Lemon Blueberry Cheesecake
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This Lemon Blueberry Cheesecake is packed with tangy lemony flavor and delicious blueberries. Top each slice with homemade blueberry sauce and fresh whipped cream. It’s a cheesecake that’s perfect for summer and easy to make!
I could eat a lemon dessert at least four days a week. I love the flavor of lemon in a dessert and I especially love when it has blueberries added to it. That’s my go-to pairing, if you couldn’t tell by the long list of recipes that I’ve posted: Lemon Blueberry Dump Cake, Lemon Blueberry Donuts, and these Lemon Blueberry Cookies.
My Lemon Blueberry Cheesecake is a snap to make and comes out perfectly. every time. You are going to love the light, delicious and beautiful outcome.
Ingredients for Lemon Blueberry Cheesecake
See the recipe card at the bottom of the post for all ingredients and quantities.
Ingredients for Cheesecake Crust
- Graham Cracker Crumbs – You can use regular, cinnamon, or gluten-free graham cracker crumbs to make this crust. For a little change of pace you could use crunchy lemon cookies instead.
- Granulated Sugar – White sugar. Brown sugar is a little too intense for the lemon flavor.
- Butter – Real, salted butter is best.
Ingredients for Cheesecake Filling
- Cream Cheese – Brand name cream cheese or a generic brand without fillers. Compare the ingredients.
- Granulated Sugar – White Sugar.
- All-purpose Flour – Use a gluten-free one-for-one substitute if needed.
- Vanilla Extract – Pure vanilla extract and not imitation.
- Lemon Zest – Gives the lemon flavor of this cheesecake a little bump.
- Full-Fat Sour Cream – Don’t bother going low-fat for this dessert recipe. It needs the fat to succeed.
- Fresh Lemon Juice – Adds the perfect amount of lemon flavor.
- Eggs – Use large eggs for this recipe.
- Fresh Blueberries – These are folded into the cheesecake. You may use frozen, but please read the recipe notes carefully.
- Blueberry Sauce – To finish the cheesecake off beautifully.
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Substitutions and Variations
- You can use shortbread cookies, lemon cookies, golden oreos, vanilla wafers, etc in place of the graham cracker crumbs. If it’s a cookie, you may need to omit the sugar and reduce the butter otherwise the butter will leak out the springform pan while it’s baking.
- Switch the lemon juice and lemon zest for lime juice and lime zest or even grapefruit juice and grapefruit zest.
- Use raspberries or blackberries in place of the blueberries.
NOTE: This recipe has not been tested with other substitutions or variations
How to Make Lemon Blueberry Cheesecake
If cheesecake intimidates you, you will love our easy, step-by-step instructions on the recipe card. First, you need to mix up the crust and bake it. Melt the butter, and then stir everything together. Press it into your parchment-lined springform pan and chill the crust while you are making the lemon blueberry cheesecake filling.
To make the cheesecake filling, first beat the room-temperature cream cheese until it is smooth and fluffy. Scrape the sides of the bowl between each step. Then mix in the sugar and flour.
Next, mix in the vanilla, lemon zest, and sour cream. Scrape again. Add the lemon juice and mix on low at first so it doesn’t splash out of the bowl. Next, add the eggs one at a time. Carefully fold in the blueberries.
Fill the pan according to our directions and bake your cheesecake. You and your guests are going to enjoy this cheesecake so much! Make sure you have time to chill it at least overnight and serve with fresh blueberry sauce and a scoop of whipped cream.
Tips for Best Results
You can use frozen blueberries, but I would recommend thawing and draining them first to help reduce the amount of water being added to the cheesecake. Frozen blueberries will create streaks of purple in the cheesecake.
Scrape the sides of the bowl between each step to make sure the ingredients are each fully incorporated into the mixture. Sometimes certain ingredients will stick to the sides of the bowl.
If you do not have aluminum foil, you can skip the tin foil and add the springform pan in a slightly larger pan to keep the water bath from leaking into the cheesecake.
Give your lemon blueberry cheesecake a couple of gentle taps on the counter to help remove any air bubbles.
Bake until the edges of the cheesecake are set and the center slightly jiggles like jello when the pan is wiggled back and forth and not like a wet batter. This time may vary so always give it the jiggle test and bake longer if needed.
