Bright, tangy lemon meets juicy fresh blueberries in this creamy baked cheesecake that balances sweet and tart in every forkful.
It’s an elegant dessert that’s simple enough for a weeknight treat but impressive enough for guests.
If you like a bright citrus finish with a jewel-toned fruit topping, this is the cheesecake for you.
Try pairing it with coffee or a light dessert wine for a perfect finish to any meal. Make a lemon-blueberry breakfast bake for a brunch-friendly riff.
Why You’ll Love This Lemon Blueberry Cheesecake
- Bright lemon flavor that cuts through rich cream cheese.
- Silky, dense cheesecake texture that isn’t overly heavy.
- Buttery graham cracker crust adds crunchy contrast.
- Fresh blueberry topping provides burst-of-fruit freshness.
- Easy, pantry-friendly ingredients with minimal fuss.
- Perfect make-ahead dessert that improves with chilling.
- Visually stunning — vibrant topping against creamy filling.
This Lemon Blueberry Cheesecake delivers a smooth, velvety interior that holds its shape while still offering a slight jiggle in the center when perfectly baked. The lemon juice and zest brighten the dairy richness, and the graham crust adds the right amount of crunch to balance each bite.
“Absolutely divine — tender, tangy, and topped with the most gorgeous blueberry glaze. Made this for a dinner party and everyone asked for the recipe. Five stars!”
Key Ingredients for Lemon Blueberry Cheesecake
Cream cheese: Use full-fat, block-style cream cheese for the creamiest texture and most stable set. Avoid whipped or low-fat versions because they contain stabilizers and more water, which can lead to a grainy or runny filling. When shopping, pick a brand with a clean ingredient list and check the sell-by date to ensure freshness.
Graham cracker crumbs: These give the crust its classic buttery, slightly sweet base and provide structure. Buy pre-crushed graham crumbs for convenience or pulse whole crackers in a food processor for fresher flavor. If you substitute with cookies (like Digestive or vanilla wafers), reduce added sugar slightly and expect a different flavor profile and color.
Fresh blueberries: Fresh berries hold their texture and release a bright juice that interacts well with cornstarch for the topping. Frozen will work in a pinch but may release more liquid and can make the topping darker or runnier if not cooked down properly. If using frozen, thaw and drain excess liquid first.
Lemon (juice + zest): Lemon juice adds acidity that brightens the entire cheesecake, balancing fat and sugar, while zest provides concentrated citrus aroma. Use a microplane for fine zest — avoid the bitter white pith. Substituting with bottled lemon juice will work but will lack the fresh aromatic oils that zest provides.
Full Ingredient List for Lemon Blueberry Cheesecake
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 2 cups fresh blueberries
- 1/4 cup sugar (for topping)
- 1 tablespoon cornstarch
- 1 tablespoon water
Step-by-Step Instructions for Lemon Blueberry Cheesecake
Step 1: Preheat and prepare the crust
Preheat your oven to 325°F (163°C). In a bowl, toss graham cracker crumbs with the melted unsalted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the base of a 9-inch springform pan, pressing up slightly at the edges if you like a raised crust.
Pro Tip: The crust should hold together when pressed — you should be able to lift a small piece without it crumbling apart.
Step 2: Beat cream cheese and sugar
Place softened cream cheese and granulated sugar in a mixing bowl. Beat on medium speed until very smooth and free of lumps, scraping the bowl down once or twice to ensure uniform texture.
Pro Tip: The batter should look glossy and homogenous with no visible cream cheese lumps.
Step 3: Add eggs and flavorings
Add the eggs one at a time, mixing just until incorporated after each. Stir in the vanilla extract, fresh lemon juice, and lemon zest until combined; avoid overmixing to prevent air from getting into the batter.
Pro Tip: The batter should be thick and silky, not airy — if it looks foamy, mix more gently.
Step 4: Fill and smooth the cake
Pour the cheesecake batter over the prepared graham cracker crust and use an offset spatula to smooth the surface level.
Pro Tip: The top should be even and glossy; small surface bubbles are fine but should pop before baking.
Step 5: Bake until set
Bake at 325°F (163°C) for 55–60 minutes. The cheesecake is done when the edges are set and the center still jiggles slightly when the pan is tapped.
Pro Tip: The center’s small jiggle is the visual cue for perfect bake — it will set as it cools.
Step 6: Cool completely
Remove from the oven and let the cheesecake cool on a wire rack until it reaches room temperature. After cooling, chill in the refrigerator to firm up fully.
Pro Tip: The cheesecake should shrink slightly from the pan edge and have a smooth, matte surface when fully cooled.
Step 7: Make the blueberry topping
In a saucepan combine fresh blueberries, 1/4 cup sugar, cornstarch, and 1 tablespoon water. Cook over medium heat, stirring, until the mixture thickens and the berries soften, about 5–8 minutes.
Pro Tip: The topping should be glossy and coat the back of a spoon — not watery or overly thin.
Step 8: Top and chill before serving
Pour the warm blueberry topping evenly over the cooled cheesecake. Chill the assembled cheesecake for at least 4 hours — overnight is best — before slicing and serving.
Pro Tip: After chilling, slices should hold clean edges without slumping; the topping will appear gelled and shiny.
Expert Tips for Lemon Blueberry Cheesecake
- Temper your eggs: Add eggs one at a time and mix gently to avoid trapped air that causes cracks.
- Room temperature ingredients: Softened cream cheese and room-temp eggs promote a smooth batter and reduce lumps.
