Cakes, Pies and Cupcakes/ Desserts

Panna Cotta Cheese Cake with Blueberry Sauce

Panna Cotta Cheese Cake with Blueberry Sauce by

Sharing is caring!


This Panna Cotta Cheese Cake with Blueberry Sauce is an exquisite dessert, combining two favorite desserts, the panna cotta, and the cheesecake.  With unique flavors combining the underlying lemon flavor over a ginger snap crumb crust as the backdrop and paired with a sweet blueberry sauce makes this one positively delicious dessert!

Panna Cotta Cheese Cake with Blueberry Sauce. by


I know it’s still March,  but when I think of Spring – what comes to my mind – are lemon-flavored desserts this time of year! 

I can’t help it, I love lemons!  Our parents had lemon trees their entire lives, so we grew up having lemons added to almost everything!  This is why I decided to revive this recipe from our archives. 

It’s an oldie, but a goodie! 

Panna cotta happens to be my family’s favorite dessert.  

I haven’t made it in a while, and love to make simple variations of this fabulous creamy custard dessert that is simply made with cream. 

So I decided to make this one a lemon flavor panna cotta cheesecake with blueberry sauce but in a pie version.

With a few extra ingredients I had on hand, this Panna Cotta Cheese Cake version turned out to be super light and positively delicious!!  Its luscious creamy texture is so FABULOUS, everyone will be craving for more!

The blueberry sauce is an added bonus and it’s a simple one.

Simply add a small basket of fresh blueberries with water and sugar into a small saucepot and heat until the blueberries have slightly melted. 

Stir in some lemon zest and let it cool or chill overnight.  Then serve a heaping spoonful on top of every slice!

And the result was truly sweet serendipity!


A slice of pie with blueberry sauce on top on a colorful plate. by

I am loving this dessert in a pie version.  It is so much easier and faster to make and serve, rather than serving in individual glasses.

This panna cotta pie version takes this dessert to a whole new level, simply because the texture and flavors are both dramatic and luscious at the same time, making this perfect as a fabulous dinner-party dessert!

Best of all,  it’s easy enough to make ahead and chill one day before.  This recipe is a keeper!  Try it and let us know what you think!



…Thanks for Pinning and Sharing!!

Panna Cotta Cheese Cake with Blueberry Sauce by


Yield: 8 to 10 servings

Panna Cotta Cheese Cake with Blueberry Sauce

Panna Cotta Cheese Cake with Blueberry Sauce

Panna Cotta Cheese Cake with Blueberry Sauce is a lemon-flavored creamy white pudding-like pie set over a gingersnap cookie crust. Its texture is between a panna cotta and a cheesecake, with unique flavors combining the underlying citrusy lemon flavor with a ginger snap crust as the backdrop, paired with a sweet blueberry sauce makes this one exquisite dessert!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


For the Crust :

  • ½ cup salted butter (one stick) melted
  • 1 cup Ginger Snap crumbs (about 20 cookies)
  • 1 cup Graham Cracker crumbs
  • 2 Tbsp. sugar

Filling :

  • 1 (8oz) pkg. cream cheese, at room temperature
  • 1 pint (2 cups) heavy cream
  • 1 small envelope (1-ounce) unflavored gelatine ( by Knox)
  • 1 tsp. vanilla extract
  • 1/2 cup sugar
  • 1 ¼ cups sour cream
  • ½ lemon juiced
  • zest of 1 lemon

Blueberry Sauce:

  • 2 cups fresh blueberries
  • 1/2 water
  • 1/4 cup sugar
  • l tsp. lemon zest


    To make the Crust:

    1. Preheat oven to 350 degrees.
    2. In a bowl combine crumbs, sugar, and butter. Transfer to a 10-inch springform pan. Using a small cup to press the mixture into the pan and up the sides.
    3. Bake for 10 minutes. Set aside to cool.

    Make the Panna Cotta:

    1. In a small pot, pour 1/2 cup of heavy cream and sprinkle gelatin on top and let stand for 2 minutes. Turn on heat to low, and heat cream for about 2 minutes, stirring until gelatin has dissolved. Add vanilla, sugar, and remaining heavy cream. Simmer for about 3 to 4 minutes, while stirring until sugar completely dissolves and cream is well heated through. Turn off heat.

    For Cheesecake:

    1. In the meantime, into an electric blender or food processor, add cream cheese, sour cream, lemon zest, and lemon juice and blend for 1 minute.
    2. Pop open the small lid on top of the blender and slowly pour the hot cream mixture (panna cotta) to combine with the cold ingredients. Blend on low speed first, then on the highest speed for at least 5 minutes.
    3. Gently pour the creamy mixture into the crust and refrigerate uncovered for 1 hour. Remove and cover with foil or clear wrap, continue to refrigerate for at least 3 to 4 hours more.
    4. Serve chilled with a heaping spoonful of Blueberry Sauce on top of each slice.

    Nutrition Information:



    Serving Size:

    1 serving

    Amount Per Serving: Calories: 355

    Nutrition Facts Serving size: 1 serving  Total Servings: 12 serving, Calories 355,  Total Fat 31.4g,  Saturated Fat 21.4g, Total Carbohydrate 14g, Dietary Fiber 1g, Total Sugars 5.9g,  Protein 3.7g,  Vitamin D 26mcg, Calcium 71mg, Iron 1mg, Potassium 108mg,

    Hello friends!  Are you cooking and baking with us?   If you make our panna cotta cheesecake with blueberry sauce, let us know and leave a comment with a star rating below!  

    For more dessert ideas and recipes, follow us on Instagram and Pinterest, Facebook, and Twitter.

    Don’t forget to enter your email address in our ‘Subscribe Newsletter Box’ and get our recipes FREE every time we post!  

    Happy Cooking and Baking! 🙂

    Thanks for stopping by!

    xo Anna and Liz


    You Might Also Like


  1. Reply
    Sandra Favre-Byles
    March 30, 2018 at 1:13 am

    This looks absolutely delicious! I love anything lemon flavoured too! This looks such a festive dessert to grace any table and serve our guests!

  2. Reply
    July 22, 2013 at 10:48 am

    Awesome idea! I always resist making panna cotta because I hate making all those cups…but in pie form it's so much easier!

    • Reply
      July 22, 2013 at 12:40 pm

      Hey Joanne thanks! The pie version is so much easier right? .. especially with larger groups at parties, the cups are so much more work and with more clean up too.

  3. Reply
    July 21, 2013 at 10:24 pm

    I could eat my weight in this awesomeness.

  4. Reply
    Marin mama cooks
    July 21, 2013 at 4:05 am

    This looks so good! I have always been nervous to make cheesecake, but this looks like something I could totally make and adding the lemon is a great idea. I love lemons. Your crust sounds to die for! Graham crackers and gingersnaps, what a great combination. Where's your pin button, because I totally want to pin this! xoxo, Jackie

    • Reply
      July 21, 2013 at 12:13 pm

      Hey Jackie! so glad you like this one. You can still pin this recipe (even though I don't have the pin buttton)so many of our recipess have been pinned by others.. I don't know how they do it, but they do! I have tried to put on the pin buttom but no success, I think I prefer cooking than computer science. Lol…xo Anna

  5. Reply
    July 20, 2013 at 1:12 pm

    I want this in my belly right now!!

  6. Leave a Reply

    Translate »
    Skip to Recipe