Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake is a creamy, tangy, and fruity dessert that perfectly balances tart lemon with the sweetness of blueberries. It features a smooth cheesecake filling, a buttery graham cracker crust, and bursts of fresh blueberries throughout.

How to Make Lemon Blueberry Cheesecake

Ingredients

Ingredient	Quantity	Purpose
Graham cracker crumbs	1 1/2 cups	Forms the crust
Unsalted butter (melted)	1/2 cup	Binds the crust
Cream cheese (softened)	16 oz	Creates the creamy filling
Granulated sugar	3/4 cup	Sweetens the cheesecake
Eggs	2 large	Helps the filling set
Lemon zest	1 tbsp	Adds fresh citrus flavor
Lemon juice	2 tbsp	Enhances the tangy taste
Vanilla extract	1 tsp	Adds depth of flavor
Sour cream	1/2 cup	Contributes to creaminess
Fresh blueberries	1 cup	Adds bursts of sweetness

Instructions

Prepare the crust – Combine graham cracker crumbs with melted butter and press the mixture firmly into the base of a springform pan. Bake for 10 minutes, then let it cool.

Prepare the filling – Whip the cream cheese and sugar until creamy. Add the eggs one at a time, mixing well after each addition. Fold in the lemon zest, lemon juice, vanilla extract, and sour cream.

Fold in blueberries – Gently fold the fresh blueberries into the batter to distribute them evenly.

Bake – Spread the filling evenly over the crust and bake for 50-60 minutes, or until the center has a slight jiggle.

Cool and chill – Let the cheesecake cool completely at room temperature, then refrigerate for a minimum of 4 hours.

Garnish and serve – Top with extra blueberries, lemon zest, or a blueberry compote before serving.

Lemon Blueberry Cheesecake Bars

If you prefer an easy-to-serve dessert, Lemon Blueberry Cheesecake Bars are a great option. They have the same rich flavors but are baked in a rectangular pan and cut into squares. Here’s how to make them:

1. Use a 9×13-inch pan – Line it with parchment paper for easy removal.
2. Adjust baking time – Bake at 325°F (163°C) for 35-40 minutes.
3. Cool and cut – Let them cool completely before slicing into bars.

Tips for the Perfect Lemon Blueberry Cheesecake

• Mix gently – Overmixing can introduce excess air, leading to cracks.
• Try a water bath – It promotes even baking and helps prevent cracking.
• Chill properly – Let it refrigerate for at least 4 hours, or ideally overnight.
• Opt for fresh lemon juice – Skip the bottled version for a brighter, fresher taste.

For another delicious take on blueberry cheesecake, check out this classic Blueberry Cheesecake recipe from Preppy Kitchen.

Recipes You’ll Love

• Blueberry Cheesecake Cake
• Blueberry Cheesecake Cookies
• Blackberry Cheesecake
• Raspberry Cheesecake Cookies

FAQs

How do I prevent my cheesecake from cracking?

Bake your cheesecake in a water bath and avoid overmixing the batter. Allow it to cool gradually with the oven door propped open slightly.

Can I use frozen blueberries?

Yes! Thaw and drain them first to prevent excess moisture from affecting the texture of the cheesecake.

How should I store Lemon Blueberry Cheesecake?

Store in the fridge in an airtight container for up to 5 days, or freeze slices for extended freshness.

Can I make this cheesecake without a springform pan?

Yes, you can use a regular round cake pan lined with parchment paper for easy removal.

What’s the best way to add a blueberry swirl?

Blend blueberries with a bit of sugar and lemon juice, then swirl it into the cheesecake batter before baking using a toothpick or skewer.