This blueberry lemon cheesecake is a delightful dessert that balances the creamy richness of classic cheesecake with the bright, zesty flavor of lemon and the sweet burst of blueberries. Perfect for special occasions or a refined after-dinner treat.

Why You’ll Love This Recipe

Elegant and eye-catching with vibrant colors
Deliciously creamy with a fresh citrus tang
Blueberries add natural sweetness and texture
Ideal make-ahead dessert that sets beautifully

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 heavy cream
Fresh lemon juice and zest
Vanilla extract
Fresh or frozen blueberries

directions

Preheat oven to 160 °C (325 °F). Line a springform pan with parchment paper.
Combine graham cracker crumbs and melted butter. Press into the bottom of the pan to form the crust.
Bake crust for 10 minutes, then allow to cool.
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing gently.
Add sour cream, lemon juice, zest, and vanilla extract. Mix until just combined.
Fold in blueberries carefully to avoid bursting.
Pour filling over crust. Tap pan to release air bubbles.
Bake for 50–60 minutes or until center is set but still slightly jiggly.
Cool completely, then refrigerate at least 4 hours or overnight.
Garnish with extra blueberries and lemon zest before serving.

Servings and timing

Servings: 8–12
Prep time: 20 minutes
Bake time: 50–60 minutes
Chill time: 4 hours minimum
Total time: ~5–6 hours (mostly inactive)

Variations

Use a mixed berry topping instead of just blueberries
Substitute crust with digestive biscuits or almond flour for a twist
Add a layer of lemon curd on top before serving
Make it gluten-free by using gluten-free graham crackers

storage/reheating

Store covered in the refrigerator for up to 5 days
Can be frozen (ungarnished) for up to 2 months
Thaw overnight in the refrigerator before serving
Serve chilled; no reheating needed

FAQs

Can I use frozen blueberries?

Yes—use them frozen and fold gently to prevent discoloration.

How do I avoid cracks in my cheesecake?

Avoid overmixing and use a water bath if possible. Let it cool slowly.

Can I use lemon extract instead of juice?

Fresh lemon juice and zest are best for a bright, natural flavor.

What’s the best pan to use?

A springform pan ensures easy removal and neat presentation.

Can I add a topping?

Yes—whipped cream, lemon curd, or extra fruit toppings work well.

Is it necessary to chill overnight?

Yes—chilling helps it set properly and enhances the flavor.

Can I make this without eggs?

For an eggless version, use cream cheese and condensed milk or a substitute like silken tofu.

How do I know when it’s done baking?

The edges should be set, and the center should jiggle slightly when shaken.

Can I add a swirl of jam or compote?

Yes—swirl a bit of blueberry compote into the batter before baking for a marbled effect.

Can I make mini cheesecakes?

Yes—use a muffin tin and adjust baking time to 20–25 minutes.

Conclusion

The blueberry lemon cheesecake is a showstopping dessert that blends creamy decadence with bright, fruity notes. Whether you’re celebrating or simply treating yourself, this cheesecake offers a refreshing twist on the classic with a flavor profile that’s both light and luxurious.