ADVERTISEMENT
Lemon Blueberry Cheesecake Cake with Creamy Layers
If you’re searching for the ultimate high-protein dessert that blends fruity brightness with rich creaminess, this Lemon Blueberry Cheesecake Cake with Creamy Layers is for you. The soft lemon cake layers cradle a velvety cheesecake center and are topped with juicy blueberries and silky whipped cream—perfect for special occasions or weekend treats.
For more creative desserts that drive clicks and taste amazing, don’t miss this Lemon Meringue Cheesecake recipe on tinsuf.com. It’s a fan favorite among no-bake cheesecake lovers and those who crave low-carb meals with indulgent twists.
This Lemon Blueberry Cheesecake Cake with Creamy Layers is also ideal for anyone wanting a dessert with elegance, freshness, and balance. Plus, it’s the perfect showstopper for gatherings, holidays, or birthdays.
Ingredients
For the Lemon Cake Layers:
1 box lemon cake mix (plus ingredients listed on the box)
Zest of 1 lemon
ADVERTISEMENT
For the Cheesecake Layer:
16 oz cream cheese (softened)
½ cup granulated sugar
2 large eggs
1 tsp vanilla extract
For the Blueberry Filling:
1½ cups fresh or frozen blueberries
ADVERTISEMENT
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tsp water
For the Creamy Frosting:
1 cup heavy whipping cream
8 oz cream cheese (softened)
ADVERTISEMENT
½ cup powdered sugar
1 tsp vanilla extract
Directions
1. Make the Cheesecake Layer
Preheat oven to 325°F (163°C).
Line a springform pan with parchment paper and lightly grease the sides.
Beat the cream cheese, sugar, eggs, and vanilla until completely smooth and creamy.
ADVERTISEMENT
Pour into the prepared pan and bake for 40–45 minutes, or until the center is just set.
Allow it to cool completely in the pan, then refrigerate for at least 3 hours (or overnight for best results).
2. Prepare the Lemon Cake Layers
Preheat oven according to the cake mix instructions (usually 350°F/175°C).
Prepare the lemon cake batter as directed on the box, then stir in fresh lemon zest for added brightness.
Divide the batter evenly into two greased 8-inch round pans and bake according to box directions.
Once baked, cool completely on wire racks.
3. Make the Blueberry Filling
In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.
Stir until the mixture begins to bubble and thicken slightly.
Mix cornstarch and water, then stir into the blueberry mixture and simmer for another 1–2 minutes until thickened.
ADVERTISEMENT
Remove from heat and let it cool completely.
4. Prepare the Creamy Frosting
In a bowl, whip the heavy cream until stiff peaks form. Set aside.
In another bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
Fold the whipped cream into the cream cheese mixture until fluffy and light.
Refrigerate until ready to use.
5. Assemble the Cake
Place one lemon cake layer on a cake stand.
Spread a thin layer of frosting and half of the blueberry filling over it.
Gently place the chilled cheesecake layer on top.
Spread more frosting and the rest of the blueberry mixture.
Add the second lemon cake layer and frost the entire cake with the remaining frosting.
Decorate the top with fresh blueberries and lemon slices or zest.
Tips & Variations
Keto-Friendly Option: Use a low-carb cake mix and sweeteners like erythritol or monk fruit to convert this into a keto recipe.
No-Bake Shortcut: Use a pre-made graham cracker base and no-bake cheesecake filling for a faster version.
High-Protein Add-on: Fold a scoop of vanilla protein powder into the cheesecake layer for an extra high-protein snack appeal.
Flavor Twist: Swap blueberries with blackberries or raspberries for a fun variation.
Decorating Tip: Use a star-tip piping bag to create dramatic frosting swirls and add fresh mint leaves for color.
Storage
Store the finished cake covered in the refrigerator for up to 5 days.
For longer storage, freeze slices individually wrapped in plastic wrap and foil for up to 2 months.
Allow frozen slices to thaw overnight in the fridge before serving.
Time & Yield
Prep Time: 40 minutes
Cook Time: 1 hour
Chill Time: 3 hours minimum
Total Time: ~5 hours
Yield: 12 servings
Tools Used
Springform pan (for cheesecake layer)
Two 8-inch round cake pans
Electric mixer or stand mixer
Rubber spatula
Piping bag with decorative tip (optional)
Cooling racks
Offset spatula (for smooth frosting)
Discover More
Love the bright citrus and berry combo? Don’t miss these other fruity desserts on tinsuf.com:
Final Thoughts on Lemon Blueberry Cheesecake Cake with Creamy Layers
There’s something irresistible about the pairing of zesty lemon and juicy blueberries. This Lemon Blueberry Cheesecake Cake with Creamy Layers brings it all together with an elegant presentation, a silky cream cheese frosting, and decadent cheesecake filling that satisfies every sweet craving. Whether you’re into healthy dinner ideas or searching for high-protein desserts, this cake is a deliciously smart choice that fits right into your celebration menu—and drives clicks with its beauty and flavor.
