Lemon blueberry cheesecake is a delightful dessert that perfectly balances the tangy zest of lemon with the sweetness of fresh blueberries. This luscious cheesecake is not only creamy and rich but also refreshingly light, making it suitable for any occasion—from summer gatherings to holiday celebrations. With its beautiful presentation and irresistible flavor, this cheesecake is bound to impress your guests and become a favorite in your recipe collection.
Why You’ll Love This Recipe
- Easy to Make: This dessert comes together with straightforward steps, making it accessible even for beginner bakers.
- Refreshing Flavor: The combination of lemon and blueberries creates a bright and zesty flavor profile that’s perfect for warm weather.
- Versatile Occasion: Whether it’s a birthday party or a simple family dinner, this cheesecake fits seamlessly into various occasions.
- Beautiful Presentation: The vibrant colors of the blueberries against the creamy cheesecake make for an eye-catching dessert.
- Crowd-Pleasing: It’s hard to find someone who doesn’t love cheesecake, especially when it’s packed with fruity goodness.
Tools and Preparation
Before diving into this delicious recipe, ensure you have the right tools on hand. These essential kitchen tools will help streamline your baking process and guarantee great results.
Essential Kitchen Tools
- Springform pan
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
Why These Tools Matter
- Springform pan: Allows for easy release of the cheesecake without damaging its delicate structure.
- Electric mixer or whisk: Ensures that your cream cheese filling becomes smooth and creamy without lumps.
- Rubber spatula: Perfect for scraping down the sides of bowls and folding in ingredients gently.
Ingredients
Lemon blueberry cheesecake features a creamy lemon-infused filling with bursts of fresh blueberries on a crunchy graham cracker crust. Easy to make and perfect for any occasion, this dessert is both refreshing and rich.
For the Crust
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter (melted)
For the Cheesecake Filling
- 32 ounces cream cheese (room temperature)
- 1 ½ cups granulated sugar
- 4 large eggs (room temperature)
- ½ cup sour cream (room temperature)
- ¼ cup heavy cream (room temperature)
- 2 tablespoons fresh lemon juice
- 1 ½ teaspoons fresh lemon zest
- 1 ½ teaspoons vanilla extract
- 1 ½ cups fresh blueberries
- 2 tablespoons all-purpose flour
For Blueberry Topping
- 3 cups fresh blueberries
- ⅓ cup granulated sugar
- ⅓ cup water (to cook the blueberries)
- 2 tablespoons water (to mix with the cornstarch to create a slurry)
- 2 tablespoons fresh lemon juice
- 1 ½ tablespoons cornstarch
- 1 teaspoon vanilla extract

How to Make Lemon Blueberry Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter.
- Mix until well combined.
- Press this mixture firmly into the bottom of a springform pan.
- Bake for about 10 minutes until lightly golden. Remove from oven and let cool.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the room temperature cream cheese until smooth using an electric mixer.
- Gradually add in sugar while continuing to mix.
- Add eggs one at a time, ensuring each is fully incorporated before adding the next.
- Stir in sour cream, heavy cream, lemon juice, lemon zest, vanilla extract, and flour until just combined.
- Gently fold in fresh blueberries.
Step 3: Bake the Cheesecake
Pour the cheesecake filling over the cooled crust in the springform pan.
- Bake in preheated oven for about 60-70 minutes or until edges are set but center slightly jiggles.
- Turn off oven, crack open door slightly, and let cheesecake cool inside for an hour.
Step 4: Prepare Blueberry Topping
In a saucepan over medium heat, combine fresh blueberries, granulated sugar, water, and lemon juice.
- Cook until blueberries start to burst.
- Mix cornstarch with water to create a slurry; stir into blueberry mixture until thickened.
- Remove from heat and let cool before spreading over cooled cheesecake.
Step 5: Chill and Serve
Once everything has cooled down completely:
- Refrigerate cheesecake for at least 4 hours or overnight for best flavor.
- When ready to serve, run a knife around edges of pan before releasing springform clasp.
- Slice and enjoy your delicious lemon blueberry cheesecake!
How to Serve Lemon Blueberry Cheesecake
Lemon blueberry cheesecake is a delightful dessert that can be served in various ways to enhance its flavor and presentation. Whether for a special occasion or a casual gathering, these serving suggestions will elevate your dessert experience.
Individual Portions
- Individual slices: Cut the cheesecake into smaller pieces and plate them for each guest.
- Mini cheesecakes: Use a muffin tin to create mini versions of the cheesecake for easy serving.
Toppings
- Whipped cream: Add a dollop of freshly whipped cream on top for extra creaminess.
- Fresh blueberries: Garnish with whole fresh blueberries for a burst of color and flavor.
Sauces
- Blueberry sauce: Drizzle homemade blueberry sauce over the cheesecake for added sweetness.
- Lemon curd: Serve with a side of lemon curd to complement the lemon flavors.
Accompaniments
- Mint leaves: A sprig of mint adds freshness and a pop of color.
- Citrus zest: Sprinkle some lemon zest on top for an aromatic touch.
How to Perfect Lemon Blueberry Cheesecake
To ensure your lemon blueberry cheesecake turns out perfectly every time, consider these helpful tips.
- Chill thoroughly: Allow the cheesecake to cool completely before refrigerating. This helps set the filling and improve texture.
- Use room temperature ingredients: Make sure all ingredients are at room temperature before mixing. This promotes even blending and prevents lumps.
- Avoid overmixing: Mix the batter just until combined to keep the cheesecake light and fluffy.
- Bake in a water bath: Using a water bath while baking helps regulate temperature and prevents cracks on the surface.
- Let it rest: After baking, let the cheesecake sit in the oven with the door ajar to prevent sudden temperature changes that can cause cracks.
- Top before serving: Apply any toppings just before serving to maintain freshness and presentation.

