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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
Lemon Blueberry Cupcakes
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!
Hello!
I will be in a bit of time crunch on the day that I would like to serve this dessert to dinner. Do you think I could make everything the night before and store each of the 3 components (cheesecake + blueberry topping + whipped topping) separately in the fridge, and then just assemble prior to serving dinner the next evening?
You can absolutely make the cheesecake and topping and store separately. The whipped cream would need to make fresh. If it sits and then gets re-stirred, it will deflate.
Can I make these into mini cheesecakes? If so what would the baking time be?
I haven’t made these as minis to know they exact time, but it should be pretty much the same as my vanilla mini cheesecakes.
I love this recipe but would like a taller cheesecake. Well, one with more cheesecake. Is it ok to do a recipe and a half?
I’m glad you enjoy it! Increasing the recipe should be fine, as long as it all fits in your pan. Keep in mind that it rises a touch when baking and it’ll need to bake for longer.
I am very excited to make this cheesecake! I am wondering if it is better to use fresh squeezed lemon juice or the pre-packaged lemon juice?
Thanks in advance!
I always use fresh lemon juice.
Hi there, I made this cheese cake for my niece for her bday. She loved it and it was a hit with the other 15 people at the party. I took a picture and would love to share.
I’ve been asked to make another for Easter, but I’d like to add some white chocolate in it. How would you recommend I do this? Melted in the batter is my guess, but how much? And should I make adjustments to the sugar?
Thanks for this 🙂
I’m so glad it was a hit! As for the white chocolate, I’m a little unsure as to what the purpose of it is. It can be a very subtle flavor and the lemon and blueberry flavor will most likely overpower it. That said, you can check out my white chocolate raspberry cheesecake. It uses white chocolate in the filling. You may need to make adjustments to things like the sour cream or sugar to account for all the things that will be in the filling. But it’s hard for me to say exactly since this isn’t something I have tested.
Looks good, would I be able to make it the night before, then add the topping the next day I am ready to serve it?
Definitely!
Great recipe! I’ve never made a cheesecake before and this recipe was easy to follow. I love that it wasn’t overly sweet. Thanks to the baking tips in this recipe, my cheesecake looked perfect with no cracks and my family love it!
Awesome! I’m so glad you enjoyed it!
Can you make this recipe gluten free by using gluten free graham crackers and replacing the flour with cornstarch?
Yes, those substitutions would work just fine. For the cornstarch, you only need half the amount as listed for the flour.
This cheesecake was a show-stopper! I was wondering if I could somehow swirl blueberry sauce through the cheesecake instead of adding whole fresh blueberries. The blueberry sauce topping was perfect, but I was hoping the fresh ones in the cheesecake would soften more than they did.
I’m so glad you enjoyed it! You could try the blueberry swirl. I have a blueberry swirl cheesecake thats in a 9×13 pan, which you could reference for the blueberry sauce. You could also look at my lemon raspberry swirl cheesecake and swap out the raspberries for blueberries. The blueberry and raspberry sauces are basically the same.
Update: I made this cheesecake with 8 T. of butter in the crust (because of my previous problem) and it was a little crumbly. Next time I’ll stick to 10! So my previous butter problem must have either been the brand of graham cracker crumbs or that particular pumpkin cheesecake I made. My lemon blueberry cheesecake came out SPECTACULAR! Wish I could post a pic. 🙂
I’ve done this recipe so many times and I love it… I was wondering if I could sub the blueberries for blackberries?
I’m so glad you enjoy it! Yes, blackberries should be fine.
Do you need to thaw frozen blueberries for the cake ? I understand no need to pre-thaw the berries for the glaze Thank you for the recipe!!
Frozen blueberries can have excess water in them. I would probably thaw them, so they don’t add that to the cheesecake (or even the topping), but you don’t have to.
Hi! Thank you so much for your hard work at developing all these recipes! I’ve made at least 10 of your outstanding Cheesecakes! Delicious, well written out and everybody I give them to are so thrilled!!! May I ask though, on this lemon blueberry cheesecake it looks, to me, as though there might be a layer of lemon curd under the blueberries? Or, is it lemon white chocolate ganache? Or, am I just fantasizing lolol? Do you think one of those would work ok even with the blueberry topping? Yum yum!
I’m so glad to hear you’ve enjoyed the cheesecakes! There is no lemon curd or anything else on top of this cheesecake other than the blueberry sauce. You could certainly try that though. Either one would probably be delicious.
I’ve made this cheesecake several times, and I love it! I’d like to make it as mini cheesecakes. Do you think i can follow the same recipe and just pour it into a mini muffin pan molds? Or how should i adjust it? Thank you!
I’m glad you enjoy it! Mini cheesecakes should be fine. You should be able to cut the recipe in half for 12 minis. The bake time should be similar to my vanilla mini cheesecakes, but maybe a few minutes less.
I found this recipe about 4 years ago! The whole family loves it.
My son, who loves Cheesecake over any other dessert, hasn’t wanted any other cake for his birthday for the last 4 years!
Tomorrow is his birthday, so I have one in the fridge getting cold . Best cheesecake ever!
I’m so glad to hear that!
I made this cheesecake and everyone loved it. If I could give it 10 stars I would. Thank you
FYI the recipe doesn’t say to remove the foil before refrigerating. So the condensation collected and the cake sat in a puddle of we after overnight. Ruined the crust and had to find another birthday cake for my mom.