Name: Lemon Blueberry Cheesecake
Prep time: 20 min
Cook time: 55 min
Total time: 315 min
Ingredients: 1 and 1/2 cups graham cracker crumbs; 1/3 cup unsalted butter (melted); 24 oz cream cheese (softened); 3/4 cup granulated sugar; 3 large eggs; 1 tablespoon lemon zest (freshly grated); 1/4 cup lemon juice (freshly squeezed); 1 teaspoon vanilla extract; 2 tablespoons all-purpose flour; 1 and 1/2 cups fresh blueberries; whipped cream (for topping); extra blueberries (for garnish); lemon slices (thin); mint leaves (fresh); powdered sugar (for dusting)

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This lemon blueberry cheesecake is everything you want in a dessert: creamy, fruity, fresh, and surprisingly easy to make. It starts with a crunchy graham cracker crust, followed by a smooth lemony cream cheese filling packed with juicy blueberries. Whether you’re making it for a weekend treat or a special celebration, this cheesecake is sure to impress without the stress.

Why You’ll Love Lemon Blueberry Cheesecake

Light and creamy texture with a citrusy twist
Packed with fresh blueberries in every bite
Simple ingredients you already have at home
No water bath needed – beginner-friendly
Perfect for spring, summer, or any time you need something sweet
Can be made ahead and stored for later

Ingredients for Lemon Blueberry Cheesecake

Main Ingredients

Graham crackers
Unsalted butter
Cream cheese
Granulated sugar
Eggs
Lemon zest
Lemon juice
Vanilla extract
All-purpose flour
Fresh blueberries

Optional Garnishes

Whipped cream
Extra blueberries
Lemon slices
Mint leaves
Powdered sugar

Equipment

Oven
Stand mixer or hand mixer
Refrigerator
Mixing bowls
Springform pan
Oven thermometer (optional)

Utensils

Spatula
Measuring cups and spoons
Zester or grater
Whisk
Rubber scraper
Cooling rack
Knife for slicing

Variations with Lemon Blueberry Cheesecake

Gluten-Free Version: Use gluten-free graham crackers for the crust.
Berry Swap: Replace blueberries with raspberries or blackberries for a different flavor.
Mini Cheesecakes: Use a muffin tin to make individual portions.
No-Bake Option: Swap the filling for a chilled no-bake cream cheese mixture and set in the fridge.
Lemon-Lime Version: Add lime juice along with lemon for a tangy twist.

How to Make Lemon Blueberry Cheesecake

Step 1 – Prepare the Crust

First, preheat your oven to 325°F (165°C). Crush the graham crackers into fine crumbs and mix them with melted butter until evenly combined. Press this mixture firmly into the bottom of a springform pan. Bake the crust for 10 minutes, then let it cool while you prepare the filling.

Step 2 – Make the Creamy Lemon Filling

In a large bowl, beat the softened cream cheese until smooth. Add sugar, lemon zest, and vanilla extract. Mix well until creamy. One at a time, add the eggs, mixing just until combined. Then add lemon juice and a little flour to help the filling set. Don’t overmix—just blend until smooth.

Step 3 – Add the Blueberries

Gently fold fresh blueberries into the cream cheese mixture using a spatula. Pour the batter over the cooled crust and spread it evenly. Tap the pan gently on the counter to remove air bubbles.

Step 4 – Bake and Cool

Bake the cheesecake at 325°F (165°C) for 50–55 minutes. The center should still have a slight jiggle. Turn off the oven, crack the door open, and let it sit for 1 hour. Then transfer to a cooling rack. Once it reaches room temperature, refrigerate for at least 4 hours or overnight before serving.

Tips and Tricks

Use room temperature ingredients for the smoothest filling.
Don’t overmix the batter—this helps prevent cracks.
Place a baking pan with water on the lower oven rack to add moisture, even without a water bath.
Chill the cheesecake overnight for the best texture and flavor.
Use parchment paper on the bottom of the pan to lift out easily if desired.

How to Serve Lemon Blueberry Cheesecake

Serve your cheesecake chilled with a dollop of whipped cream and a few extra blueberries on top. It also pairs beautifully with fresh mint leaves or a drizzle of lemon glaze. For a fancy touch, garnish with lemon slices and a dusting of powdered sugar.

Make Ahead and Storage

This cheesecake is perfect for making ahead. Once fully cooled, cover it tightly and store in the refrigerator for up to 4 days. To freeze, wrap slices in plastic wrap and place in a freezer-safe container. Thaw overnight in the fridge before serving. Avoid microwaving.

FAQs

Can I use frozen blueberries?
Yes, but don’t thaw them first. Just toss them in a little flour before folding into the batter to avoid excess moisture.

What if I don’t have a springform pan?
You can use a deep cake pan, but line it with parchment paper for easy removal.

How do I prevent cracks?
Avoid overbaking and don’t overmix the batter. Letting it cool slowly in the oven helps, too.

Is a water bath necessary?
Not for this recipe. It’s designed to be simple and forgiving without needing a water bath.

Conclusion

To wrap up, this lemon blueberry cheesecake is the perfect balance of zesty, creamy, and sweet. It’s easy enough for beginners but impressive enough for any occasion. Give it a try, and let your kitchen smell like sunshine and fresh berries. Ready to bake?

If you’re a fan of fruity, creamy desserts like this lemon blueberry cheesecake, you’ll definitely want to try our twist on a frozen classic—the Strawberry Cheesecake Klondike Bar. It’s a no-bake treat that combines rich cheesecake flavor with a cool, crispy coating. For a step-by-step guide, don’t miss our detailed Klondike Strawberry Cheesecake Recipe. And if you’re just curious how to recreate that nostalgic flavor at home, check out this delicious Strawberry Cheesecake Klondike Bar tutorial. These recipes are quick, fun, and perfect for summer cravings.

Lemon blueberry cheesecake is a classic variation of the cheesecake, a dessert that dates back to ancient Greece and has evolved into countless delicious styles around the world. The addition of blueberries not only brings a sweet, tangy flavor but also adds a nutritional boost, as they’re rich in antioxidants. And let’s not forget the role of fresh lemon, which adds a bright, citrusy note that perfectly balances the richness of the cream cheese filling.