Lemon Blueberry Cheesecake

Bright, creamy, and bursting with flavor, this lemon blueberry cheesecake is the kind of dessert that instantly lifts your mood. The tangy zing of fresh lemon pairs beautifully with the sweet, juicy blueberries, creating a balance that’s irresistible. It’s a dessert that feels elegant enough for a dinner party but simple enough to enjoy on a quiet evening at home.

What makes this cheesecake truly special is its versatility. You can serve it chilled straight from the fridge for a refreshing treat on a warm day, or let it sit for a few minutes at room temperature to bring out the creamy texture even more. The buttery crust provides the perfect foundation, giving each bite a satisfying crunch that contrasts beautifully with the smooth filling.

I love how this lemon and blueberry dessert manages to feel light yet indulgent at the same time. It’s not overly sweet, which means the bright citrus notes and the natural blueberry flavors shine through. Whether you’re making it for family, friends, or just as a little treat for yourself, it’s one of those recipes that feels special without being fussy.

If you enjoy easy lemon cheesecake recipes, this blueberry cheesecake version is a must-try. The layers of lemony cream cheese and vibrant blueberries make it a standout dessert, perfect for spring gatherings, summer celebrations, or any day when you crave a sweet, fruity treat. With just a few simple ingredients, you can whip up a lemon blueberry dessert that looks and tastes like it came from a bakery.

Why You’ll Love It

• Burst of Fresh Flavors – The tangy lemon and sweet blueberries create a flavor combo that feels bright, refreshing, and perfectly balanced in every bite.
• Creamy, Dreamy Texture – Each slice has a silky smooth cheesecake filling that melts in your mouth, making it feel indulgent without being heavy.
• Easy to Make at Home – Despite its bakery-worthy look, this easy lemon cheesecake comes together with simple ingredients and minimal effort.
• Versatile Dessert – Serve it chilled for a summer treat, at room temperature for a dinner party, or even with a drizzle of blueberry sauce for extra flair.
• Beautiful Presentation – The vibrant blueberries against the pale yellow filling make it a showstopper on any dessert table.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• ¼ cup sour cream
• 2 tsp vanilla extract
• Zest of 1 large lemon
• 2 tbsp fresh lemon juice

For the Blueberry Topping:

• 1 cup fresh or frozen blueberries
• 2 tbsp granulated sugar
• 1 tsp lemon juice

Ingredient Notes

• I always use full-fat cream cheese for the filling—it gives the cheesecake that rich, creamy texture you want.
• Don’t skip the lemon zest! It really brightens up the dessert and makes it taste fresh.
• For the crust, butter makes all the difference. I use unsalted so I can control the sweetness.
• Fresh blueberries are best if you can get them—they’re juicier and hold their shape better. Frozen works fine too, just thaw first.
• A little sour cream in the filling adds creaminess and keeps the cheesecake from being too dense.

Kitchen Equipment Needed

• 9-inch springform pan – Perfect for easy cheesecake release; I love using nonstick for less cleanup.
• Mixing bowls – For combining crust and filling ingredients separately.
• Hand or stand mixer – Makes the cream cheese filling silky smooth; I usually use my hand mixer for quick clean-up.
• Spatula – Great for scraping the sides of the bowl and smoothing the cheesecake top.
• Measuring cups and spoons – Essential for accurate ingredient measurements.
• Zester or microplane – For fresh lemon zest; it really boosts the flavor.
• Saucepan – Optional, if you want to gently cook the blueberries for a thicker topping.

Instructions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, mix the graham cracker crumbs and sugar.
3. Pour in the melted butter and stir until the crumbs are evenly coated.
4. Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed cup for an even, compact crust.
   Pro tip: Pressing firmly ensures the crust holds together when slicing.

Step 2: Bake the Crust

1. Place the pan in the oven and bake for 8–10 minutes until lightly golden.
2. Remove from oven and let it cool while you prepare the filling.
   Pro tip: Letting it cool slightly prevents the cheesecake filling from melting the butter in the crust.

Step 3: Make the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy.
2. Add sugar gradually and continue beating until fully incorporated.
3. Beat in the eggs one at a time, mixing just until combined. Overmixing can cause cracks.
4. Add sour cream, vanilla, lemon juice, and lemon zest. Mix on low speed until smooth.
   Pro tip: Scrape the bowl occasionally with a spatula to ensure no lumps of cream cheese remain.

