Lemon Blueberry Cheesecake Kabobs Easy Summer Dessert Recipe

Posted on September 30, 2025

Juicy blueberries bursting with flavor, tangy lemon-kissed cheesecake, and pillowy cubes of pound cake—all on a stick. That’s what you’re in for with these lemon blueberry cheesecake kabobs! The first time I made them, the kitchen filled with the sweet, zesty scent of lemon and the unmistakable aroma of fresh berries. It was the kind of summer day that begged for a treat you could eat with your hands, maybe even poolside. I’d been craving something that looked impressive but didn’t require an oven marathon. That’s how these kabobs came to be my go-to for every summer cookout and family picnic.

Honestly, assembling lemon blueberry cheesecake kabobs is just as fun as eating them (okay, almost). I remember the first batch—my niece helped and snuck extra blueberries onto “her” kabob. This recipe is a lifesaver when it’s too hot to bake, but you still want something that feels homemade and a little special. Whether you’re entertaining friends, packing a picnic, or looking for a dessert that’s both light and satisfying, these kabobs deliver. Trust me, after testing and tweaking this recipe through countless gatherings and lazy afternoons, it’s earned a permanent spot in my summer dessert lineup.

Lemon blueberry cheesecake kabobs are a fresh, no-fuss treat that fits just about any occasion. They’re perfect for busy families, dessert-loving kids, and anyone who can’t resist the classic combo of lemon and blueberry. Plus, with a few simple swaps, they can be made lighter or gluten-free. If you’re like me—always on the hunt for a dessert that’s easy, stunning, and a total crowd-pleaser—grab your skewers. This is the summer dessert you’ll make again and again!

Why You’ll Love This Recipe

Quick & Easy: These lemon blueberry cheesecake kabobs come together in under 30 minutes. No baking, no fuss—just assemble and chill. Perfect for last-minute cravings or impromptu summer gatherings.
Simple Ingredients: No need for a fancy pantry raid. You likely have most of what you need: cream cheese, pound cake, fresh berries, and a lemon or two. It’s as straightforward as it gets.
Perfect for Any Occasion: They shine at brunches, BBQs, pool parties, or as a fun weeknight treat. I once brought a tray to a neighbor’s potluck, and not a single kabob made it home.
Crowd-Pleaser: Kids love them because they’re colorful and easy to eat. Adults love them because, well, they taste like cheesecake (on a stick!) with fresh summer fruit.
Unbelievably Delicious: The bright lemony cheesecake filling, juicy blueberries, and buttery pound cake just work together. Every bite hits that sweet-tart comfort food note.

What sets these kabobs apart from the usual fruit skewer or no-bake dessert? It’s the clever technique of whipping lemon zest into the cheesecake mixture for extra zing and using soft, store-bought pound cake (or homemade if you’re feeling ambitious) for the perfect texture. I’ve tried other versions, but this one nails the balance—plenty of citrus, just the right sweetness, and a creamy filling that holds up on a hot day.

And let’s be real—these are the kind of desserts that make you smile before you even take a bite. They’re easy enough for kids to help assemble but fancy enough to impress your foodie friends. After testing them at family reunions and birthday parties, I can honestly say they never disappoint. Lemon blueberry cheesecake kabobs are the recipe you’ll crave every time the sun comes out.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and an irresistibly creamy, fresh texture—without the fuss. Most are easy to find at any grocery store, and you can swap in your favorites or whatever’s in season.

For the Cheesecake Filling:
- Cream cheese, full fat, softened (8 oz / 225g) – Go for a block, not whipped, for best texture.
- Powdered sugar (1/3 cup / 40g) – Adds sweetness and a smooth finish.
- Lemon zest (from 1 large lemon) – Gives the filling its signature zing.
- Lemon juice, freshly squeezed (2 tbsp / 30ml) – Brightens up the flavor.
- Pure vanilla extract (1 tsp / 5ml) – For that classic cheesecake taste.
- Heavy cream (2 tbsp / 30ml) – Makes the filling light and pipe-able. You can use Greek yogurt for a lighter version.
- Pinch of salt – Balances the sweetness.
For the Kabobs:
- Pound cake, cut into 1-inch cubes (12 oz / 340g, about 16-18 cubes) – Store-bought works great, but homemade is even better. I recommend [Sara Lee] for a buttery, sturdy texture.
- Fresh blueberries (1 pint / 300g) – Choose firm, plump berries. In a pinch, blackberries or raspberries work too.
- Fresh strawberries, hulled and quartered (1 cup / 150g, optional) – For color and extra berry flavor.
For Garnish (Optional):
- Extra lemon zest – Makes the kabobs look (and smell) amazing.
- Powdered sugar – For a light dusting before serving.
- Mint leaves – Just a few for garnish.

Substitution Tips: If you need gluten-free, swap in your favorite GF pound or angel food cake. Dairy-free cream cheese and coconut cream also work for the filling. You can even swap the berries depending on what’s ripe—try peaches or cherries in the summer!

