Creamy Lemon-Blueberry Dessert Recipe - Allrecipes.com
Creamy Lemon-Blueberry Dessert Recipe
  • READY IN 5+ hrs

Creamy Lemon-Blueberry Dessert

Recipe by  

"This crowd-pleasing dessert with creamy lemon flavor and blueberries is a welcome addition to a potluck dessert table."

+ Recipe Box + Shopping List + Menu Print

On Sale Change Settings

Hmm. None of these ingredients are on sale today.

Show ingredients on sale

Sort stores by

Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
ADVERTISEMENT
  • PREP

    15 mins
  • READY IN

    5 hrs 15 mins

Directions

  1. Heat oven to 325 degrees F. Mix wafer crumbs, 3 Tbsp. sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min.
  2. Beat cream cheese, remaining sugar and flour in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.
  3. Bake 1 hour or until almost set. (Center will still be jiggly.) Cool completely. Refrigerate 4 hours. Crush remaining berries. Top cheesecake with COOL WHIP and crushed berries just before serving.
Kitchen-Friendly View

Footnotes

  • Healthy Living: Save 60 calories, 6 grams of fat and 4 grams of saturated fat per serving by preparing with Reduced Fat NILLA Wafers, PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, JELL-O Lemon Flavor Fat Free Sugar Free Instant Pudding and COOL WHIP LITE Whipped Topping.
  • Special Extra: Top dessert with white chocolate curls. Melt 1 square BAKER'S White Chocolate as directed on package. Spread into very thin layer on baking sheet. Refrigerate 10 min. or until chocolate is firm, but still pliable. To make curls, push a metal spatula firmly under chocolate to make curls. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.) Use toothpick to carefully place chocolate curls on waxed paper-covered tray. Refrigerate 15 min. or until firm. Use toothpick to arrange curls on dessert just before serving.
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jul 25, 2011

I took this to a friend's house for a birthday lunch, and it was SLAMMIN'! Quick and easy too. I did use three lo-fat cream cheeses and lo-fat Cool Whip. Also, I had some leftover gingersnaps, so I put those in the crust with the vanilla wafers and omitted the extra sugar. If I'd had more time I'd have skipped the Cool Whip (too much chemicals) and made my own whipped cream topping. ;-) Instead of adding half the berries to the cake and topping with the rest, I just added them all in the cake, and no one complained. I had to fight for the leftovers to take to two friends who didn't make the party, and made lots of people happy. Thanks for an excellent recipe!

 
Most Helpful Critical Review
Sep 22, 2009

I was hoping for something a little lighter. It is just like a lemon bar with blueberries and whipped topping. Great flavor though!

 

12 Ratings

Jun 03, 2009

This was good and refreshing. I think it would actually taste better slightly frozen. I would advize you to eat it within the same day as the crust tends to get a bit soggy.

 
Apr 28, 2009

This was wonderful! My family loved it, will definetly make it again and again.

 
Jun 14, 2010

Made this for a family dinner and people loved it. My cousin that doesn't like cheesecake said he even liked it. I made it a few less calories by using the 1/3 less fat cream cheese and no sugar pudding.

 
Feb 11, 2010

Nine people loved this, including one who said she doesn't ordinarily like cheesecake. My only issue with it was that after baking for 50 minutes it looked like it was a little overdone. It didn't seem to affect the taste or consistency though. Instead of putting crushed blueberries on top, I made Blueberry Breakfast Sauce from this site and had people spoon some on top of their individual pieces. I really liked it that way, and would consider leaving off the Cool Whip and just serving it with the sauce. The lemon/blueberry combination is really delicious!

 
Jan 05, 2010

This was fabulous. My family loved it. My dad said it was the best cheesecake he has ever had! I will def. be making this one again. P.S It makes a lot!

 
Sep 14, 2009

I took this to work for a potluck and everyone wants the recipe.

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 245 kcal
  • 12%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 248 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Labor of Love
Labor of Love

End summer with a bang with festive Labor Day recipes.

Healthier Lunches for Kids
Healthier Lunches for Kids

Send them to school with good-for-you food that’s tasty, too.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States