Brighten your dessert table with Lemon Blueberry Cheesecake, where creamy richness meets tangy bursts of fresh fruit. A graham cracker base gives it a buttery crunch, while folding in flour-dusted blueberries ensures they stay suspended in the smooth, lemony filling. This sumptuous treat benefits from a slow cool in the turned-off oven, making it an ideal finale for a dinner party or any occasion worth celebrating.
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Ingredients for Lemon Blueberry Cheesecake
Gathering your ingredients is the first step to creating this heavenly, creamy lemon blueberry cheesecake. I promise, every component plays a special role in that perfect final bite.
For the crust
- Graham cracker crumbs – The classic base for a cheesecake crust, so don’t skip this!
- Unsalted butter – Melt it to bind the crumbs together for the perfect texture.
- Granulated sugar – Just a touch to sweeten the crust and balance the tartness.
For the filling
- Cream cheese – Make sure it’s softened to room temperature for a silky-smooth texture.
- Granulated sugar – Adds just the right amount of sweetness to the creamy filling.
- Sour cream – Room temperature is key for a rich and tangy cheesecake.
- Eggs – Also at room temperature—this helps everything blend seamlessly.
- Freshly squeezed lemon juice – Nothing beats the bright, zesty flavor of fresh lemon.
- Lemon zest – A little goes a long way to amp up the citrusy vibe.
- Vanilla extract – A splash enhances all the other flavors beautifully.
- Fresh blueberries – Toss these in for bursts of juicy sweetness in every bite.
- All-purpose flour – A light coating on the blueberries keeps them from sinking in the filling.
Cook Time for Easy Lemon Blueberry Cheesecake
I know we’re all busy, so I love that this Lemon Blueberry Cheesecake is surprisingly straightforward. The active time is minimal, but the cooling and setting period is crucial for that perfect, fluffy cheesecake with graham cracker crust. Plan ahead for the best results, just like when I make my refreshing lemon cherry gelato.
Here’s a quick breakdown of the timing:
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 85 minutes (plus cooling and chilling)
How to Make Lemon Blueberry Cheesecake Recipe
Now for the fun part! Follow these steps closely, and you’ll be rewarded with the most incredible tangy lemon and blueberry dessert. Trust me, the aroma filling your kitchen will be pure bliss.
Step 1: Create the Crust
Preheat your oven to 325°F (163°C). In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar using a fork or spoon until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom and slightly up the sides of a 9-inch springform pan using the back of a spoon or your fingers to form the crust.
Step 2: Whip the Filling
In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar with an electric mixer on medium speed for 2–3 minutes until the mixture is smooth, creamy, and free of lumps. Scrape down the sides of the bowl with a rubber spatula as needed.
Step 3: Incorporate the Flavors
Add the sour cream, lemon juice, lemon zest, and vanilla extract to the cream cheese mixture. Beat on low speed until fully combined. Add the eggs one at a time, beating on low speed after each addition until just incorporated. The batter should be smooth and uniform, with no streaks of yolk visible.
Step 4: Add the Blueberries
In a small bowl, gently toss the fresh blueberries with the flour using a spoon until they are lightly coated. Carefully fold the floured blueberries into the cheesecake batter using a rubber spatula until they are evenly distributed without overmixing.
Step 5: Bake to Perfection
Pour the batter over the prepared crust in the springform pan. Smooth the top with a spatula for an even layer. Bake in the preheated oven for 50–60 minutes, or until the edges are set but the center still has a slight jiggle when the pan is gently shaken.
Step 6: The Final Cool Down
Turn off the oven and crack the oven door open slightly. Allow the cheesecake to cool inside the oven for 1 hour to prevent cracking. Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours, or preferably overnight, until fully set before serving.
Pro Tips & Tasty Tweaks
After making this Lemon Blueberry Cheesecake more times than I can count, I’ve gathered a few secrets I’m excited to share with you. These little tweaks can make a wonderful dessert absolutely spectacular.
- Flavor Swap: For a different twist, try swapping the blueberries with raspberries or blackberries. Their tartness pairs beautifully with the lemon, creating another fantastic sweet and tart berry topped dessert.