Equipment Needed

Mixing bowls: At least two—one for the cheesecake filling, one for prepping fruit and cake.
Hand mixer or stand mixer: For whipping the filling. A sturdy whisk and elbow grease also do the trick if you’re unplugged.
Microplane or fine grater: For zesting the lemon. If you don’t have one, a standard box grater works (just watch your knuckles!).
Sharp knife and cutting board: For cubing pound cake and prepping berries.
12-16 wooden skewers (8-10 inch): Metal skewers work too, but wood is classic for summer vibes. Soak wood skewers in water for 10 minutes if you want to avoid splinters.
Piping bag or zip-top bag (optional): Makes filling neat, but a small spoon works in a pinch.

Honestly, I’ve made these kabobs with nothing but a bowl, spoon, and paring knife, so don’t stress if you’re missing a gadget. If you’re using an electric mixer, wipe down the beaters with a little lemon juice to keep things fresh. And if you invest in one thing, make it a good microplane—game changer for citrus zest!

How to Make Lemon Blueberry Cheesecake Kabobs

Prepare the Cheesecake Filling (10 minutes):
1. In a medium mixing bowl, beat 8 oz (225g) cream cheese with a hand mixer until smooth and creamy—no lumps!
2. Add 1/3 cup (40g) powdered sugar, 1 tsp (5ml) vanilla extract, 2 tbsp (30ml) lemon juice, and the zest of 1 lemon. Beat on medium speed until fully combined, scraping down the sides to catch every bit of zest.
3. Add 2 tbsp (30ml) heavy cream and a pinch of salt. Whip until the filling is thick but light enough to pipe or spoon (about 1-2 minutes). If it’s too stiff, add a splash more cream. Too runny? Add another spoonful of powdered sugar.
4. Taste and adjust: Add a little more zest for extra zing or a touch more sugar if you like it sweeter.
5. Transfer the filling to a piping bag fitted with a round tip or use a zip-top bag with the corner snipped off. (You can also use a spoon, but piping looks neater.)
Prep the Kabob Components (10 minutes):
1. Slice 12 oz (340g) pound cake into 1-inch (2.5cm) cubes. Aim for even pieces—they’ll look prettier on the skewer and hold up better.
2. Rinse and pat dry 1 pint (300g) blueberries. If using strawberries, hull and quarter them.
3. Set everything out for easy assembly: cake cubes, blueberries, (strawberries if using), and the cheesecake filling.
Assemble the Kabobs (10 minutes):
1. Thread a blueberry onto a skewer, followed by a cube of pound cake, a swirl of cheesecake filling (about 1 tbsp / 15g), and another blueberry. Repeat the pattern until you reach the end of the skewer, finishing with a blueberry or strawberry for a pop of color.
2. For less mess, pipe the cheesecake filling directly onto the cake cubes after they’re on the skewer. If you’re using a spoon, dollop a small amount between berries and cake pieces.
3. Repeat with remaining ingredients. You should get 12-16 kabobs, depending on skewer length and how generous you are with the filling.
4. Place kabobs on a serving platter. If you have extra filling, serve it on the side for dipping—always a hit!
Garnish and Serve (Optional, 2 minutes):
1. Zest a little more lemon over the kabobs for extra aroma.
2. Dust lightly with powdered sugar for a pretty finish.
3. Add a few mint leaves here and there, if you like.
Chill (if time allows):
1. For best texture, refrigerate assembled kabobs for 30 minutes before serving. They’re also tasty at room temp if you’re in a hurry.

Troubleshooting: If the filling softens too much, pop it in the fridge for 10 minutes before piping. If your pound cake cubes crumble, try slicing with a serrated knife. I’ve learned the hard way—don’t overload skewers or the kabobs will get wobbly!

Cooking Tips & Techniques

Here’s where the recipe gets even better—learned from plenty of trial and error (and a few kabobs falling apart on the first try!).

Chill the Filling: If you have time, make the cheesecake filling up to a day in advance. Chilled filling pipes more neatly and holds up longer, especially outdoors.
Don’t Overstuff the Skewers: Trust me, I once tried to pack on more cake than the skewer could handle—the kabobs fell apart before they hit the plate. Stick to a pattern and leave a little space at each end for handling.
Dry the Berries: After rinsing, pat the blueberries completely dry. Excess moisture can make the cake soggy and cause the filling to slide off.
Uniform Cubes: Evenly sized cake cubes look neater and stay put on the skewer. Use a ruler or the width of your finger as a guide if you want to get precise.
Layer Order: Always start and end with fruit—it anchors the kabob and keeps the cheesecake filling from sticking to your hands.
Multitasking: Set up a kabob assembly line if you’re making a bunch. Get the family or kids involved—the recipe is that easy and fun to make together.
Keep It Cool: If serving outdoors on a hot day, keep the kabobs on a chilled platter or set the tray over a bowl of ice. The filling will stay luscious and not melt all over the place (I learned this one at a July 4th picnic—lesson absorbed!).
Cutting Pound Cake: Use a serrated knife for clean cuts. If the cake starts to crumble, chill it for 15 minutes before slicing.

