Delight in a rich Lemon Blueberry Cheesecake bursting with citrus flavor and juicy blueberries. It’s an easy recipe with a tangy twist and smooth, creamy texture.
Looking for the perfect dessert thatโs bursting with fresh flavor? This Lemon Blueberry Cheesecake combines the creamy richness of classic cheesecake with the bright, tangy zest of lemon and the sweet pop of juicy blueberries.
Baked on a buttery graham cracker crust, this show-stopping cheesecake is ideal for summer gatherings, holidays, or anytime you crave a refreshing, fruit-filled treat. Whether you’re a seasoned baker or a beginner, this easy lemon blueberry cheesecake recipe is guaranteed to impress.
We also enjoy making Lemon Fudge and Blueberry Cookies.
Table of contents
Why We Love This Recipe
- Bright, fresh flavor โ The combination of zesty lemon and sweet blueberries creates a perfectly balanced, refreshing dessert.
- Creamy, rich texture โ This cheesecake is incredibly smooth and velvety, with a luscious filling that melts in your mouth.
- Beautiful presentation โ With vibrant blueberries and a golden crust, this cheesecake looks as good as it tastesโperfect for impressing guests.
- Great for any occasion โ Whether itโs a summer BBQ, holiday dinner, or birthday celebration, this lemon blueberry cheesecake is always a crowd-pleaser.
- Easy to make โ With simple ingredients and clear steps, even beginner bakers can achieve delicious results.
Ingredients
Crust
- Graham Cracker Crumbs. I like to use the ones already crushed at the grocery store, but you can crush your own graham crackers if desired using a food processor.
- Sugar. Just plain granulated sugar.
- Unsalted Butter. Melted to combine with the graham cracker crumbs.
Filling
- Cream Cheese. Softened at room temperature. Make sure to use full fat, brick style cream cheese.
- Sour Cream. Use full fat for the best flavor.
- Lemon Juice. You can use fresh or jarred.
- Lemon Zest. Adds so much flavor.
- Large Eggs. Allow to sit at room temperature before using.
- Egg yolks. Discard the egg whites or save for something else.
- Blueberries. Fresh, not frozen.
Topping
- Blueberries. Use sweet, ripe blueberries.
- Cornstarch. This helps thicken the blueberry topping.
- Granulated Sugar. If your blueberries aren’t sweet, you can increase the sugar to taste.
Garnish
- Whipped Cream. Store bought or Homemade Whipped Cream.
- Lemon Slices. This is optional for topping but so pretty.
Step By Step Instructions
- Step 1. First, preheat the oven to 300 degrees F. Line a 9-inch springform pan with parchment paper on the bottom. Spray the sides with nonstick cooking spray. Set aside while you make the crust.
Step 2. Mix together the crust ingredients in a mixing bowl. Then press the melted butter and graham cracker mixture into the springform pan. The crumbs should be evenly spread on the bottom and pressed up the sides of the pan slightly. Bake for 10-12 minutes and allow to cool.
Step 3. Make the filling by combining the cream cheese, sugar and flour on low to medium speed with an electric mixer. Add the sour cream, lemon juice and lemon zest and beat until there aren’t any lumps. Mix until combined and then gradually add the eggs and egg yolks one at a time into the mixture. Scrape the sides of the bowl as needed with a spatula.
Step 4. Carefully fold in the blueberries by hand into the cheesecake batter until just combined.
Step 5. Spread the creamy lemon cheesecake filling into the graham cracker crust. Then create a water bath. Cover the outside of the pan with heavy duty aluminum foil. This will prevent the water from getting into the cheesecake. Place the pan inside a larger pan or large roasting pan. Add warm water to the outer pan until it goes halfway up the sides of the springform pan.
Step 6. Allow the cheesecake to bake for 75 – 80 minutes. The center should be set but still slightly jiggly. If the entire cheesecake jiggles, it needs more cooking time as ovens vary.
Step 7. Once the cheesecake has finished baking and it’s golden brown, turn off the oven and crack the door. Allow the cheesecake to sit for 1 hour in the oven. Take the cheesecake out of the water bath and place in the refrigerator to cool completely. Be careful with the hot water. This normally takes 5-6 hours, but I prefer overnight.
Step 8. Make the blueberry topping by combining the sugar, cornstarch and water in a small saucepan. Cook using medium heat. Make sure to stir to combine and continue to cook until the sugar has melted. Then add the blueberries. Cook until the berries have softened and the juice has combined into the sugar mixture and started to thicken. I like to mash the blueberries a little as they simmer. Pour into a bowl and refrigerate until ready to use.
