Lemon & Blueberry Cheesecake Recipe


A highly decadent no-bake dessert recipe created by Canderel and a well-known family favourite, the Lemon & Blueberry Cheesecake can be made with either sweetener or sugar. Motherhood Diaries was challenged to create two batches of this lovable cheesecake, one with Canderel Sugarly Sweetener and one with caster sugar to see whether my family would taste the difference. They unanimously voted for the cheesecake that used Canderel Sugarly because it wasn’t as sweet, but still retained a lot of the rich flavour.

Click here for my Raspberry and Vanilla Cupcakes Taste Test recipe

And, here for the full Canderel Taste Test post

Remember to use half the quantity of Canderel Sugarly sweetener to normal sugar, so for 125g/40z sugar you use 62g/2oz of sweetener.

Lemon and Blueberry Cheesecake

Serves 10 | Prep 20 mins

For the base

50g/2oz low fat spread

150g/5oz digestive lights, crushed

For the topping

3-4 sheets gelatine, depending on the size of the sheets

2 x 180g pots (360g) half fat cream cheese

100g/3 1/2 oz. Canderel Sugarly

250g pot vanilla quark

Zest and juice of 2 lemons

250g punnet blueberries, reserve some for topping

You will need a 20.5cm/8inch deep round, loose bottom spring form tin, lightly greased and base lined with baking parchment

  • First make the base, melt the low fat spread in a pan then add the crushed digestives and stir to mix, spoon into tin, spread to cover and press down with the back of a wooden spoon or base of a glass. Leave to cool then put in fridge to chill.

Biscuit base of Lemon & Blueberry Cheesecake Recipe - motherhooddiaries

Biscuit base of Lemon & Blueberry Cheesecake recipe - motherhooddiaries

Biscuit base of Lemon & Blueberry Cheesecake Recipe

Add the gelatine to a small bowl and cover with water, put to one side for about 5 minutes to soften. To make the topping, add the cream cheese, Canderel Sugarly, quark and zest and juice of the lemons to a food mixer and beat until combined. Squeeze the water from the gelatine, put it back in a clean bowl and pour in just enough boiling water to cover then whisk with a fork until no lumps. Add it to the cream cheese mixture and beat until well mixed.

Squeezing the gelatine sheets - motherhooddiaries

Squeezing the lemon into the Savisto mixer - motherhooddiaries

  • Stir in a third of the blueberries then spoon mixture over biscuit base and smooth the top. Put back in the fridge and chill overnight then release from tin, top with remaining blueberries and slice to serve.

Adding the blueberries to the mix - motherhooddiaries

Add the cheesecake mix into cake tin - motherhooddiaries Lemon & Blueberry Cheesecakes - Canderel Sugarly vs Sugar - motherhooddiaries


Add strawberries instead of blueberries

Nutritional information


Per Serving

Energy (kcal)


Fat (g)


Sat Fat (g)


Sugar (g)


Photos by Preston Perfect Photography

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Leyla Preston (498 Posts)

Leyla Preston is the owner and Editor of Motherhood Diaries global magazine for parents. Leyla is a busy mother of two even busier boys; Aron, 5, and Aidan, 4. When Leyla isn’t feeding, managing a gazillion tasks or cleaning the infinite mess at home, she is busy working on this magazine and a new cooking channel coming very soon – no rest for the wicked! You can follow Leyla on Twitter (@M_Diaries) or join the busy Motherhood Diaries Facebook group where all mums get together and share stories and solutions with one another: https://www.facebook.com//groups/motherhooddiaries/

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