Lemon Blueberry Cheesecake

This lemon blueberry cheesecake is creamy, tangy, and loaded with juicy blueberries! Baked on a buttery graham cracker crust and topped with a simple blueberry compote, it’s a delightful combination of zesty citrus, sweet berries and tangy, creamy cheesecake. A make-ahead dessert that’s ideal for spring and summer!

about this lemon blueberry cheesecake

This lemon blueberry cheesecake is everything a spring/summer dessert should be: bright, creamy, bursting with berries, and just indulgent enough to feel like a celebration. The combination of lemon zest and juice adds vibrant citrus flavor that cuts through the richness of the cream cheese, while fresh blueberries baked right into the filling create juicy pockets of sweetness in every bite.

What sets this cheesecake apart is its balance. It is sweet but not cloying, tangy without being sharp, and rich without feeling overly dense. The buttery graham cracker crust supports the whole thing, with a simple blueberry topping that adds just the right touch of fresh fruit sweetness.

It’s designed to be made ahead, skips the traditional water bath (no need to mess with aluminum foil, hot water, or a large roasting pan!), and keeps beautifully for days. Whether you’re serving it for a holiday, brunch, birthday, or backyard gathering, this one hits all the right notes.

ingredients

graham cracker crumbs. You can purchase graham cracker crumbs, or make your own by popping graham crackers in the food processor. Pulse until they resemble fine crumbs.

sugar. All you need is granulated sugar for the crust and creamy lemon cheesecake filling.

butter. Use unsalted butter for the crust, unless you would like a pop of salt in the flavor. Then you can use salted butter.

cream cheese. We like to use full fat cream cheese, but you can also use light cream cheese if you prefer. Bring it to room temperature before using to ensure the creamiest filling.

flour. All you need is all-purpose flour for the filling.

salt. Use fine kosher salt whenever you bake.

vanilla. We make homemade vanilla extract for the best flavor (and it’s much cheaper!). You can also purchase this Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey – it’s top tier.

eggs. Use large eggs for this recipe. Make sure to bring them to room temperature before using.

lemons. Fresh lemon zest and fresh lemon juice make this cheesecake pop with citrus in each bite.

blueberries. Fresh blueberries are a must! You will need 3 1/2 cups total for the filling and the topping.

cornstarch. This is used to thicken the topping so there isn’t too much liquid. Otherwise it’ll be blueberry sauce!

water. You can simply use tap water for the topping.

this recipe’s must-haves

To make this cheesecake, you’ll need to start with a 9-inch springform pan. Do not use a cake pan as it will be impossible to remove from the pan whole.

For the filling, you will need a stand mixer fitted with the paddle attachment. You can also use an electric hand mixer and a large bowl from a set of mixing bowls.

A microplane comes in handy for zesting the lemon.

Grab your rubber spatula to scrape down the filling between incorporating ingredients. You’ll also need it to gently fold in the fresh blueberries.

cheesecake favorites

springform pan

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stand mixer

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spatula

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here’s how to make this lemon blueberry cheesecake

make the crust

Preheat the oven to 375°F.

Mix together graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press the mixture into the bottom and up the sides (about 2 inches) of a 9-inch springform pan.

Bake for 9 to 12 minutes, until golden and fragrant. Cool completely.

prep the filling

Lower the oven temp to 300°F. While the crust is cooling, make the filling.

In a stand mixer, beat cream cheese, flour, and a pinch of salt until it’s smooth (about 5 minutes). Add sugar and beat again. Stir in vanilla, lemon zest, and lemon juice until fully combined. Do not over mix! Be sure to scrape down the sides of the bowl as needed.

Beat in eggs one at a time on medium-low speed until just combined after each addition. Fold in the blueberries carefully.

Pour the cheesecake batter into your cooled crust, smooth the top, and scatter a few extra berries over the top.

bake

Bake at 300°F for 55 to 65 minutes, until the edges are set and the center still has a little wobble. It’ll look slightly puffed. Let it cool completely at room temp in the pan on a wire rack, then chill for at least 8 hours or up to 3 days.

make the topping

In a small saucepan, stir together sugar, cornstarch, and water over medium heat. When the sugar starts to melt, add blueberries and stir to coat.