Step 4: Assemble the Cheesecake

1. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.
2. Tap the pan gently on the counter to remove any air bubbles.

Step 5: Bake the Cheesecake

1. Bake in the preheated oven at 325°F (160°C) for 45–50 minutes, or until the edges are set and the center is slightly jiggly.
2. Turn off the oven and let the cheesecake sit inside for 10 minutes before removing.
   Pro tip: Baking at a lower temperature prevents cracks and keeps the texture creamy.

Step 6: Prepare the Blueberry Topping

1. In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice.
2. Cook for 3–5 minutes, stirring occasionally, until the berries release their juices and the mixture thickens slightly.
3. Let it cool slightly before spooning over the cheesecake.
   Pro tip: You can also leave the blueberries raw for a fresh, juicy topping.

Step 7: Chill and Serve

1. Refrigerate the cheesecake for at least 4 hours, or overnight, for best results.
2. Run a knife around the edges before releasing the springform pan.
3. Spoon the blueberry topping over the cheesecake just before serving.

Tips and Tricks for Success

• Room temperature ingredients – Make sure your cream cheese and eggs are at room temperature for a smooth, lump-free filling.
• Don’t overmix – Overmixing the batter can incorporate too much air and cause cracks while baking.
• Water bath option – Wrapping the pan in foil and placing it in a water bath helps prevent cracks and keeps the cheesecake creamy.
• Cool gradually – Let the cheesecake cool in the oven with the door slightly open to prevent sudden temperature changes that can crack the top.
• Chill thoroughly – Refrigerating for several hours or overnight gives the cheesecake time to set fully and makes slicing easier.

Ingredient Substitutions and Variations

• Crust alternatives – Use crushed digestive biscuits or shortbread cookies instead of graham crackers for a different flavor.
• Dairy swaps – Greek yogurt can replace sour cream for a lighter, tangier filling.
• Fruit variations – Swap blueberries for raspberries, blackberries, or a mixed berry blend.
• Flavor twists – Add a teaspoon of almond extract for a subtle, nutty note.
• Sugar alternatives – Honey or maple syrup can replace some of the sugar in the filling for a natural sweetness.

Serving Suggestions

• I love serving this lemon blueberry dessert chilled with a dollop of whipped cream on top—it makes each bite feel extra indulgent.
• Pair slices with a scoop of vanilla ice cream for a creamy, refreshing summer treat.
• Drizzle a little blueberry sauce over each slice for a restaurant-style presentation that impresses every time.
• Serve alongside a cup of hot tea or coffee for a cozy afternoon dessert.
• Add a few fresh blueberries and a light dusting of powdered sugar for a simple but elegant touch at brunch or dinner parties.

Storage and Reheating Instructions

• Refrigerate – Store the cheesecake in an airtight container in the fridge for up to 5 days.
• Freeze – Wrap slices individually in plastic wrap and foil; freeze for up to 2 months.
• Thawing – Move frozen slices to the fridge overnight before serving.
• Reheating – Serve chilled for best texture; avoid microwaving as it can make the cheesecake watery.
• Topping separately – Store blueberry topping in a separate container if making ahead to keep it fresh and vibrant.

Frequently Asked Questions

Can I use frozen blueberries?

Yes! Just thaw them first and drain any excess liquid to avoid making the topping watery.

How do I prevent cracks in my cheesecake?

Bake at a lower temperature, avoid overmixing, and let it cool gradually in the oven with the door slightly open.

Can I make this cheesecake ahead of time?

Absolutely! Make it a day in advance—it tastes even better after chilling overnight.

Can I use a different crust?

Yes, crushed digestive biscuits, shortbread, or even gingersnaps work beautifully as alternatives.

How long does it keep in the fridge?

Stored in an airtight container, it will stay fresh for up to 5 days.

Can I add other fruits instead of blueberries?

Definitely! Raspberries, blackberries, or a mixed berry topping are all delicious options.

Did you try this lemon blueberry cheesecake? Let me know in the comments how it turned out—I’d love to hear your tweaks and favorite serving ideas!