- Water bath optional: For ultra-silkiness and fewer cracks, bake the springform pan inside a water bath wrapped in foil for even heat.
- Avoid overbaking: Pull the cake when the center jiggles slightly; it will continue to set while cooling.
- Use fresh zest: Microplane zest releases oils that amplify lemon aroma; skip pith to prevent bitterness.
- Topping consistency: If your blueberry topping is too runny, simmer until reduced or add a tiny extra pinch of cornstarch dissolved in cold water.
- Equipment tip: An offset spatula and springform pan make spreading and release much easier.
- Common mistake — rushing the chill: Cheesecake needs time to firm in the fridge; slicing early causes gums and a loose texture.
Storage & Freezing for Lemon Blueberry Cheesecake
Refrigerator storage: Store the chilled cheesecake covered tightly with plastic wrap or in an airtight container for up to 5 days. Place a layer of parchment or plastic directly on the surface to protect the topping from condensation.
Freezer storage: To freeze, first freeze the cheesecake uncovered for 1–2 hours until solid, then wrap tightly in two layers of plastic wrap and one layer of foil, or place in a rigid airtight container, for up to 3 months. For individual slices, flash-freeze on a tray and then wrap each slice.
Thawing and reheating: Thaw in the refrigerator overnight for best texture. Avoid microwaving the whole cake; if you want a warm slice, thaw first then microwave a single slice for 10–15 seconds to take the chill off.
Container recommendations: Use a springform pan with a tight-fitting lid or transfer to an airtight cake carrier for fridge storage. For long-term freezer storage, vacuum-sealed bags or heavy-duty foil protect against freezer burn. Also check this baked blueberry cottage cheese breakfast bowl for a related make-ahead idea: baked blueberry cottage cheese breakfast bowl.
Variations & Substitutions for Lemon Blueberry Cheesecake
Blueberry swirl cheesecake: Fold half the blueberry topping gently into the batter before baking for a marbled interior. The result is dramatic blue streaks and pockets of jammy fruit inside the cake.
Lemon curd topper swap: Replace the cooked blueberry topping with a spoonful of lemon curd for an ultra-citrus finish. This yields a brighter, more tart top with less fruit texture.
Gluten-free crust: Use gluten-free graham crackers or crushed almond flour with a touch more butter to bind. Texture will be slightly denser with a nuttier flavor.
Berry mix: Substitute half the blueberries with raspberries or blackberries for a mixed-berry topping. Expect a deeper color and a slightly more tart topping that pairs well with the sweet filling.
Frequently Asked Questions About Lemon Blueberry Cheesecake
Q: Can I use frozen blueberries for the topping?
A: Yes, but thaw and drain frozen blueberries before cooking to remove excess water, or cook them slightly longer to reduce extra liquid. Frozen berries can change topping color and release more juice, so add cornstarch a little at a time until the glaze reaches a spoon-coating consistency.
Q: How do I prevent cracks on the cheesecake surface?
A: Avoid overmixing and overbaking. Mix eggs in slowly to minimize incorporated air. Bake at the recommended 325°F (163°C) and remove when the center still jiggles slightly. Cooling slowly at room temperature before chilling reduces sudden contractions that cause cracks.
Q: Can I make this cheesecake in advance for a party?
A: Absolutely. Bake and assemble the cheesecake a day or two ahead and keep it refrigerated. For best texture and flavor, chill it at least 8 hours or overnight. If freezing for longer storage, follow the freezing steps and thaw in the fridge before serving.
Q: Why is my cheesecake grainy or curdled?
A: Graininess often comes from cold cream cheese or overbeating, which breaks down fats and causes separation. Use fully softened cream cheese and beat until just smooth. Overheating during baking can cause curdling, so watch bake time and temperature.
Q: How should I slice the cheesecake for clean slices?
A: Chill the cheesecake thoroughly. Dip a sharp knife in hot water, wipe it dry, and make a single smooth cut. Repeat heating and wiping the knife between slices for perfectly clean edges.
Final Thoughts on Lemon Blueberry Cheesecake
This Lemon Blueberry Cheesecake is a keeper: bright, creamy, and show-stopping with a glossy blueberry topping. If you enjoyed the recipe, please leave a star rating in the recipe card below and pin it to Pinterest to save for later.
For more inspiration and recipe comparisons, check this detailed recipe roundup at Lemon Blueberry Cheesecake | Best Homemade Cheesecake Recipe, another classic take at Lemon Blueberry Cheesecake – Great Grub, Delicious Treats, a bar-style variation at Lemon Blueberry Cheesecake Bars – Sally’s Baking Addiction, a refined recipe at The Best Lemon Blueberry Cheesecake Recipe – Boston Girl Bakes, and a smaller size option at Baked Lemon Blueberry Cheesecake (6 Inch).
Lemon Blueberry Cheesecake
Ingredients
Method
- Preheat your oven to 325°F (163°C). Toss graham cracker crumbs with melted butter until resembling wet sand. Press into a 9-inch springform pan.
- Beat cream cheese and granulated sugar in a bowl until smooth, scraping down the sides as needed.
- Add eggs one at a time, mixing gently. Stir in vanilla, lemon juice, and lemon zest until just combined.
- Pour cheesecake batter over the crust, smoothing the surface. Bake for 55-60 minutes until edges are set and center jiggles slightly.
- Allow to cool on a wire rack until room temperature, then refrigerate until fully chilled.
- Combine blueberries, sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring until thickened, about 5-8 minutes.
- Pour topping over the cooled cheesecake and chill for at least 4 hours.