Lemon Blueberry Cheesecake
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Each slice of this Lemon Blueberry Cheesecake is pure delight. It is a luscious dessert that perfectly combines zesty lemon flavors with plump, fresh blueberries. With a golden graham cracker crust, creamy cheesecake filling, and a burst of blueberry goodness on top, this dessert is a tantalizing treat that’s sure to impress any palate! It’s the perfect make ahead dessert to serve guests!
It took me a long time to warm up to blueberry desserts. But now as I get older I absolutely adore desserts made with blueberry! Like my blueberry crumble pie during Thanksgiving or my blueberry pound cake during the spring time. Or maybe my no bake blueberry cream cheese pie in the summer.
And now I have a new blueberry dessert to add to the list – this lemon blueberry cheesecake recipe.
And you know how much we love cheesecakes around here. Like my pumpkin cheesecake with gingersnap crust in the Fall, or my small batch cheesecake (when you just want a little bit of cheesecake), my buckeye cheesecake bars, or maybe my mini Oreo cheesecakes perfect for a party! (If you want more cheesecake recipes, check out my 45 cheesecake recipes post!)
Imagine this. A buttery graham cracker crust. Sweet blueberry and creamy lemon cheesecake filling made with fresh lemon zest and lemon juice. And I decided to top it with even more blueberry topping and fresh whipped cream. Because why not? Am I right?
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I made the simple graham cracker crust in a food processor with brown sugar and melted butter in seconds. You’ll bake the crust briefly in the oven to give it a bit of a head start. While that’s baking you can start on the lemon blueberry filling. To make for a cheesecake filling with vibrant lemon flavor you’ll mix the lemon first with the sugar. This helps release all the oils in the lemons to give maximum citrus flavor!
Make sure to use room temperature ingredients for the filling so you get a smooth cheesecake filling! And of course you can’t forget to fold in the fresh blueberries. Once the filling is made you will prepare a water bath (don’t worry it’s not as scary as it sounds!) and bake your cheesecake in a springform pan.
The key to a smooth cheesecake is to bake the cheesecake low and slow in a water bath. And then give it ample time to let it cool. This is the perfect make ahead dessert because of the time it needs to set up. I love making a cheesecake the day before so it’s ready to serve.
And of course you can’t forget to add more blueberry topping on top and whipped cream.
See Also:
- Grab some candy bars and make these decadent Butterfinger cheesecake bars!
- Churro cheesecake bars are easy cheesecake bars made with crescent rolls and cinnamon sugar.
- With a coconut pecan topping, these German chocolate cheesecake bars are rich, creamy and delicious.
- For more delicious cheesecake inspiration be sure to check out my full list of 45 Cheesecake recipes for your next dessert!
Why You Will Love This Lemon Blueberry Cheesecake
- Made with fresh, juicy blueberries and lots of lemon flavor!
- Perfect make ahead dessert
- Takes minutes to prep
- Wonderful to freeze any leftovers!
Note: The entire recipe, with ingredient quantities and recipe directions can be found at the bottom of the page. Scroll to the bottom or click “Jump To Recipe” button at the top of the post.
Ingredients Needed
Crust:
- Graham cracker crumbs
- Light brown sugar – You can also use granulated sugar or dark brown sugar. Or you can also use honey.
- Unsalted butter – You can also use salted butter if need be.
Lemon Cheesecake Filling:
- Granulated sugar
- Lemon zest
- Cream cheese – Make sure the cream cheese is room temperature. Be sure to use full fat cream cheese in the block form not the tub variety which is whipped and has a different texture.
- Sour cream – Plain Greek yogurt is a good substitute.
- Lemon juice – About 2 regular lemons. I recommend fresh lemon juice however you can use juice from concentrate in a pinch.
- Eggs – Make sure your eggs are room temperature so you get a smooth cheesecake filling.
- Blueberries – Use fresh berries for best results. I used fresh blueberries for this recipe. You can use frozen, thawed and drained blueberries as well but be aware that they may sink further in the cheesecake.
Topping:
- Blueberry topping– You can make your own homemade blueberry topping or use store-bought canned pie filling. Or even try this blueberry sauce for pancakes (would work great!)
- Whipped cream – You can make your own whipped cream or use store-bought whipped topping.
- Fresh lemons – Optional garnish
How To Make This Lemon Blueberry Cheesecake
Make the graham cracker crust:
Position a rack in the center of the oven. Preheat the oven to 350oF (180oC) and prepare a 9 inch springform pan.
Pulse graham crackers in a food processor until crushed into fine crumbs. Add melted butter and sugar and pulse to combine.
Press the crumb mixture into the bottom and slightly up the side of the pan, about 1 inch, forming a thick crust.
Bake in the preheated oven for 10 minutes or until golden brown. Remove from the oven.
Reduce the oven temperature to 325oF (162oC) and allow the crust to cool while making the cheesecake filling.
