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Slice of lemon blueberry cheesecake with blueberry topping and lemon garnish

Lemon Blueberry Cheesecake

Chef Bella
Lemon Blueberry Cheesecake is a creamy, tangy dessert with a graham cracker crust, smooth lemon-infused filling, and juicy blueberries. Perfect as a full cheesecake or bars!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 350 kcal

Ingredients
  

  • 1 1/2 cups Graham cracker crumbs
  • 1/2 cup Unsalted butter melted
  • 16 oz Cream cheese softened
  • 3/4 cup Granulated sugar
  • 2 Eggs
  • 1 tbsp Lemon zest
  • 2 tbsp Lemon juice
  • 1 tsp Vanilla extract
  • 1/2 cup Sour cream
  • 1 cup Fresh blueberries

Instructions
 

  • Preheat oven to 325°F (163°C). Mix graham cracker crumbs and melted butter, press into pan, and bake for 10 minutes.
    Graham cracker crust base for cheesecake in a springform pan
  • Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in lemon zest, juice, vanilla, and sour cream.
    Cream cheese, sugar, and lemon zest in a bowl before mixing cheesecake batter
  • Fold in blueberries, pour filling over crust, and bake for 50-60 minutes until the center is slightly set.
    Cheesecake batter with scattered blueberries in springform pan, ready to bake
  • Cool completely, then refrigerate for a minimum of 4 hours before serving.
    Finished lemon blueberry cheesecake with blueberry topping