If you adore the bright, zesty flavor of lemon paired with the sweet burst of juicy blueberries, then this Lemon Blueberry Cheesecake Recipe is about to become your new favorite dessert. Creamy, tangy, and perfectly balanced with a buttery graham cracker crust, this cheesecake combines luscious textures with vibrant flavors that dance on your taste buds. Whether you’re serving it at a summer gathering or craving a slice of sunshine on a chilly day, this Lemon Blueberry Cheesecake Recipe delivers an irresistible treat that feels both refreshing and indulgent.
Ingredients You’ll Need
Choosing the right ingredients is key to making this cheesecake shine, and you’ll find that each element plays an essential role in building the dish’s flavor, texture, and appearance. From the crunchy crust to the creamy filling and juicy blueberries, everything comes together beautifully with just a handful of pantry staples.
- Graham cracker crumbs (1 ½ cups): Provides a buttery, crunchy base that complements the creamy filling.
- Granulated sugar (¼ cup + 1 cup): Adds sweetness to both the crust and filling, balancing the tang of the lemon.
- Unsalted butter (6 tablespoons, melted): Binds the crust ingredients together and adds richness.
- Cream cheese (3 packages, softened): The star ingredient for that signature smooth and creamy texture.
- Eggs (3 large): Help set the filling with a luxurious, custard-like consistency.
- Vanilla extract (1 teaspoon): Enhances the overall flavor with a warm, aromatic note.
- Lemon zest (from 1 lemon): Packs a citrus punch that lifts every bite.
- Fresh lemon juice (2 tablespoons): Adds natural tang and brightness that keeps the cheesecake refreshing.
- Sour cream (1 cup): Gives the filling a slight tang and extra creaminess.
- All-purpose flour (1 tablespoon): Provides structure to prevent cracks while keeping the filling tender.
- Fresh blueberries (1 ½ cups): Bursting with sweetness, they create lovely bursts of color and flavor.
- Blueberry jam (2 tablespoons, optional): A glossy topping that enhances the blueberry flavor and adds a pretty sheen.
How to Make Lemon Blueberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). Mixing the graham cracker crumbs with sugar and melted butter creates a perfectly textured crust that will hold together beautifully. Press the mixture firmly into the bottom of a 9-inch springform pan for an even layer. Bake this crust for 10 minutes to ensure it’s crisp and golden, then set it aside to cool while you prepare the filling.
Step 2: Make the Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese until smooth and velvety. Gradually add the cup of sugar and continue beating until fully combined. Add the eggs one at a time, mixing well after each addition to create a silky base. Stir in vanilla extract, lemon zest, lemon juice, sour cream, and flour to balance tanginess with creamy richness. The flour also helps give the cheesecake a nice, tender structure.
Step 3: Fold in Blueberries
Gently fold the fresh blueberries into the cream cheese batter, taking care not to break the berries and release their juices prematurely. This will ensure they remain whole and juicy within the cheesecake, providing delightful pops of sweetness in every bite.
Step 4: Bake the Cheesecake
Pour the filling evenly over the cooled crust, smoothing out the top with a spatula for a clean finish. Bake for 50 to 60 minutes, until the center is mostly set but still slightly jiggly. This gentle jiggle guarantees a creamy, luscious texture once chilled. Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour to cool gradually, which helps prevent cracks.
Step 5: Chill and Finish
After cooling, transfer the cheesecake to the refrigerator for at least four hours or preferably overnight. This chilling time is crucial for developing the classic dense yet creamy texture. Before serving, warm up the optional blueberry jam slightly and drizzle it over the top to add a beautiful glossy finish and extra burst of blueberry flavor.
How to Serve Lemon Blueberry Cheesecake Recipe
Garnishes
Enhance the visual appeal and flavor of your Lemon Blueberry Cheesecake Recipe by adding a few fresh blueberries on top along with some thin lemon slices or zests. A light dusting of powdered sugar also adds a lovely, delicate sweetness and festive look that makes each slice feel like a special treat.
Side Dishes
This cheesecake pairs wonderfully with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. For an extra touch of freshness, serve alongside a small mixed berry salad or mint sprigs to contrast the rich creaminess of the cake.