- Diet Tweak: If you’re looking for a lighter option, you can use reduced-fat cream cheese and Greek yogurt instead of sour cream. The result is still wonderfully creamy.
- Prep Fix: To ensure your creamy filling is perfectly smooth, take the extra minute to really beat the room-temperature cream cheese and sugar until no lumps remain. This is the foundation of a creamy baked cheesecake with lemon zest.
- Storage Tip: This cheesecake freezes beautifully! Wrap chilled slices tightly in plastic wrap and then foil. They’ll keep for up to 3 months. Thaw in the fridge overnight for a perfect make-ahead summer dessert recipe, much like my lemon cherry sorbet.
Ozempic Weight Loss Drink
Ingredients
- 2 cups water filtered
- 1/4 tsp pink Himalayan salt
- 2 tbsp lemon juice freshly squeezed
- 1 tsp apple cider vinegar
- 1 tsp stevia or to taste
Method
- Pour the water into a large glass or pitcher.
- Add the pink salt, lemon juice, and apple cider vinegar to the water.
- Stir in the stevia until it is fully dissolved and everything is well combined.
- Drink immediately over ice or store in the refrigerator to enjoy chilled throughout the day.
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
While this Lemon Blueberry Cheesecake is certainly a special occasion treat, it brings more to the table than just incredible flavor. Like the lemon chia fresca I sip on summer mornings, it offers little boosts of goodness from real, whole ingredients.
Blueberries, the star here, are packed with antioxidants and vitamin C, while lemon zest adds a bright note and a touch of digestive-friendly fiber. For a deeper dive into how ingredients like these can support a balanced lifestyle, the Lightened-Up Cheesecake Bars article from EatingWell offers a great perspective on mindful indulgence.
This creamy lemon blueberry cheesecake is a dessert you can feel good about sharing. Here’s a peek at what one slice brings to your celebration.
| Nutrient | Per Slice (Approx.) |
|---|---|
| Calories | 420 |
| Protein | 7g |
| Carbohydrates | 35g |
| Sugar | 28g |
| Fat | 29g |
Remember, it’s all about balance. A slice of this tangy lemon and blueberry dessert pairs wonderfully with a refreshing green lemonade smoothie the next day to keep that healthy vibe going.
A Lighter Version of This Summer Dessert
I totally get that sometimes you want all the flavor without all the indulgence. The good news is this easy Lemon Blueberry Cheesecake is wonderfully adaptable. With a few simple swaps, you can create a dessert that feels just as special but sits a little lighter.
First, try using reduced-fat cream cheese and plain Greek yogurt instead of full-fat cream cheese and sour cream. The result is still incredibly creamy and rich. You can also reduce the sugar in the filling by a quarter cup—the natural sweetness from the blueberries really shines through.
For the crust, swapping the graham crackers for a crushed nut and date mixture adds fiber and reduces refined sugar. It’s a trick I learned from my lemon rhubarb loaf experiments. Every little change helps create a version that’s perfect for those warmer days when you crave something bright and satisfying.
It’s all about making it work for you and your table, just like my lighter lemon cherry ice cream. After all, the best recipes are the ones you can adapt to your life.
Thoughtful Tips for Special Diets
In my kitchen, I believe everyone should have a place at the table, no matter their dietary needs. I’ve shared this Lemon Blueberry Cheesecake with friends and family who are sugar conscious, and with a few thoughtful tweaks, it can be just as delightful.
For a truly sugar-free version, your favorite natural sweetener like stevia or xylitol can work beautifully in place of granulated sugar. Just be sure to check the conversion chart on your product, as potencies can vary. Using a sugar alternative is a fantastic way to make this a diabetic-friendly dessert everyone can enjoy.
Portion control is another simple yet powerful tool. Cutting smaller, elegant slices means you can savor the experience without overindulging. Finally, remember that the berries themselves bring natural sweetness, so you might find you need less added sugar than you think to create a delicious, blood sugar friendly finale to your meal.
How to Serve Lemon Blueberry Cheesecake
This cheesecake is a showstopper all on its own, but a few simple touches can turn it into an unforgettable experience. I love serving it after a long, lazy Sunday dinner, just like my grandmother used to. The moment the cake plate reaches the table, surrounded by eager spoons, is pure magic.
