Blueberry and Lemon Cheesecake

Blueberry and Lemon Cheesecake is a vibrant, creamy dessert that beautifully blends the tart brightness of lemon with the sweet juiciness of blueberries. With a buttery graham cracker crust, smooth lemon-infused cheesecake filling, and a glossy blueberry topping, this treat is perfect for warm-weather gatherings, special occasions, or anytime you want to impress with minimal fuss.

Why You’ll Love This Recipe

• Refreshing lemon and sweet blueberry create a perfect flavor balance
• Creamy and rich texture with a light, citrusy finish
• Easy to make ahead—ideal for entertaining
• Beautiful presentation with minimal effort
• Great for spring, summer, or anytime you need a fruity twist on classic cheesecake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Graham cracker crumbs
• Granulated sugar
• Unsalted butter, melted

For the filling:

• Cream cheese, softened
• Granulated sugar
• Eggs
• Sour cream
• Fresh lemon juice
• Lemon zest
• Vanilla extract
• All-purpose flour

For the blueberry topping:

• Fresh or frozen blueberries
• Granulated sugar
• Cornstarch
• Lemon juice
• Water

Directions

this recipe

1. Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan. Bake at 325°F (163°C) for 10 minutes. Set aside to cool.
2. Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon juice, lemon zest, vanilla, and flour until just combined.
3. Bake the cheesecake: Pour the filling over the crust. Bake in a water bath at 325°F for 50–60 minutes, or until the center is slightly jiggly.
4. Cool: Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours, preferably overnight.
5. Make the blueberry topping: In a saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water. Simmer until thickened. Let cool, then spread over the chilled cheesecake before serving.

Servings and Timing

• Servings: 12
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Chill Time: At least 4 hours
• Total Time: About 5½ hours

Variations

• Use a cookie crust (like shortbread or vanilla wafers) instead of graham crackers
• Swirl the blueberry topping into the batter before baking for a marbled effect
• Add a dash of lavender to the blueberry topping for a floral note
• Replace blueberries with blackberries or raspberries for a different berry twist

Storage/Reheating

• Refrigeration: Store covered in the fridge for up to 5 days
• Freezing: Freeze cheesecake (without topping) wrapped tightly for up to 1 month. Add topping after thawing
• Reheating: Not recommended—cheesecake is best served chilled

FAQs

Can I use frozen blueberries for the topping?

Yes, just cook them a bit longer to reduce excess moisture.

How do I prevent cracks in my cheesecake?

Bake in a water bath and avoid overmixing the batter or overbaking.

Can I skip the water bath?

You can, but the texture may be slightly denser and more prone to cracking.

Is this recipe gluten-free?

No, but you can make it gluten-free by using GF graham crackers and flour.

Can I make it without lemon zest?

Yes, but lemon zest enhances the citrus flavor—use more juice if needed.

What kind of cream cheese works best?

Full-fat, brick-style cream cheese gives the best texture and flavor.

Can I make this as mini cheesecakes?

Yes, use a muffin tin and bake for 18–20 minutes.

How far in advance can I make this?

You can make it up to 2 days ahead and add the topping before serving.

Can I use store-bought blueberry pie filling?

Yes, but homemade gives a fresher, less sweet flavor.

What should I serve with this cheesecake?

Fresh whipped cream, extra berries, or a lemon twist make great garnishes.

Conclusion

Blueberry and Lemon Cheesecake is a show-stopping dessert that delivers both elegance and bold flavor. With its creamy lemon filling and luscious blueberry topping, it’s as refreshing as it is indulgent. Whether for a dinner party, celebration, or quiet weekend treat, this cheesecake is sure to become a favorite.

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