Lemon Blueberry Cheesecake

If you’re a fan of desserts that balance sweet and tangy, this lemon blueberry cheesecake will quickly become your go-to favorite. It’s a beautiful harmony of flavors—bright lemon zest and juice cut through the richness of the cheesecake filling, while bursts of juicy blueberries add sweetness in every bite.

This isn’t just another cheesecake recipe. It’s one that delivers a creamy lemon cheesecake base on top of a buttery graham cracker crust, all topped with a homemade blueberry sauce that brings it together in the most delicious way. The texture is smooth and velvety, with just the right balance of citrus and berry. Every forkful is both refreshing and indulgent.

Whether you’re baking for a summer celebration, a dinner party, or simply treating yourself, this lemon blueberry cheesecake is sure to leave a lasting impression.

Why You’ll Love This Recipe

• Bright, balanced flavor. Tangy lemon juice and zest lift the creamy cheesecake while pockets of sweet blueberries add fruity depth, creating a dessert that feels light, not heavy.
  
• Dream-worthy texture. A velvety cheesecake filling sits on a buttery graham cracker crust, then gets crowned with a silky blueberry sauce—smooth, airy, and melt-in-your-mouth.
  
• Easy, step-by-step method. Clear instructions guide you from crust to water bath, so even first-time bakers can bake a flawless lemon blueberry cheesecake without stress.
  
• Make-ahead friendly. Chill time actually improves the flavor, making this dessert ideal for parties, holidays, or any event where you need a showpiece ready in advance.
  
• Versatile presentation. Serve as one elegant round, slice into cheesecake bars, or add extra berries for a burst of color—this recipe adapts to every occasion.
  
• Crowd-pleasing profile. The contrast of citrus and berry appeals to both classic cheesecake lovers and those who prefer fruit-forward treats, so everyone asks for a second slice.
  

Ready to gather your blueberry, lemon, and cream cheese? Here’s a closer look at the simple components that give this dessert its standout flavor.

Ingredients

Below is everything you need for this lemon blueberry cheesecake—divided into three simple parts so you can prep with confidence.

1. Buttery Graham Cracker Crust

• 1 ½ cups graham cracker crumbs (about 12 whole crackers)
  
• 3 tablespoons sugar
  
• 6 tablespoons unsalted butter, melted
  
• Pinch of salt
  

Why this works: The crumbs soak up melted butter and sugar, baking into a firm, flavorful base that stays crisp under the creamy filling.

2. Creamy Lemon Blueberry Cheesecake Filling

• 24 ounces full-fat cream cheese, room temperature
  
• 1 cup granulated sugar
  
• 3 large eggs, room temperature
  
• ½ cup sour cream, room temperature
  
• ¼ cup fresh lemon juice
  
• 1 tablespoon finely grated lemon zest
  
• 1 teaspoon pure vanilla extract
  
• 1 cup fresh blueberries (pat dry so they don’t bleed)
  

Why this works: Softened cream cheese blends smoothly, while lemon juice and zest add bright flavor. A handful of blueberries baked inside gives pops of sweetness in every slice.

3. Quick Homemade Blueberry Sauce (Optional but Recommended)

• 1 cup fresh or frozen blueberries
  
• 2 tablespoons sugar
  
• 1 tablespoon lemon juice
  
• Stir 1 teaspoon of cornstarch into 1 tablespoon of water to form a smooth thickening paste.
  

Why this works: A fast stovetop simmer thickens the berries into a glossy topping that highlights the cheesecake’s citrus notes.

Instructions

Follow these clear steps for a smooth baking experience and a flawless lemon blueberry cheesecake.

Step 1 – Prep the springform pan

1. Lightly grease a 9-inch springform pan.
   
2. Wrap the outside with a double layer of heavy-duty foil to keep the water bath from seeping in.
   

Step 2 – Make the graham cracker crust

1. Stir together graham cracker crumbs, sugar, melted butter, and a touch of salt in a mixing bowl.
   
2. Press the mixture firmly into the bottom of the pan with the back of a measuring cup.
   
3. Bake at 350 °F (175 °C) for 10 minutes. Cool on a rack while you mix the filling.
   

Step 3 – Mix the cheesecake batter

1. Beat room-temperature cream cheese and sugar on medium speed until creamy and lump-free.
   
2. Add eggs one at a time, beating just to blend.
   
3. Blend in the sour cream, freshly squeezed lemon juice, grated zest, and vanilla extract until fully incorporated. Scrape the bowl to keep the batter smooth.
   
4. Gently fold in 1 cup fresh blueberries with a rubber spatula.
   

Step 4 – Assemble the water bath

1. Gently transfer the cheesecake mixture onto the cooled crust and level the surface with a spatula.
   
2. Place the wrapped pan inside a roasting pan.
   
3. Add hot water to the roasting pan until it reaches halfway up the springform sides.
   Why? Using a water bath ensures the cheesecake bakes evenly and stays crack-free with a smooth texture.
   