Creative Ways to Present
Try serving the cheesecake in clear glasses or jars layered with extra blueberries and lemon curd for an elegant parfait style. You can also cut mini-sized portions for bite-sized cheesecake bites, perfect for parties or a charming dessert buffet.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be tightly wrapped with plastic wrap or transferred into an airtight container to maintain freshness. Stored in the refrigerator, it will keep well for up to 4 days, letting you enjoy that delightful Lemon Blueberry Cheesecake Recipe later without any loss of flavor or texture.
Freezing
If you want to save your cheesecake for longer, wrap it carefully in plastic wrap and then aluminum foil before freezing. When stored in the freezer, it can last up to 2 months. Thaw it in the refrigerator overnight before serving to preserve its creamy texture and fresh flavors.
Reheating
Cheesecake is best enjoyed chilled, so reheating is generally unnecessary. However, if you prefer a slightly warmer dessert, allow slices to sit at room temperature for 20 to 30 minutes before serving. Avoid microwaving, as this can alter the texture and make it overly soft.
FAQs
Can I use frozen blueberries in this Lemon Blueberry Cheesecake Recipe?
Yes, you can use frozen blueberries if fresh aren’t available. Just be sure to fold them in while still frozen to prevent the batter from turning purple or watery. This keeps the berries intact and maintains the cheesecake’s vibrant color.
What can I substitute for sour cream?
If you don’t have sour cream, Greek yogurt is a great substitute that will add a similar tanginess and creamy texture. Just use it in equal amounts to keep the balance of flavor and consistency.
How do I prevent cracks in my cheesecake?
To avoid cracks, bake the cheesecake at a low temperature, don’t overbake, and let it cool gradually with the oven door slightly open. Also, avoid overmixing the batter to reduce air bubbles. These steps help achieve a smooth, crack-free surface.
Can I make this recipe gluten-free?
Absolutely! Use gluten-free graham cracker crumbs for the crust, and make sure your all-purpose flour is a gluten-free blend. The rest of the ingredients are naturally gluten-free, making this recipe easy to adapt.
How long does this cheesecake take to set in the fridge?
For the best texture and flavor, chill the cheesecake for at least 4 hours, though overnight is ideal. This resting time allows the flavors to meld and the texture to firm up perfectly.
Final Thoughts
There’s something truly magical about nailing the perfect balance of tart lemon and sweet blueberries in a creamy cheesecake, and this Lemon Blueberry Cheesecake Recipe delivers that in every bite. It’s a dessert that feels both sophisticated and comforting, perfect for sharing with loved ones or simply treating yourself. Give it a try—you just might find it becoming a cherished favorite in your dessert rotation!
Print
Lemon Blueberry Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Blueberry Cheesecake is a luscious American dessert featuring a buttery graham cracker crust and a creamy lemon-infused filling studded with fresh blueberries. Baked to perfection and topped optionally with a warm blueberry jam glaze, it’s a perfect sweet treat for spring or summer gatherings.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 1 cup sour cream
- 1 tablespoon all-purpose flour
- 1 ½ cups fresh blueberries
Topping (Optional)
- 2 tablespoons blueberry jam
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until evenly combined. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Bake the crust for 10 minutes, then remove and set aside to cool while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue beating until incorporated. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, lemon zest, lemon juice, sour cream, and flour until just combined. Be careful not to overmix. Gently fold in the fresh blueberries to evenly distribute them throughout the batter.
- Assemble and bake: Pour the cream cheese filling over the cooled crust in the springform pan, smoothing the top with a spatula. Bake the cheesecake in the preheated oven for 50 to 60 minutes, or until the center is mostly set but still has a slight jiggle when gently shaken.
- Cool the cheesecake: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it cool this way for 1 hour to prevent cracking and ensure even cooling.
- Chill: Remove the cheesecake from the oven and transfer it to the refrigerator. Chill for at least 4 hours or preferably overnight to allow the cheesecake to fully set.
- Optional topping: Before serving, warm the blueberry jam slightly to a spreadable consistency and drizzle or spread it over the top of the chilled cheesecake for an added fruity glaze.
Notes
- If fresh blueberries aren’t available, frozen blueberries may be used — add them directly without thawing to avoid discoloring the batter.
- For enhanced lemon flavor, you can add ½ teaspoon of lemon extract to the filling mixture.
- Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Use a water bath if you want an extra creamy texture, though it’s not essential for this recipe.
- This cheesecake is best stored in the refrigerator and consumed within 3–4 days for optimal freshness.
