Creamy Lemon Blueberry Cheesecake

There’s something special about combining tangy lemon with sweet blueberries. I’ve been making cheesecakes for years, but this lemon blueberry version has become my go-to recipe whenever I want to bring something that’ll make people smile. I’m not exaggerating when I say it disappears faster than any other dessert at family gatherings.

What I really love about this cheesecake is how simple it is to put together. You don’t need any fancy techniques or special equipment – just basic ingredients and a little patience while it bakes and cools. I usually make it the day before I need it, which means less stress and more time to enjoy with my guests.

If you’ve ever felt nervous about making cheesecake, don’t worry – I’ve included all my tried-and-true tips to help you get that perfect, crack-free top. Plus, the lemon and blueberry combo is pretty forgiving – even if it’s not picture-perfect, it’ll still taste amazing.

What Kind of Cream Cheese Should I Use?

For cheesecake, full-fat block cream cheese is the only way to go – skip the spreadable kinds that come in tubs. Philadelphia brand is a popular choice among bakers, but any block-style cream cheese will work well. Making sure your cream cheese is at room temperature is super important – cold cream cheese can leave lumps in your batter and make for an uneven texture. Take it out of the fridge at least 1-2 hours before you start baking. If you’re in a hurry, you can cut the cream cheese into cubes to help it warm up faster, but avoid microwaving it as this can affect how it bakes.

Options for Substitutions

While cheesecake needs certain ingredients to maintain its classic texture, there are still some swaps you can try:

• Cream cheese: This is the star ingredient that can’t be substituted – you need full-fat cream cheese at room temperature for the right texture and flavor.
• Graham cracker crumbs: No graham crackers? Try using crushed digestive biscuits, vanilla wafers, or even gingersnaps for a different but tasty crust.
• Fresh blueberries: You can use frozen blueberries (don’t thaw them first), or swap them with raspberries, blackberries, or strawberries. Just keep the same measurements.
• Lemon: For the zest and juice, you can use lime instead. Or try orange for a different citrus twist – just note that orange is less tart, so you might want to add a bit more juice.
• Cornstarch: For the topping, you can use arrowroot powder instead of cornstarch – use the same amount. This helps thicken the berry sauce just like cornstarch would.
• Regular sugar: While regular sugar works best, you can try coconut sugar – but know that it will change the color of your cheesecake to a slightly brown shade.

Watch Out for These Mistakes While Baking

The biggest challenge when making cheesecake is preventing cracks, which often happen when your ingredients aren’t at room temperature – so make sure to take your cream cheese and eggs out of the fridge at least 2 hours before starting. Another common mistake is opening the oven door while baking or removing the cheesecake too quickly; instead, turn off the oven when done and let the cheesecake cool inside with the door closed for an hour to prevent sudden temperature changes. To avoid a soggy crust, press the graham cracker mixture firmly into the pan and pre-bake it for 10 minutes before adding the filling. For the smoothest possible texture, scrape down the sides of your bowl frequently while mixing, and don’t overmix once you add the eggs – this can trap air bubbles that lead to cracks and an uneven surface.

What to Serve With Lemon Blueberry Cheesecake?

This rich and creamy cheesecake pairs wonderfully with a hot cup of coffee or tea to balance out its sweetness. If you want to dress it up a bit, try serving each slice with a dollop of freshly whipped cream and a few extra fresh blueberries on the side. For a morning or brunch serving, I like to offer both regular and decaf coffee options, plus a selection of herbal teas like chamomile or mint. You can also add a small scoop of vanilla ice cream on the side if you’re feeling extra indulgent – the cold, creamy texture works really well with the tangy lemon and sweet blueberries in the cheesecake.

Storage Instructions

Keep Fresh: This lemon blueberry cheesecake stays good in the fridge for up to 5 days when stored in an airtight container. The flavor actually gets even better after a day or two as the lemon and blueberry notes have time to mingle together!

Freeze: You can freeze this cheesecake for up to 3 months! Just wrap it well in plastic wrap and then aluminum foil. I like to freeze individual slices too – it’s perfect for when you need a quick dessert fix. Just remember to place parchment paper between slices to prevent them from sticking together.

Thaw: When you’re ready to enjoy your frozen cheesecake, transfer it to the fridge and let it thaw overnight. The slow thaw helps maintain that creamy texture we all love. Once thawed, the blueberry topping might be a bit runny, but it’ll still taste amazing!

