Description
A luscious lemon blueberry cheesecake layered on a fluffy cake, perfect for any occasion.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 cup fresh blueberries
- 1 cake mix, prepared
- 1 cup whipped cream for topping
Instructions
- Preheat the oven to 325°F (160°C).
- Mix graham cracker crumbs and melted butter, then press into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs, lemon juice, and lemon zest; mix until combined.
- Gently fold in blueberries.
- Pour cheesecake mixture over the crust and bake for 50 minutes.
- Let cool, then chill in the refrigerator for at least 4 hours.
- Top with prepared cake mix, followed by whipped cream before serving.
Notes
For a richer flavor, use full-fat cream cheese.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 28g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg