Lemon Blueberry Cheesecake is the dessert I make when I want something that feels a little fancy, but I also do not want to spend my whole day in the kitchen. You know those times when you promised to bring “something good” to dinner, and now it is suddenly the night before? Yeah, this is my answer. It has that bright lemon flavor, juicy blueberries, and a creamy middle that tastes like a bakery slice. The best part is it is totally doable at home, even if cheesecakes usually make you nervous. 
The Story Behind This Recipe
Hey, I’m Alexandraa! This Lemon Blueberry Cheesecake was built for busy nights: simple steps, reliable results, and flavor that makes people ask for seconds. Lemon Blueberry Cheesecake is the dessert I make when I want something that feels a little fancy, but I also do not want to spend my…
Why You’ll Love This Lemon Blueberry Cheesecake Recipe
I have baked a lot of cheesecakes, and this one is the sweet spot between impressive and realistic. The lemon keeps it from feeling heavy, and the blueberries add little pops of fruity flavor in every bite. If you are someone who thinks cheesecake can be “too rich,” this one usually changes minds.
Here is why it works so well:
- Bright flavor without being sour, thanks to fresh lemon zest plus a little juice.
- Super creamy texture that slices clean after chilling.
- Blueberries in every bite, whether you swirl them, fold them in, or spoon sauce on top.
- Great make ahead dessert because it actually gets better after a night in the fridge.
If you are in a blueberry mood lately, you might also like this layered treat I make when I want something quick: blueberry cheesecake parfait. It has the same vibe but with way less effort.
How to Make Lemon Blueberry Cheesecake
What you will need
I keep the ingredient list pretty classic because it is easier to find everything and it tastes like the real deal. Here is what I use most of the time.
- Graham cracker crumbs (or crushed digestive biscuits)
- Melted butter
- Cream cheese, full fat, softened
- Sugar
- Sour cream (or plain Greek yogurt)
- Eggs
- Lemon zest and a bit of lemon juice
- Vanilla extract
- Blueberries (fresh is great, frozen works too)
- Optional for topping: blueberry jam, extra berries, whipped cream
Step by step, in plain language
1) Start with your pan. I use a 9 inch springform pan. If you only have a regular cake pan, you can do it, but getting slices out is harder. Line the bottom with parchment if you can. Preheat your oven to 325 F.
2) Make the crust. Mix the crumbs with melted butter until it looks like wet sand. Press it into the bottom of the pan and a little up the sides. Bake it for about 8 to 10 minutes, then let it cool while you make the filling.
3) Mix the filling. Beat the softened cream cheese with sugar until smooth. Do not rush this part. If your cream cheese is cold, you will fight lumps the whole time. Add sour cream, lemon zest, a spoon or two of lemon juice, and vanilla. Then add the eggs one at a time, mixing just until each one disappears into the batter.
4) Add blueberries. You can fold blueberries into the batter gently, or keep them mostly for the top. Sometimes I do a mix of both, a handful inside, then a handful on top. If you are using frozen berries, do not thaw them. Just toss them with a tiny bit of flour so they do not sink too much.
5) Bake it gently. Pour the batter into the crust. Bake until the edges look set but the center still has a slight jiggle, usually 55 to 70 minutes depending on your oven. Turn the oven off, crack the door open, and let the cheesecake sit in there for about 30 minutes. This helps prevent cracks.
6) Chill, chill, chill. Let it cool to room temperature, then refrigerate at least 6 hours, but overnight is best. This is when Lemon Blueberry Cheesecake becomes sliceable and dreamy.
If you ever want a version that skips the oven entirely for hot days, this is a good one to bookmark: no-bake blueberry cheesecake.
Recipe Tips
This is the part I wish someone had told me before my first few cheesecakes. The recipe is not hard, but small things matter.
Use room temperature cream cheese. I leave it out for at least an hour. If you forget, you can unwrap it and microwave it in short bursts, but be careful not to melt it.
Do not overmix once the eggs go in. Overmixing adds extra air, and that can lead to puffing and cracking. I mix on low and stop as soon as it looks combined.