Consistency is everything for these kabobs. I’ve made them dozens of times, and the best batches always come from prepping everything ahead and taking a little extra care with the filling and fruit. Don’t be afraid to make a mess—just keep some napkins handy and enjoy the process!

Variations & Adaptations

Lemon blueberry cheesecake kabobs are endlessly customizable. Here are a few of my favorite spins, plus ways to make them fit any dietary need or flavor craving:

Gluten-Free: Swap the pound cake for your favorite gluten-free loaf or angel food cake. They hold up nicely and taste just as delicious.
Dairy-Free: Use dairy-free cream cheese (like Kite Hill or Tofutti), coconut cream instead of heavy cream, and a vegan pound cake. The lemon and blueberry flavors still shine through!
Seasonal Fruit Swap: Try subbing in raspberries, blackberries, or sliced peaches when blueberries aren’t at their peak. In the fall, diced apples tossed with a sprinkle of cinnamon are surprisingly tasty with the lemon cheesecake.
Chocolate Drizzle: Melt a little white or dark chocolate and drizzle over the finished kabobs. This is my favorite for a little extra “wow” at parties.
Mini Kabobs: For little hands (or appetizer trays), use 4-inch skewers and smaller pieces. They’re adorable and snackable.
Low-Sugar: Use a sugar substitute like Swerve or monk fruit in the cheesecake filling. The natural sweetness of the fruit means you can get away with even less sugar.

One time, I swapped in fresh cherries and added almond extract to the filling—total game changer. Don’t be afraid to experiment with what’s in your fridge or on sale at the market. These kabobs are super forgiving and always delicious.

Serving & Storage Suggestions

For maximum wow factor, serve these lemon blueberry cheesecake kabobs chilled on a pretty platter garnished with extra lemon zest and a few fresh mint leaves. I like to lay them out in neat rows for a Pinterest-perfect look—bonus points if you dust with powdered sugar right before guests arrive.

Serving Temperature: Chilled is best, especially on hot days. Room temp is fine for up to an hour, but the cheesecake filling holds up better when cold.
Pairing Ideas: Serve with a glass of iced tea, sparkling lemonade, or even a crisp white wine for the adults. They also pair well with a fruit salad or a scoop of lemon sorbet.
Storage: Store leftover kabobs in an airtight container in the fridge for up to 2 days. Lay them flat in a single layer to prevent smushing.
Freezing: Not recommended—the pound cake gets soggy and berries lose their texture.
Reheating: No need! Just let refrigerated kabobs sit at room temp for 10 minutes before serving for best flavor and texture.
Flavor Development: The lemon flavor intensifies a bit after chilling, and the cheesecake gets even creamier. Honestly, they’re great the next day if you can hold off eating them all at once!

Nutritional Information & Benefits

Each lemon blueberry cheesecake kabob (assuming 16 kabobs per batch) is approximately:

Calories: 140
Fat: 7g
Carbs: 17g
Protein: 2g
Sugar: 11g

Health Highlights: Blueberries are loaded with antioxidants and vitamin C. Lemon adds a boost of flavor without extra calories. By using Greek yogurt in the filling, you can cut fat and add protein.

Dietary Notes: Easily adapted to be gluten-free or dairy-free. Watch for nut-based cakes if you have allergies. For those watching sugar, swap in a low-carb sweetener and use a sugar-free cake base.

Personally, I love that these kabobs give you a little taste of everything—a sweet treat without a giant slice of cake. Perfect for lightening up summer celebrations without missing out!

Conclusion

If you’re searching for an easy summer dessert that’s a guaranteed hit, lemon blueberry cheesecake kabobs are it. They’re simple, vibrant, and full of fresh flavor—plus, they look so pretty you’ll want to snap a photo before you take a bite. I love how flexible this recipe is; you can swap the fruit, go lighter or richer, and make it your own every single time.

Honestly, this is the dessert I crave when the weather heats up and I want something sweet but not heavy. If you try it, let me know your favorite twist—add a comment, share your pics, or tell me what your kids thought! Have fun, get creative, and most importantly, enjoy every last bite of these lemon blueberry cheesecake kabobs. Summer desserts don’t get any better than this!

FAQs About Lemon Blueberry Cheesecake Kabobs

Can I make lemon blueberry cheesecake kabobs ahead of time?

Yes! Assemble them up to a day in advance and keep them covered in the fridge. Wait to add powdered sugar or garnishes until just before serving for the best look.

What if I don’t have pound cake?

No problem—angel food cake or even store-bought sponge cake works. Just make sure it’s sturdy enough to hold up on a skewer.

Can I use frozen blueberries?

I don’t recommend it. Frozen berries tend to get mushy and can make the pound cake soggy. Fresh is best for this recipe.

How do I make these kabobs gluten-free?

Just use your favorite gluten-free pound cake or angel food cake. All other ingredients are naturally gluten-free (but double-check your cake and cream cheese labels to be sure!).

What’s the best way to transport these to a party or picnic?

Lay kabobs in a single layer in a large airtight container. Keep chilled with an ice pack under the tray if traveling a long way. Assemble garnishes on-site for the freshest look.