Lemon Blueberry Cheesecake

Update : April 16, 2026

why make this recipe

Lemon Blueberry Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the fresh flavors of lemon and juicy blueberries. This dessert is perfect for any occasion, whether it’s a summer barbecue, a family gathering, or a cozy night in. The bright citrus and sweet berries create a delicious balance and make each bite refreshing and satisfying.

how to make Lemon Blueberry Cheesecake

Ingredients:

2 cups crushed graham crackers
1/2 cup unsalted butter, melted
2 tablespoons sugar
4 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
1/4 cup lemon juice
1 teaspoon lemon zest
2 cups fresh blueberries

Directions:

Preheat the oven to 325°F (160°C).
In a bowl, mix crushed graham crackers, melted butter, and sugar. Press the mixture into the bottom of a springform pan.
In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla, mixing until combined.
Add eggs one at a time, mixing well after each addition. Stir in lemon juice and lemon zest.
Fold in fresh blueberries, then pour the cheesecake mixture into the prepared crust.
Bake for 55-60 minutes or until the center is set.
Allow to cool, then refrigerate for at least 4 hours.
Serve topped with additional blueberries.

how to serve Lemon Blueberry Cheesecake

Serve Lemon Blueberry Cheesecake chilled for the best flavor and texture. You can garnish it with extra fresh blueberries on top for a beautiful presentation. This cheesecake pairs well with whipped cream or a dusting of powdered sugar for added sweetness.

how to store Lemon Blueberry Cheesecake

You can store leftover Lemon Blueberry Cheesecake in the refrigerator. Cover it well with plastic wrap or keep it in an airtight container. It will stay fresh for up to a week. If you want to keep it longer, consider freezing slices. Wrap each slice in plastic wrap and then place them in a freezer-safe container. The cheesecake will last for up to three months in the freezer.

tips to make Lemon Blueberry Cheesecake

Make sure the cream cheese is softened to room temperature for easier mixing.
Use fresh blueberries for the best flavor, but if they are not available, frozen blueberries can work too. Just ensure they are thawed and drained before using them.
Don’t overmix the batter after adding the eggs to prevent cracks in the cheesecake.
Let the cheesecake cool completely before refrigerating to avoid condensation forming on the surface.

variation

You can customize Lemon Blueberry Cheesecake by adding other fruits like strawberries or raspberries. You can also try using a different type of crust, such as an almond flour crust for a gluten-free option. Additionally, for more lemon flavor, you can increase the amount of lemon zest or add a lemon curd layer on top.

FAQs

1. Can I make this cheesecake ahead of time?
Yes, you can make Lemon Blueberry Cheesecake a day in advance. It tastes even better after a day in the refrigerator.

2. Can I substitute the cream cheese?
You can try using a lower-fat cream cheese or a dairy-free cream cheese alternative, but the texture and taste may vary.

3. What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular cake pan, but it may be harder to remove the cheesecake once it’s set. Grease the pan well and line the bottom with parchment paper to help with removal.