This Lemon Blueberry Cheesecake is one of those desserts I make when I want something that feels a little special but still comforting. It has that creamy richness you expect from a classic cheesecake, yet the lemon keeps everything bright and fresh.

The combination of sweet blueberries and citrusy lemon creates a balance that never feels heavy. Every bite has a smooth texture, a bit of crunch from the crust, and bursts of fruit that make it hard to stop at just one slice.

I started making this for spring gatherings, but honestly, it works any time of year. It is also a fantastic make-ahead dessert, which means less stress and more time to enjoy the moment.

If you love desserts that feel elegant without being complicated, this one is going to earn a permanent spot in your kitchen. It certainly has in mine.

Why You’ll Love This Dessert

There is something incredibly satisfying about the contrast of textures here. The buttery graham cracker crust holds everything together while the filling stays soft, creamy, and just slightly tangy.

The lemon flavor is noticeable but not overpowering, and the blueberries add natural sweetness that feels light rather than sugary. It is the kind of dessert that feels indulgent without being too much.

I also appreciate how reliable this recipe is. Once you follow the simple techniques, especially the gentle mixing and water bath, you get a cheesecake that bakes evenly and slices beautifully.

Ingredients Needed for the Recipe

• Graham cracker crumbs – These form the base of the crust and provide a warm, slightly sweet crunch.
• Light brown sugar – Adds moisture and a subtle caramel flavor to the crust.
• Unsalted butter – Binds the crumbs together and gives the crust richness.
• Granulated sugar – Sweetens the filling while allowing the lemon flavor to shine.
• Lemon zest – Brings intense citrus aroma and natural oils for bold flavor.
• Cream cheese – The heart of the cheesecake, creating that smooth and creamy texture.
• Sour cream – Adds tanginess and helps soften the filling for a silky consistency.
• Lemon juice – Enhances the fresh citrus taste and balances the sweetness.
• Eggs – Provide structure and help the cheesecake set properly.
• Fresh blueberries – Add bursts of juicy sweetness throughout the filling.
• Blueberry topping – Gives the finished cheesecake a glossy, fruit-filled finish.
• Whipped cream – A light and airy contrast to the dense cheesecake.
• Fresh lemons (optional) – Used as garnish for extra brightness and presentation.

How to make Lemon Blueberry Cheesecake?

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Step 1 – Prepare the Crust

Start by preheating your oven to 350°F and preparing a 9-inch springform pan. Crushing the graham crackers into fine crumbs is key because it helps create a crust that holds together cleanly.

Mix the crumbs with melted butter and brown sugar until the texture resembles damp sand. Press the mixture firmly into the bottom and slightly up the sides to create a sturdy base.

Bake the crust for about 10 minutes until lightly golden. This quick bake gives it structure so it stays crisp under the creamy filling.

Step 2 – Lower the Oven Temperature

Reduce the oven temperature to 325°F once the crust is done. Letting the crust cool while you prepare the filling keeps the layers distinct and prevents melting.

This small pause also gives you time to organize ingredients, which makes the mixing process smoother and less rushed.

Step 3 – Build the Lemon Flavor

In a large bowl, combine the sugar and lemon zest first. Mixing them together releases the natural oils from the zest, and this step makes the citrus flavor far more vibrant.

I like to rub them together slightly before mixing. It smells amazing and sets the tone for the entire dessert.

Step 4 – Mix the Cream Cheese Base

Add the cream cheese one package at a time, beating until smooth after each addition. Scraping down the bowl often ensures there are no hidden lumps.

This is where patience matters. A well-mixed base leads to that velvety texture everyone loves in cheesecake.

Step 5 – Add Sour Cream and Lemon Juice

Blend in the sour cream and lemon juice until fully incorporated. These ingredients loosen the batter slightly and add a gentle tang that balances the richness.

The mixture should now look creamy and glossy, not stiff. That is exactly what you want.

Step 6 – Incorporate the Eggs Carefully

Add the eggs one at a time on low speed, mixing just until combined. Overmixing introduces air, which can cause cracks during baking.

Slow and steady wins here. The batter should stay smooth and thick without becoming foamy.

Step 7 – Fold in the Blueberries

Using a spatula, gently fold in the fresh blueberries. Stirring slowly keeps them intact and evenly distributed.

This step gives the cheesecake little pockets of fruit that burst with flavor when sliced.

Step 8 – Prepare the Water Bath

Wrap the bottom of the springform pan securely with foil to prevent water from seeping in. Place the pan inside a larger roasting dish.

