Creamy lemon cheesecake filling atop a buttery vanilla cookie crust topped with loads of juicy, in-season blueberries, this cheesecake recipe is dessert perfection!
2cupscrushed vanilla sandwich cookies (with icing)*(approximately 20 cookies)
¼cupsalted butter* (melted)
For the Cheesecake Batter:
16ouncescream cheesesoftened to room temperature
1cuppowdered sugar (confectioners sugar)
1tablespoonlemon zest
2tablespoonsfresh lemon juice
2teaspoonsvanilla extract
2cupsheavy whipping cream (I use 33%)
¼cupinstant lemon pudding mix (powder)
1poundfresh blueberries(washed and patted dry)
Instructions
Lightly grease the bottom and sides of a 9-inch springform pan with non-stick spray. Mix together the vanilla cookie crumbs and melted butter and press into the bottom of the pan to form a crust. Refrigerate while making the filling.
Place the softened cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla in a large mixing bowl and beat with an electric handheld mixer on high speed until smooth. Add the whipping cream and instant pudding mix and continue mixing, starting on low speed and increasing to high until the mixture is fluffy and whipped.
Spread the filling over the prepared crust, smoothing out the top with a spatula. Refrigerate for at least 4 hours or overnight before serving.
For serving, you may top the entire cheesecake with the blueberries and then slice it or top the individual pieces with blueberries, whichever you prefer. Serve with whipped cream, if desired. Enjoy!
Notes
Crush up approximately 20 sandwich cookies (with the icing) using a food processor or place them in a freezer ziplock bag and crush them with a hammer.
Add ⅛ teaspoon of salt to the crust if using unsalted butter instead.
Store covered in the refrigerator for up to 3-4 days.