Simmer until the berries soften and release their juice. Remove from heat once the juice has thickened. Cool in the fridge.

finish and serve

Once the topping is completely chilled, spread it on top of the cheesecake. Chill for another 30 minutes, then slice and serve.

More lemon dessert recipes to bake: Lemon Shortbread Cookies | Lavender Lemon Curd Cake | Meringue Lemon Curd Cookies | Lemon Rosemary Meringue Tart

tips and tricks

use room temperature ingredients. It’s very important to have the cream cheese at room temperature to get a smooth filling!

don’t rush the chill time. Give this cheesecake time to cool at room temp, and then in the fridge. If you rush it, you are more likely to run into a cracked top.

use fresh blueberries. While frozen can work in a pinch, they are more likely to burst and bleed in the cheesecake, causing a change in texture.

variations

swap the citrus. Want to try a variation on the lemon? Try using orange zest and freshly squeezed orange juice for a sweeter citrus flavor.

make it gluten-free. Swap the graham crackers for gluten-free graham crackers. Also, use a gluten-free 1:1 ratio flour blend instead of all-purpose flour.

use lemon curd on top. Short on time? Skip making the blueberry topping and spread a thick layer of lemon curd on top instead. Sprinkle with fresh blueberries and serve!

can I use frozen blueberries?

While you can use frozen blueberries for the cheesecake and the topping, fresh berries are better. If you can’t get your hands on fresh berries, you can use frozen, but do not thaw them. This will ensure that they won’t bleed as much into the batter. The texture will be slightly impacted though, so I always recommend using fresh berries over frozen. , but don’t thaw them first—they’ll bleed less into the batter that way. Just know the texture won’t be quite the same.

why did my cheesecake crack?

If your cheesecake cracked, there could be a few reasons. First would be overbaking. The cake should still have some jiggle to it when you remove it from the oven. The second reason is not cooling it off slowly. Make sure to let it cool completely in the pan, before placing it in the refrigerator to chill. You cannot rush this! The final reason for cracking is due to overmixing or aggressive mixing.

Don’t worry though! The cheesecake will still taste amazing and the blueberry topping will cover up any cracks in the top.

do I need a water bath?

There’s no need for a water bath! This recipe skips it, and still turns out perfectly creamy with minimal risk of cracking (as long as you follow the cool-down rules).

Need more inspiration for a sweet treat? Check out my dessert recipes page!

what to serve with lemon blueberry cheesecake

This cheesecake is the main attraction of the dessert table. But if you want to round things out:

• Iced coffee or espresso classic contrast to creamy richness.
• A bubbly cocktail like my Strawberry Rhubarb Champagne Cocktail for a bright pairing.
• Fresh berries for extra color and freshness on the plate.
• Lemon curd or whipped cream if you’re feeling extra (and when aren’t we?).

how to store

Store. Store leftovers covered in the fridge for up to 3 to 4 days. You can use a cake dome or press plastic wrap gently against the cut edges.

Freeze. Freeze the whole cheesecake (unmolded) uncovered on a baking sheet until the top is solid, about 2 to 3 hours. Wrap it in 2 layers of plastic wrap and 1 layer of foil. It’ll keep for 1 month.

Thaw. Let it chill overnight in the fridge before topping and serving. Never microwave it!

more tasty cheesecake recipes to try

If you’re craving something ultra-rich with a boozy twist, this Baileys Cheesecake is a creamy, chocolate-drizzled showstopper you won’t want to share.

For a burnt Basque beauty with major vanilla bean vibes, this Vanilla Bean San Sebastian Cheesecake is wildly simple and impossibly elegant.

And if you love your cheesecake with a cozy fall flair, this Caramel Apple Crumble Cheesecake layers spiced apples, streusel topping, and gooey caramel in every bite.

Finally, if you make this lemon blueberry cheesecake recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

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