There’s something magical about the combination of tart lemons and sweet blueberries. Whenever I bake a lemon blueberry cheesecake, it instantly feels like sunshine on a plate.

The tangy lemon brings freshness, the blueberries add juicy bursts of flavor, and the creamy cheesecake base ties it all together into a rich, satisfying bite.

If you’re preparing it for a summer gathering, a special celebration, or just because you deserve a treat, this cheesecake is guaranteed to be a crowd-pleaser.

If you’ve never made a baked cheesecake before, don’t worry—this recipe is surprisingly straightforward. I’ll guide you through each step, share pro tips to avoid cracks, and help you create a cheesecake that’s beautiful and delicious. Let’s dive into this delightful baking adventure together.

Recipe Snapshot

Category	Details
Yield	1 standard 9-inch cheesecake
Serving Size	1 slice
Prep Time	30 minutes
Bake Time	55 minutes
Cooling Time	2 hours
Chilling Time	4–6 hours (or overnight)
Total Time	About 8–10 hours
Calories per Serving	Approximately 420 calories
Primary Cooking Method	Baking (Water Bath)
Occasion	Birthdays, Summer Parties
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Lemon Blueberry Cheesecake

Recipe by Angela JonesCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

servings

Prep Time

minutes

Baking Time

minutes

Cooling Time

120

minutes

Lemon blueberry cheesecake is a vibrant twist on the classic cheesecake. Fresh lemon juice and zest brighten up the rich cream cheese filling, while juicy blueberries (either fresh or frozen) are folded in for extra bursts of flavor. The final result is a luscious, creamy dessert with a bright, fruity flavor that’s perfect for any occasion.

Ingredients You’ll Need

For the Graham Cracker Crust
1 and 1/2 cups graham cracker crumbs (about 10–12 full crackers)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Cheesecake Filling
24 oz (3 blocks) full-fat cream cheese, softened
1 cup granulated sugar
1/4 cup sour cream
3 large eggs, room temperature
2 tablespoons all-purpose flour
2 teaspoons pure vanilla extract
2 tablespoons lemon zest (from about 2 lemons)
1/4 cup fresh lemon juice
1 cup blueberries (fresh or frozen; if frozen, do not thaw)
Optional Topping
1/2 cup blueberry jam
1/2 cup fresh blueberries
Thin lemon slices or lemon zest curls for decoration

Step-by-Step Directions

Step 1: Prepare the Crust
– Start by building a sturdy, buttery base.
– Preheat your oven to 325°F (163°C).
– In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter.
– Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
– Bake for 8 minutes. Set aside to cool while you prepare the filling.

Tip: Use the bottom of a measuring cup to pack the crust tightly.
Step 2: Mix the Cream Cheese Filling
– This step is where the magic happens.
– In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy (about 2 minutes).
– Add the sour cream, vanilla extract, flour, lemon zest, and lemon juice. Mix until well combined.
– Add the eggs, one at a time, beating slowly after each addition. Don’t overmix.

Tip: Overmixing can create too much air, leading to cracks. Keep it gentle!
Step 3: Fold in the Blueberries
– Time to add that fruity pop!
– Gently fold 1 cup of blueberries into the cheesecake batter using a spatula.
– Be careful not to break the berries too much; you want them to stay whole.
Step 4: Assemble and Bake
– Your cheesecake is almost ready to shine.
– Pour the filling over the prepared crust.
– Smooth the top with a spatula.
– Wrap the outside of the springform pan with aluminum foil to prevent leaks.
– Place the pan in a large roasting pan and add hot water until it comes halfway up the sides of the springform pan (creating a water bath).
– Bake at 325°F (163°C) for 50–55 minutes, or until the center is set but still slightly wobbly.
Step 5: Cool and Chill
– The hardest part is waiting—but it’s worth it!
– Turn off the oven, crack the door open slightly, and let the cheesecake sit inside for 1 hour.
– Remove it from the oven and water bath. Let it cool to room temperature.
– Refrigerate the cheesecake for at least 4–6 hours, preferably overnight.

Notes

You can make this cheesecake 1–2 days ahead! Simply cover it tightly after chilling and keep it in the refrigerator.
It also freezes beautifully—just wrap tightly in plastic wrap and foil, then freeze for up to 2 months.

Equipment You’ll Need

Having the right tools makes this cheesecake even easier to master. Here’s what you’ll need:

9-inch springform pan
Electric hand mixer or stand mixer
Large mixing bowls
Measuring cups and spoons
Fine grater or zester
Baking sheet
Aluminum foil
Cooling rack
Sharp knife for slicing

Storage Instructions

Refrigerator: Store covered for up to 5 days.
Freezer: Freeze (without toppings) for up to 2 months. Thaw overnight in the fridge before serving.

Extra Tips for Perfect Results

Room-Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are room temperature for a smooth batter.
Avoid Overmixing: Gentle mixing prevents cracking.
Water Bath: It’s the secret to that creamy, crack-free cheesecake texture.

Chill Overnight: This step is crucial for setting and flavor development.

Food Safety Tips

Always refrigerate cheesecake within 2 hours of baking to prevent bacterial growth.
Use fresh, high-quality eggs and dairy products.
Keep the cheesecake covered to prevent it from absorbing fridge odors.

Ingredient Selection Tips

Choosing the right ingredients can make or break a cheesecake!

Cream Cheese: Use full-fat blocks (not spreadable or low-fat versions).
Lemons: Choose firm, bright yellow lemons for the freshest zest and juice.
Blueberries: Fresh or frozen both work, but ensure they are plump and ripe.

Serving Suggestions

Serve this lemon blueberry cheesecake:

With a drizzle of blueberry jam and a few fresh berries on top.
Decorated with lemon zest curls for a fancy touch.
Alongside a glass of sparkling wine or iced tea for a refreshing contrast.

Nutritional Information (Approximate Per Slice)

Calories: 420
Fat: 28g
Carbohydrates: 34g
Protein: 6g
Sugar: 24g
Fiber: 1g

Common Questions About Lemon Blueberry Cheesecake

Q: Can I use frozen blueberries?
Yes! Just use them straight from the freezer without thawing to avoid streaking.

Q: What if I don’t have a springform pan?
A deep 9-inch round cake pan can work, but getting the cheesecake out might be tricky.

Q: How do I know if my cheesecake is done?
The edges should look set, and the center should jiggle slightly like Jell-O.

Final Thoughts

If you’re looking for a cheesecake that’s creamy, refreshing, and a little bit indulgent, you’ll fall in love with this lemon blueberry cheesecake. It’s the perfect balance between rich and bright, making it ideal for any celebration—or simply to brighten an ordinary day.

I hope you enjoy baking it as much as I do! Don’t forget to save a slice for yourself before it disappears. 🍋

Lemon Blueberry Cheesecake Recipe: A Sweet, Bright, and Creamy Delight

Recipe Snapshot