If you’ve ever wished you could scoop cheesecake straight from the pan without worrying about slices falling apart, this recipe is for you. It’s one of those healthy cheesecake recipes that doesn’t make you feel like you’re missing out. The mix of creamy lemon filling with juicy blueberries is like summer on a spoon. I first made it on a hot afternoon when the oven felt like the enemy, and it’s been my shortcut to happiness ever since. I love that this hits all the notes you want in blueberry cheesecake recipes but with less fuss. The tang of lemon balances the sweetness, and you don’t need a springform pan or a steady hand for slicing. It’s just scoop, serve, and enjoy. Who doesn’t like dessert recipes healthy enough to sneak into a weekday? It’s also the kind of lemon cheesecake recipe that doubles as comfort food when you’ve had one of those days. If you’re into lemon blueberry dessert recipes that are quick and stress free, this one’s a keeper. I call it my easy cheesecake recipe for lazy Sundays, and honestly, it could sit alongside any cheesecake easy recipe at a party. The best part is you’ll have friends asking for seconds before you even sit down with your own bowl.

1) Key Takeaways
2) Easy Scoopable Lemon Blueberry Cheesecake Recipe
3) Ingredients for Scoopable Lemon Blueberry Cheesecake
4) How to Make Scoopable Lemon Blueberry Cheesecake
5) Tips for Making Scoopable Lemon Blueberry Cheesecake
6) Making Scoopable Lemon Blueberry Cheesecake Ahead of Time
7) Storing Leftover Scoopable Lemon Blueberry Cheesecake
8) Try these desserts next!
9) Scoopable Lemon Blueberry Cheesecake
10) Nutrition

1) Key Takeaways

This is a healthier twist on cheesecake, made scoopable for easy serving.
The recipe highlights lemon and blueberry flavors in a creamy, light filling.
No springform pan needed, just mix, chill, and scoop.
It fits into the group of healthy cheesecake recipes while still feeling indulgent.

2) Easy Scoopable Lemon Blueberry Cheesecake Recipe

When I first stumbled into making this scoopable cheesecake, I was chasing the comfort of a classic dessert but wanted something lighter. Healthy cheesecake recipes often get a bad rap for being tasteless, but this one changes that. The lemon brings brightness, the blueberries bring sweetness, and the creamy layers feel like a hug in a bowl.

One thing I love is the simplicity. There’s no fiddling with a springform pan or worrying if the cheesecake cracked. You scoop it right out of the dish, and it holds together with just the right amount of creaminess. I still remember my kids diving in before it even chilled properly, spoons clinking and smiles wide.

If you enjoy lemon blueberry dessert recipes, this one should be on your list. It’s refreshing, forgiving, and easy enough to whip up on a busy weekday, yet elegant enough for a weekend dinner party.

3) Ingredients for Scoopable Lemon Blueberry Cheesecake

Graham Cracker Crumbs: The crust gives a toasty, slightly sweet base. I like to toast mine in the oven for a couple minutes before mixing with butter—it adds a richer flavor.

Light Butter: Melted butter pulls the crumbs together. The light version keeps the crust tasty without adding heavy richness.

Fat-Free Cream Cheese: Softened to blend smoothly. This gives that classic cheesecake tang while keeping things on the lighter side.

Greek Yogurt: It adds creaminess and a slight tang that balances the sweetness. I reach for plain yogurt to keep the flavors clean.

Sweetener: Choose a granulated one you like. I’ve tested both sugar and sugar substitutes and both work well here.

Lemon Juice and Zest: Fresh juice keeps it bright, and zest deepens the citrus flavor. It ties everything together.

Vanilla Extract: A small amount rounds out the flavors and adds warmth.

Whipped Topping: Folding this in makes the filling airy and light, almost mousse-like.

Fresh Blueberries: A handful of berries on top gives a burst of natural sweetness in every bite.

4) How to Make Scoopable Lemon Blueberry Cheesecake

Step 1. Mix the graham cracker crumbs with melted butter. Press gently into the bottom of your serving dish. Don’t worry about perfection—this crust forgives uneven spreading.

Step 2. In a mixing bowl, beat softened cream cheese until smooth. Add Greek yogurt, sweetener, lemon juice, zest, and vanilla. Blend until creamy. The smell at this stage will already make you crave a spoonful.

Step 3. Fold whipped topping into the mixture. Work gently so the air stays inside, making the filling light and scoopable.

Step 4. Spread the mixture evenly over the crust. Drop fresh blueberries across the top like little jewels.

Step 5. Chill for at least two hours before serving. This step matters for texture. Then grab a spoon, scoop, and enjoy.

5) Tips for Making Scoopable Lemon Blueberry Cheesecake

Let the cream cheese soften at room temperature. It blends better that way, and no one likes lumps in cheesecake. Healthy cheesecake recipes always taste better when the texture is smooth and creamy.

Fold the whipped topping carefully. Rushing makes it lose its airy lift. Take your time here and think of it as the secret to that mousse-like texture everyone loves.

Use fresh lemon juice when possible. Bottled works in a pinch, but the fresh citrus flavor really elevates the recipe. The zest adds another layer you don’t want to skip.

6) Making Scoopable Lemon Blueberry Cheesecake Ahead of Time

This dessert fits into busy lives. You can make it the night before and let it chill overnight. The flavors deepen as it rests, and the texture sets beautifully.

Sometimes I prep the crust a day ahead, cover it, then make the filling later. It makes entertaining less stressful because half the work is already done.

Cheesecake easy recipe ideas don’t always hold up well, but this one does. It’s reliable and ready when you need it, whether for guests or just for yourself after a long day.

7) Storing Leftover Scoopable Lemon Blueberry Cheesecake

Store leftovers covered in the refrigerator. It keeps well for up to four days, though it rarely lasts that long at my house.

If the top looks a little weepy from condensation, just blot gently with a paper towel before serving. The flavor stays the same.

You can also freeze it in small containers for a quick portion-controlled treat. Let it thaw in the fridge before enjoying.

8) Try these desserts next!

9) Scoopable Lemon Blueberry Cheesecake