Lemon Blueberry Cheesecake

This post may contain affiliate sales links. Please read my disclosure policy.

This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. It sits in a graham cracker crust and is topped with a homemade blueberry sauce.

Lemon Blueberry CheesecakeLemon Blueberry Cheesecake recipe

I am a big fan of lemon. Despite the hubs not being a fan, I continue to make lemon dessert after lemon dessert much to his dismay. I mean, how can you resist delicious things like this Lemon Cake. You can’t. It wouldn’t be right. And fortunately for me, my mom is a big lemon fan so I share these desserts with her.

Cheesecake is also a favorite of mine and with berries in season and so tasty lately, I decided to combine all these tasty things into one great cheesecake. There’s just enough tart and sweet lemon flavor, fresh pops of blueberry in the cheesecake and then it’s all topped with homemade blueberry sauce. Pure heaven!

So how would you make a Lemon Blueberry Cheesecake?

To start, you’ll make the crust. I went with a classic graham cracker crust this time around and loved it. Combine the graham cracker crumbs, some sugar for sweetness and little butter to hold it all together, then press it into the pan. It bakes for about 8 minutes and then it’s ready to go.

Next up is the filling. The lemon base of this Lemon Blueberry Cheesecake is easily my new favorite lemon cheesecake base. If you’ve ever made my lemon curd, you’ll recall that it’s made with egg yolks, no egg whites. I find that this gives a better lemon flavor, so I used that idea in this cheesecake and swapped out one of the whole eggs for egg yolks. It really accentuated the lemon flavor, making this lemon base the best!

Best Lemon Blueberry Cheesecake recipeFavorite Lemon Blueberry Cheesecake

So to actually make the filling, you’ll start by combining the cream cheese, sugar and flour. The flour adds a little texture to the cheesecake that I love. Next up is the sour cream, lemon juice and zest. All add great flavor to the cheesecake. You’ll then add the eggs, which we’ve discussed, and finally the blueberries.

The cheesecake is baked in a water bath, which I’m a firm believer in. Without it, you often get a browned cheesecake that sinks in the middle and has cracks. To be fair, this cheesecake can end up with a few small cracks, because of the blueberries that float to the top and create little cracks, but they are small and not noticeable.

The whole cheesecake is covered with fresh homemade blueberry sauce. It’s the perfect compliment to the thick and creamy cheesecake and adds just enough additional blueberry flavor to offset the wonderful tang of the lemon cheesecake.

With the addition of a little whipped cream and some lemon slices, this cheesecake is ready to go! It’s a classic flavor combination and a cheesecake that really isn’t hard to make, though it takes a little time. The hardest part is waiting for everything to cool so you can dig in!

Easy Lemon Blueberry Cheesecake

You might also like:
Lemon Blueberry Poke Cake
Lemon Cheesecake
Lemon Blueberry Cupcakes
Lemon Blueberry Shortbread Mousse Cake
Lemon Blueberry Scones


Read transcript

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
image of Lemon Blueberry Cheesecake slice
Recipe

Lemon Blueberry Cheesecake

  • Author: Life Love and Sugar
  • Prep Time: 1 hour
  • Cook Time: 2 hours 40 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 12-14 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. It sits in a graham cracker crust and is topped with a homemade blueberry sauce.


Scale

Ingredients

CRUST

  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (39g) sugar

LEMON BLUEBERRY FILLING

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 3/4 cup (173g) sour cream
  • 6 tbsp (90ml) lemon juice
  • 2 tbsp lemon zest
  • 3 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 1 1/2 cups blueberries

BLUEBERRY TOPPING

  • 1/4 cup (52g) sugar
  • 1 tbsp cornstarch
  • 2 tsp water
  • 2 cups (277g) blueberries

WHIPPED CREAM

  • 1 cup (240ml) heavy whipping cream, cold
  • 1/2 cup (58g) powdered sugar
  • 1 tsp vanilla extract
  • Lemon slices, for decorating, optional

Instructions

CRUST

1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

CHEESECAKE

5. Reduce oven temperature to 300°F (148°C).
6. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the sour cream, lemon juice and lemon zest and mix on low speed until well combined.
8. Add the eggs one at a time, mixing slowly to combine after each addition, then add the egg yolks and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
9. Gently stir the blueberries into the batter.
10. Pour the cheesecake batter evenly into the crust.
11. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
13. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
14. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
15. Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator to cool completely.

