Lemon Blueberry Cheesecake

Update : March 12, 2026

Why Make This Recipe

Lemon Blueberry Cheesecake is a delightful dessert that combines the tanginess of lemon with the sweetness of fresh blueberries. It’s perfect for celebrations, family gatherings, or just a sweet treat after dinner. The creamy texture and refreshing flavors make it a favorite among cheesecake lovers.

How to Make Lemon Blueberry Cheesecake

Ingredients:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tablespoon lemon juice
1 tablespoon lemon zest
1 cup sour cream
1 cup fresh blueberries

Directions:

Preheat your oven to 325°F (165°C).
In a bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
In another bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in lemon juice and zest, mixing until combined.
Pour the cream cheese mixture over the crust in the springform pan.
Bake for about 55-60 minutes or until the center is set.
Let cool, then spread sour cream over the top.
Top with fresh blueberries.
Refrigerate for at least 4 hours before serving.

How to Serve Lemon Blueberry Cheesecake

Serve Lemon Blueberry Cheesecake chilled. You can slice it into wedges and plate it with extra blueberries on the side. A dollop of whipped cream or a sprinkle of lemon zest can add a nice touch.

How to Store Lemon Blueberry Cheesecake

Keep any leftover cheesecake in the refrigerator. Cover it well with plastic wrap or store it in an airtight container. It should stay fresh for up to five days.

Tips to Make Lemon Blueberry Cheesecake

Make sure the cream cheese is softened for easy mixing.
Be gentle when folding in the blueberries to prevent them from breaking.
You can use a food processor to crush graham crackers quickly for a fine crust.
Let the cheesecake cool completely before adding the sour cream layer.

Variation

For a different twist, you can add a layer of lemon curd on top of the cheesecake before adding the sour cream. This enhances the lemon flavor and adds a beautiful color.

FAQs

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them beforehand to avoid excess moisture in the cheesecake.

Can I make this cheesecake ahead of time?
Absolutely! Lemon Blueberry Cheesecake can be made a day in advance. Just keep it covered in the fridge.

What can I substitute for sour cream?
If you don’t have sour cream, you can use Greek yogurt or a mixture of cream cheese and a little milk for a similar texture.