Water bath or no water bath? I usually skip a full water bath because it feels like extra stress, but I do place a pan of hot water on the lower oven rack sometimes. It adds moisture and can help with texture.
Let it cool slowly. Fast temperature changes can make cracks more likely. That little rest in the turned off oven really helps.
Plan for the chill time. If you slice too soon, it will taste good but look messy. A proper chill gives you those clean, pretty slices.
“I made this for Sunday dinner and everyone asked for the recipe. The lemon flavor was perfect and it did not feel too heavy. I am not even a confident baker, and it still came out great.”
Also, if you are baking for someone who loves that sweet and tangy lemon flavor, you might want to try these sometime too: lemon cheesecake mousse. It is lighter than cheesecake but hits the same craving.
Variations
Once you make Lemon Blueberry Cheesecake the classic way, it is honestly fun to tweak it depending on what you have in your kitchen.
Make it extra lemony. Add more zest, not just juice. Zest gives big lemon flavor without making the batter too watery.
Swap the crust. Try vanilla wafers, shortbread cookies, or even lemon sandwich cookies for a stronger citrus vibe.
Do a blueberry swirl. Warm a half cup of blueberries with a spoon of sugar until saucy, cool it, then swirl it into the batter before baking. It looks pretty with almost no extra effort.
Mini cheesecakes. Use a muffin tin with liners. They bake faster and are great for parties. Just keep an eye on them since they can overbake quickly.
Try a loaf style dessert instead. Not cheesecake, but same flavor family and great with coffee: blueberry lemon loaf.
What to Serve with Lemon Blueberry Cheesecake
I like serving it chilled, straight from the fridge, with simple sides that do not fight the flavor. This dessert already has a lot going on in the best way.
My go to pairings:
Hot coffee or tea makes the lemon taste even brighter.
Fresh blueberries piled on top right before serving makes it look bakery level.
Light whipped cream is great if you want extra softness without extra sweetness.
A little blueberry sauce if you want it to feel more “restaurant dessert.”
If you are doing a brunch table, I love adding something handheld like lemon blueberry scones alongside the cheesecake so people can graze.
Common Questions
Can I use frozen blueberries?
Yes. Use them straight from frozen and toss with a little flour so they do not bleed too much into the batter.
How do I know it is done baking?
The edges should look set and slightly puffed, but the center should still jiggle a bit when you gently shake the pan.
Why did my cheesecake crack?
Usually it is from overbaking, overmixing, or cooling too fast. It will still taste great, and you can cover cracks with berries or whipped cream.
How long does it keep?
In the fridge, about 4 to 5 days covered. The flavor stays really nice, and the texture is best after the first night.
Can I freeze Lemon Blueberry Cheesecake?
Yes. Chill it first, then wrap slices well and freeze up to 2 months. Thaw in the fridge overnight for best texture.
A sweet little wrap up
If you have been wanting a dessert that feels special without being complicated, Lemon Blueberry Cheesecake is the one I would point you to every time. It is creamy, bright, and loaded with berries, and it is even better the next day. If you want to compare notes, I also like looking at other home baker versions like Lemon Blueberry Cheesecake – Great Grub, Delicious Treats and this smaller pan option, Baked Lemon Blueberry Cheesecake (6 Inch), especially when I am baking for a smaller group. Give it a try, let it chill overnight, and enjoy that first cold, perfect slice.
Lemon Blueberry Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
- In a bowl, mix the graham cracker crumbs and melted butter until it resembles wet sand. Press the mixture into the bottom and slightly up the sides of the pan.
- Bake the crust for about 8 to 10 minutes and let it cool.
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
- Add in the sour cream, lemon zest, lemon juice, and vanilla extract, mixing until combined.
- Add the eggs one at a time, mixing on low speed just until blended to avoid overmixing.
- Gently fold in the blueberries, reserving some for the top if desired.
- Pour the filling into the cooled crust and bake for 55 to 70 minutes, until the edges are set but the center jiggles slightly.
- Turn off the oven and crack the door open, allowing the cheesecake to sit inside for about 30 minutes.
- Once cooled to room temperature, refrigerate for at least 6 hours, preferably overnight before serving.