TOPPING

16. While the cheesecake cools, make the topping. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
17. Add the blueberries and stir to coat with the sugar mixture.
18. Continue to cook until the blueberries start to soften and let out juice.
19. Remove from heat when blueberries are a bit juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool.
20. When you’re ready to serve the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
21. Remove the cheesecake from the fridge and remove the sides of the springform pan. Set the cheesecake on a serving plate.
22. Pipe swirls of whipped cream around the edge of the cheesecake, then top with the blueberry topping and slices of lemon.
23. Refrigerate cheesecake until ready to serve. Cheesecake is best when stored well covered and best eaten within 3-4 days.

Keywords: lemon blueberry cheesecake, cheesecake recipe, how to make cheesecake

Enjoy!

 

Lemon Blueberry Cheesecake collage

Share a Comment

Have a question? Use the form below to submit your question or comment. I love hearing from you and seeing what you made!

Recipe rating

173 Comments
  1. Jennifer

    I just have a question I want to make this cheesecake but am a bit confused. When you were explaining how to make the filling you said you would substitute egg whites with egg yolks so I’m not sure if I’m going to put 3 whole eggs and 2 yolks in the cheesecake or 1 whole egg and 2 Eggs yolks. Thank you!

  2. Natalie

    This is a really good recipe! Can you do a lemon raspberry swirl cheesecake with a graham cracker crust. That’s what I want to make next, and I’m having trouble with it.

  3. Angela Renfroe

    I made this recipe TWICE in one week! It is amazingly delicious. The 6″ cake is super tiny and cute but didn’t a day with my friends and family. Do yourself a favor and double it because you’ll wish you had after the first bite. It’s so light and creamy with the right amount of lemony tang. The homemade blueberry sauce is a great mixture of sweet & sour goodness.

  4. Gayle

    Hi Linsey! I was wondering if you could make a strawberry version? Would I just substitute the blueberries in the cheesecake for diced strawberries? For a strawberry topping could I cover the strawberries with a ready made puree… like Boiron?
    Thank you so much!

    1. Lindsay

      I haven’t tried it with strawberries, but I imagine it’d be ok. The strawberries might just be a little more mushy than the blueberries. I’m not sure what boiron is, but you could try the strawberry sauce on this strawberry cheesecake. It’s a little thinner than the blueberry one.

  5. Madeline A

    Hi Lindsay!
    This is my absolute favorite cheesecake recipe out there. Don’t get me wrong….I’m new to the cheesecake game so I haven’t done a lot, but this is hands down my favorite one quite possibly in existence. If I wanted to attempt to make these “mini” would I have to adjust anything outside of the equipment and time? I have never made mini’s before so this is a stretch from the start, my plan was just to sub in your cooking methods for your mini cheesecakes and apply it to this lemon beauty. Please let me know! Thank you very much!

  6. Sydney L

    I am fairly new to baking and most of my attempts so far have been fails, but this recipe was absolutely amazing and my first success! The recipe was detailed and easy to follow, even for someone like me who doesn’t really know what they are doing. My whole family loved the cheesecake and fought over the last piece. I will definitely be making it again, thank you for the great recipe! 

  7. stephanie

    Hi! I have made this cheesecake in the past and it was delicious, I am trying to make one for my mothers b-day gluten free. Could I leave out the flour?

  8. Katelynn Skow

    If I wanted to make a lemon oreo crust how many Oreos would I use and how many tbsp of butter?

  9. Britney

    I made this for my 9 year olds birthday dessert. He saw this and immediately knew this was what he wanted. He is not a cake kid so we try to get creative each year with his desserts. This came out beautiful and tasted even better than it looked! We will definitely make this again! Thank you!!