Make the cheesecake batter:
In a large mixing bowl, use a hand or stand mixture to beat together the white sugar and lemon zest for 1-2 minutes or until fragrant.
Beat in the cream cheese, one package at a time, until smooth and creamy. Be sure to scrape down the side and bottom of the bowl as needed to incorporate all the ingredients.
Add in the sour cream and lemon juice until fully combined, scraping the sides and bottom of the bowl often.
Slowly and gradually mix in the eggs on low speed, one at a time. Do not overbeat.
With a wooden spoon, or spatula, fold in the fresh blueberries to the cheesecake filling.
Assemble and bake the cheesecake:
Once the crust is cool, wrap the bottom of the springform pan well with aluminum foil and/or a slow cooker liner baking bag to prevent water from entering the pan. I like to wrap the pan with several layers of tin foil and then wrap in a plastic bag to prevent the water bath leaking into the crust.
Place the springform pan into a larger pan (I like to use a large roasting pan). I also like to place a tea towel in the bottom of the pan first, then place the springform pan on top.
Pour the cheesecake filling into the prepared springform pan and tap it several times on the counter to remove any air bubbles.
Carefully pour hot boiling water into the baking dish or roasting pan until it comes up about halfway the side of the springform pan.
Place the water bath with the cheesecake in the oven and bake for 65-80 minutes or until the edges are set and the center jiggles just slightly. The cheesecake should reach 145 degrees Fahrenheit when measured with a digital thermometer. If the cheesecake begins to crack, turn off the oven.
Once the cheesecake is baked, turn off the oven and leave it with the door cracked for 1 hour.
Remove the cheesecake from the oven and allow it to cool to room temperature, about 1 hour on a wire rack. Cover the cheesecake well and place in the refrigerator 4-6 hours or overnight.
When ready to serve, remove the cheesecake from the springform pan and add blueberry pie filling to the top of the cheesecake. Pipe the whipped topping in dollops around the edge of the cheesecake. Garnish with optional fresh lemon slices, slice and serve.
Recipe Tips
- Room Temperature Ingredients: Ensure that the cream cheese, sour cream, and eggs are at room temperature. This helps create a smooth and creamy cheesecake filling without lumps.
- Avoid Overmixing: When adding the eggs, mix them in just until combined. Overmixing can incorporate too much air into the batter, which can lead to cracking or puffy bubbles during baking.
- Water Bath: Using a water bath (placing the springform pan in a larger pan with water) helps prevent the cheesecake from cracking and ensures even baking. Make sure the springform pan is well wrapped in aluminum foil or a baking bag to prevent water from seeping into the cheesecake.
- Cool Gradually: After baking, turn off the oven and leave the cheesecake inside with the door cracked for an hour. This gradual cooling helps prevent cracks.
- Refrigerate Overnight: For the best texture and flavor, refrigerate the cheesecake overnight before serving. This allows it to set properly and enhances its flavor.
- Garnish Creatively: Get creative with garnishes. Fresh lemon slices, extra blueberries, or a drizzle of lemon curd can add a beautiful finishing touch to your cheesecake.
- Slice When Cold: For clean and neat slices, use a sharp knife and dip it in hot water before each cut. Wipe the knife clean between cuts for a professional presentation.
Storage FAQS
To store your Lemon Blueberry Cheesecake, refrigerate it in an airtight container or cover it well with plastic wrap. The cheesecake can be stored in the refrigerator for up to 3-4 days, maintaining its freshness and flavor.
The whole cheesecake or slices of cheesecake can be frozen as well, for up to 2-3 months. When ready to serve, thaw the frozen cheesecake in the refrigerator overnight. The blueberry and whipped topping may not maintain their texture when frozen and thawed.
More Recipes To Try
- Self Rising Flour Biscuits
- Lemon Cookies
- Brown Sugar Chocolate Chip Cookies
- 20 Self Rising Flour Recipes
- Milk Bar Cake
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Don’t forget to grab a copy of my cookbook, Cheesecake For All Seasons! It’s an easy to download digital e-book with over 50 delicious cheesecake recipes, toppings, tips and tutorials for you to master making cheesecake at home!
Lemon Blueberry Cheesecake
Ingredients
Crust:
- 1 ½ cups (180 g) graham cracker crumbs (about 12 crackers)
- ¼ cup (50 g) packed light brown sugar
- ⅓ cup (75 g) unsalted butter melted
Lemon Cheesecake Filling:
- 1 cup (200 g) granulated sugar
- 1 ½ Tablespoons lemon zest
- 24 ounces (three 8-ounce packages cream cheese room temperature
- ⅔ cup (151 g) sour cream room temperature
- 3 Tablespoons lemon juice about 2 regular-sized lemons
- 3 large eggs room temperature
- 1 cup fresh blueberries
Topping:
- 1 ½ cups blueberry topping
- 1 cup whipped cream
- Fresh lemons optional garnish
Instructions
Make the graham cracker crust:
- Position a rack in the center of the oven. Preheat the oven to 350°F (180°C) and prepare a 9 inch springform pan.
