If you’re on the hunt for a dessert that perfectly balances bright citrus with sweet, juicy berries, you’re in for a treat. This Lemon Blueberry Cheesecake Recipe is my absolute favorite spring and summer indulgence — it’s rich and creamy with a refreshing zing that’ll have everyone begging for seconds. Stick around, because I’m about to share everything you need to nail this cheesecake, even if you’ve never made one before!

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Why You’ll Love This Recipe

Perfect Flavor Balance: The tangy lemon and sweet blueberries complement the creamy cheesecake base beautifully.
Creamy and Crack-Free Texture: Using a water bath and low mixing speeds keeps the cheesecake silky without cracks.
Homemade Blueberry Topping: Adds a fresh, glossy finish that feels like a bakery-style masterpiece.
Impressive Yet Approachable: You’ll wow guests even if you’re new to cheesecake making.

The image shows a round cheesecake with a thick, golden brown crumb crust as the bottom and sides layer. On top, there is a smooth, pale yellow creamy layer. The next layer is a shiny, dark purple blueberry topping with whole blueberries spread evenly across the entire surface. Around the edge of the cheesecake, five swirls of white whipped cream are placed, each topped with a thin, bright yellow lemon slice. The cheesecake is on a white plate, and there are extra blueberries and lemon slices around the plate on a white marbled surface. In the background, there is a white bowl filled with fresh blueberries and some whole lemons. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Getting your ingredients right is half the battle, and for this Lemon Blueberry Cheesecake Recipe, I like to use fresh lemons and ripe blueberries to bring out the best flavor. A good quality cream cheese at room temperature really helps achieve that silky texture.

Graham Cracker Crumbs: I prefer finely crushed crumbs for a sturdy, buttery crust.
Salted Butter: Melting it gives the crust a rich flavor and holds it together perfectly.
Sugar: You’ll use this for sweetness in both the crust and the cheesecake filling.
Cream Cheese: Make sure it’s softened to room temperature for a smooth batter.
All Purpose Flour: Helps stabilize the cheesecake and prevents cracks.
Sour Cream: Adds creaminess and cuts the richness slightly for balance.
Lemon Juice and Zest: Fresh lemons make all the difference for that true lemony punch.
Eggs and Egg Yolks: They’re critical for setting the cheesecake without drying it out.
Blueberries: Fresh ones stir right into the batter and more to make the topping.
Cornstarch and Water: For thickening the blueberry topping beautifully.
Heavy Whipping Cream, Powdered Sugar, and Vanilla: Make the whipped cream topping light and fluffy.
Lemon Slices (optional): Great for decorating and adding a fresh citrus aroma.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing with this recipe — feel free to make it your own! Whether you want a gluten-free crust or less sugar, tweaking this cheesecake is easier than you might think.

Gluten-Free Crust: Swap graham crackers for gluten-free cookies; they work just as well once crushed.
Vegan Version: I haven’t tried this myself, but using vegan cream cheese and flax eggs can be a good start.
Extra Blueberry Boost: I sometimes fold in a handful of frozen blueberries for an added burst of fruity flavor.
Make it Lighter: Substitute sour cream with Greek yogurt for a tangier and slightly lighter cheesecake.

How to Make Lemon Blueberry Cheesecake Recipe

Step 1: Prep the Crust for That Perfect Base

Start by preheating your oven to 325°F (163°C). I always line the bottom of my 9-inch springform pan with parchment paper — it saves so much headache when removing the cheesecake later. After greasing the sides, combine the graham cracker crumbs, melted salted butter, and sugar in a bowl. Press the mixture firmly into the bottom and up the sides of your pan. Baking the crust for 10 minutes sets it and ensures it won’t get soggy. Don’t skip the step of wrapping the pan sides with aluminum foil if you’re doing the water bath — I’ve learned that water sneaking in is a total disaster to avoid!

Step 2: Mix the Cheesecake Batter with Care

Lower the oven temperature to 300°F (148°C). In a large bowl, beat your cream cheese, sugar, and flour on low speed until totally smooth. Keeping the speed low minimizes air bubbles, which helps prevent cracks and that dreaded sunken middle. Next, mix in sour cream, lemon juice, and zest gently until fully combined. Add eggs one at a time, blending slowly — this patience really pays off. Remember to scrape down the sides a few times to keep everything well incorporated.

Step 3: Fold in Blueberries and Bake in a Water Bath

Gently fold in 1½ cups of fresh blueberries — this gives bursts of juicy sweetness throughout the cheesecake. Pour the batter into your prepared crust. Place the springform pan inside a larger roasting pan, then pour warm water halfway up the sides of the springform (making sure it doesn’t seep in). This water bath is a game changer, helping your cheesecake bake evenly and stay moist. Bake for about 1 hour and 15 minutes — the center should jiggle slightly but not be liquidy.