  10. Cam

    Not sure what I did wrong. It came out of the oven looking great. I chilled it for 5 hours in the refrigerator, but when I tried to move it off the bottom of the pan, it nearly fell apart and split in several places. The crust was very soggy and looked like it had been mixed with water. I did use the slow cooker bag and foil.

    Still very tasty and had an excellent flavor. I will try this again and hope to get better results.

    Thanks for the recipe

    1. Lindsay

      It sounds like the cheesecake may have been under baked. There can be variation between ovens, so you want to make sure the cheesecake is set around the edges and the inner few inches are a little jiggly prior to turning off the oven.

  11. Fince

    I tried yr recipe & the outcome is delicious. My whole family love it. Will try other recipes. Thanks

  12. Jo

    Hi Lindsay! This looks so good!

    My husband is not a big fan of lemon though and was wondering if I can simply omit the lemon juice. What adjustments would you recommend if I do? Thank you!

  13. Olivia

    Hi, I would like to bake this tmr.
    Can I check the height of the springform mould? I would like to change to a sqaure mould. May I know what can I substitute with sourcream?

    1. Lindsay

      I believe mine is a 3 inch heigh pan. I would highly recommend the sour cream, but you could try heavy cream or greek yogurt instead.

  14. Robin Gates

    This Lemon Blueberry Cheesecake is outstanding! So rich and lemony…my guests raved that it was the best cheesecake they have ever had! The only sad thing was we didn’t have any leftovers because it was devoured. Definitely a show stopper and crowd pleaser!

  15. Juliana

    Turned out beautifully and the crust is absolutely wonderful, I think next time I will try reducing the sugar by half because it is pretty sweet haha but all around a darn good cheesecake. Thanks for the recipe!

  16. Taylor

    Made this recipe and it came out AMAZING! it was a big hit with everyone I will definitely be making it again! 

  17. Christine

    A-ma-zing!  I made this for a birthday celebration and it received rave reviews.  Bakery quality!’ ‘Where did you buy this?’ ‘So lemony!’ ‘Can you make this for my birthday too?’

    Thanks for this winner of a recipe and the detailed instructions!!

  18. Katie

    Fantastic recipe! This was my first cheesecake to bake and it was a huge hit with our guestS and my husband, who doesn’t even like cheesecake! Thank you for this!

  19. Ashely

    I don’t think this question has been asked, but would it be ok to sub Neufachetel cheese for cream cheese and greek yogurt for the sour cream? I’m making this on Saturday for a special Mother’s Day treat to myself!

    1. Lindsay

      I haven’t ever made a cheesecake with Neufachetel cheese. I supposed it’d be fine. And yes, greek yogurt is fine in place of sour cream.

  20. Geneen

    Hi! Quick question- before your water bath you had wrapped the springform pan in plastic (?) Won’t that melt onto your pan?? 😱😱😱 

    1. Charlotte

      This looks amazing! Would this recipe work if I substitute some of the cream cheese with Greek yogurt or would you not recommend it?

      1. Lindsay

        I wouldn’t replace cream cheese with yogurt. You could replace some of the sour cream with yogurt though.

  21. Carol

    This was so good!! I used gingersnaps instead of graham crackers for the crust because I love lemon and ginger together. Perfection! I didn’t even use whipped cream.

  22. Deirdre

    I am not able to wet bake the Cheesecake.  Do not have a pan big enough.  Do you have cooking directions if I have to bake it?

    1. Lindsay

      I don’t have alternate instructions. But you will want to bake it for probably 15 to 20 minutes less time. And then while it’s cooling just keep an eye on it so that it doesn’t end up over baked.

  23. Janice Camp

    I made this cheesecake without the blueberry topping or whipped cream and it was DELICIOUS! I changed the crust to butter cookies and kept the butter and sugar the same for the crust. The crust I used did not distract from the cheesecake at all.

  24. Jess

    Hi Lindsay!
    Do you know what the bake time would be for a 6in spring form? i only have 16oz cream cheese so I’m doing 2/3 of the amount of batter. thank you!