For pairing, a cup of hot tea or a glass of crisp prosecco complements the citrus notes perfectly. If you’re feeling fancy, a quick berry compote made from simmered blueberries and a splash of lemon juice makes a stunning topping. A dollop of whipped cream never hurts either!
For other refreshing finales that capture that same sunny spirit, you must try my creamy lemon coconut gelato or this vibrant lemon cherry sherbet. They’re all part of my collection of favorite summer dessert recipes to share with the people I love.
Mistakes to Avoid
I’ve made my share of mistakes with this Lemon Blueberry Cheesecake over the years, and I want to help you avoid them. Nothing breaks my heart more than a cracked or sunken cheesecake after all that work.
First, never overmix the batter once you add the eggs. Too much air creates bubbles that rise and fall during baking, leading to cracks. Mix just until combined—a lesson I learned from my cherry lemon bars experiments.
Second, don’t skip the water bath. I know it seems fussy, but it creates gentle steam that keeps your creamy lemon blueberry cheesecake from drying out and cracking. For more professional tips, Tyler Florence’s Cheesecake Bars guide emphasizes this same technique.
Finally, resist cutting into it while warm! That tangy lemon and blueberry dessert needs time to set properly. I once ruined a perfect cheesecake because we couldn’t wait—patience truly is the secret ingredient.
How to Store Lemon Blueberry Cheesecake
My grandmother always said a well-stored dessert is a gift to your future self. She’d wrap her creamy baked cheesecake with lemon zest carefully, knowing we’d enjoy it for days after Sunday dinner.
For short-term storage, cover your lemon blueberry cheesecake tightly with plastic wrap or transfer slices to an airtight container. It keeps beautifully in the refrigerator for up to 5 days. The flavors actually deepen overnight, making it even more delicious.
For longer storage, you can freeze individual slices wrapped in parchment and foil. They thaw perfectly for a quick treat—just like my lemon cherry ice cream keeps for months in the freezer. For another refreshing option that stores well, try this lemon ginger tonic drink recipe that I always have on hand.
Try This Lemon Blueberry Cheesecake Yourself
I truly hope you’ll try making this Lemon Blueberry Cheesecake for someone you love. There’s something magical about sharing a homemade dessert that brings people together around the table.
I remember making this for my daughter’s graduation party—the whole crowd went quiet when they took their first bites. That’s the power of a sweet and tart berry topped dessert made with care and shared with joy.
If you enjoyed this recipe, you might also love my other summer creations like lemon cherry sherbet, creamy lemon coconut gelato, or this refreshing lemon blueberry dessert collection. Whatever you make, I’d love to hear how it turns out in your kitchen!
Frequently Asked Questions
Lemon blueberry cheesecake recipe?
Yes, this is a complete recipe for a baked lemon blueberry cheesecake with graham cracker crust. It includes detailed instructions for creating the perfect creamy texture and vibrant fruit flavor combination.
Lemon blueberry cheesecake no bake?
This particular recipe is a baked version, but you could adapt it for a no-bake citrus berry cream cheese pie by using a refrigerator-set method with gelatin. I prefer the baked version for its richer flavor and traditional texture.
Lemon blueberry cheesecake bars?
Absolutely! This recipe works beautifully as bars. Simply press the crust into a 9×13 pan and reduce baking time by 10-15 minutes. They’re perfect for parties and picnics.
Lemon blueberry cheesecake no water bath?
While possible, I don’t recommend skipping the water bath. It ensures even cooking and prevents cracks. If you must skip it, bake at a lower temperature (275°F) and watch carefully to avoid overbaking.
More Summer Desserts You’ll Love
When the weather warms up, I crave bright, refreshing treats that celebrate seasonal fruits. Here are some of my favorite ways to enjoy summer’s bounty.
- Lemon Cherry Gelato – A creamy frozen delight that balances tart citrus with sweet dark cherries.
- Lemon Cherry Sorbet – A dairy-free option that’s both refreshing and beautifully vibrant.
- Lemon Rhubarb Loaf – A tender quick bread with the perfect sweet-tart combination.
- Green Lemonade Smoothie – A healthy start to your day that feels like sunshine in a glass.
