Lemon Blueberry Cheesecake: A Luscious & Zesty Delight

If there’s one dessert that never fails to impress, it’s cheesecake. But when you add a burst of citrusy lemon and juicy blueberries, you get something truly next level. Enter: Lemon Blueberry Cheesecake a luscious, creamy, and oh-so-refreshing dessert that will make your kitchen smell like a dream and your taste buds dance.

Whether you’re a seasoned baker or someone who’s just looking to wow your family (or yourself—no judgment here), this recipe is simple enough to follow but fancy enough to feel like an accomplishment. Ready to create magic? Let’s do this.

Why You’ll Love This Lemon Blueberry Cheesecake

• Bright & Refreshing: The combination of tangy lemon and sweet blueberries is pure bliss.
• Creamy & Dreamy: Thanks to sour cream and cream cheese, this cheesecake is ultra-smooth.
• Not Too Complicated: If you can stir, mix, and bake, you’ve got this!
• Perfect for Any Occasion: Whether it’s a holiday, birthday, or a “just because” kind of day, this cheesecake is always a hit.

Ingredients You’ll Need

For the Crust:

• 2 1/4 cups (302g) graham cracker crumbs
• 10 tbsp (140g) salted butter, melted
• 3 tbsp (39g) sugar

For the Cheesecake Filling:

• 24 ounces (678g) cream cheese, room temperature
• 1 cup (207g) sugar
• 3 tbsp (24g) all-purpose flour
• 3/4 cup (173g) sour cream
• 6 tbsp (90ml) lemon juice
• 2 tbsp lemon zest
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 1 1/2 cups blueberries

For the Blueberry Topping:

• 1/4 cup (52g) sugar
• 1 tbsp cornstarch
• 2 tsp water
• 2 cups (277g) blueberries

For the Whipped Cream (Optional, But Highly Recommended!):

• 1 cup (240ml) heavy whipping cream, cold
• 1/2 cup (58g) powdered sugar
• 1 tsp vanilla extract
• Lemon slices, for decorating (optional)

How to Make This Lemon and Blueberry Cheesecake

Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
2. In a bowl, mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand.
3. Press the mixture firmly into the bottom and slightly up the sides of the pan.
4. Bake for 10 minutes, then set it aside to cool.
5. Wrap the outside of the pan with aluminum foil to prevent water from seeping in later.

Step 2: Make the Cheesecake Filling

1. Lower oven temperature to 300°F (148°C).
2. In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth. (Low speed = no air bubbles = no cracks.)
3. Add sour cream, lemon juice, and zest, mixing until combined.
4. One by one, add eggs and egg yolks, mixing gently between each addition.
5. Fold in blueberries carefully.
6. Pour batter into the cooled crust.

Step 3: Bake Using a Water Bath

1. Place the springform pan inside a larger pan and fill the outer pan with warm water (about halfway up the sides).
2. Bake for 1 hour 15 minutes—the center should be set but still slightly jiggly.
3. Turn off the oven, leaving the cheesecake inside for 30 minutes.
4. Crack the oven door and let it cool for another 30 minutes before refrigerating for at least 4 hours (or overnight!).

Step 4: Make the Blueberry Topping

1. In a saucepan over medium heat, mix sugar, cornstarch, and water until the sugar starts melting.
2. Stir in blueberries and cook until they soften and release their juices.
3. Once thickened, remove from heat and let it cool.

Step 5: Add the Finishing Touches

1. Whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Remove the cheesecake from the springform pan.
3. Pipe whipped cream swirls around the edges and spoon the blueberry topping over the center.
4. Garnish with lemon slices if you’re feeling extra fancy.

Tips & Tricks for the Perfect Cheesecake

• Room Temp Ingredients Are Key! Cold cream cheese = lumpy cheesecake.
• No Skipping the Water Bath! It helps the cheesecake bake evenly and prevents cracks.
• Want a Firmer Topping? Add an extra teaspoon of cornstarch to the blueberry sauce.
• Make It Ahead: This cheesecake actually tastes better the next day after chilling overnight.

FAQs: Your Cheesecake Questions Answered

More Cheesecake Goodness You’ll Love

If you love this cheesecake, you might also want to check out:

• Cinnamon Roll Cheesecake Recipe
• Strawberry Cheesecake Ice Cream
• Churro Cheesecake Recipe
• Philadelphia Cheesecake Filling
• Cheesecake Fondue

For more tips, tricks, and delicious recipes, check out the full collection on InspoRecipes!

