Blueberry Lemon Cheesecake Cake Recipe

Slice of Blueberry Lemon Cheese Cake

This layered cake and cheesecake dessert kicks up the flavor with tangy lemon and sweet blueberries. It's the perfect summertime indulgence, with less sugar! This recipe contains 21% fewer calories and 60% less sugar* than the full-sugar version. Makes 9 pieces.

Serving size: 1 piece (125g)

Calories: 220 Calories


Cheesecake filling portion:

  • 8 oz. fat free cream cheese

  • 13 cup Greek yogurt, plain non-fat

  • 2 tablespoons Truvia® Cane Sugar Blend

  • 1 large egg*

  • 2 tablespoons fresh squeezed lemon juice

Blueberry lemon cake portion:

  • 12 cup skim milk

  • 14 cup fresh squeezed lemon juice

  • 14 cup unsalted butter, room temperature

  • 13 cup Truvia® Cane Sugar Blend

  • 14 cup Greek yogurt, plain non-fat

  • 2 large eggs*

  • 1 tablespoon lemon zest from a washed lemon

  • 1 12 cup all-purpose flour

  • 2 teaspoons baking powder

  • 14 teaspoon salt

  • 1 cup fresh blueberries, washed, divided

*Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg.


  • 1.

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

For cheesecake portion:
  • 2.

    Add all ingredients to a food processor. Pulse until smooth. Hold until cake batter is ready, then pulse again.

For the blueberry cake portion:
  • 3.

    In a small bowl, add lemon juice to milk. Allow to thicken.

  • 4.

    In an electric mixer, cream the butter with the Truvía® Cane Sugar Blend (about 1 minute low, 2 minutes medium). Add the eggs and zest, mix until combined (1 minute low) and scrape. Add the yogurt and thickened milk (1 minute low). Scrape and mix for an additional minute.

  • 5.

    Combine dry ingredients and add to mixer on low until just mixed (about 1 minute, low speed). Remove from mixer and fold in 34 cup of blueberries into the batter with a rubber spatula.

Cake assembly
  • 6.

    Quickly spoon half of the cake batter into the prepared pan (reserve about 1.5 cups for another layer). Gently deposit ⅓ of the cheesecake mixture in the center of the blueberry cake layer, spreading it to within 1” of the edge of pan. Avoid swirling, or mixing of the layers. Pour the remaining cake batter over the cheesecake mixture, spreading to the edge. Top with the remaining 23 of the cheesecake mixture, spreading to 1” of the edge. Sprinkle remaining ¼ cup blueberries in the top cheesecake portion.

  • 7.

    Bake in a preheated oven for approximately 55-65 minutes (for an 8” pan, less time for larger pan). Check at 30 minutes for color: If already starting to brown, cover loosely with foil. Remove from oven when cake sides are a golden brown with a soft set to the cheesecake center. Remove from the oven and allow to cool for about 30 min then cover with foil and refrigerate for 2-3 hours or overnight. Refrigerate any leftovers.

*This recipe has 220 calories and 10 grams of sugar per serving, compared to the full-sugar version that has 280 calories and 25 grams of sugar per serving.

Nutrition Per Serving

Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 80mg
Sodium 400mg
Total Carbohydrate 32g
Dietary Fiber 1g
Sugars 10g
Erythritol 5g
Protein 11g
Vitamin A 6% DV
Vitamin C 10% DV
Calcium 20% DV
Iron 4% DV
Calories 220
Blueberry Lemon Cheesecake Cake is rated 2.0 out of 5 by 2.
Rated 1 out of 5 by from UPDATED REVIEW The cheesecake/cake combination was horrible. Gummy and lacked flavor because of the extra blueberries I had left over. The recipe is not correct in its blueberry measurement & usage. This is the FIRST time my friends and family did NOT like my baked item. As a 30-year baker, I was embarrassed!
Date published: 2017-10-16
Rated 3 out of 5 by from Blueberry measurement is NOT correct! Today, I baked this cheesecake, and the blueberry measurement is NOT correct! Initially, it states you need 1 CUP of blueberries. In the directions, it states to add 1/4 cup of blueberries to the cheesecake batter. The cake portion states to add 1/4 cup of blueberries to the cake batter. However, that equates to 1/2 cup of blueberries. Yet, the recipe doesn't state how/where to use the additional 1/2 cup of blueberries! Perhaps, the recipe writer meant to write, "add 3/4 cup of blueberries" to the cheesecake batter. Now, I have an additional 1/2 cup of blueberries!
Date published: 2017-10-11
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