Lemon Blueberry Cheesecake

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  • Level: Easy
  • Total: 35 min
  • Active: 30 min
  • Yield: 10 servings
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Blueberry Mash:

2 pints blueberries

1 tablespoon granulated sugar 

1 tablespoon lemon zest plus 2 tablespoons lemon juice 

Whipped Cream:

1 pint (2 cups) heavy cream

3 tablespoons powdered sugar 

2 teaspoons vanilla bean paste 

Cheesecake Filling:

One 8-ounce block cream cheese, softened

1 cup prepared lemon curd

Zest of 1 lemon plus 2 tablespoons lemon juice 

10 to 12 amaretti cookies, crushed

2 cups prepared lemon curd

Lemon zest, for garnish


Special equipment:
electric mixer, dessert bowls or martini glasses
  1. For the blueberry mash: Measure out 1/2 cup of the blueberries and reserve for garnish. Combine the remaining blueberries with the granulated sugar and lemon zest and juice in a bowl. With a potato masher, crush the berries and set aside for 5 minutes.
  2. For the whipped cream: Whip the cream with an electric mixer until foamy. Add the powdered sugar and vanilla bean paste and whip to soft peaks. Set aside.
  3. For the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, lemon curd and lemon zest and juice and mix until combined. Fold half of the whipped cream into the cream cheese mixture. (Save the remaining whipped cream for assembly.)
  4. To assemble: In each dessert bowl or martini glass, add a layer of cheesecake filling, blueberry mash, crushed cookies and lemon curd. Repeat until each glass is filled, then top with a dollop of the reserved whipped cream. Garnish with the remaining crushed cookies, a few of the reserved blueberries and more lemon zest.