Step 5 – Bake the cheesecake

1. Bake the cheesecake at 325 °F (165 °C) for 55–65 minutes until the edges look set but the center still jiggles slightly.
   
2. Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour. Slow cooling helps avoid splits.
   

Step 6 – Cool completely

1. Remove the cheesecake from the water bath, take off the foil, and place on a wire rack.
   
2. Let it reach room temperature, then cover and refrigerate at least 4 hours (overnight is best).
   

Step 7 – Make the blueberry sauce

1. In a small saucepan, stir blueberries, sugar, and lemon juice over medium heat.
   
2. When the berries burst and release juice, add the cornstarch slurry.
   
3. Simmer 1–2 minutes until thick and glossy. Cool to room temperature.
   

Step 8 – Finish and serve

1. Release the chilled cheesecake from the pan and transfer to a serving plate.
   
2. Spoon the homemade blueberry sauce over the top.
   
3. Add thin lemon slices or extra fresh berries for color.
   

Slice with a hot knife for clean edges and enjoy this creamy lemon blueberry masterpiece. Store any leftover cheesecake tightly covered in the fridge for up to four days or freeze slices for a month.

Pro Tips and Variations

Make this lemon blueberry cheesecake flawless every time with these practical pointers and creative twists.

Pro Tips for Bakery-Quality Results

1. Start with room-temperature ingredients. Soft cream cheese, eggs, and sour cream blend smoothly, preventing lumps in the cheesecake batter.
   
2. Beat slowly. Over-mixing traps air and causes the top to puff, then collapse. Mix on low-medium speed just until combined.
   
3. Keep the water bath leak-free. Wrap the springform pan tightly in two layers of heavy foil so no water seeps into the graham cracker crust.
   
4. Test for doneness. The edges should look set while the center still wobbles slightly. That gentle jiggle guarantees a creamy texture after chilling.
   
5. Cool gradually. Let the cheesecake rest in the turned-off oven for an hour, then cool to room temperature before refrigerating. Slow cooling prevents cracks.
   
6. Chill overnight. Eight hours in the fridge firms the filling and deepens the lemon and blueberry flavors.
   
7. Slice cleanly. Warm a sharp knife in hot water, dry it off, and slice for clean, smooth cuts. Repeat for picture-perfect slices.
   
8. Store smart. Keep leftover slices tightly wrapped in the fridge up to four days, or freeze individually for a month.
   

Flavor Variations (Table-Free)

Blueberry Swirl
Reserve ¼ cup of the batter, stir in 2 tablespoons blueberry sauce, then dollop and swirl it over the top before baking. Result: a striking marbled look and concentrated berry flavor.

Lemon Curd Layer
Spread ½ cup prepared lemon curd across the cooled crust before you pour in the filling. Result: extra-bright citrus notes and a vivid, glossy layer.

Gluten-Free Crust
Replace graham-cracker crumbs with equal parts almond flour and gluten-free oats. Result: a buttery, nutty base that’s celiac-friendly.

Mini Cheesecakes
Divide crust and batter among lined muffin tins and bake 18–20 minutes. Result: perfectly portioned single-serve desserts ideal for parties.

Mixed Berry Topping
Swap the blueberry sauce for a blend of raspberries and blackberries. Result: a tart, colorful contrast that lifts the cheesecake’s sweetness.

No-Bake Option
Press a chilled butter crust into the pan and set the filling with 2 teaspoons gelatin; skip the oven entirely. Result: a quick summer dessert that keeps the kitchen cool.

Use these tips to master texture and try new spins on flavor. Each variation keeps the core of that creamy lemon blueberry cheesecake you love while adding a fresh twist for every occasion.

Serving Suggestions

• Serve slightly chilled. Let the lemon blueberry cheesecake rest at room temperature for 15 minutes before slicing. This softens the filling just enough for a velvet-smooth bite.
  
• Dress it up. Spoon extra blueberry sauce over each slice, then add a twist of lemon zest or a few fresh berries for instant color and zing.
  
• Pair with simple sides. A dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream balances the citrus tang and deep berry notes.
  
• Add a beverage match.
  
  • Coffee or espresso highlights the cheesecake’s richness.
    
  • Earl Grey or chamomile tea complements the lemon flavor.
    
• Cut clean slices. Use a hot, dry knife for neat edges. Wipe between cuts so each piece looks bakery-perfect on the plate.
  
• Portion smartly. This 9-inch cheesecake yields 12 generous slices; for bite-size servings at buffets, halve each slice and place on mini dessert plates.
  
• Seasonal spin. In summer, pair with grilled peaches. For winter holidays, dust lightly with powdered sugar and top with sugared cranberries for a festive touch.
  

Whether you present it at a weekend brunch, a bridal shower, or a casual family dinner, this lemon blueberry cheesecake steals the spotlight with minimal effort.