  25. Daisy

    Hi Lindsay! Was looking to make a lemony cheesecake for my birthday and came across your fabulous recipe–decided to make this for my birthday coming up! Could I substitute gingersnaps instead of graham crackers? (I quite like the zing of ginger in desserts!)

  26. Clarisse @ The Tummy Train

    I just made this and despite not having enough blueberries it was still DIVINE. I never had any particularly strong feelings for how expensive berries are on my side of the globe, but when I made this and realized I needed more in that cheesecake, I was kind of upset I didn’t just shell out the money lol. I also just topped it with canned blueberry topping and it was still great! Thanks for the recipe! 🙂

  27. Tony

    Hi Lindsay! Could I make this as just a lemon cheesecake without putting in the blueberries? This lemon “base” looks a little different than the other lemon cheesecake recipes you have. I’m wondering how big the lemon flavor would be and if it would good as just a lemon cheesecake. Thanks! and you rock!

    1. Lindsay

      Yes, I think it would work great as a lemon cheesecake! It actually has a really great lemon flavor. You could also make my lemon curd to add to the top or serve with it, if you wanted even more lemon flavor.

      1. Tony

        Yes! I want to add the lemon curd to the top. I see a couple different cheesecakes with the lemon curd, but the ingredient amounts are different. Can you help me? Can I just double the amounts in your lemon curd recipe? It looks like the number of eggs yolks aren’t doubled if i see it correctly. Sorry to be a pain! 🙂 THANKS again!

      2. Lindsay

        We could do it either way. The lemon curd on the lemon cheesecake is a little softer and my lemon curd recipe in a little bit thicker, if I remember correctly. You could also look at my lemon meringue cheesecake. That has a good lemon topping on it. None of them would be a bad option.

  28. Laura

    This is without a doubt the prettiest dessert I’ve ever made. It tasted great,  too. This recipe is the first I’ve tried from your website but will not be the last! Thanks!

  29. Jason

    Just made this for Thanksgiving and let me say…wow. This was a hit, no cracks, wonderfully smooth and super tasty! I usually have a slice or two left when I bake a cheesecake but this was gone.

    The only negative is I now have people asking me to bake this for their upcoming holiday parties hahaha. 

  30. Kristen

    This is exactly what I was looking for! How far ahead can i make this? Im planning to make this Thursday or Friday for Saturday. And do you think i can substitute Limoncello for the lemon juice? Can’t wait to make it, thanks!

    1. Lindsay

      Cheesecakes do really well being made ahead. You could definitely make it Friday and even Thursday should be fine. And yes, I would think the limoncello would be fine as a substitute.

  31. Michael Maramag

    i hope the link for the instruction for water bath will be fix so i can see it, its error 404 with message “The site you were looking for couldn’t be found.”. but i love it without water bath. but i also like to try it with water bath, cheers! thanks for the recipe.. keep it up and god bless to you and your family.

  32. Jho-one

    Hi. I’m not into cooking nor baking but I made a trial one this day. Though it’s not perfect (i had difficulty on placing the crust onto the sides), but the outcome was so good especially for someone like me who’s struggling to learn. Thank you very much for sharing your recipe and may you continue to inspire people who are very eager to learn how to cook and bake. 

  33. Margaret

    So I live in a large city overseas and all I have is a large toaster oven. Any tips of how to adjust accordingly?

  34. Christopher

    My wife absolutely loved this cheesecake!! I followed your water bath method exactly as you described and my cheesecake was beautiful when done – absolutely no cracks! I didn’t even want to cut into it, haha! But of course we HAD to know what this gorgeous cheesecake tasted like! It was not as firm as I would have liked, instead the center of the cake was soft and creamy. My wife loved it. I wonder to myself if I should have given it 15 more minutes in the oven to make it 1h 30m. The lemon and blueberry flavors came through beautifully. Other than wondering how to firm it up to get cleaner slices, I’d say it was near perfect! Thank you for the amazing recipe!