How to Store and Freeze
Store these lemon blueberry cheesecake cover with plastic wrap or an airtight container in the fridge for up to 5 days.
You can also freeze this cheesecake! Bake the cheesecake and let it cool as directed. Place it in the fridge overnight to chill.
Now that the cheesecake is chilled, wrap it tightly in 2 layers of plastic wrap, a layer of heavy-duty aluminum foil. You can then put it in a freezer container if you have one available, but it’s not necessary. The cheesecake will last in the freezer up to 3 months.
To thaw, unwrap the cheesecake and place it in an airtight container in the fridge. Let it thaw overnight.
Recipe FAQs
100% yes! In fact, I love pairing the two flavors together like in this Lemon Blueberry Dump Cake and these Lemon Blueberry Donuts.
Top your cheesecake with blueberry sauce and homemade whipped cream. You can also use blueberry pie filling and store-bought whipped cream if you prefer. The blueberry sauce will be a little lighter.
More Cheesecakes to Make
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Lemon Blueberry Cheesecake
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Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 5 tablespoons butter melted
Cheesecake
- 24 ounces cream cheese room temperature
- 1 ¼ cups granulated sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- Zest 1 lemon
- ½ cup full-fat sour cream
- ½ cup fresh lemon juice about 3 lemons
- 4 large eggs
- 1 – 2 cups fresh blueberries
- Blueberry Sauce
Blueberry Sauce
- 1 tablespoon cornstarch
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 1/4 cups fresh or frozen blueberries
Instructions
Crust
- Preheat oven to 325 degrees F. Spray the sides of the 9-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a 3 inch strip of parchment paper.
- In a medium bowl, add the 1 ½ cups graham cracker crumbs, melted 5 tablespoons butter, and 2 tablespoons granulated sugar. Mix until it resembles wet sand and can be packed down.
- Pour the crust mixture into the prepared pan. Firmly and evenly press the crust into the bottom of the pan.
- Place in the fridge or freezer to firm up while preparing the cheesecake filling.
Cheesecake
- Add the 24 ounces cream cheese to a large mixing bowl. Beat with a hand mixer on medium speed until the cream cheese is smooth and creamy. Scrape down the bowl.
- Add in the 1 ¼ cups granulated sugar and 3 tablespoons all-purpose flour. Mix until incorporated.
- Add the 1 teaspoon vanilla extract, Zest 1 lemon, and ½ cup full-fat sour cream. Beat until well blended.
- Add in the ½ cup fresh lemon juice and mix on low until most of the juice is incorporated. Turn the mixer up to medium speed and beat until combined.
- Add the 4 large eggs one at a time. Beat in each egg just until incorporated. Scrape down the sides and bottom of the bowl before adding the next egg.
- Fold in the 1 – 2 cups fresh blueberries until evenly distributed in the cheesecake batter.
- Before adding the cheesecake mixture to the springform pan, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil. You can skip the tin foil and add the springform pan in a slightly larger pan to keep the water bath from leaking into the cheesecake.
- Place the foil wrapped pan or two pans in a third pan that’s filled with about 1 inch of hot water.
- Pour the cheesecake batter on top of the chilled crust. Give it a couple of gentle taps on the counter to help remove any air bubbles.
- Place the cheesecake in the preheated oven and bake for 1 hour 25 minutes to 1 hour 35 minutes or until the edges of the cheesecake are set and the center slightly jiggles like jello when the pan is wiggled back and forth and not like wet batter. This time may vary so always give it the jiggle test and bake longer if needed.
- Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.
- Once the cheesecake has cooled, move to the fridge and allow to chill overnight to set up.
- Serve with fresh blueberry sauce and whipped cream.
Blueberry Sauce
- In a medium saucepan, add the 1 tablespoon cornstarch and 3/4 cup granulated sugar together. Stir until the cornstarch is incorporated.
- Add in the 1/4 cup fresh lemon juice and 1 1/4 cups fresh or frozen blueberries to the pan. Stir until combined.
- Place over medium heat and let come up to a boil while stirring constantly. Boil for 5 minutes or until thickened.
- Remove from the heat and let cool completely.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)