Conclusion

This lemon blueberry cheesecake shows how a few everyday ingredients—cream cheese, lemon, blueberries, and a simple graham cracker crust—combine into a dessert that feels special every time. Bright citrus keeps each bite lively, while sweet berries and a silky filling provide pure comfort. The method is straightforward, and the results rival any bakery display: smooth top, clean slices, and a vivid blueberry crown that begs for a photo.

By following a gentle bake in a leak-proof water bath, slow cooling, and an overnight chill, you’ll achieve that coveted, crack-free finish and velvety texture. The pro tips and flavor variations give you room to customize, whether you want a gluten-free crust, a lemon curd ripple, or single-serve minis for a party.

Serve it at holidays, birthdays, or weeknight dinners—it always turns heads. Slice, share, and watch friends reach for seconds. Keep this recipe in your back pocket, and you’ll never be far from a show-stopping dessert that balances sweet, tangy, and creamy in perfect harmony.

Lemon Blueberry Cheesecake

Emily

Bake lemon blueberry cheesecake with creamy lemon filling, graham crust, and fresh blueberry sauce—a stunning dessert that's easy for home bakers.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

5 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 430 kcal

Ingredients

  

Buttery Graham Cracker Crust

• 1 ½ cups graham cracker crumbs about 12 whole crackers
• 3 tablespoons sugar
• 6 tablespoons unsalted butter melted
• Pinch of salt
• Why this works: The crumbs soak up melted butter and sugar baking into a firm, flavorful base that stays crisp under the creamy filling.

Creamy Lemon Blueberry Cheesecake Filling

• 24 ounces full-fat cream cheese room temperature
• 1 cup granulated sugar
• 3 large eggs room temperature
• ½ cup sour cream room temperature
• ¼ cup fresh lemon juice
• 1 tablespoon finely grated lemon zest
• 1 teaspoon pure vanilla extract
• 1 cup fresh blueberries pat dry so they don’t bleed
• Why this works: Softened cream cheese blends smoothly while lemon juice and zest add bright flavor. A handful of blueberries baked inside gives pops of sweetness in every slice.

Quick Homemade Blueberry Sauce (Optional but Recommended)

• 1 cup fresh or frozen blueberries
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• Stir 1 teaspoon of cornstarch into 1 tablespoon of water to form a smooth thickening paste.

Instructions

 

Step 1 – Prep the springform pan

• Lightly grease a 9-inch springform pan.
• Wrap the outside with a double layer of heavy-duty foil to keep the water bath from seeping in.

Step 2 – Make the graham cracker crust

• Stir together graham cracker crumbs, sugar, melted butter, and a touch of salt in a mixing bowl.
• Press the mixture firmly into the bottom of the pan with the back of a measuring cup.
• Bake at 350 °F (175 °C) for 10 minutes. Cool on a rack while you mix the filling.

Step 3 – Mix the cheesecake batter

• Beat room-temperature cream cheese and sugar on medium speed until creamy and lump-free.
• Add eggs one at a time, beating just to blend.
• Blend in the sour cream, freshly squeezed lemon juice, grated zest, and vanilla extract until fully incorporated. Scrape the bowl to keep the batter smooth.
• Gently fold in 1 cup fresh blueberries with a rubber spatula.

Step 4 – Assemble the water bath

• Gently transfer the cheesecake mixture onto the cooled crust and level the surface with a spatula.
• Place the wrapped pan inside a roasting pan.
• Add hot water to the roasting pan until it reaches halfway up the springform sides.
• Why? Using a water bath ensures the cheesecake bakes evenly and stays crack-free with a smooth texture.

Step 5 – Bake the cheesecake

• Bake the cheesecake at 325 °F (165 °C) for 55–65 minutes until the edges look set but the center still jiggles slightly.
• Turn off the oven, crack the door, and leave the cheesecake inside for 1 hour. Slow cooling helps avoid splits.

Step 6 – Cool completely

• Remove the cheesecake from the water bath, take off the foil, and place on a wire rack.
• Let it reach room temperature, then cover and refrigerate at least 4 hours (overnight is best).

Step 7 – Make the blueberry sauce

• In a small saucepan, stir blueberries, sugar, and lemon juice over medium heat.
• When the berries burst and release juice, add the cornstarch slurry.
• Simmer 1–2 minutes until thick and glossy. Cool to room temperature.

Step 8 – Finish and serve

• Release the chilled cheesecake from the pan and transfer to a serving plate.
• Spoon the homemade blueberry sauce over the top.
• Add thin lemon slices or extra fresh berries for color.

Notes

Nutrition Information

• Calories 430 kcal
• Total Fat 29 g
  • Saturated Fat 16 g
• Cholesterol 110 mg
• Sodium 280 mg
• Total Carbohydrates 35 g
  • Dietary Fiber 1 g
  • Sugars 24 g

Protein 6 g

Keyword cheesecake recipe, lemon blueberry cheesecake

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