Dessert

Lemon Blueberry Cheesecake Small Batch Recipe for Two

This gorgeous Lemon Blueberry Cheesecake is creamy, rich, and decadent with a sweet blueberry swirl and buttery graham crust.

Lemon Blueberry Cheesecake

 

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This small batch dessert recipe makes just 4 large slices or 6 small slices.

 

You can double the blueberry sauce and serve half of it on top of the finished cheesecake.

 

If you are cooking for two, you can store the extra slices in the refrigerator or freeze in a container with pieces of parchment paper between them.

 

How to make Lemon Blueberry Cheesecake:

For the Blueberry Swirl:

In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Mash some as you stir.

 

Combine the cornstarch and water in a bowl until smooth. Stir into the blueberry mixture. Bring to a boil and stir for 2 minutes or until thickened. Remove from the heat and set aside to cool.

blueberry sauce cooking in a pan

 

For the Crust:

Spray a 7 inch leak proof springform pan with non-stick spray. Line it with parchment paper, and then spray again with non-stick spray. Click here for a 7 inch leak proof springform pan.

leak proof springform pan with parchment paper and coated in non-stick spray

 

Preheat the oven to 325 degrees F (160 C).

 

In a medium bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Stir well to combine.

graham cracker crumb mixture in a bowl

 

Spread the crumb crust mixture into the springform pan evenly and half way up the sides. Press it firmly to compact it together.

graham crumb mixture pressed into springform pan

 

For the Lemon Cheesecake Filling:

In the bowl of a stand mixer fitted with the whisk attachment, beat the softened cream cheese and sour cream until smooth.

 

Pour in the sugar and vanilla and beat until smooth, scraping down the sides and bottom of bowl as needed.

cheesecake filling mixed in a stand mixer bowl

 

Add in the egg and beat until smooth.

 

Stir in the flour and mix until just combined.

 

Quickly stir in the lemon juice and zest, mixing just until it’s incorporated into the batter.

 

Pour the filling into the prepared crust, and spread the top smooth if needed.

lemon cheesecake mixture poured into springform pan

 

Spoon a few dollops of the blueberry mixture on top of the unbaked cheesecake.

blueberry sauce dropped randomly into lemon cheesecake mixture

 

Use a skewer or knife to swirl the mixture as much or as little as you’d like.

a skewer swirling blueberry sauce through lemon cheesecake mixture

 

Place the cheesecake pan on a baking sheet and move to the oven.

 

Bake the cheesecake for about 90 minutes or until almost set.

 

Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.

 

Carefully, take a knife and go around the edges of the pan to loosen the cheesecake. Leave the cheesecake in the springform pan.

 

Move to a cooling rack to cool for 1 hour. Click here for a cooling rack.

lemon blueberry cheesecake cooling on rack

 

Place the springform pan in the refrigerator to chill for 2 hours or overnight.

 

After its done chilling, remove the sides of the pan and slice into 4 large or 6 small pieces. You can use a long knife dipped in very hot water to slice the cheesecake.

 

Lemon Blueberry Cheesecake Small Batch Recipe for Two

 

 

5 from 1 vote
Lemon Blueberry Cheesecake Small Batch Recipe serves 2
Lemon Blueberry Cheesecake
Prep Time
10 mins
Cook Time
1 hr 40 mins
Cool & Chill
3 hrs
Total Time
4 hrs 50 mins
 
This gorgeous Lemon Blueberry Cheesecake is creamy, rich, and decadent with a sweet blueberry swirl and buttery graham crust. This small batch dessert recipe makes just 4 large slices or 6 small slices.
Course: Dessert
Cuisine: American
Keyword: Baked Lemon Blueberry Cheesecake for Two, Lemon Blueberry Cheesecake
Servings (Adjustable): 4
Calories: 560 kcal
Author: Zona
Ingredients
For the Blueberry Swirl:
  • 1 cup fresh blueberries
  • 1/8 cup sugar
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon cornstarch
  • 2 teaspoons cold water
For the Crust:
  • 2/3 cup graham cracker crumbs
  • 1/8 cup granulated sugar
  • 1/8 teaspoon kosher salt
  • 3 Tablespoons unsalted butter melted
For the Lemon Cheesecake Filling:
  • 8 ounces full-fat cream cheese softened
  • 1/3 cup full-fat sour cream
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg at room temperature
  • 2 teaspoons all-purpose flour
  • 1/4 cup fresh lemon Juice
  • 1 teaspoon fresh lemon zest
Instructions
For the Blueberry Swirl:
  1. In a small saucepan, combine blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Mash some as you stir.
  2. Combine cornstarch and water in a bowl until smooth. Stir into blueberry mixture. Bring to a boil and stir for 2 minutes or until thickened. Remove from heat and set aside to cool.
For the Crust:
  1. Spray a 7 inch leak proof springform pan with non-stick spray. Line it with parchment paper, and then spray again with non-stick spray. Click here for a 7 inch leak proof springform pan.
  2. Preheat oven to 325 degrees F (160 C).
  3. In a medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir well to combine. Spread crumb crust mixture into the springform pan evenly and half way up the sides. Press it firmly to compact it together.
For the Lemon Cheesecake Filling:
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat softened cream cheese and sour cream until smooth.
  2. Pour in sugar and vanilla and beat until smooth, scraping down the sides and bottom of bowl as needed.
  3. Add egg and beat until smooth. Stir in flour and mix until just combined.
  4. Quickly stir in lemon juice and zest, mixing just until it's incorporated into batter.
  5. Pour filling into prepared crust, and spread top smooth if needed.
  6. Spoon a few dollops of blueberry mixture on top of unbaked cheesecake. Use a skewer or knife to swirl mixture as much or as little as you'd like.
  7. Place cheesecake pan on a baking sheet and move to oven. Bake cheesecake about 90 minutes or until almost set.
  8. Remove cheesecake from oven and let cool in pan 10 minutes.
  9. Carefully, take a knife and go around edges of pan to loosen cheesecake. Leave cheesecake in springform pan. Move to a cooling rack to cool 1 hour. Click here for a cooling rack.
  10. Place springform pan in refrigerator to chill 2 hours or overnight.
  11. After its done chilling, remove sides of pan and slice into 4 large or 6 small pieces. You can use a long knife dipped in very hot water to slice the cheesecake.

Recipe Video

Recipe Notes
  • You can double the blueberry sauce and serve half of it on top of the finished cheesecake.
  • If you are cooking for two, you can freeze the other slices in a container with pieces of parchment paper between them.
Nutrition Facts
Lemon Blueberry Cheesecake
Amount Per Serving
Calories 560 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Saturated Fat 19g 95%
Cholesterol 135mg 45%
Sodium 380mg 16%
Potassium 189mg 5%
Total Carbohydrates 59g 20%
Dietary Fiber 1g 4%
Sugars 47g
Protein 6g 12%
Vitamin A 24.5%
Vitamin C 13.5%
Calcium 9.6%
Iron 6.3%
* Percent Daily Values are based on a 2000 calorie diet.
This gorgeous Lemon Blueberry Cheesecake is creamy, rich, and decadent with a sweet blueberry swirl and buttery graham crust. This small batch dessert recipe makes just 4 large slices or 6 small slices. If you are cooking for two, you can store the extra slices in the refrigerator or freeze in a container with pieces of parchment paper between them. #cheesecake #LemonBlueberryCheesecake #lemon #blueberry #DessertForTwo #dessert #SmallBatch

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