    1. Lindsay

      I’m so glad you enjoyed it! You could definitely add a little more time next time you bake it to firm it up a little more. There can certainly be variation between ovens so that could be the difference.

    2. Michele Hawker

      My boyfriend has a real thing for lemon. I want to make this without the crust so I can put the cheesecake layer in between two lemon cakes. Then a thin layer of frosting in-between them and one on top. What adjustments would I need to make for that to work since I will be baking it without a crust? I’m going to not only grease the pan but use parchment paper on the bottom.

      Thank you in advance.

      1. Lindsay

        I would check out some of my other cheesecake cakes to see how I do those cheesecake layers. But typically I line the pan with aluminum foil so it doesn’t leak out of the springform pan. Otherwise it should be pretty much the same.

  35. Stephanie Williams

    I’m making this for a friend, will it be ok for the blueberry topping to stay on the cheesecake for as long as the cake is in the fridge or should I skip it all together and just put the topping off to the side?

  36. JoLynn

    Cheesecake turned out absolutely beautiful! Followed the recipe exactly. No cracks, cooked through, and no browning! Will definitely make this again. Instructions were easy to follow! 

    1. Stacey Royle

      Perfect lemon flavor, rich and sturdy but soft consistency, everything about this was excellent.

  37. Sandra Rose

    I made this cheesecake for my boyfriend last weekend (Father’s Day) and he absolutely loved it!! We all did! Only changes I made was using shortbread cookies for the crust (he’s not a fan of graham crackers) and cutting the lemon in half (his request). I used your method for water bath which was a first for me and although I did get some leaks in the bag, it didn’t ruin anything. My cheesecakes never come out dry but this one was exceptionally moist! It was perfect. I’m going to try the Banana Cream Cheesecake next and I can’t wait to see how it turns out. Thank you for the great recipes and great instructions!

  38. Prerna

    Never received so many compliments for a cake I made. My first time baking a cheesecake, your recipe was just perfect. Since I had a fan forced oven n didn’t have a large enough roast pan for the water bath, I adjusted the baking temperature n time. The cake was smooth n delicious with no cracks!
    Thankyou!

  39. Lelia Allen

    So I made this for a potluck at work and before I could leave the break room every slice was gone…can I say success!!!👍. Thanks for the recipe. A definite remake.😋

  40. Rose

    Probably the best cheesecake I’ve ever made/had. As I do with most recipes, I reduced the sugar in the filling by about half and it was amazing. We’re still raving about it days later!

  41. Susan

    I don’t make desserts often, but I made this for company last night. My husband is not a cheesecake fan, but this was the hit of the night! He kept raving about how creamy it was and I agree. I was so pleased how this cake performed in the oven. You instructions are clear and easy to follow. The amount of lemon was also the perfect balance. Just wonderful.. thank you!

    1. Cassandra Lopez

      Why are my graham cracker crumbs different than yours in the video?? My crust was like dough and very buttery and yours was a soft crumbly type of texture.

      1. Lindsay

        Hmm, that doesn’t sound right. Did you possibly add too much butter or not enough crumbs? It just sounds like there’s too much liquid for the crumbs. It definitely should still be crumbly.

      2. Cassandra Lopez

        Yes it was too much butter. I followed your recipe though… I used 2 packages of Graham crackers and it came out to a little over 2 1/4 cups and i used 10 tbsp of butter as well. So i made a new crust and just used half a stick of butter and it came out alot butter.
        lm excited to try out this cake though! It looks incredible! Im baking it for my daughters b day tomorrow so i hope it turns out ok because now im thinking maybe my crust is way too thin😅

      1. Lindsay

        Yes, but because shortbread cookies are actually more moist, I’d reduce the butter in the crust to 3-4 tablespoons.

  42. Thomas

    So, Ive used this recipe a few times already and it is a great one. I made an adjustment to the crust though. Nilla now makes Lemon wafer cookies and I started using those for the crust to impart some additional lemon flavor. Everyone raves about this cheesecake now.

