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Blueberry Lemon Cheesecake Cake

Blueberry Lemon Cheesecake Cake
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1/4 cup fresh squeezed lemon juice

1/2 cup milk

1/2 cup butter

3/4 cup sugar

2 large eggs

1 tablespoon lemon zest

1 1/2 cup all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

125 g fresh blueberries

1 cup light cream cheese, at room temperature

1/3 cup plain 2% Greek yogurt

1/3 cup natural powdered sweetener

1 heaping tablespoon all-purpose flour

1 large egg

2 tablespoons fresh squeezed lemon juice

1/2 cup cream cheese

1 cup natural powdered sweetener

3-4 tablespoons fresh squeezed lemon juice

2 tablespoons water (only if needed for a thinner consistency

* Extra blueberries to garnish


Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.