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This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. It sits in a graham cracker crust and is topped with a homemade blueberry sauce.
I am a big fan of lemon. Despite the hubs not being a fan, I continue to make lemon dessert after lemon dessert much to his dismay. I mean, how can you resist delicious things like this Lemon Cake. You can’t. It wouldn’t be right. And fortunately for me, my mom is a big lemon fan so I share these desserts with her.
Cheesecake is also a favorite of mine and with berries in season and so tasty lately, I decided to combine all these tasty things into one great cheesecake. There’s just enough tart and sweet lemon flavor, fresh pops of blueberry in the cheesecake and then it’s all topped with homemade blueberry sauce. Pure heaven!
So how would you make a Lemon Blueberry Cheesecake?
To start, you’ll make the crust. I went with a classic graham cracker crust this time around and loved it. Combine the graham cracker crumbs, some sugar for sweetness and little butter to hold it all together, then press it into the pan. It bakes for about 8 minutes and then it’s ready to go.
Next up is the filling. The lemon base of this Lemon Blueberry Cheesecake is easily my new favorite lemon cheesecake base. If you’ve ever made my lemon curd, you’ll recall that it’s made with egg yolks, no egg whites. I find that this gives a better lemon flavor, so I used that idea in this cheesecake and swapped out one of the whole eggs for egg yolks. It really accentuated the lemon flavor, making this lemon base the best!
So to actually make the filling, you’ll start by combining the cream cheese, sugar and flour. The flour adds a little texture to the cheesecake that I love. Next up is the sour cream, lemon juice and zest. All add great flavor to the cheesecake. You’ll then add the eggs, which we’ve discussed, and finally the blueberries.
The cheesecake is baked in a water bath, which I’m a firm believer in. Without it, you often get a browned cheesecake that sinks in the middle and has cracks. To be fair, this cheesecake can end up with a few small cracks, because of the blueberries that float to the top and create little cracks, but they are small and not noticeable.
The whole cheesecake is covered with fresh homemade blueberry sauce. It’s the perfect compliment to the thick and creamy cheesecake and adds just enough additional blueberry flavor to offset the wonderful tang of the lemon cheesecake.
With the addition of a little whipped cream and some lemon slices, this cheesecake is ready to go! It’s a classic flavor combination and a cheesecake that really isn’t hard to make, though it takes a little time. The hardest part is waiting for everything to cool so you can dig in!
You might also like:
Lemon Blueberry Poke Cake
Lemon Cheesecake
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Lemon Blueberry Shortbread Mousse Cake
Lemon Blueberry Scones
Watch How To Make It
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Lemon Blueberry Cheesecake
- Prep Time: 1 hour
- Cook Time: 2 hours 40 minutes
- Total Time: 3 hours 40 minutes
- Yield: 12-14 slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. It sits in a graham cracker crust and is topped with a homemade blueberry sauce.
Ingredients
CRUST
- 2 1/4 cups (302g) graham cracker crumbs
- 10 tbsp (140g) salted butter, melted
- 3 tbsp (39g) sugar
LEMON BLUEBERRY FILLING
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 3/4 cup (173g) sour cream
- 6 tbsp (90ml) lemon juice
- 2 tbsp lemon zest
- 3 large eggs, room temperature
- 2 large egg yolks, room temperature
- 1 1/2 cups blueberries
BLUEBERRY TOPPING
- 1/4 cup (52g) sugar
- 1 tbsp cornstarch
- 2 tsp water
- 2 cups (277g) blueberries
WHIPPED CREAM
- 1 cup (240ml) heavy whipping cream, cold
- 1/2 cup (58g) powdered sugar
- 1 tsp vanilla extract
- Lemon slices, for decorating, optional
Instructions
1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
3. Bake the crust for 10 minutes, then set aside to cool.
4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
CHEESECAKE
5. Reduce oven temperature to 300°F (148°C).
6. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
7. Add the sour cream, lemon juice and lemon zest and mix on low speed until well combined.
8. Add the eggs one at a time, mixing slowly to combine after each addition, then add the egg yolks and mix until combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
9. Gently stir the blueberries into the batter.
10. Pour the cheesecake batter evenly into the crust.
11. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
12. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
13. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
14. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
15. Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator to cool completely.
TOPPING
16. While the cheesecake cools, make the topping. Combine the sugar, cornstarch and water in a medium-sized saucepan over medium heat and stir to combine. Heat until the mixture is wet and the sugar begins to melt.
17. Add the blueberries and stir to coat with the sugar mixture.
18. Continue to cook until the blueberries start to soften and let out juice.
19. Remove from heat when blueberries are a bit juicy and the juice has begun to thicken. Pour the mixture into another bowl and refrigerate until cool.
20. When you’re ready to serve the cheesecake, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
21. Remove the cheesecake from the fridge and remove the sides of the springform pan. Set the cheesecake on a serving plate.
22. Pipe swirls of whipped cream around the edge of the cheesecake, then top with the blueberry topping and slices of lemon.