Preparation Time	30-45 minutes
Cooking Time	70-80 minutes
Total Time	240-300 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3500
• Protein: 30-35 g
• Fat: 200-220 g
• Carbohydrates: 350-380 g

Ingredients

For the crust:

• 2 2/3 cups crushed graham crackers (finely crushed into fine crumbs)
• 1/3 cup sugar
• 2/3 cup butter, melted (I use Kerrygold unsalted butter)

For the cheesecake batter:

• 2 tbsp lemon zest (finely grated for best flavor)
• 3 tbsp fresh lemon juice (about 1-2 fresh lemons)
• 1 1/4 cup sugar
• 1 tsp vanilla extract
• 3 large eggs, room temperature (whisked before adding)
• 24 oz cream cheese, room temperature (Philadelphia brand works best)

For the blueberry swirl:

• 1 tbsp cornstarch (for thickening the compote)
• 2 tbsp water
• 1 tbsp lemon juice
• 1/8 cup sugar
• 1 1/4 cup fresh blueberries, divided (reserve about 1/4 cup for topping)

Step 1: Prepare the Pan and Make the Graham Cracker Crust

• 2 2/3 cups crushed graham crackers
• 1/3 cup sugar
• 2/3 cup butter, melted

Preheat your oven to 350°F (175°C) and line a 9-inch springform pan with parchment paper—this prevents sticking and makes removal easier.

While the oven heats, combine the crushed graham crackers, 1/3 cup sugar, and melted butter in a bowl, mixing until the texture resembles wet sand.

Press this mixture firmly into the bottom and up the sides of your prepared pan, creating an even layer.

Bake for 12 minutes until the edges just begin to brown, then remove and let cool while you prepare the filling—cooling prevents the crust from cracking when the cold filling is added.

Step 2: Prepare the Filling Ingredients

• 24 oz cream cheese, room temperature
• 3 large eggs, room temperature
• 2 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 1/4 cup sugar

While the crust cools, bring your cream cheese and eggs to room temperature—this is essential for a smooth, lump-free filling.

In a large bowl, whisk the eggs together in a separate small bowl and set aside.

Have your lemon zest, lemon juice, vanilla extract, and 1 1/4 cup sugar measured and ready.

I find having everything measured before you start beating the cream cheese prevents overmixing, which can incorporate too much air and cause cracks in the finished cheesecake.

Step 3: Create the Cheesecake Filling

• cream cheese from Step 2
• sugar from Step 2
• lemon zest from Step 2
• lemon juice from Step 2
• eggs from Step 2
• vanilla extract from Step 2
• 1 cup fresh blueberries

Using an electric mixer on medium speed, beat the room-temperature cream cheese for about 2 minutes until smooth and creamy, scraping down the bowl halfway through.

Add the 1 1/4 cup sugar gradually and beat until well combined, about 1-2 minutes—avoid overmixing at this stage, as it incorporates air bubbles that cause cracks.

Add the lemon zest and lemon juice, mixing until just combined.

Pour in the whisked eggs slowly while mixing on low speed, then add the vanilla extract.

Mix just until the filling comes together; stop as soon as you don’t see streaks of egg white.

Fold in 1 cup of the fresh blueberries gently by hand using a spatula to keep them somewhat intact.

Step 4: Assemble and Bake the Cheesecake

• cheesecake filling from Step 3
• cooled crust from Step 1

Pour the filling from Step 3 into your cooled crust, smoothing the top with a spatula.

Place the filled pan in a larger roasting pan and add hot water to the roasting pan until it reaches halfway up the sides of the cheesecake pan—this water bath ensures gentle, even cooking and prevents cracking on the top.

Bake at 350°F for 50-60 minutes; the cheesecake is done when the edges are set but the center still jiggles slightly when you gently shake the pan (about a 2-inch circle in the middle should wobble).

Turn off the oven and crack the door open about 4 inches, leaving the cheesecake inside for another 30 minutes to cool gradually—this prevents the sudden temperature change that causes cracks.

Step 5: Make the Blueberry Compote Topping

• 1/4 cup fresh blueberries
• 1/8 cup sugar
• 2 tbsp water
• 1 tbsp lemon juice
• 1 tbsp cornstarch

While the cheesecake bakes or cools, prepare the compote for topping.

In a small saucepan, combine the reserved 1/4 cup fresh blueberries, 1/8 cup sugar, 2 tbsp water, and 1 tbsp lemon juice over medium heat.

Stir gently and cook for about 5-7 minutes until the berries start to break down and the mixture thickens slightly.

In a small bowl, mix the cornstarch with 1 tablespoon of cold water to create a slurry, then stir it into the simmering compote.

Cook for another 1-2 minutes, stirring constantly, until the mixture becomes glossy and thickened.

Remove from heat and let cool to room temperature before using—I prefer to chill this completely in the refrigerator so it doesn’t warm the cheesecake when applied.

Step 6: Cool, Chill, and Finish the Cheesecake

• blueberry compote from Step 5

Remove the cheesecake from the oven and water bath, then let it sit at room temperature for 1 hour to continue cooling gradually.

Run a thin knife around the edges of the pan to loosen it from the sides—this prevents the cheesecake from cracking as it cools and contracts.

Transfer to the refrigerator and chill for at least 6 hours, preferably overnight, before serving.

Just before serving, spread or spoon the cooled blueberry compote from Step 5 over the top of the cheesecake.

Run a warm knife around the edges again before unclasping the springform pan for clean slices.