• PHILADELPHIA Lemon Bumbleberry Cheesecake

PHILADELPHIA Lemon Bumbleberry Cheesecake

220 8
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(3) 2 Reviews
Prep Time
Total Time


A citrus cheesecake with a fresh and fruity topping - ready to bake in just 10 minutes, this luscious graham-cracker-crusted lemon cheesecake is topped with strawberries, blueberries and raspberries just before serving.

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What You Need

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Make It

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  • MIX cream cheese and sugar with electric mixer until smooth. Stir in lemon juice and zest. Add eggs, one at a time, mixing on low speed until just blended.
  • POUR into cumb crust.
  • BAKE at 350°F (180°C) for 30 minutes or until centre is almost set. Cool. Refrigerate 3 hrs or overnight. Garnish with strawberries, blueberries, raspberries, lemon zest and sprigs of mint.


  • 8

Nutritional Information

Serving Size 8
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • farmerlou1 |

    I have made this several times. I add 1 TBSP lemon zest to the mixture, cover the whole top with berries & grate more lemon zest over the top....SUPERB!

  • bloewen |

    In my experience there is no such thing as a bad cheesecake. This one was no different. I love the lemon taste, and you can add different types of berries each time you make it for a completley different taste. I made this recipe with light cream cheese and a shortcake pie crust and found no difference. I also found by adding double the lemon juice, this recipe tastes much better. You can also add a fruit or chocolate drizzle over the cake slice for a more elegant look. But however you make this cheesecake, you will not be disappointed.