  43. Kris

    Looks amazing! How long should the cheesecake chill before adding the blueberry topping? And how long can the topping sit on the cheesecake before serving? 

    1. Lindsay

      I’d let it chill for at least a few hours so it firms up a bit. The topping should be ok for several hours. You just don’t want it to dry out.

  44. Monica Bagchi

    I am going to try and make this for an upcoming gathering. However, one of my friends is gluten intolerant. Is it possible to make this without adding the flour to the cheesecake batter? If so, what adjustments will be needed? Thanks in advance!

    1. Lindsay

      I’m so sorry for the trouble! There was an issue today that affected thousands of sites – mine included. It looks like it’s been resolved, so you should be able to access it here now. Sorry about that!

  45. Beatrice

    Hi Lindsay,

    Should I adjust the baking time if I am going to use an 8-inch springfoam pan? Also if I am going to cut the recipe in half and use a 4-inch springfoam pan? Thank you!

    1. Lindsay

      Yes, it’ll be a thicker cheesecake in an 8 inch pan (and I’m not sure it’ll all fit). But if it does, you’d want to increase the baking time. I haven’t ever made a 4 inch so I’m not sure about adjustments for that one.

  46. Neida Espina

    I made it , it is the best cheese cake. I substitute the crust for almond crust and substitute sugar by diet sugar and it is perfect keto cheescake. Thanks .

    1. Lindsay

      You could, but it could possibly crack, fall in the center when cooling and brown around the edges. Just depends on the look you prefer.

      1. Lindsay

        No, it isn’t necessarily bad. If all else looks fine then I’m sure it’s fine. I hope you enjoy it!

  47. Trevor

    The flavor was excellent but it was very undercooked, even after I left it baking for 1:50, along with the 2 30 min cooldown times (at 5,000 feet elevation if that matters). Is there another way to check for doneness? Temperature reading?

  48. Anne Barrett

    Fantastic cheesecake! Just the right amount of lemon. I swirled the blueberry sauce into the cheesecake before cooking, and omitted the blueberries called for in the batter. It turned out great. Thanks for the awesome recipe.

    1. Julie

      Can this be made the day before and still be just as good?  Or are the parts of this recipe that is best to left till the day of?
      What is the best way to store overnight?

      1. Lindsay

        Definitely. I’d recommend making the cheesecake and putting that in the fridge overnight, then making the topping and refrigerating that separately. Then add the toppings to the cheesecake the next day.

  49. Marie Hubbell

    Thanks for this fantastic recipe! It was very delicious. I made two batches using the same foundation, but made both blueberry lemon and raspberry lemon.  I want to show you what I made and would like to upload photos for you to see.
    ~ Marie

  50. Trish

    Y boyfriend wants it for his birthday so I’m goimg to do my best to make it for him i can’t wait…………

  51. Vishal Julka

    Wow, never had so many positive comments for my cooking! Ever! 
    Was the star of the show, and everyone wanted a piece!

    Easy to make, and turned out moist and creamy! Absolutely brilliant!

  52. Farah

    I came across your website while googling “blueberry cheesecake recipe”. It was one of the popular recipes so I decided to give it a try and I’m so glad I did! Made it for our Christmas dinner and it was a huge hit! It was my first time making cheesecake and there were no cracks, all thanks to your easy to follow directions. I will definitely try your other recipes 🙂

      1. Julie

        I’ve made this cheesecake several times because Everyone LOVES IT.. Thank you for this recipe

  53. Sanam Maner

    Thanks for this! I made it exactly as stated, but with the Whole Earth (stevia + erythritol) sweetener as I’m off processed sugar. Though I had to settle with the sugar in the biscuits. It turned out fantastic! My blueberry sauce was a bit thin, so that’s something I’d like to fix next time, but that could be because I used frozen blueberries for the whole thing. Overall, great recipe. One I’ll be making again for sure.

  54. Farris

    Wow. I’ve had different cheesecakes all over the world. I made this for Thanksgiving day dessert and everyone was blown away at how insanely good it turned out. After having this every cheesecake I’ve had in the past seems like child play.

