A crazy good cheesecake flavored with Key lime zest and lime juice for a citrus infusion, then marbled with delicious blueberry pie filling. Blueberry Key Lime Cheesecake is cool and refreshing, not too sweet, plus it’s so beautiful to serve. You’ll love the soft green cheesecake marbled with the deep purple from the pie filling. In addition, I give some fun alternatives for mixing up the crust and citrus.
I don’t know anybody who doesn’t love cheesecake, so right off the bat this dessert will be a hit. Next, blueberry pie filling is simply delicious paired with citrus, and in this case I’m talking about lemon or lime.
Serve this stunning dessert plain so everyone can see the beautiful colors and marbling of the cheesecake.
Then again, you’ll have some leftover pie filling from the recipe that you can serve on the side. And if you’re going that far, you might as well throw in some whipped cream for the full dessert experience. Ha!
Making Blueberry Key Lime Cheesecake.
Let’s Start with the Crust:
In this recipe, I used a graham cracker crust. I love the buttery graham crackers with just about anything, plus I consider it my go-to for anything with cream cheese.
An alternative would be to use Nilla Wafers instead of the graham crackers using the same amount of butter. The vanilla flavor of these wafers aren’t quite as bold, so the lime and blueberry will really stand out.
One more option would be to use Golden Oreo’s or a store version of cream filled vanilla cookies. This particular crust is just a bit sweeter and uses half the butter, but more importantly, they all taste delicious.
Let’s Talk Citrus:
Again, for this recipe I used Key lime zest and regular lime juice that comes from a green plastic looking lime. My store didn’t have any Key lime juice and squeezing 50 Key limes to get enough for the recipe was not going to happen.
Zesting 3 little key limes is not as easy as zesting a larger regular lime. Just my opinion. You only need 1 tablespoon, so you’ll need either 3 Key limes, or 1 regular lime.
If lime flavor is not your favorite, but lemon is, you’re in luck. Just switch it all straight across. In other words, use the same amount of zest and juice, just in lemon.
So, chose your crust, chose your citrus, and let’s make a Blueberry Key Lime Cheesecake…or Blueberry Lemon Cheesecake. You know what I mean.
Check out this No Bake Lemon Blueberry Dessert if you want to keep the oven off. It’s another great make-ahead, super scrumptious, 13 x 9″ dessert.
All the Prep Work for your Blueberry Key Lime Cheesecake.
Place a large Pyrex dish, (or baking sheet with sides), on the bottom rack in the oven and fill it about half way with water.
Lightly spray the bottom of a 13 x 9″ baking dish, and begin prepping all the items in the recipe. For instance, the crackers, cookies, or wafers need to be pulverized into crumbs, and the butter melted for the crust. Press the crumb mixture into the baking dish.
Then zest the limes or lemon, measure out the sugar and sour cream, etc.
Also, the cream cheese and eggs should be room temperature, so make sure you pull these out first.
Once everything has been made ready, that’s usually when I like to preheat my oven to 325°.
Mixing the Cheesecake.
I beat one package of cream cheese at a time in my mixer. If I don’t, they climb up the beaters and it’s a mess. Feel free to learn from my messy mistakes.
Then add in the sugar, sour cream, lime zest and juice, flour, then 1 egg at a time.
Also, add in green gel food coloring if you want, but try not to over mix the batter.
I started when I first added the sugar to the cream cheese. Three drops wasn’t enough, so I added more as I was adding the other ingredients. By the time I had added the last egg, I had 10 drops in there and it was the perfect shade of green I wanted.
Pour the cheesecake batter over the crust in the baking dish. Ok, now for the pie filling.
Adding the Blueberry Pie Filling.
Open the can of blueberry pie filling and drop by small teaspoons onto the cheesecake. The smaller the dollops the better, because too big of a dollop and it’ll sink down to the crust. Not a big deal, it just won’t show on top where it’s so pretty.
Once you’ve put about half the can (or 1 cup) of the pie filling evenly over the cheesecake, very gently run a butter knife up and down (or in circles). By gently, I mean don’t go down very far, and definitely pull up if you feel you’re hitting the crust.
You know I’m going to want to see pictures of these.
Keep the second half of the pie filling for later as a topping.
Bake for 45 – 50 minutes on the oven rack just above the Pyrex with water in it. The cheesecake should be in the middle of the oven.
When you take the cheesecake out of the oven, you might want to let the water dish stay in the oven long enough to cool before taking it out. You know, just to be on the safe side. For the record, I tend to forget it and only find it the next time I go to bake something.
Let the cheesecake cool on the counter for about 30 minutes, or until it’s room temperature, then chill it in the refrigerator for 4 hours. This is great for making the day before a celebration and letting it chill overnight.
Make-ahead desserts are helpful when you’re busy, don’t you think? It’s not so much that cooking is hard, it’s just that everything takes time.
Blueberry Key Lime Cheesecake
- 3 cups Graham cracker crumbs
- 3/4 cup butter, melted
- 3 8 oz. pkg. cream cheese, softened
- 3/4 cup sugar
- 3/4 cup sour cream
- 1/3 cup lime juice
- 1 Tbsp. Key lime zest
- 1/4 cup flour
- 3 large eggs, room temperature
- optional green gel food coloring
- 21 oz. can blueberry pie filling, divided
- Lightly spray 13 x 9" baking dish with non-stick spray. Preheat oven to 325°.
- Mix crumbs and butter together, press into bottom of baking dish.
- Beat cream cheese until smooth. Add sugar, sour cream, juice, zest and flour. Add food coloring until you reach desired color.
- Add eggs one at a time, do not over mix. Pour over crust in baking dish.
- Using a teaspoon, dollop 1 cup (approx. half can) of pie filling onto cream cheese mixture. Very gently pull butter knife through pie filling to marble cheesecake. Be careful not to cut the crust.
- Bake for 45 - 50 minutes. Cool on wire rack for until room temperature, then chill in refrigerator for 4 hours or over night.
- Remaining pie filling can be served on the side with a dollop of Cool Whip. Enjoy!
- 3 cups Nilla Wafer crumbs with 3/4 cup melted butter, or
- Make crumbs from 30 Golden Oreo cookies (cream filled vanilla cookies) with 1/4 cup melted butter.
- use regular limes, or
- use lemons instead for both the zest and the juice.
Follow me on Pinterest and post a picture of your Blueberry Key Lime Cheesecake. Also, below you can leave a comment and rate the recipe.
Blueberry Key Lime Cheesecake
Loving everything with cream cheese?
Check out these recipes for that heavenly ingredient we all love…cream cheese.
- German Apple Cheesecake
- Sugar Cookie Lemonade Crumble
- Pineapple Cream Cheese Bites
- Fruit Filled Pastry
- Mini Gingerbread Cheesecakes
- Lemon Oreo Cheesecake
- Pomegranate Lemon Cream Pie
Or, you can jump to my Desserts section and check out all the desserts.
This recipe was inspired by a Lucky Leaf recipe with some alternatives. Happy baking and have a blessed day.
Copyright © Sweet Ordeal. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.