Lemon Blueberry Cheesecake

by
Lemon blueberry cheesecake slice topped with fresh blueberries and lemon zest.
Jump to Recipe

Why Make This Recipe

Lemon Blueberry Cheesecake is a delightful dessert that perfectly balances creamy cheesecake with the fresh, tart flavor of lemon and the sweetness of blueberries. It’s not only delicious but also visually appealing, making it a great choice for gatherings, celebrations, or just a special treat for yourself. The combination of bright flavors truly makes this cheesecake stand out.

How to Make Lemon Blueberry Cheesecake

Ingredients:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Directions:

  1. Preheat your oven to 325°F (165°C).
  2. In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until crumbly. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
  3. In another large bowl, beat the softened cream cheese and 1 cup sugar until smooth.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the lemon juice, lemon zest, and vanilla extract until combined.
  6. Fold in the fresh blueberries gently.
  7. Pour the cheesecake filling over the crust in the springform pan.
  8. Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly.
  9. Let cool at room temperature for an hour, then refrigerate for at least 4 hours before serving.
  10. Optional: Top with additional blueberries before serving.

How to Serve Lemon Blueberry Cheesecake

Serve the cheesecake chilled straight from the refrigerator. You can slice it into wedges and plate each piece individually. For an extra touch, add a few more fresh blueberries on top or a dollop of whipped cream.

How to Store Lemon Blueberry Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it with plastic wrap or place it in an airtight container to keep it fresh. It’s best enjoyed within 3-5 days, but it can last up to a week.

Tips to Make Lemon Blueberry Cheesecake

  • Make sure your cream cheese is softened at room temperature to avoid lumps in the batter.
  • Be gentle when folding in the blueberries to keep them whole and intact.
  • Let the cheesecake cool completely before refrigerating for the best texture.
  • For a more intense lemon flavor, add an extra teaspoon of lemon zest.

Variation

You can change up the fruit by using raspberries or strawberries instead of blueberries. You can also add a swirl of lemon curd on top for an extra lemony kick!

FAQs

1. Can I use frozen blueberries instead of fresh ones?
Yes, you can use frozen blueberries. Just make sure to thaw and drain them well before adding to the mixture.

2. How do I know when the cheesecake is done baking?
The cheesecake is done when the center is set but still slightly jiggly. It will firm up as it cools in the refrigerator.

3. Can I make this cheesecake in advance?
Absolutely! This cheesecake can be made a day ahead of time. It flavors develop beautifully after it rests in the refrigerator.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake

Print Recipe

A delightful dessert that balances creamy cheesecake with the tartness of lemon and sweetness of blueberries.

  • Total Time: 75 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 325°F (165°C).
  2. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl. Mix until crumbly.
  3. Press this mixture into the bottom of a 9-inch springform pan to form the crust.
  4. Beat the softened cream cheese and 1 cup sugar in another large bowl until smooth.
  5. Add the eggs one at a time, mixing well after each addition.
  6. Mix in the lemon juice, lemon zest, and vanilla extract until combined.
  7. Fold in the fresh blueberries gently.
  8. Pour the cheesecake filling over the crust in the springform pan.
  9. Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly.
  10. Let cool at room temperature for an hour, then refrigerate for at least 4 hours before serving.
  11. Top with additional blueberries before serving if desired.

Notes

Serve chilled, and store leftovers in the refrigerator, best enjoyed within 3-5 days.

  • Author: aymane-mouraigmail-com-2
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 25g
  • Sodium: 200mg
  • Fat: 25g
  • Saturated Fat: 14g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 90mg

Keywords: cheesecake, lemon, blueberry, dessert, creamy, tart, sweet

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!