mmm … my kind of pudding.

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