Lemon Blueberry Cheesecake

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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

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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

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Recipe rating

172 Comments
  1. 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!

  2. 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.

  3. 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!

  4. 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.

  5. 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!

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