The Best Blueberry Cheesecake Recipe by Abbey

Why This Cheesecake Belongs on Your Easter Table

Searching for a show‑stopping dessert that tastes like spring and saves you precious oven space on Easter morning? Look no further than this fully‑from‑scratch Lemon Blueberry Cheesecake from Abbey—better known on Instagram as @wholesome_by_motherhood.

Abbey calls it “the only dessert recipe you’ll need,” and after one forkful you’ll understand why. A tender biscuit crust kissed with lemon zest cradles a velvety cream‑cheese filling, all swirled with bright blueberry sauce for the perfect balance of tangy and sweet. Bake it the night before, let the flavors meld overnight, and wake up to a chilled, sun‑shiny centerpiece that frees your oven for the rest of the feast. Trust us—once you serve this creamy, berry‑studded masterpiece, it’ll become an Easter tradition you can’t skip.

Biscuit Crust 🤍

Ingredients

• 1 ¼ cups flour

• 1 ¼ tsp baking powder

• ¼ cup sugar

• ½ tsp salt

• 5 Tbsp butter, melted and cooled

• 1 Tbsp butter, melted (for mixing with crumbs)

• ½ cup milk

• ½ tsp vanilla

• 1 tsp lemon juice

Method

1. Preheat oven to 450 °F (230 °C).

2. In a bowl, whisk together all dry ingredients.

3. Stir in the melted‑and‑cooled butter, milk, vanilla, and lemon juice just until combined.

4. Drop spoonfuls of batter onto a baking sheet; bake 8–10 minutes.

5. Cool biscuits, then crumble.

6. Combine crumbs with the 1 Tbsp melted butter; press firmly into your baking dish for the crust.

7. Bake the crust at 350 °F (175 °C) for 12 minutes. Let it cool completely.

Lemon Cheesecake Filling 🍋

Ingredients

• 24 oz cream cheese, room temperature

• 1 ¼ cups sugar

• 3 large eggs, room temperature

• 2 Tbsp lemon zest

• 3 Tbsp lemon juice

• 1 tsp vanilla

Method

1. Beat cream cheese and sugar on medium speed 2–3 minutes.

2. Add eggs one at a time, beating after each addition.

3. Mix in lemon zest, lemon juice, and vanilla until smooth.

4. Pour half of the filling over the cooled crust.

Blueberry Sauce 🫐

Ingredients

• 1 ¼ cups fresh blueberries, divided

• 2 Tbsp sugar

• 2 Tbsp water

• 1 Tbsp lemon juice

• 1 Tbsp cornstarch

Method

1. In a small saucepan, combine 1 cup blueberries with sugar, water, lemon juice, and cornstarch.

2. Cook, stirring constantly, until the berries start to burst.

3. Add remaining blueberries; simmer until thickened.

4. Cool the sauce.

5. Spoon half of the sauce over the cheesecake filling; swirl with a toothpick.

6. Add remaining cheesecake filling, top with the rest of the blueberry sauce, and swirl again.

7. Bake the assembled cheesecake 60–70 minutes.

8. Let cool, then refrigerate at least 4 hours (or overnight).

🍋🫐🤍 Serve chilled and enjoy!

Abbey—aka @wholesome_by_motherhood—is a stay‑at‑home mom of two with a passion for all things baking, living an active lifestyle, and helping others embrace a little more wholesome living. A proud military wife, she can be found most days whipping up treats in the kitchen with two little ones running around.