- Pulse graham crackers in a food processor until finely crushed. Add melted butter and brown sugar and pulse to combine. 1 ½ cups (180 g) graham cracker crumbs ¼ cup (50 g) packed light brown sugar ⅓ cup (75 g) unsalted butter
- Press the crumb mixture into the bottom and slightly up the side of the pan, about 1 inch, forming a thick crust.
- Bake in the preheated oven for 10 minutes or until golden brown. Remove from the oven.
- Reduce the oven temperature to 325°F (162°C) and allow the crust to cool while making the cheesecake filling.
Make the cheesecake filling:
- In a large mixing bowl, use a hand or stand mixture to beat together the white sugar and lemon zest for 1-2 minutes or until fragrant. 1 cup (200 g) granulated sugar 1 ½ Tablespoons lemon zest
- Beat in the cream cheese, one package at a time, until smooth and creamy. Be sure to scrape down the side and bottom of the bowl as needed to incorporate all the ingredients. 24 ounces (three 8-ounce packages cream cheese
- Add in the sour cream and lemon juice until fully combined, scraping the sides and bottom of the bowl often. ⅔ cup (151 g) sour cream 3 Tablespoons lemon juice
- Slowly and gradually mix in the eggs on low speed, one at a time. Do not overbeat. 3 large eggs
- With a wooden spoon, or spatula, fold in the fresh blueberries to the cheesecake filling.1 cup fresh blueberries
Assemble and bake the cheesecake:
- Once the crust is cool, wrap the bottom of the springform pan well with aluminum foil and/or a slow cooker liner baking bag to prevent water from entering the pan. I like to wrap the pan with several layers of tin foil and then wrap in a plastic bag to prevent the water bath leaking into the crust.
- Pour the cheesecake filling into the prepared springform pan and tap it several times on the counter to remove any air bubbles.
- Carefully pour hot water into the baking dish or roasting pan until it comes up about halfway the side of the springform pan.
- Place the water bath with the cheesecake in the oven and bake for 65-80 minutes or until the edges are set and the center jiggles just slightly. The cheesecake should reach 145 degrees Fahrenheit when measured with a digital thermometer. If the cheesecake begins to crack, turn off the oven.
- Once the cheesecake is baked, turn off the oven and leave it with the door cracked for 1 hour.
- Remove the cheesecake from the oven and allow it to cool to room temperature, about 1 hour on a wire rack. Cover the cheesecake well and place in the refrigerator 4-6 hours or overnight.
- When ready to serve, remove the cheesecake from the springform pan and top with the blueberry pie filling. Pipe the whipped topping in dollops around the edge of the cheesecake. Garnish with optional fresh lemon slices, slice and serve. 1 ½ cups blueberry topping 1 cup whipped cream Fresh lemons
Notes
- Storage: To store your Lemon Blueberry Cheesecake, refrigerate it in an airtight container or cover it well with plastic wrap. The cheesecake can be stored in the refrigerator for up to 3-4 days, maintaining its freshness and flavor. It can be frozen as well, for up to 2-3 months. When ready to serve, thaw the frozen cheesecake in the refrigerator overnight. The blueberry and whipped topping may not maintain their texture when frozen and thawed.
- Cream Cheese – Use full fat block style cream cheese for best results.
- Sour cream: You can also use plain full fat Greek yogurt.
- Graham cracker crumbs: You can buy graham cracker crumbs or make them from graham crackers. You can also substitute vanilla wafer crumbs instead.
- Room Temperature Ingredients: Ensure that the cream cheese, sour cream, and eggs are at room temperature. This helps create a smooth and creamy cheesecake filling without lumps.
- Avoid Overmixing: When adding the eggs, mix them in just until combined. Overmixing can incorporate too much air into the batter, which can lead to cracking or puffy bubbles during baking.
- Water Bath: Using a water bath (placing the springform pan in a larger pan with water) helps prevent the cheesecake from cracking and ensures even baking. Make sure the springform pan is well wrapped in aluminum foil or a baking bag to prevent water from seeping into the cheesecake.
- Cool Gradually: After baking, turn off the oven and leave the cheesecake inside with the door cracked for an hour. This gradual cooling helps prevent cracks.
- Refrigerate Overnight: For the best texture and flavor, refrigerate the cheesecake overnight before serving. This allows it to set properly and enhances its flavor.
I served this delicious cheesecake at a party and received rave reviews. The amount of lemon is perfect; it balances out the sweetness of the blueberries without being too “puckery“. This cheesecake is well worth the time it takes to make. I will definitely be making it again!
Thank you so much! I’m very happy to hear the cheesecake was a hit at your party. 😊🍰 You’ve brightened my day!