Pour the filling into the crust, then add hot water to the outer pan until it reaches halfway up the sides. The water bath helps the cheesecake bake evenly and stay creamy.

Step 9 – Bake Gently

Bake for 65 to 80 minutes, until the edges are set but the center still has a slight jiggle. That gentle wobble means the texture will be smooth once chilled.

If you notice small cracks forming, turning off the oven at that point is perfectly fine. The residual heat will finish the job.

Step 10 – Cool Gradually

Turn off the oven and leave the door slightly open for one hour. This slow cooling prevents sudden temperature changes that can cause sinking or cracking.

Afterward, let the cheesecake cool at room temperature before refrigerating for at least 4 to 6 hours, preferably overnight.

Step 11 – Add the Toppings and Serve

Once fully chilled, spoon blueberry topping over the surface and pipe whipped cream around the edges. Garnish with fresh lemon slices if you like a decorative finish.

For clean slices, dip a sharp knife in hot water before cutting and wipe it between each slice. It makes a noticeable difference.

Tips

• Always use room temperature cream cheese, eggs, and sour cream for the smoothest filling.
• Mix the lemon zest with sugar first to maximize citrus flavor.
• Avoid overbeating once the eggs are added to prevent cracks.
• Wrap the pan thoroughly so no water enters during the water bath.
• Place a towel under the pan in the water bath to help regulate heat.
• Let the cheesecake cool slowly in the oven before moving it.
• Chill overnight for the best texture and flavor development.
• Use fresh blueberries when possible for better structure and taste.

Simple Variations to Try

If you enjoy experimenting, there are easy ways to adapt this cheesecake without changing its character. Swapping the graham crackers for vanilla wafers creates a slightly sweeter crust.

You can also add a handful of blueberries on top before baking for a more rustic look. They soften into the surface and add extra color.

For a stronger lemon presence, add a bit more zest rather than juice. Zest boosts flavor without affecting the texture of the filling.

Serving and Storage Ideas

This cheesecake is best served chilled, straight from the refrigerator, when the texture is firm yet creamy. It pairs beautifully with tea or coffee, especially during relaxed gatherings.

Store leftovers covered in the refrigerator for up to 3 to 4 days. The flavor actually deepens after the first day, which makes sneaking a second slice very tempting.

You can also freeze the cheesecake, either whole or in slices, for a couple of months. Thaw it overnight in the refrigerator for the best consistency.

Just add fresh topping after thawing to bring back that just-made appearance. It will taste every bit as delightful.

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Print Recipe

Lemon Blueberry Cheesecake Recipe

Author: Elly Cooking Method: Baking Cuisine: American Courses: Desserts

Difficulty: medium Prep Time 20 mins Cook Time 90 mins Rest Time 60 mins Total Time 2 hrs 50 mins

Cooking Temp: 162  C Servings: 8 Estimated Cost: $ 15 Calories: 743

Best Season: Spring, Summer

Description

Each slice of this Lemon Blueberry Cheesecake is pure delight. It is a luscious dessert that perfectly combines zesty lemon flavors with plump, fresh blueberries. With a golden graham cracker crust, creamy cheesecake filling, and a burst of blueberry goodness on top, this dessert is a tantalizing treat that's sure to impress any palate! It's the perfect make ahead dessert to serve guests!

ingredients

Servings

Crust

• 1 ½ cups graham cracker crumbs (about 12 crackers (180g))
• ¼ cup packed light brown sugar (50g)
• ⅓ cup unsalted butter (melted (75g))

Lemon Cheesecake Filling

• 1 cup granulated sugar (200g)
• 1 ½ Tablespoons lemon zest (about 2 lemons)
• 24 ounces cream cheese (three 8-ounce packages, room temperature)
• ⅔ cup sour cream (room temperature (151g))
• 3 Tablespoons lemon juice (fresh, about 2 regular-sized lemons)
• 3 large eggs (room temperature)
• 1 cup fresh blueberries

Topping

• 1 ½ cups blueberry topping (homemade or store-bought)
• 1 cup whipped cream (freshly whipped or store-bought)
• fresh lemons (optional garnish, sliced)