Step 9. When ready to serve, remove the cheesecake from the springform pan. Top with blueberry mixture, whipped cream and lemon slices.
Storage
Store the cheesecake covered up to 4 days in the refrigerator.
Expert Tips
- Cool Gradually to Prevent Cracking. Once your cheesecake is done baking, let it cool slowly. Abrupt changes in temperature can cause it to crack. After baking, turn off the oven, crack the door open slightly, and let the cheesecake sit for 1 hour before moving it to room temperature.
- Mix at Low Speed to Avoid Cracks. When preparing the cheesecake filling, always mix at low speed. This helps prevent too much air from being incorporated into the batter, which is one of the main causes of cracks during baking. Overmixing not only alters the texture but can also ruin the smooth, creamy finish that makes this lemon blueberry cheesecake so irresistible.
- Donโt Skip the Water Bath. A water bath might seem like an extra step, but itโs essential for achieving that ultra-creamy texture and preventing cracks. The steam from the water helps the cheesecake bake evenly and gently, creating a silky-smooth texture with a beautiful, crack-free top.
- Full Fat Cream Cheese. The taste and texture of the cheesecake will taste better using full fat cream cheese.
More Decadent Cheesecake Recipes
This Lemon Blueberry Cheesecake Recipe is so amazing. Please leave a comment once you try it.
Lemon Blueberry Cheesecake
Ingredients
For the Crust:
- 2 1/4 Cups Graham Cracker Crumbs
- 1/4 Cup Granulated Sugar
- 10 Tablespoons Unsalted Butter melted
For the Filling;
- 24 Ounces Cream Cheese room temperature
- 1 Cup Granulated Sugar
- 3 Tablespoons All Purpose Flour
- 3/4 Cup Sour Cream full fat
- 5-6 Tablespoons Lemon Juice
- 1 Tablespoon Lemon Zest
- 3 Large Eggs room temperature
- 2 Egg yolks room temperature
- 1 1/4 Cups fresh Blueberries
For the Topping:
- 2 Cups Blueberries
- 2 teaspoon Water
- 1 Tablespoon Cornstarch
- 1/4 Cup Granulated Sugar
For Garnish:
- Whipped Cream store bought or Homemade Whipped Cream
- Lemon Slices optional for topping
See how we calculate recipe costs.
Instructions
For the Crust:
- Preheat the oven to 300 degrees F. Line a 9 inch springform pan with parchment paper on the bottom. Spray the sides with nonstick cooking spray. Set aside while you make the crust.
- Combine the crust ingredients together inside a mixing bowl. Press into the springform pan. The crumbs should be evenly spread on the bottom and pressed up the sides of the pan slightly.
- Bake for 10-12 minutes and allow to cool.
For the Filling:
- Beat the cream cheese, sugar and flour on low speed until combined with an electric mixer. You can use a stand mixer or hand mixer.
- Next, add the sour cream, lemon juice and lemon zest. Mix until combined.
- Gradually add the eggs and egg yolks one at a time into the mixture. Scrape the sides of the bowl as needed.
- Fold in the blueberries by hand into the filling until just combined.
- Spread the cheesecake filling into the graham cracker crust.
- Create a water bath. Cover the outside of the pan with heavy duty aluminum foil. This will prevent the water from getting into the cheesecake. Place the pan inside a larger pan or roaster. Add warm water to the outer pan until it goes halfway up the sides of the springform pan. Be careful that you do not add more water than that.
- Bake for 75 – 80 minutes. The center should be set but still slightly jiggly. If the entire cheesecake jiggles, it needs more cooking time as ovens vary.
- Turn off the oven and crack the door. Allow the cheesecake to sit for 1 hour in the oven.
- Remove from the water bath and place in the refrigerator to cool completely. This normally takes 5-6 hours, but I prefer overnight.
For the Topping:
- Combine the sugar, cornstarch and water in a saucepan using medium heat. Stir to combine and continue to cook until the sugar has melted.
- Add the blueberries and combine. Cook until the berries have softened and the juice has combined into the sugar mixture and started to thicken. I like to mash the blueberries a little as they cook.
- Remove from heat and pour into a bowl. Refrigerate until ready to use.
For Serving:
- Remove the cheesecake from the springform pan when ready to serve.
- Top with blueberry sauce, whipped cream and lemon slices.
- Slice and Enjoy!
