Ingredients

For the Base:

  • 200g digestive biscuits (crushed)
  • 100g melted butter

For the Lemon Cream Filling:

  • 250g cream cheese (softened)
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract

For the Blueberry Topping:

  • 1 1/2 cups blueberries (fresh or frozen)
  • 1/4 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch + 2 tbsp water (slurry)

👩‍🍳 Instructions

1. Prepare the Base

  • Mix crushed biscuits with melted butter until combined.
  • Press firmly into the bottom of a springform pan.
  • Chill in the fridge for 20–30 minutes.

2. Make Lemon Cream Filling

  • Beat cream cheese until smooth.
  • Add powdered sugar, lemon juice, zest, and vanilla. Mix well.
  • In another bowl, whip the cream until stiff peaks form.
  • Fold whipped cream into the lemon mixture gently.
  • Spread over the chilled base and smooth the top.
  • Refrigerate for at least 4 hours (or overnight).

3. Prepare Blueberry Topping

  • In a saucepan, cook blueberries, sugar, and lemon juice on medium heat.
  • Once it starts bubbling, add the cornstarch slurry.
  • Stir until thick and glossy.
  • Let it cool completely.

4. Assemble

  • Pour the cooled blueberry topping over the set lemon layer.
  • Chill again for 1–2 hours before serving.

❓ Q&A

Q1: Can I use frozen blueberries?
Yes! Just cook them a little longer to reduce excess water.

Q2: How long does it last in the fridge?
Up to 3 days when stored covered.

Q3: Can I make it without cream cheese?
You can substitute with thick whipped cream + Greek yogurt, but texture will be lighter.

Q4: Can I freeze this cake?
Yes, freeze for up to 1 month. Thaw in fridge before serving.

Q5: What biscuits work best?
Digestive biscuits or graham crackers are ideal.