Lemon Blueberry Cheesecake Recipe

If you’re looking for the ultimate spring or summer dessert, this Lemon Blueberry Cheesecake is it! Beautifully creamy, richly flavored with zesty lemon and luscious blueberries, every bite is pure sunshine and happiness. It’s a showstopper for any occasion, but secretly so easy to make that you’ll want to bake it again and again.

Ingredients You’ll Need

There’s nothing complicated here—just a few key ingredients that come together to create magic! Every element, from the tangy lemons to the juicy blueberries and the creamy cheese, brings its own special something to this Lemon Blueberry Cheesecake.

• Graham Cracker Crumbs: The classic base, creating that signature crunchy, buttery crust we all love.
• Granulated Sugar: A little for the crust and more for the cheesecake and topping, letting every layer shine sweetly.
• Unsalted Butter: Melted and mixed with the crumbs—think rich, golden flavor holding your crust together.
• Cream Cheese: The very soul of cheesecake! Be sure it’s super soft at room temp for the silkiest possible filling.
• Heavy Cream & Sour Cream: These add an extra layer of richness and a touch of tang, balancing the whole dessert.
• Fresh Lemon Zest & Juice: Nothing rivals the brightness of real lemon—these lift the whole cheesecake with sunshine flavor.
• Large Eggs & Egg Yolk: They bind the filling and help achieve that classic, custard-like texture.
• Blueberries (Fresh or Frozen): Bursts of juicy fruit, both baked in and cooked into a glossy topping. Frozen berries work—just add straight from the freezer!
• Cornstarch: Ensures the blueberry topping thickens to a lovely, spoonable glaze.
• Whipped Cream & Lemon Zest (optional): For that crowning finish—fluffy, creamy, and just a hint of extra zing.

Variations

The beauty of this Lemon Blueberry Cheesecake is how wonderfully adaptable it is. Whether you need to work around a dietary restriction or just feel like a fun twist, there are so many ways you can change it up to suit your mood or pantry!

• Swap the Fruit: Try blackberries or raspberries for a gorgeous magenta twist, or even a mix of your favorite berries for an “every-berry” delight.
• Gluten-Free Crust: Use gluten-free graham crackers or your favorite gluten-free cookie for a base everyone can enjoy.
• Lighter Cheesecake: For a slightly less rich treat, substitute half the cream cheese with Greek yogurt. It adds protein and a snappy tanginess!
• No-Bake Version: Skip the oven and use a no-bake cheesecake base (with gelatin or whipped cream) for those hot days when you want to keep things extra cool.

How to Make Lemon Blueberry Cheesecake

Step 1: Prepare the Crust

Start by getting your springform pan all set—just a light grease and you’re ready to go. Whiz up those graham crackers into fine crumbs, mix with a sprinkle of sugar and the melted butter, then press the mixture firmly into the bottom (and slightly up the sides) of your pan. Give it a quick five-minute bake until lightly golden and set; the whole house will smell amazing! Let your crust cool as you move on to the creamy filling.

Step 2: Mix the Cheesecake Filling

This is where the magic happens! Beat the cream cheese until smooth and fluffy—no lumps allowed. Gradually add in the sugar and lemon zest, beating for a couple more minutes so everything’s nicely combined. Then slowly mix in the heavy cream, sour cream, and fresh lemon juice for that signature tang. Add the eggs one at a time, mixing gently and only until just incorporated. The goal? Silky smooth batter, not over-mixed. Finally, gently fold in half the blueberries for pocketfuls of fruit in every slice.

Step 3: Bake Using a Gentle Water Bath

Pour your luscious batter into the cooled crust, then scatter the remaining blueberries on top, pushing them down gently so they’re just covered. For a foolproof bake and creamy texture, set your springform in a larger cake pan, then place them both in a roasting pan. Pour hot water about halfway up the cake pan (no foil-wrapping drama here!). Bake until the cheesecake is set but slightly wobbly in the center—about 60 to 75 minutes. It may feel like a long wait, but it’s so worth it.

Step 4: Cool and Chill (Patience Pays Off!)

Turn off the oven and leave the cheesecake inside for one hour—this helps prevent cracks and ensures that perfect texture. Then take it out, let it cool on the counter, and finally chill in the fridge for at least 6 hours or overnight. Don’t rush this step! The flavors deepen and the texture sets to creamy, dreamy perfection.

Step 5: Make the Blueberry Topping

While your cheesecake chills, cook up the glossy blueberry topping: combine lemon juice, cornstarch, sugar, fresh blueberries, and lemon zest in a pan, gently cooking until everything thickens into a dazzling glaze. Let it cool before piling on top of your cheesecake—this extra burst of berries takes the entire dessert from wonderful to “extra special.”

Step 6: Decorate and Enjoy

Once your Lemon Blueberry Cheesecake is fully chilled and set, gently loosen the sides, top it with your blueberry sauce, then swirl on fresh whipped cream and a sprinkle of lemon zest. It’s ready for its close-up (and your tastebuds won’t be able to wait any longer)!

How to Serve Lemon Blueberry Cheesecake

Garnishes

This cheesecake absolutely loves a flourish! Try a generous swirl of whipped cream, a sprinkle of extra lemon zest, and maybe a few fresh blueberries dotted on top. For special occasions, candied lemon peel or a sprig of fresh mint will turn it into your centerpiece dessert.

Side Dishes

Pair your Lemon Blueberry Cheesecake with something light and fresh—think a fruit salad with citrus segments, or a crisp glass of sparkling lemonade or prosecco. For a more decadent touch, offer guests espresso or a delicate berry coulis to drizzle over each slice.

Creative Ways to Present

Want to impress? Serve individual cheesecake squares in cupcake liners or mini mason jars for a picnic. Or cut the cake into slim wedges, top each with an edible flower, and arrange on a bright cake stand. Whichever way you slice it, this Lemon Blueberry Cheesecake is guaranteed to get “oohs” and “aahs.”

Make Ahead and Storage

Storing Leftovers

Simply cover your cheesecake with plastic wrap or transfer slices to an airtight container. It will stay luscious and dreamy in the fridge for up to 5 days, making it perfect for savoring over several evenings (if it lasts that long!).

Freezing

Lemon Blueberry Cheesecake actually freezes beautifully! To freeze, wrap individual slices well in plastic and foil, then pop them in a freezer-safe bag. Thaw overnight in the fridge, and enjoy for up to two months. Hold off on adding whipped cream or fresh garnishes until serving to keep things tasting fresh.

Reheating

This cheesecake is best enjoyed cold or at cool room temperature—no need to reheat! If you like, let a slice sit at room temp for 15-20 minutes before serving for the creamiest bite.

FAQs

Final Thoughts

There’s simply nothing as joyful as slicing into a chilled Lemon Blueberry Cheesecake and sharing it with people you love. I hope this recipe brings as much delight to your table as it does to mine—go ahead and treat yourself (and your favorite people) to a little homemade happiness!

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