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
• 1/3 cup granulated sugar
• 2/3 cup butter, melted

For the cheesecake batter:

• 24 oz cream cheese, at room temperature
• 1 1/4 cup granulated sugar
• 3 large eggs, whisked and at room temperature
• 2 tbsp grated lemon zest
• 3 tbsp freshly squeezed lemon juice
• 1 tsp pure vanilla extract

For the blueberry swirl:

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

Step 1: Prepare the Springform Pan

Preheat your oven to 350°F (175°C).

Spray a 9-inch springform pan with non-stick cooking spray, then line it with parchment paper.

Lightly spray the parchment paper for extra non-stick assurance, and set the prepared pan aside.

Step 2: Make the Graham Cracker Crust

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

In a medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter.

Stir the mixture together until all the crumbs are evenly coated and it resembles wet sand.

Pour the graham cracker mixture into the prepared springform pan, pressing it firmly into the bottom and up the sides to form the crust.

Step 3: Bake and Cool the Crust

Place the pan with the crust in the preheated oven and bake for 12 minutes, or until the edges are just starting to brown.

Remove the crust from the oven and let it cool while you prepare the cheesecake filling.

I like to ensure the crust is completely cool before filling—this helps keep it crisp at the base.