Craving a dessert that feels like sunshine and summer in every bite? Lemon Blueberry Cheesecake is the perfect fusion of zesty citrus and sweet, juicy berries nestled in a creamy, rich cheesecake. Whether you’re planning a brunch spread, a holiday dessert table, or just want a luxurious treat to brighten your day, this cheesecake brings a refreshing twist to the traditional classic.

The beauty of this recipe lies in its contrast: a buttery graham cracker crust, velvety lemon-infused cheesecake, and a luscious blueberry topping that glistens like jewels. Every forkful is a balance of tang, sweetness, and texture that feels both indulgent and refreshing.

Preparation Phase & Tools to Use

To make a flawless Lemon Blueberry Cheesecake, preparation and the right tools are everything. Here’s what you’ll need and why each item matters:

Springform Pan: Essential for cheesecake, it allows you to remove the cake without damaging its structure. The removable ring keeps the edges neat.
Electric Mixer or Stand Mixer: You need perfectly smooth and creamy filling. An electric mixer ensures there are no lumps in your cream cheese base.
Food Processor or Rolling Pin: For crushing graham crackers to get a uniform, fine crust base.
Saucepan: Needed for simmering the blueberry topping, which thickens into a glossy finish.
Mixing Bowls: You’ll use several for separating the crust, filling, and topping components.
Fine Zester or Microplane: To get the vibrant lemon zest that perfumes the cheesecake.
Spatula and Measuring Tools: Precision is everything in baking. Good measuring cups and spoons are crucial for balance, and spatulas help fold ingredients gently.

Ingredients for the Lemon Blueberry Cheesecake

Creating the perfect Lemon Blueberry Cheesecake begins with understanding the role of each ingredient:

Graham Crackers: Provide a buttery, slightly sweet crust that acts as the crunchy contrast to the creamy filling.
Unsalted Butter: Binds the graham cracker crumbs and gives richness to the crust.
Cream Cheese: The foundation of the cheesecake—its tangy, smooth, and rich texture is irreplaceable.
Granulated Sugar: Adds sweetness and balances the tartness of the lemon.
Sour Cream: Introduces a slight tang and silky consistency to the filling.
Eggs: Help the cheesecake set and add structure while keeping the filling custardy.
Lemon Juice and Zest: Bring bright citrus flavor and aroma, making the cheesecake feel light and fresh.
Vanilla Extract: Rounds out the flavor and enhances the overall profile.
Fresh or Frozen Blueberries: Star of the topping; their juiciness contrasts beautifully with the creamy filling.
Cornstarch: Thickens the blueberry sauce to the right consistency.
Lemon Zest (for topping): A pop of brightness and visual appeal.

How To Make the Lemon Blueberry Cheesecake

Step 1: Prepare the Crust

Crush graham crackers in a food processor or with a rolling pin inside a zip-top bag until finely ground. Mix with melted unsalted butter until the texture resembles wet sand. Press the mixture into the bottom of a springform pan. Bake at 325°F (163°C) for 10 minutes, then cool.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth. Add granulated sugar and mix well. Beat in sour cream, lemon juice, lemon zest, and vanilla extract. Add eggs one at a time, mixing on low to avoid air bubbles. Pour the filling over the cooled crust.

Step 3: Bake the Cheesecake

Place the springform pan in a water bath (wrap it with foil if needed to avoid leaks). Bake at 325°F (163°C) for about 55-70 minutes, or until the center is almost set. Let it cool in the oven with the door slightly open for 1 hour, then refrigerate at least 4 hours or overnight.

Step 4: Cook the Blueberry Topping

In a saucepan, combine blueberries, sugar, lemon juice, and cornstarch. Simmer over medium heat until the mixture thickens and becomes glossy, about 8-10 minutes. Let it cool completely.

Step 5: Assemble and Serve

Spoon the cooled blueberry topping over the chilled cheesecake. Garnish with fresh lemon zest or a few extra blueberries. Slice with a warm knife for clean cuts and serve chilled.

Serving and Storing Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake is best served chilled, which allows the flavors to fully develop and the texture to firm up beautifully. For a stunning presentation, slice with a warm knife (wipe between cuts) and top with fresh lemon zest or a few plump blueberries.

For storage, keep the cheesecake covered in the refrigerator for up to 5 days. To freeze, wrap the cheesecake tightly in plastic wrap and foil, and store for up to 2 months. Thaw overnight in the fridge before serving. If you’ve added the blueberry topping, freeze it separately and add after thawing for the best texture.

Frequently Asked Questions

What can I use if I don’t have a springform pan?

You can use a regular cake pan with high sides, but line it well with parchment paper so you can lift the cheesecake out after chilling.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled can work in a pinch. Just note that the flavor may be slightly muted.

Why did my cheesecake crack?

Overmixing the batter or baking at too high a temperature can cause cracks. Using a water bath and cooling gradually in the oven helps prevent this.

Can I use frozen blueberries for the topping?

Yes, frozen blueberries work just as well. No need to thaw them first—just cook a few minutes longer if needed.

How do I know when the cheesecake is done baking?

It should still jiggle slightly in the center, like set gelatin. Overbaking can lead to a dry texture.

Is it okay to make this cheesecake a day ahead?

Absolutely! In fact, cheesecake tastes better after chilling overnight as the flavors meld and the texture sets perfectly.

Want More Cheesecake Dessert Ideas?

Love the combination of rich cheesecake and vibrant fruit? You’ll want to try the Cheesecake Deviled Strawberries next — a fun, bite-sized treat that brings the same creamy tang in a handheld form. Or switch it up with the No-Bake Banana Pudding Cheesecake, which is layered with southern comfort and takes zero oven time.

For a citrus twist with elegance, the Elegant Lemon Marbled Cheesecake Bars might be just what you’re looking for. They’re structured, easy to slice, and ideal for sharing.

Want something extra playful? The Mini Cinnamon Roll Cheesecakes bring a bakery-style brunch vibe to your table with every swirl.

Explore even more cheesecake creations and other dessert favorites at my Pinterest LadyPlate where I post new ideas daily.

Pin and Tell Me How Yours Turned Out

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If you make it, I’d love to hear how it turned out. Did you go heavy on the zest? Try a swirl? Leave a comment below. I’m always curious how others make it their own.