Final Thoughts on This Lemon Blueberry Cheesecake

This cheesecake is proof that a little effort goes a long way. The bright citrus, juicy berries, and velvety texture make it totally worth the (minimal) work. Whether you’re serving it at a dinner party or enjoying it with a cup of coffee on a random Tuesday, this lemon and blueberry cheesecake is a winner every time.

Now, go preheat that oven—dessert is calling!

Lemon Blueberry Cheesecake

Jody Macdonald

A creamy and zesty Lemon Blueberry Cheesecake with a buttery graham cracker crust, bursting with fresh blueberries and topped with a luscious blueberry sauce.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 2 hours hrs 40 minutes mins

Total Time 3 hours hrs 40 minutes mins

Course Dessert

Cuisine American

Servings 12 slices

Calories 480 kcal

Ingredients

  

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Crust

• 2 1/4 cups graham cracker crumbs
• 10 tbsp salted butter melted
• 3 tbsp sugar

Cheesecake Filling

• 24 ounces cream cheese room temperature
• 1 cup sugar
• 3 tbsp all-purpose flour
• 3/4 cup sour cream
• 6 tbsp lemon juice
• 2 tbsp lemon zest
• 3 large eggs room temperature
• 2 large egg yolks room temperature
• 1 1/2 cups blueberries

Blueberry Topping

• 1/4 cup sugar
• 1 tbsp cornstarch
• 2 tsp water
• 2 cups blueberries

Whipped Cream

• 1 cup heavy whipping cream cold
• 1/2 cup powdered sugar
• 1 tsp vanilla extract

Get ingredients with

Instructions

 

Making the Crust:

• Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
• In a small bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
• Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.
• Bake for 10 minutes, then remove from the oven and set aside to cool.
• Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking. Set the pan aside.

Preparing the Cheesecake Filling:

• Reduce the oven temperature to 300°F (148°C).
• In a large mixing bowl, beat together the cream cheese, sugar, and flour on low speed until completely smooth. (Using low speed prevents excess air bubbles, which can cause cracks.) Scrape down the sides of the bowl as needed.
• Add the sour cream, lemon juice, and lemon zest, mixing on low speed until well incorporated.
• One at a time, add the eggs, followed by the egg yolks, mixing gently after each addition until just combined. Scrape down the sides to ensure a smooth batter.
• Carefully fold in the blueberries, making sure they are evenly distributed throughout the batter.
• Pour the cheesecake batter into the prepared crust, spreading it evenly.

Baking the Cheesecake:

• Place the springform pan inside a larger baking pan. Fill the larger pan with warm water, ensuring the water level reaches about halfway up the sides of the springform pan. (This water bath method helps the cheesecake bake evenly and prevents cracking.)
• Bake for 1 hour 15 minutes, or until the center is set but still has a slight jiggle when gently shaken.
• Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes to continue cooking slowly.
• After 30 minutes, crack the oven door slightly and let the cheesecake cool inside for another 30 minutes. This slow cooling process helps prevent cracks.
• Remove the cheesecake from the oven, carefully unwrap the foil, and refrigerate for at least 4 hours (preferably overnight) to fully set.

Making the Blueberry Topping:

• In a medium saucepan over medium heat, whisk together the sugar, cornstarch, and water until dissolved.
• Stir in the blueberries, coating them in the sugar mixture.
• Cook, stirring occasionally, until the blueberries soften and release their juices. The sauce should thicken slightly.
• Remove from heat and let the topping cool completely before refrigerating.

Finishing Touches & Serving:

• When ready to serve, make the whipped cream by beating heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
• Remove the cheesecake from the refrigerator and carefully release it from the springform pan. Transfer it to a serving plate.
• Pipe whipped cream swirls around the edges of the cheesecake, then spoon the blueberry topping over the center. Garnish with lemon slices if desired.
• Store any leftovers in an airtight container in the refrigerator. The cheesecake is best enjoyed within 3-4 days.

Notes

For best results, let the cheesecake chill overnight before serving. Store leftovers in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 480kcalCarbohydrates: 58gProtein: 8gFat: 24gSaturated Fat: 14gCholesterol: 130mgSodium: 320mgFiber: 2gSugar: 40gVitamin C: 8mgCalcium: 100mgIron: 2.5mg

Keyword blueberry lemon dessert, Cheesecake, lemon blueberry cheesecake

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