23. Refrigerate cheesecake until ready to serve. Cheesecake is best when stored well covered and best eaten within 3-4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 555
- Sugar: 35.3 g
- Sodium: 384.2 mg
- Fat: 35.9 g
- Carbohydrates: 52.9 g
- Protein: 7.9 g
- Cholesterol: 160.7 mg
Enjoy!
I followed the recipe to a T and baked and cooled in the oven per recipe, it cracked down center. Flavor was great but I will cool it for an hour in oven with door open.
Hi, I’m serving the cheesecake decorated with the blueberries, etc. The presentation is great, but since there will be leftovers, how does the cheesecake WITH all the toppings stand up to refrigeration for 3 or 4 days?
It does great. The whipped cream won’t wilt, as long as you use the powdered sugar in it. The sauce will be fine. The lemon slices might start to dry out a bit, but that’s all.
Hello! I tried to read carefully to see if you commented on this already, but please forgive me if I missed it somewhere. Can I use frozen blueberries in the cheesecake itself? Will that change the cook time significantly at all? I’m thinking of just dropping them on top of the batter before I bake it, and pushing them down into the batter so that they don’t discolor the rest of the batter during mixing. What do you think? Thanks! I’m excited to try it!
So the thing to keep in mind with frozen blueberries is that they contain a good bit of extra water moisture. When they thaw out as the cheesecake is baking, it adds water to your cheesecake filling. It’s possible that the blueberries would sink to the bottom of the cheesecake and it would certainly increase the baking time. If you want to use frozen blueberries, I would recommend thawing and patting them dry first.
I love this recipe so much 💕
I just have a question I want to make this cheesecake but am a bit confused. When you were explaining how to make the filling you said you would substitute egg whites with egg yolks so I’m not sure if I’m going to put 3 whole eggs and 2 yolks in the cheesecake or 1 whole egg and 2 Eggs yolks. Thank you!
You will want to follow the recipe as it is written. Three whole eggs and two egg yolks.
This is a really good recipe! Can you do a lemon raspberry swirl cheesecake with a graham cracker crust. That’s what I want to make next, and I’m having trouble with it.
Glad you enjoyed it! This white chocolate raspberry cheesecake has a raspberry swirl. I’d use this lemon cheesecake base with that raspberry swirl.
I made this recipe TWICE in one week! It is amazingly delicious. The 6″ cake is super tiny and cute but didn’t a day with my friends and family. Do yourself a favor and double it because you’ll wish you had after the first bite. It’s so light and creamy with the right amount of lemony tang. The homemade blueberry sauce is a great mixture of sweet & sour goodness.
So glad you love it!
So yummy! The lemon base is perfectly tangy and lemony, and goes so well with the blueberry sauce. This is one of my favorite recipes!
Hi Linsey! I was wondering if you could make a strawberry version? Would I just substitute the blueberries in the cheesecake for diced strawberries? For a strawberry topping could I cover the strawberries with a ready made puree… like Boiron?
Thank you so much!
I haven’t tried it with strawberries, but I imagine it’d be ok. The strawberries might just be a little more mushy than the blueberries. I’m not sure what boiron is, but you could try the strawberry sauce on this strawberry cheesecake. It’s a little thinner than the blueberry one.
Hi Lindsay!
This is my absolute favorite cheesecake recipe out there. Don’t get me wrong….I’m new to the cheesecake game so I haven’t done a lot, but this is hands down my favorite one quite possibly in existence. If I wanted to attempt to make these “mini” would I have to adjust anything outside of the equipment and time? I have never made mini’s before so this is a stretch from the start, my plan was just to sub in your cooking methods for your mini cheesecakes and apply it to this lemon beauty. Please let me know! Thank you very much!
I am fairly new to baking and most of my attempts so far have been fails, but this recipe was absolutely amazing and my first success! The recipe was detailed and easy to follow, even for someone like me who doesn’t really know what they are doing. My whole family loved the cheesecake and fought over the last piece. I will definitely be making it again, thank you for the great recipe!
THE BEST Cheesecake i have ever made/ate…EVER.
Your directions were very clear and easy to understand!
I did add a top layer of Lemon Curd to set this whole thing off and it was just WOW!
Rave reviews from all who got to taste it!
Thank you <3
Hi! I have made this cheesecake in the past and it was delicious, I am trying to make one for my mothers b-day gluten free. Could I leave out the flour?
Yes, you can. Or you can replace it with cornstarch, just use half the amount.
If I wanted to make a lemon oreo crust how many Oreos would I use and how many tbsp of butter?
I’d reference this cheesecake. Just swap out the regular oreos for lemon ones.
I made this for my 9 year olds birthday dessert. He saw this and immediately knew this was what he wanted. He is not a cake kid so we try to get creative each year with his desserts. This came out beautiful and tasted even better than it looked! We will definitely make this again! Thank you!!
Wonderful! Glad it was a success!
Hello! What type of bag do you put around the cheesecake before the aluminum foil?
I use a slow cooker bag.
Very delicious cheesecake indeed, love it & will make again. Thanks!