This Lemon Blueberry Cheesecake has the best citrus flavor! Creamy and delicious, it’s the perfect spring or summer dessert. You’ll love how light and refreshing it is, too!
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Pin RecipeI’m all about making cheesecakes at home. I love varying the fruits and flavors, and let’s not forget about the toppings and crust! Cheesecake recipes are easy to do – and more people need to make them.
This simple blueberry cheesecake is not only a great dessert for summer, but it would be great for birthdays, baby showers, and family gatherings as well.
Be sure that you give my Red White and Blue Cheesecake Salad a try as well as this Crescent Roll Cheesecake. They’re two of my other favorites!
Lemon Blueberry Cheesecake Recipe
Not only does this simple cheesecake recipe have a graham cracker crumbly crust, but it also has layers of blueberries and whipped topping, too.
This means that each time you take a bite, you’ll immediately have three flavors to enjoy. Why choose one taste or texture when you can have them all? It really is the best!
The key to making a good cheesecake is to make sure that the filling is creamy and decadent. I can assure you that this recipe delivers the perfect consistency every time.
Get ready to have a new favorite cheesecake recipe. This one is hard to top! It’s so god you’ll never go back to store-bought cheesecake again.
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Ingredients for Blueberry Lemon Cheesecake
See recipe card below this post for ingredient quantities and full instructions.
- Cheesecake crust – You’ll need graham cracker crumbs, melted butter, and brown sugar to create a homemade graham cracker crust. Use a food processor to quickly crumble the crackers.
- Cheesecake filling – This consists of cream cheese, sugar, flour, eggs, lemon juice, lemon zest, and fresh blueberries.
- Topping – Combine sugar, water, cornstarch, and fresh blueberries.
- Whipped cream – Make a homemade whipped cream using heavy cream, powdered sugar, vanilla, and lemon zest.
Variations
- Frozen blueberries can be thawed and used in this simple dessert.
- Instead of adding lemon zest, orange zest could be a fun addition.
- Crush up your favorite cookie and use that as the cheesecake crust!
- Use a premade graham cracker crust to save time.
How To Make Blueberry Cheesecake with Lemon Flavors
Below is an overview of the instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details and nutrition information!
Make the Cheesecake
- Preheat: Preheat the oven to 300 degrees Fahrenheit, and line a 9-inch springform pan with parchment paper. Grease the pan with cooking spray. Then, wrap the outside of the pan with foil to help protect the cheesecake from the water bath.
- Make the crust: Combine all the ingredients for the crust in a medium mixing bowl. Stir until all the graham cracker crumbs are wet with butter. Pour the mix into the prepared pan, and press the crust into the bottom so it is flat. Set aside.
- Make the cheesecake filling: In a large bowl, beat the cream cheese, sugar, and flour with a hand mixer or stand mixer on low speed. Blend on low speed until smooth.
- Add: Add the sour cream, lemon juice, and zest to the bowl, and blend again.
- Add the eggs: Add the eggs one at a time, scraping down the sides of the bowl after each addition. This ensures each egg is thoroughly mixed in and the batter stays smooth.
- Add blueberries: Gently fold the berries into the batter. Stir just once or twice so they are mixed but do not get smooshed.
- Pour: Pour the cheesecake batter evenly on top of the graham cracker crust.
- Add the pan: Place the cheesecake pan in a larger pan (any bigger size will work). Then, fill the big outside pan with water. The water should go halfway up the sides of the cheesecake pan.
- Bake: Transfer the pan to the oven, and bake for 1 hour and 20 minutes. The center of the cheesecake will not look wet and will not be wet when gently touched. It will also be slightly golden brown just around the edges of the cake. The center will still be mostly white.
- Cool: Remove the cheesecake from the water bath, and let cool in the pan at room temperature. Place it in the fridge to chill completely for at least 4 hours.
Prepare the Toppings
- Make the blueberry sauce topping: Combine the cornstarch, water, and sugar in a medium-sized pot. Heat the mix over medium heat, stirring until the sugar melts. Stir in the blueberries, and bring the mixture to a simmer. Cook for one minute. Then, remove the pot from the heat, and let the mixture cool and thicken.
- Make the whipped cream: When you are ready to assemble the cheesecake, make the whipped cream. It is best when fresh. Beat the heavy cream and powdered sugar until stiff peaks. Stir in the vanilla and lemon zest.
- Remove the pan: Remove the springform pan ring from the chilled cheesecake.
