Blueberry Lemon Cheesecake is a creamy and refreshing dessert that combines tangy citrus with sweet, juicy blueberries atop a buttery graham cracker crust. This elegant treat is perfect for holidays, special occasions, or whenever you’re craving something decadent and fruity.

Why You’ll Love This Recipe

This cheesecake is rich and smooth, balanced by the brightness of lemon and the pop of fresh blueberries. The contrast between creamy filling and crunchy crust is delightful, and the vibrant color makes it a showstopper dessert. It’s easy to make in advance and stores well, making it convenient as well as delicious.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Graham cracker crumbs
Unsalted butter, melted
Cream cheese, softened
Granulated sugar
Eggs
Sour cream or Greek yogurt
Lemon zest and juice
Vanilla extract
Fresh or frozen blueberries
Cornstarch (if using a blueberry topping)

directions

Prepare the crust. Mix graham cracker crumbs and melted butter until well combined. Press into the bottom of a springform pan. Bake briefly, then let cool.
Make the filling. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, lemon zest, lemon juice, and vanilla.
Pour and bake. Pour filling over crust. Bake at 325°F in a water bath for about 55–65 minutes until center is set but slightly jiggly.
Cool and chill. Let cheesecake cool completely, then refrigerate at least 4 hours or overnight.
Add blueberry topping. Simmer blueberries with sugar and cornstarch until thickened. Cool, then spoon over chilled cheesecake.
Garnish and serve. Add whipped cream, extra blueberries, or lemon slices if desired.

Servings and timing

Makes 10–12 servings

Prep time: 20 minutes
Cook time: 60 minutes
Chill time: 4 hours
Total time: 5 hours 20 minutes

Variations

Swap blueberries for raspberries or blackberries.
Make it crustless for a gluten-free option (or use gluten-free graham crackers).
Infuse the filling with lavender or basil for a floral note.
Turn into mini cheesecakes using a muffin tin for individual portions.

storage/reheating

Refrigeration: Store in the fridge, covered, for up to 5 days.
Freezing: Cheesecake (without fruit topping) freezes well for up to 2 months. Thaw in the refrigerator overnight.
Serving tip: Add toppings fresh before serving to maintain texture and appearance.

FAQs

Can I use frozen blueberries?

Yes, just thaw and drain them first or cook directly into the topping with cornstarch.

What’s the best cream cheese to use?

Use full-fat block cream cheese for best texture and richness.

Can I skip the water bath?

You can, but a water bath helps prevent cracking by promoting even baking.

How do I know when it’s done?

The center should jiggle slightly when tapped—do not overbake or it may become dry.

Can I make this cheesecake ahead of time?

Yes, it actually improves in texture after a day of chilling.

Is lemon juice necessary?

Yes, it adds flavor and balance to the richness. Fresh lemon juice is recommended.

Can I make it without eggs?

For an egg-free version, consider using a no-bake cheesecake base with gelatin or a vegan substitute.

What pan size is best?

A 9-inch springform pan is standard; adjust bake time for smaller or larger pans.

How do I prevent cracks?

Use a water bath, avoid overbaking, and cool the cheesecake gradually.

Can I make it sugar-free?

Yes, use a sugar substitute compatible with baking, like erythritol or monk fruit.

Conclusion

Blueberry Lemon Cheesecake is a luscious, bright, and crowd-pleasing dessert that brings together classic flavors with elegance. With a buttery crust, creamy citrus filling, and sweet berry topping, it’s a dessert that delivers on both taste and visual appeal. Make it ahead and impress guests with minimal effort.