Step 4: Cool the Cheesecake Slowly

Once the baking time is up, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then, crack the oven door open and let it sit for another 30 minutes. This slow cooling is the secret I discovered to prevent cracks while the cheesecake firms up gently. Finally, transfer it to the fridge to cool completely, ideally overnight. Trust me, this step is worth the wait!

Step 5: Make the Blueberry Topping

While the cheesecake chills, combine sugar, cornstarch, and water in a saucepan over medium heat. Stir until the sugar starts melting and the mixture looks wet. Toss in the blueberries and cook gently until they soften and the juice thickens — about 5-7 minutes. Let cool in the fridge until you’re ready to serve.

Step 6: Whip and Decorate

Just before serving, whip your heavy cream with powdered sugar and vanilla until stiff peaks form. Remove the cheesecake from the pan carefully and pipe whipped cream swirls on top. Spoon the blueberry topping over the swirls and garnish with lemon slices if you’re feeling fancy. This finishing touch always gets my guests oohing and aahing!

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Pro Tips for Making Lemon Blueberry Cheesecake Recipe

Room Temperature Ingredients: Using room temp cream cheese and eggs helps everything blend smoothly without lumps.
Water Bath Wonders: Don’t skip the water bath — it keeps the cheesecake moist and crack-free, something I learned after many failed bakes!
Slow Cooling: Cooling inside the oven in stages prevents sudden temperature changes that cause cracks.
Gentle Folding: When adding blueberries, fold gently to avoid mashing them, so you get pretty pops of color throughout.

How to Serve Lemon Blueberry Cheesecake Recipe

This image shows a three-layered blueberry cheesecake on a white scalloped plate with a white marbled surface beneath. The bottom layer is a thick, golden brown crumb crust that looks firm and crunchy. Above this is a pale yellow creamy cheesecake layer with visible whole blueberries inside. The top layer is a shiny, dark purple blueberry sauce with whole blueberries scattered evenly. Around the edge are four small swirls of white whipped cream, each topped with a thin lemon slice. Some blueberries and crumbs are scattered on the plate. In the back, a white bowl filled with fresh blueberries and whole yellow lemons add color to the scene. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For me, lemon slices and fresh blueberries are the go-to garnishes — they brighten the look and reinforce those fresh flavors. The whipped cream swirls aren’t just for looks; they add a wonderfully airy contrast. Sometimes, I throw on a tiny sprig of mint for a pop of green and extra freshness.

Side Dishes

I like pairing this cheesecake with light herbal teas or a glass of sparkling wine — something crisp to balance the richness. For a brunch, fresh fruit salad with a hint of mint pairs beautifully and keeps the meal light.

Creative Ways to Present

Once, I served this cheesecake on a wooden slab with scattered edible flowers around it for a summer party. It was such a hit! You can also slice it into mini mason jars for a portable dessert option or decorate individual servings with little lemon zest curls for added elegance.

Make Ahead and Storage

Storing Leftovers

Keep your cheesecake tightly covered in the fridge — I wrap mine with plastic wrap and then a loose foil layer just to be safe. It holds up well for about 3-4 days, although my family rarely lets it last that long!

Freezing

Freezing cheesecake is totally doable but requires a bit of prep. I usually freeze whole or sliced pieces wrapped in plastic wrap and then foil. Let it thaw overnight in the fridge before serving — the texture stays surprisingly good, though the whipped cream topping is best fresh.

Reheating

Cheesecake is best served chilled, so reheating isn’t usually needed. If you prefer it a little less cold, leave it out at room temperature for 30 minutes before serving rather than heating it.

FAQs

Can I use frozen blueberries in this Lemon Blueberry Cheesecake Recipe?

Yes, frozen blueberries work fine — just thaw and drain them well before gently folding into the batter to avoid adding too much moisture, which could affect the baking.
Why do I need to use a water bath when baking the cheesecake?

The water bath provides a gentle and even heat that prevents the cheesecake from drying out and cracking. I’ve found this method produces the creamiest, most crack-free results every time.
How do I prevent my cheesecake from cracking?

Besides the water bath, mixing on low speed to limit air incorporation and cooling the cake slowly inside the oven are crucial. Also, avoid overbaking — the cheesecake should still jiggle slightly in the center when you take it out.
Can I make this cheesecake ahead of time?

Absolutely! Cheesecake often tastes better after chilling overnight as the flavors meld. Just be sure it’s well wrapped, and prepare the blueberry topping fresh or shortly before serving.

Final Thoughts

This Lemon Blueberry Cheesecake Recipe holds a special place in my heart because it’s a dessert that feels both fancy and comforting — like a little celebration in every bite. Whether you’re baking it for a birthday, a brunch, or just because, I promise it won’t disappoint. Give it a try, and soon you’ll be that friend everyone asks to bring dessert!