Instructions

Make the graham cracker crust

1. Position a rack in the center of the oven. Preheat the oven to 350°F (180°C) and prepare a 9-inch springform pan.
   Mark as complete
2. Pulse graham crackers in a food processor until finely crushed. Add melted butter and brown sugar and pulse to combine.
   Mark as complete
3. Press the crumb mixture into the bottom and slightly up the side of the pan, about 1 inch, forming a thick crust.
   Mark as complete
4. Bake in the preheated oven for 10 minutes or until golden brown. Remove from the oven.
   Mark as complete
5. Reduce the oven temperature to 325°F (162°C) and allow the crust to cool while making the cheesecake filling.
   Mark as complete

Make the cheesecake filling

1. In a large mixing bowl, beat together the granulated sugar and lemon zest for 1-2 minutes or until fragrant.
   This releases the lemon oils for maximum citrus flavor
   Mark as complete
2. Beat in the cream cheese, one package at a time, until smooth and creamy. Scrape down the side and bottom of the bowl as needed.
   Ensure cream cheese is room temperature for smooth mixing
   Mark as complete
3. Add in the sour cream and lemon juice until fully combined, scraping the sides and bottom of the bowl often.
   Mark as complete
4. Slowly and gradually mix in the eggs on low speed, one at a time. Do not overbeat.
   Overmixing can cause cracking during baking
   Mark as complete
5. With a wooden spoon or spatula, gently fold in the fresh blueberries to the cheesecake filling.
   Mark as complete

Assemble and bake the cheesecake

1. Once the crust is cool, wrap the bottom of the springform pan well with aluminum foil and/or a slow cooker liner baking bag to prevent water from entering the pan.
   Use several layers of foil for best protection
   Mark as complete
2. Pour the cheesecake filling into the prepared springform pan and tap it several times on the counter to remove any air bubbles.
   Mark as complete
3. Place the springform pan into a large roasting pan. Carefully pour hot boiling water into the roasting pan until it comes up about halfway the side of the springform pan.
   This creates the water bath for even baking
   Mark as complete
4. Place the water bath with the cheesecake in the oven and bake for 65-80 minutes or until the edges are set and the center jiggles just slightly. The cheesecake should reach 145°F when measured with a digital thermometer.
   If the cheesecake begins to crack, turn off the oven immediately
   Mark as complete
5. Once the cheesecake is baked, turn off the oven and leave it with the door cracked for 1 hour.
   This gradual cooling helps prevent cracks
   Mark as complete
6. Remove the cheesecake from the oven and allow it to cool to room temperature, about 1 hour on a wire rack. Cover well and refrigerate 4-6 hours or overnight.
   For best texture and flavor, refrigerate overnight before serving
   Mark as complete
7. When ready to serve, remove the cheesecake from the springform pan and top with blueberry topping. Pipe whipped cream in dollops around the edge. Garnish with optional fresh lemon slices, slice and serve.
   Use a sharp knife dipped in hot water for clean slices
   Mark as complete

Nutrition Facts

Servings 8

Serving Size 1 slice

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Amount Per Serving

Calories 743kcal

% Daily Value *

Total Fat 45gg70%

Saturated Fat 26gg130%

Trans Fat 0.3gg

Cholesterol 179mgmg60%

Sodium 424mgmg18%

Potassium 289mgmg9%

Total Carbohydrate 77gg26%

Dietary Fiber 2gg8%

Sugars 62gg

Protein 10gg20%

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Calcium 156mg mg

Iron 2mg mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Cream Cheese: Use full-fat block style cream cheese for best results, not the tub variety.
• Sour Cream Substitute: Plain full-fat Greek yogurt works well as an alternative.
• Graham Cracker Crumbs: You can buy pre-crushed crumbs or pulse whole crackers in a food processor. Vanilla wafer crumbs also work.
• Room Temperature Ingredients: Ensure cream cheese, sour cream, and eggs are at room temperature for a smooth, lump-free filling.
• Avoid Overmixing: Mix eggs just until combined to prevent incorporating too much air, which can cause cracking.
• Water Bath Essential: Always wrap your springform pan well to prevent water seepage. The water bath ensures even, gentle baking.
• Cool Gradually: Let the cheesecake cool in the turned-off oven with the door cracked to prevent surface cracks.
• Refrigerate Overnight: For the best texture and flavor development, chill the cheesecake overnight before serving.
• Storage: Refrigerate covered for up to 3-4 days. Freeze slices (without topping) for up to 2-3 months; thaw overnight in refrigerator.

Keywords: lemon blueberry cheesecake, lemon cheesecake, blueberry dessert, spring dessert, make ahead dessert, cheesecake recipe, graham cracker crust