Lemon-Blueberry Yogurt Cheesecake

Make your homemade yogurt cheese shine in this light, airy cheesecake, which is the perfect blend of tart and sweet.

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by Maggie Bullington


  • 2 cups heavy whipping cream, chilled
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 2 cups homemade yogurt cheese
  • 1/4 cup fresh lemon juice
  • Zest of 1 lemon


  • 1/2 cup water
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 2 cups blueberries, fresh or frozen
  • 1 tablespoon lemon juice
  • 1/2 teaspoon vanilla extract


  • Preheat oven to 350 F.
  • To make crust: Mix together flour and powdered sugar. Cut in butter with a fork until mixture resembles coarse crumbs. Press into a 9-by-9-inch baking pan. Bake for 20 to 25 minutes. Set aside to cool.
  • To make filling: Combine whipping cream, powdered sugar, and vanilla in a mixing bowl, and beat with an electric mixer on high speed until stiff peaks form.
  • In a separate bowl, beat yogurt cheese, lemon juice, and zest until smooth. Gently fold in whipped cream mixture until just combined.
  • Spread filling over cooled crust in an even layer. Cover and refrigerate for at least 4 hours.
  • To make sauce: Combine water, sugar, and cornstarch in a saucepan. Bring to a simmer over medium-high heat, then add blueberries and lemon juice and continue simmering, stirring frequently, for another 5 minutes. Remove from heat, and stir in vanilla.
  • Cover and refrigerate until ready to serve.
  • To serve, top each portion of cheesecake with a spoonful of blueberry sauce.

Your homemade yogurt cheese will shine in this light, airy cheesecake, which is the perfect blend of tart and sweet.

For the Crust

  • 1 cup flour
  • 1/4 cup powdered sugar
  • 1/3 cup butter

Sweet blueberries

More Simple Cheese Recipes:

Maggie Bullington lives in rural Alabama with her family of homesteaders. She gardens, assists with several home businesses, and tries new recipes with farm-fresh ingredients. Follow Maggie at TinyRanch.

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