lemon & blueberries

Its recipe time and nothing sings ‘Spring dessert’ to us than some zingy lemon & blueberry cheesecake slices – a perfectly balanced sweet/tart lemon & blueberry filling with a buttery, crumbly base. These little cheesecake slices are to die for and are a real hit with even the pickiest of eaters – did I mention they’re SUPER easy!

Lemons and other citrus fruits such as grapefruits, are at their juicy best coming into Spring. Consuming fruit and vegetables in season is not only great for reducing our carbon footprint but seasonal foods also taste a lot better and are generally harvested at their peak, retaining their full nutrient content. So, when life gives you lemons, don’t make lemonade – make Lemon & Blueberry Cheesecake Slices! This seasonal recipe is one of our favourites.

We’d love to see you recreate these little slices of heaven, so remember to snap, share and tag us @thefruitpeople. Not a fan of blueberries? Swap them out for some other berries such as raspberries or strawberries but try remember to choose seasonal produce where possible! Take a look at this chocolatey twist on the recipe here.


Seasonal Blueberry & Lemon Cheesecake Slices

Serves 8


For the Base

  • 1 1/2 tbsp brown sugarPicture of lemons on a tree
  • 1/4 tsp cinnamon
  • 9 digestive biscuits
  • 115g unsalted butter, melted

For the Filling

  • 425g cream cheese
  • 2 eggs
  • 4 tbsp lemon juice
  • 2 tbsp lemon zest
  • 100g cup Caster Sugar
  • 200g blueberries
  • Base Ingredients
  • 1 1/2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 9 digestive biscuits
  • 115g unsalted butter, melted



1.  Preheat your oven to 165 degrees Celsius. Grease an 8×8-inch square pan. Line your greased pan with some parchment paper.

2.  In a food processor mix together the sugar, cinnamon, and digestives until they resemble fine crumbs. If you haven’t got a food presser, put the above ingredients in a sandwich bag and bash with a rolling pin until you get the same consistency. Add the melted butter and mix thoroughly.

3.  Spoon the mixture into your prepared baking pan. Gently flatten down with the back of a spoon to form the crust.

4.  Bake in preheated oven for 10-12 minutes, until golden. Allow to cool.

5.  Mix the cream cheese, eggs, sugar, lemon juice and lemon zest in mixing bowl. Combine well using an electric mixer, food processor or by hand until you have a smooth, lump-free consistency.

6.  Pour the blueberries on top of the crust and spoon the mixture over, levelling with a spoon.

7.  Bake in preheated oven for 30-35 minutes, or until the center jiggles just slightly when you shake.

8.  Allow to cool completely and place in the fridge to set for at least 3 hours.

9.  After your slice has set, remove from pan and slice. Top with additional lemon zest and blueberries (optional). Enjoy!

Blueberry and lemon cheesecake recipe

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