Light, creamy lemon cheesecake with a buttery graham cracker crust, topped with a fresh blueberry compote — a bright and refreshing dessert perfect for your Easter table.

Ingredients

Crust

• 1½ cups graham cracker crumbs
• 6 tbsp melted butter
• 2 tbsp sugar

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Cheesecake Filling

• 8 oz cream cheese, softened
• ¾ cup powdered sugar
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup heavy whipping cream

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Blueberry Topping

• 1 cup fresh blueberries
• 2 tbsp sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch + 1 tbsp water

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Instructions

1️⃣ Make the crust

Mix:

• graham crumbs
• melted butter
• sugar

Press into the bottom of a 9-inch springform pan.

Refrigerate 20 minutes to set.

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2️⃣ Make the filling

Beat together:

• cream cheese
• powdered sugar
• lemon zest
• lemon juice
• vanilla

until smooth and creamy.

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3️⃣ Whip cream

In a separate bowl, whip heavy cream until stiff peaks form.

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4️⃣ Fold

Gently fold whipped cream into the cheesecake mixture
until light and fluffy.

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5️⃣ Assemble

Spread filling over chilled crust.

Refrigerate at least 4 hours (or overnight).

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6️⃣ Make blueberry topping

In a saucepan combine:

• blueberries
• sugar
• lemon juice

Cook 3–4 minutes until berries soften.

Stir in cornstarch mixture and cook until thickened.

Cool completely.

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7️⃣ Finish

Top cheesecake with blueberry compote.

Optional garnish:

• fresh blueberries
• lemon zest
• whipped cream

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