Lemon and Blueberry recipes are really popular right now, and this Crock Pot Lemon Blueberry Cheesecake is definitely a winner in the easy dessert recipe category! And since it’s summer, it’s really too hot to get the oven going, even with air conditioning! 🙂
So I’ve been doing some research into cheesecake recipes using a Crock Pot or Slow Cooker. This Lemon Blueberry Cheesecake is adapted from a basic cheesecake recipe I found on This Old Gal. This website also has some great tips on cooking with Crock Pots and Instant Pots. I just made an amazing Mint Chocolate Cheesecake in my Instant Pot, so if you are wanting to try that as well, check it out!
In addition to your Crock Pot, you will need a 7″ spring form pan and some parchment paper. It’s really important to fully grease your pan and that also includes the parchment paper. That way your beautiful Lemon Blueberry Cheesecake will easily slide out.
Juice 3-4 large fresh lemons and put some of the peel aside to make lemon zest.
The first tip to making a lovely creamy lemon meringue pie is that you have to stay with it and keep stirring at the stove!
And the second if not equally important tip is to mix a small amount of the hot filling into the beaten eggs first, and stir rapidly- – the last thing you want are lemony scrambled eggs and have to start all over again.
And that’s it!
My recipe for piecrust is so easy – you can get the recipe at The Best Homemade Piecrust Recipe or you can use a ready made pie shell from the grocer – if you wish, just make sure you bake it first. Another tip to lighten up the calorie load is to use a graham cracker pie crust. No baking required when you use a ready made crust!
19" pie shell One prepared and baked shortcrust pastry
1/3cupcornstarchplus 1 tbsp.
1cuplemon juicefreshly squeezed,about 3 - 4 large lemons
1/2tsp.pure vanilla extract
In small bowl, beat egg yolks with whisk. Set aside
*Tip: chill bowl and beaters in the refrigerator until you are ready to make the meringue.
In 2-quart saucepan, mix sugar and cornstarch;
gradually stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
Immediately stir at least half of hot mixture into egg yolks;
stir back into hot mixture in saucepan.
Boil and stir 2 minutes; remove from heat.
Stir in butter, lemon peel, lemon juice.
Pour into pie crust.
Set the pie aside on the counter to cool.
In medium bowl, beat egg whites with electric mixer on high speed until foamy.
Beat in sugar, a little at a time; continue beating until stiff and glossy.
Peaks will form when ready.
Beat in vanilla.
Spoon onto pie filling.
Spread over filling, carefully sealing meringue to edge of crust.
Bake 8 to 12 minutes at 350F/180C or until meringue is light brown.
Cool, then serve or cover in a pie box and put in the refrigerator
Homemade Lemon Meringue Pie | Lemony Delicious!
Amount Per Serving
Calories 1114Calories from Fat 459
% Daily Value*
Total Fat 51g78%
Saturated Fat 28g140%
Total Carbohydrates 149g50%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.
Hi, I’m Judy, author and recipe creator here at Pie Lady Bakes. We’re a Lifestyle Blog with a focus on Food – Family – Living. I love to eat pie standing at the sink, no calories! Baking is my Happy Place, and because we’re a busy family we love Easy Dinner Recipes! You too? I’m married to Mark, and we have embraced “Living Small” so that we can travel to wonderful places like Rome. Oh and I’m a Grandma too! What’s your biggest challenge? I’d love to hear from you!