There’s something truly special about the combination of lemon and blueberries. The tartness of fresh citrus, the sweetness of ripe blueberries, and the creaminess of a rich cheesecake—it’s the kind of dessert that’s impossible to resist. This Lemon Blueberry Cheesecake brings all those flavors together in one luscious bite. With a buttery graham cracker crust, a silky-smooth cheesecake filling, and a fresh blueberry topping infused with lemon juice, this dessert is as beautiful as it is delicious.
Whether you’re making it for a summer gathering, a holiday, or just to treat yourself, this cheesecake is sure to impress. Let’s dive into the recipe!
Why You’ll Love This Lemon Blueberry Cheesecake
- A perfect balance of flavors – The creamy cheesecake pairs beautifully with the tangy lemon and sweet blueberries.
- Silky-smooth texture – Thanks to the sour cream and a careful baking process, this cheesecake is ultra-creamy.
- A stunning presentation – The vibrant blueberry topping makes this dessert look as good as it tastes.
- Make-ahead friendly – Cheesecake needs time to chill, making it the perfect dessert to prepare ahead of time.
Ingredients You’ll Need
(Serves 8-10 | Prep Time: 20 mins | Cook Time: 50 mins | Chill Time: 4+ hours)
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- Zest of 1 lemon
- ½ cup sour cream
For the Lemon Blueberry Topping:
- 1 cup fresh blueberries
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional for thickening)
Step-by-Step Instructions
1. Prepare the Graham Cracker Crust
Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan, making sure it’s packed tightly. Bake for 8-10 minutes, then set aside to cool while preparing the filling.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
Finally, fold in the sour cream to give the filling its rich, velvety texture. Mix until everything is fully incorporated.
3. Bake the Cheesecake
Pour the cheesecake mixture into the cooled crust, smoothing the top with a spatula.
Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly open for about 30 minutes—this helps prevent cracking.
Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.
4. Prepare the Lemon Blueberry Topping
While the cheesecake chills, make the topping. In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Stir occasionally and let the berries release their juices.
For a thicker topping, mix cornstarch with a tablespoon of water, then stir it into the blueberry mixture. Simmer for 2-3 minutes until slightly thickened, then remove from heat and let cool completely.
5. Assemble the Cheesecake
Once the cheesecake has fully chilled, pour the blueberry lemon topping over the top, spreading it evenly.
6. Slice & Serve!
Carefully remove the cheesecake from the springform pan, slice, and enjoy! Serve as-is or with a dollop of whipped cream for an extra indulgent touch.
My Pro Tips for the Best Cheesecake
- Use room temperature ingredients – Softened cream cheese and eggs mix more smoothly, resulting in a creamier filling.
- Don’t overmix the batter – Overbeating the eggs can incorporate too much air, leading to cracks in the cheesecake. Mix just until combined.
- Prevent cracking with a water bath – Place a pan of hot water on the oven’s lower rack while baking to add moisture to the oven and prevent the cheesecake from drying out.
- Chill overnight for best results – The flavors develop even more, and the texture becomes perfectly set.
What to Serve with Lemon Blueberry Cheesecake
This cheesecake is fantastic on its own, but here are a few ways to make it even more special:
- With a dusting of powdered sugar – For an elegant touch.
- Drizzled with white chocolate – Lemon, blueberry, and white chocolate are a match made in heaven.
- Alongside fresh whipped cream – Light and fluffy whipped cream balances the richness of the cheesecake.
- With extra fresh berries – Serve with strawberries, raspberries, or blackberries for a berry-filled dessert.
FAQs (From My Kitchen to Yours)
Q: Can I use frozen blueberries instead of fresh?
A: Yes! Frozen blueberries work just as well. No need to thaw them—just add a few extra minutes of simmering time for the topping.
Q: How long will this cheesecake last?
A: It will stay fresh in the refrigerator for up to 5 days. You can also freeze it (without the topping) for up to 3 months.
Q: Can I make this cheesecake without a springform pan?
A: While a springform pan is best for easy removal, you can use a regular 9-inch cake pan lined with parchment paper. Just be extra careful when removing it.
Q: What if I don’t have sour cream?
A: You can substitute Greek yogurt or heavy cream for a similar texture.
Why You’ll Love This Lemon Blueberry Cheesecake
If you love bright, fruity flavors in a rich and creamy dessert, this Lemon Blueberry Cheesecake is for you. The smooth cheesecake filling, buttery graham cracker crust, and fresh blueberry topping make every bite pure bliss.
Whether you’re serving it at a dinner party, for a holiday, or just treating yourself, this cheesecake is sure to become a favorite. Give it a try and let me know what you think—I’d love to hear your thoughts! Happy baking!
This Lemon Blueberry Cheesecake Will Be the Star of Your Summer Desserts
Ingredients
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 1 cup fresh blueberries
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch (optional for thickening)
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 3 large eggs
Instructions
- Preheat the oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar, vanilla extract, lemon juice, and eggs, mixing until fully combined and smooth.
- Pour the cheesecake filling over the crust in the springform pan.
- Bake in the preheated oven for 50 minutes or until the center is set but slightly jiggly.
- Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight.
- In a small saucepan, combine blueberries, 1 tbsp sugar, 1 tbsp lemon juice, and cornstarch. Cook over medium heat until the blueberries burst and the mixture thickens.
- Spread the blueberry topping over the chilled cheesecake before serving.
Leave a Reply