    1. Lindsay

      I’ve never used canned blueberries. Do they come in a syrup? I might try frozen blueberries and thaw them out.

      1. Marcela Rosas

        Hello, Lindsay! I am a follower from Chile! Let me congratulate you for such amazing recipees and photos! I would like to ask you a question: how much would you charge for an average cheesecake taking into account all the expensive ingredients used -specially cream cheese – and cooking time? Thank you very much!!

      2. Lindsay

        I have honestly never made cheesecake to sell, so I’ve never done the math or tried to figure out how to price it. There would certainly be some variation between ingredients for different cheesecakes like this one with the lemon and fresh blueberries.

  55. Trish - Mom On Timeout

    Lemon and blueberry is one of my favorite food combos. So bright and fresh! This cheesecake looks AMAZING!

      1. Cheyenne

        I felt so proud of this cheesecake. The whole process was just amazing. Thank you so much for this recipe. How do I post pictures?? Would love for you to see how mine turned out!

  56. Suzy-q

    Hi, Lindsay! I made this wonderful refreshing cheesecake yesterday. Awesome! Without a doubt, one of my new favorites! The family is coming for dinner tonight and I’ll share a piece with them, but just one piece !

      1. Lindsay

        If you follow the recipe and instructions as written, it shouldn’t brown on top. The only time I’ve ever had cheesecake brown was if I didn’t use the water bath or it was baked too long.

  57. Kathy Watkins

    I tried this cheesecake based on success from other cheesecake recipes posted by lifeloveandsugar.com. I was not disappointed! The directions are easy to follow–the results were amazing. 
    I also used the same batter with mini cheesecakes. You have to adjust the baking time but by watching carefully I achieved a perfect product–crust only on the bottoms, not up sides. I’m guessing you could use cupcake papers but I have several tiny cheesecake pans that I used.

    1. Megan

      Kathy, how long did you bake the mini ones for?  And how mini were they? Size of muffin cups?  Would love to make smaller ones!

  58. Priya

    Hey Lindsay,
    This looks gorgeous!! As do all your creations…. so appreciate the pains that go into these labors of love.

    While I am yet to make it, I wanted to compliment you on a number of other recipes that I have tried from here – each one has been an outstanding success.

    Thank you for bringing such visually beautiful deliciousness to our lives.

      1. Bella Ettore

        Ive now made this cheesecake 3 times for customers and they all have said this is the best cheesecake they have ever tasted. I’ll never use another lemon cheesecake recipe!! Highly recommend.

  59. Shirle murphy

    Could I use frozen wild blueberries instead of  fresh blueberries…I plan on making this next week for company arriving…
    Thank you…

    1. Katie Biedrzycki

      First time making cheesecake, and it turned out INCREDIBLE!!! Not to toot my own horn, but I do love to cook and I’m very good at it. I’ve never been a good baker though, I don’t do well with writing down recipes, taking measurements etc. My husband loves sweets, especially with lemon, so thought I’d give this recipe a shot, and we are not disappointed!! This recipe is so easy to follow, and gave incredible results. The only thing I would change is the graham cracker crust, I would add more since I was unable to go up all sides of the cheesecake with what the recipe called for. Otherwise, it was perfection!

      1. Travis

        I have a question and you have helped me before in the past so I definitely trust your guidance 😁. I have ran across the best blueberries I have ever tasted in my life! Very sweet and very tart. Tart enough to where I believe it could replace the lemon in this recipe. I only want the blueberry flavor. So I was wondering if, for appearance sake, how I would go about coloring the cheesecake itself with some juice from the blueberries or trying to marble the cheesecake with the juice. Or do you think it would hinder the cheesecake recipe itself too much? Thanks

      2. Lindsay

        Usually if I add a fruit swirl to a cheesecake, I cook the fruit with some cornstarch, sugar and water first. I haven’t done a blueberry swirl before, but you could try replacing the cranberries in this cheesecake recipe‘s swirl and use that.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12