- Add toppings: Pipe the whipped cream around the outside edge of the top of the cheesecake. Then, pour the blueberry topping into the center of the whipped cream circle. Refrigerate until you are ready to serve.
Quick Tip
Carefully mix in the blueberries. If you stir them too hard, the juice will leak out and cause the coloring of the cheesecake to be a light blue. It will still taste great but just have a darker coloring.
How to Store Blueberry Cheesecake
Store leftover cheesecake in an airtight container in the fridge for up to 5 days.
You can also freeze this cheesecake for up to 2 months. Keep it stored in a freezer-safe container, and when you’re ready to eat, thaw it in the fridge overnight.
FAQs
This likely means that you didn’t mix it well enough. Also, make sure that the cream is softened before starting the process. Otherwise, there is a good chance that there will be little lumps.
Absolutely. I love fresh blueberries when they’re in season, but this recipe can easily be made with strawberries, raspberries, or even cherries.
Yes, you can. Some people actually don’t like the crust on the bottom of the cheesecake, which really is simple to remove.
Just keep in mind that the cheesecake will likely be a bit harder to serve since there is no base to it, but it’s still a really delicious option!
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Lemon Blueberry Cheesecake
Equipment
- 1 (9-inch) Springform Pan
- 2 Mixing bowls
- 1 Hand Mixer or Stand Mixer
- 1 Large pan
- 1 medium sized pot
Ingredients
Crust:
- 2 cups graham cracker crumbs
- ¼ cup brown sugar
- 7 Tablespoons butter melted
Cheesecake:
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- 3 Tablespoons flour
- ¾ cup sour cream
- ⅓ cup lemon juice
- 2 Tablespoons lemon zest about 2 lemons
- 3 eggs
- 1½ cups fresh blueberries
Blueberry Topping:
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- ¼ cup sugar
- 2 cups blueberries
Whipped Cream:
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest
Instructions
- Preheat your oven to 300ºF and line a 9” springform pan with parchment paper then spray the pan with baking spray. Wrap the outside of the pan with foil to help protect the cheesecake from the water bath.
- Combine all of the ingredients for the crust in a medium mixing bowl. Stir until all the graham cracker crumbs are wet with butter. Pour the mix into the prepared pan and press the crust into the bottom of the pan so it is flat. Set aside.2 cups graham cracker crumbs, ¼ cup brown sugar, 7 Tablespoons butter
- Next, make the cheesecake filling. In a large bowl, beat the cream cheese, sugar, and flour over low speed. Blend on low speed until smooth. You do not want to incorporate too much air into the batter so keep the speed on low!24 ounces cream cheese, 1 cup granulated sugar, 3 Tablespoons flour
- Add the sour cream, lemon juice, and zest to the bowl and blend.¾ cup sour cream, ⅓ cup lemon juice, 2 Tablespoons lemon zest
- Add the eggs one at a time, scraping down the sides of the bowl after each addition so each egg is thoroughly mixed in and the batter stays smooth.3 eggs
- Gently fold the blueberries into the batter, stirring just once or twice so they are mixed but do not get smooshed.1½ cups fresh blueberries
- Pour the cheesecake batter on top of the graham cracker crust.
- Place the cheesecake pan in a larger pan (any bigger size will work) then fill the big, outside pan with water. The water should go halfway up the sides of the cheesecake pan.
- Carefully put the pan into the oven and bake for 1 hour and 20 minutes. The center of the cheesecake will not look wet and will not be wet when gently touched. It will also be slightly golden brown just around the edges of the cake. It will still be mostly white.
- Remove the cheesecake from the water bath and let cool in the pan at room temperature. Place it in the fridge to chill completely for at least 4 hours.
- Make the cheesecake topping by combining the cornstarch, water and sugar in a medium sized pot. Heat the mix over medium heat, stirring until the sugar melts. Stir in the blueberries and bring to a simmer. Cook for one minute then remove from the heat and let cool. It will thicken as it cools.1 Tablespoon cornstarch, 1 Tablespoon water, ¼ cup sugar, 2 cups blueberries
- When you are ready to assemble the cheesecake, make the whipped cream. It is best when fresh. Beat the heavy cream and powdered sugar until stiff peaks. Stir in the vanilla and lemon zest.1 cup heavy cream, ½ cup powdered sugar, 1 teaspoon vanilla extract, ½ teaspoon lemon zest
- Remove the springform pan ring from the chilled cheesecake.
- Pipe the whipped cream around the outside edge of the cheesecake. Pour the blueberry topping into the center of the whipped cream circle. Refrigerate until you are ready to serve.
