I recently made this Lemon Blueberry Cheesecake, and I have to say, the moment it came out of the oven, my kitchen smelled like a dreamy bakery.
The combination of tangy lemon, sweet blueberries, and rich creamy cheesecake is just irresistible. The Lemon Blueberry Cheesecake is perfectly buttery and crunchy, while the filling melts in your mouth with just the right hint of citrus.
Adding the blueberry topping and a swirl of whipped cream elevates it even further, making it a dessert that feels as special as it tastes.
Key Ingredients in Lemon Blueberry Cheesecake Recipe
CRUST
- 2 1/4 cups (302g) graham cracker crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (39g) sugar
LEMON BLUEBERRY 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
BLUEBERRY TOPPING
- 1/4 cup (52g) sugar
- 1 tbsp cornstarch
- 2 tsp water
- 2 cups (277g) blueberries
WHIPPED CREAM
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 tsp vanilla extract
- Lemon slices, for decorating, optional
Lemon Blueberry Cheesecake
- Total Time: 1 hour 45 min
- Yield: 12 servings
Description
Lemon Blueberry Cheesecake is a rich and creamy dessert featuring a buttery graham cracker crust, tangy lemon filling, fresh blueberries, and a light whipped cream topping—perfect for a refreshing, fruity, and indulgent treat.
Ingredients
CRUST
- 2 1/4 cups (302g) graham cracker crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (39g) sugar
LEMON BLUEBERRY 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
BLUEBERRY TOPPING
- 1/4 cup (52g) sugar
- 1 tbsp cornstarch
- 2 tsp water
- 2 cups (277g) blueberries
WHIPPED CREAM
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 tsp vanilla extract
- Lemon slices, for decorating, optional
Instructions
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE
5. Reduce oven temperature to 300°F (148°C).
6. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the sour cream, lemon juice and lemon zest and mix on low speed until well combined.
8. Add the eggs one at a time, mixing slowly to combine after each addition, then add the egg yolks and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
9. Gently stir the blueberries into the batter.
10. Pour the cheesecake batter evenly into the crust.
11. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12. Bake for 1 hour 15 minutes. The center should be set, but still jiggly. See how to tell when your cheesecake is done baking.
13. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
14. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
15. Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator to cool completely.
TOPPING
16. While the cheesecake cools, make the topping. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
17. Add the blueberries and stir to coat with the sugar mixture.
18. Continue to cook until the blueberries start to soften and let out juice.
19. Remove from heat when blueberries are a bit juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool.
20. When you’re ready to serve the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
21. Remove the cheesecake from the fridge and remove the sides of the springform pan. Set the cheesecake on a serving plate. See how to remove cheesecake from the pan.
22. Pipe swirls of whipped cream around the edge of the cheesecake, then top with the blueberry topping and slices of lemon.
23. Refrigerate cheesecake until ready to serve. Cheesecake is best when stored well covered and best eaten within 3-4 days.
- Prep Time: 30 min
- Cook Time: 1 hour 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
If you enjoy Lemon Blueberry Cheesecake, you might also love my Easter Sugar Cookies Decorated, Philly Cheesesteak Stuffed Peppers, or Crispy Oven Baked Eggplant In 30 Min.
How to Make Lemon Blueberry Cheesecake Step-by-Step
-Preheat your oven to 325°F and prepare a 9-inch springform pan with parchment and greasing. Mix graham cracker crumbs, sugar, and melted butter, pressing into the pan’s bottom and sides. Bake for 10 minutes and cool. Wrap the pan in foil for a water bath.
-Lower the oven to 300°F. Beat cream cheese, sugar, and flour on low speed until smooth. Scrape the bowl carefully. Add sour cream, lemon juice, and lemon zest, mixing gently.
-Incorporate eggs one at a time, then add egg yolks, mixing slowly. Scrape down the sides to avoid lumps. Fold in the blueberries. Pour the batter into the crust.
-Place the cheesecake pan in a larger pan filled halfway with warm water, ensuring it doesn’t reach the top of the foil. Bake for 1 hour 15 minutes. Turn off the oven and let it sit inside with the door closed for 30 minutes, then crack the door and leave for another 30 minutes. Chill completely in the refrigerator.
-Make the topping: heat sugar, cornstarch, and water until melted, then stir in blueberries and cook until juicy. Chill. Whip the cream with powdered sugar and vanilla until stiff peaks form. Remove cheesecake from pan, pipe whipped cream swirls, and add the blueberry topping and lemon slices. Chill until ready to serve.
Conclusion
Making this Lemon Blueberry Cheesecake was such a rewarding experience. The bright, fresh flavors of lemon paired with juicy blueberries make it feel light yet indulgent. Lemon Blueberry Cheesecake is perfect for sharing with family or treating yourself after a long week, and the creamy texture paired with a buttery crust makes every bite a little celebration.
Looking for inspiration? Visit Elise Chef on Pinterest to explore beautifully curated high-fiber recipes and discover your next healthy habit.