Best Side Dishes for Lemon Blueberry Cheesecake
Pairing side dishes with lemon blueberry cheesecake can enhance your dessert’s appeal. Here are some great options that complement its flavors well.
- Fruit salad: A refreshing mix of seasonal fruits provides a light contrast to the rich cheesecake.
- Scones: Lemon or blueberry scones add a delightful texture and are perfect for brunch gatherings.
- Ice cream: Vanilla or lemon sorbet offers a creamy balance to the tartness of the cheesecake.
- Cheese platter: A selection of mild cheeses pairs nicely with the sweet-tart flavors of the dessert.
- Herbal tea: A warm cup of herbal tea complements the citrus notes beautifully, making it an excellent choice after dinner.
- Pavlova: This light meringue dessert topped with fruit echoes the flavors in your cheesecake while providing a different texture.
Common Mistakes to Avoid
When making Lemon Blueberry Cheesecake, a few common mistakes can lead to less-than-perfect results. Here are some pitfalls to watch out for:
- Bold room temperature ingredients: Using cold cream cheese or eggs can cause lumps in the filling. Make sure to bring these ingredients to room temperature before mixing.
- Bold overmixing: Mixing too vigorously can introduce air into the batter, causing cracks during baking. Mix just until combined for a smooth texture.
- Bold skipping the cooling step: Removing the cheesecake from the oven too soon can result in a soupy center. Allow it to cool gradually in the oven with the door slightly open.
- Bold not using a water bath: Baking without a water bath may lead to uneven cooking and cracking. Use a water bath to create a gentle cooking environment.
- Bold using expired ingredients: Freshness matters for flavor and texture. Always check expiration dates on dairy and other perishable items before use.
Storage and Reheating
Refrigerator Storage
- Store lemon blueberry cheesecake in an airtight container.
- It can last up to 5 days in the fridge.
- Keep it away from strong-smelling foods to prevent flavor contamination.
Freezing Lemon Blueberry Cheesecake
- Wrap individual slices tightly in plastic wrap, then place them in freezer-safe containers.
- It can be frozen for up to 3 months.
- Thaw overnight in the refrigerator before serving.
Reheating Lemon Blueberry Cheesecake
- Oven: Preheat to 350°F (175°C). Bake covered with foil for about 15-20 minutes until warmed through.
- Microwave: Heat on medium power for 30 seconds at a time until warm, checking frequently.
- Stovetop: Place a slice in a skillet over low heat, cover, and warm slowly for about 5 minutes.

Frequently Asked Questions
Can I make Lemon Blueberry Cheesecake ahead of time?
Yes, this cheesecake is perfect for making a day or two in advance. Just store it properly in the fridge!
What can I substitute for sour cream in Lemon Blueberry Cheesecake?
Plain Greek yogurt works well as a substitute and will give you a similar creaminess with added protein.
How do I know when my Lemon Blueberry Cheesecake is done?
The edges should be set while the center remains slightly jiggly. It will firm up as it cools.
Can I add more blueberries to my Lemon Blueberry Cheesecake?
Absolutely! Feel free to customize by adding extra blueberries into the filling or as a topping before serving.
Conclusion
Lemon Blueberry Cheesecake is an irresistible dessert that combines creamy textures with bright citrus and berry flavors. Its versatility allows you to customize it with various toppings or even different fruits. Give this refreshing treat a try; it’s sure to impress at any gathering!

Lemon Blueberry Cheesecake
- Total Time: 1 hour 40 minutes
- Yield: Approximately 12 servings 1x
Description
Indulge in the delightful harmony of tangy lemon and sweet blueberries with this Lemon Blueberry Cheesecake. This dessert features a creamy filling infused with fresh lemon juice and zest, generously studded with juicy blueberries, all resting atop a crunchy graham cracker crust. Perfect for any occasion, from summer barbecues to holiday feasts, this cheesecake is not only easy to make but also beautifully presented, making it a showstopper for your guests. Each slice offers a refreshing burst of flavor that will leave everyone craving more.
Ingredients
- 2 cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter (melted)
- 32 ounces cream cheese (room temperature)
- 1 ½ cups granulated sugar
- 4 large eggs (room temperature)
- ½ cup sour cream (room temperature)
- ¼ cup heavy cream (room temperature)
- 2 tablespoons fresh lemon juice
- 1 ½ teaspoons fresh lemon zest
- 1 ½ teaspoons vanilla extract
- 1 ½ cups fresh blueberries
- 3 cups fresh blueberries (for topping)
- ⅓ cup granulated sugar (for topping)
- ⅓ cup water (for topping)
- 2 tablespoons cornstarch (for topping)
Instructions
- Preheat the oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well.
- Press the mixture into the bottom of a springform pan and bake for about 10 minutes until golden. Allow it to cool.
- In another bowl, beat cream cheese until smooth. Gradually mix in sugar, then add eggs one by one.
- Stir in sour cream, heavy cream, lemon juice, lemon zest, vanilla extract, and flour until combined. Gently fold in blueberries.
- Pour the filling over the cooled crust and bake for 60-70 minutes until edges are set but center jiggles slightly.
- Cool in the oven for an hour with the door ajar before refrigerating for at least four hours or overnight.
- To prepare the topping, cook blueberries with sugar and water until they burst; mix in cornstarch slurry until thickened.
- Spread topping over chilled cheesecake before serving.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 130g)
- Calories: 380
- Sugar: 25g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg