Lemon Blueberry Cheesecake is a rich and refreshing dessert that combines creamy cheesecake with bright citrus flavor and sweet blueberry sauce. This lemon blueberry cheesecake recipe starts with a buttery graham cracker crust and is filled with smooth lemon cheesecake filling made with cream cheese, fresh lemon juice, and lemon zest. A homemade blueberry sauce is swirled into the cheesecake and added on top for a beautiful finish and delicious berry flavor. Lemon blueberry cheesecake is a popular dessert because the tangy lemon balances the sweetness of the blueberries and creamy cheesecake. This dessert is perfect for holidays, summer gatherings, celebrations, or whenever you want a bakery-style cheesecake made at home.
Ingredients for Lemon Blueberry Cheesecake
This cheesecake is made with three components: graham cracker crust, lemon cheesecake filling, and blueberry sauce.
Graham Cracker Crust
| Ingredient | Amount |
|---|---|
| Graham cracker crumbs | 2⅔ cups |
| Sugar | ⅓ cup |
| Melted butter | ⅔ cup |
Lemon Cheesecake Filling
| Ingredient | Amount |
|---|---|
| Cream cheese | 24 ounces |
| Sugar | 1¼ cups |
| Eggs | 3 large |
| Lemon zest | 2 tablespoons |
| Lemon juice | 3 tablespoons |
| Vanilla extract | 1 teaspoon |
Blueberry Sauce
| Ingredient | Amount |
|---|---|
| Fresh blueberries | 1¼ cups |
| Sugar | ⅛ cup |
| Water | 2 tablespoons |
| Lemon juice | 1 tablespoon |
| Cornstarch | 1 tablespoon |
Why Lemon and Blueberry Work So Well
The tangy citrus flavor of lemon complements the natural sweetness of blueberries, creating a balanced and refreshing dessert.
Step-by-Step Instructions
1. Preheat the Oven
Preheat the oven to 350°F and prepare a 9-inch springform pan with parchment paper.
2. Make the Graham Cracker Crust
Combine graham cracker crumbs, sugar, and melted butter until fully mixed.
3. Press the Crust
Press the mixture into the bottom and slightly up the sides of the pan.
4. Bake the Crust
Bake the crust for 12 minutes and allow it to cool.
5. Prepare the Cheesecake Filling
Beat cream cheese and sugar until smooth and creamy.
6. Add Eggs
Mix eggs into the cream cheese mixture on low speed.
7. Add Lemon Flavor
Stir in lemon zest, lemon juice, and vanilla extract.
8. Make the Blueberry Sauce
In a saucepan combine blueberries, sugar, cornstarch, water, and lemon juice and cook until thickened.
9. Assemble the Cheesecake
Pour half of the cheesecake filling into the crust, add blueberry sauce, swirl gently, then pour remaining cheesecake filling on top.
10. Bake the Cheesecake
Place the cheesecake in a water bath and bake for 1 hour to 1 hour 10 minutes until slightly jiggly in the center.
11. Chill the Cheesecake
Allow the cheesecake to cool, then refrigerate for at least 4 hours or overnight before serving.
Helpful Baking Tips
• Use room temperature cream cheese for smooth filling.
• Bake cheesecake in a water bath to prevent cracks.
• Do not overmix the batter.
• Chill cheesecake completely before slicing.
• Use fresh blueberries for the best flavor.
Serving, Storing, and Making Ahead
Serving Ideas
Serve lemon blueberry cheesecake chilled with extra blueberry sauce or fresh whipped cream.
Storage
Store cheesecake covered in the refrigerator for up to 4 days.
Freezing
Cheesecake can be frozen for up to 2 months if wrapped tightly.
Make Ahead
Cheesecake tastes best when made the day before serving.
Conclusion
Lemon Blueberry Cheesecake is a beautiful dessert that combines creamy cheesecake, tangy lemon flavor, and sweet blueberry swirls. With a buttery graham cracker crust and smooth filling, this homemade cheesecake is perfect for holidays, celebrations, or weekend baking. Once you try this recipe, it will quickly become a favorite for anyone who loves fruity cheesecake desserts.
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Lemon Blueberry Cheesecake – Easy Creamy Lemon Cheesecake Recipe
Description
Creamy lemon blueberry cheesecake with a buttery graham cracker crust and homemade blueberry sauce swirled into the filling.
Ingredients
Graham Cracker Crust
2 2/3 cups graham cracker crumbs
1/3 cup sugar
2/3 cup melted butter
Lemon Cheesecake Filling
24 ounces cream cheese room temperature
1 1/4 cup sugar
3 large eggs
2 tablespoons lemon zest
3 tablespoons lemon juice
1 teaspoon vanilla extract
Blueberry Sauce
1 1/4 cup fresh blueberries
1/8 cup sugar
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon cornstarch
Instructions
1. Preheat oven to 350°F and prepare a springform pan.
2. Mix graham cracker crumbs sugar and melted butter.
3. Press mixture into pan and bake for 12 minutes then cool.
4. Beat cream cheese and sugar until smooth.
5. Add eggs on low speed.
6. Mix in lemon zest lemon juice and vanilla.
7. Cook blueberries sugar cornstarch water and lemon juice until thickened.
8. Pour half cheesecake filling into crust.
9. Add blueberry sauce and swirl gently.
10. Pour remaining cheesecake filling on top.
11. Bake cheesecake in water bath for 60 to 70 minutes.
12. Cool completely then refrigerate at least 4 hours before serving.
Notes
Use room temperature ingredients.
Bake in water bath to prevent cracks.
Chill overnight for best texture.
Frequently Asked Questions
Why bake cheesecake in a water bath?
A water bath helps the cheesecake bake evenly and prevents cracking.
Can frozen blueberries be used?
Yes, frozen blueberries can be used for the sauce.
How do you know cheesecake is done baking?
The edges should be set while the center is slightly jiggly.
How long should cheesecake chill before serving?
At least four hours, but overnight is best.