Lemon Blueberry Cheesecake

If there’s a dessert that captures the bright zing of citrus and the sweet charm of berries in one decadent bite, it’s Lemon Blueberry Cheesecake. This show-stopping dessert features a buttery graham cracker crust, a rich lemon-infused cream cheese filling, and a luscious topping of blueberry pie filling and whipped cream. It's a beautiful blend of flavors and textures that feels like summer sunshine on a plate.

I first served this cheesecake at a family gathering, and it disappeared faster than I could set the table. The combination of tart lemon and sweet blueberries is refreshing and satisfying, while the smooth cheesecake base offers that classic indulgent touch. Whether for a holiday, brunch, or casual get-together, this cheesecake is bound to impress.

Why You’ll Love Lemon Blueberry Cheesecake

• Bright & Tangy Flavor: Lemon zest and juice provide a citrusy kick.
• Creamy Texture: Silky smooth filling thanks to sour cream and cream cheese.
• Berry Burst: Topped with juicy blueberry pie filling and optional fresh berries.
• Easy Crust: Simple graham cracker base with a buttery crunch.
• Elegant Presentation: Topped with whipped cream, lemon slices, and zest.
• Make-Ahead Friendly: Best served chilled, so you can prepare it a day in advance.

Ingredients You’ll Need

Graham Cracker Crust:

• 2 cups graham cracker crumbs – Finely ground.
• ¼ cup granulated sugar – Adds sweetness.
• 8 tablespoons salted butter, melted – Binds the crust.

Lemon Cheesecake Filling:

• ¾ cup granulated sugar – Sweetens the filling.
• ¼ cup packed light brown sugar – Adds a rich molasses depth.
• 2 tablespoons lemon zest – Freshly grated for maximum flavor.
• 24 oz cream cheese (block style), room temperature – The base of your cheesecake.
• ⅔ cup full-fat sour cream or Greek yogurt – Adds creaminess.
• 3 tablespoons fresh lemon juice – Adds bright acidity.
• 1–2 teaspoons lemon extract (optional) – For a more intense lemon flavor.
• 3 large eggs, room temperature – Bind the filling.
• 1 cup blueberries (optional) – Folded into the batter for extra bursts of fruit.

Toppings/Optional Garnish:

• 1½ cups blueberry pie filling – Spread over the top.
• 2 cups fresh whipped cream – Pipe or dollop for decoration.
• Lemon slices and/or extra lemon zest – Adds a beautiful finishing touch.

Step-by-Step Instructions

Step 1: Make the Crust

• Preheat your oven to 325°F (163°C).
• In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
• Press firmly into the bottom of a 9-inch springform pan.
• Bake for 10 minutes. Let cool while preparing the filling.

Step 2: Prepare the Filling

• In a large bowl, beat cream cheese until smooth and fluffy.
• Add both sugars and lemon zest. Beat until well combined.
• Mix in sour cream, lemon juice, and lemon extract if using.
• Add eggs one at a time, mixing just until blended.
• Gently fold in the blueberries (if using).
• Pour the batter over the crust and smooth the top.

Step 3: Bake the Cheesecake

• Place the springform pan in a larger pan and fill with 1 inch of hot water (optional water bath for even baking).
• Bake at 325°F for 55–65 minutes, or until edges are set and the center jiggles slightly.
• Turn off the oven and crack the door. Let the cheesecake cool inside for 1 hour.
• Remove from oven and chill in the fridge for at least 4 hours, preferably overnight.

Step 4: Add Toppings

• Once chilled, top the cheesecake with blueberry pie filling.
• Pipe or spoon whipped cream around the edges.
• Garnish with lemon slices and extra zest if desired.

Serving and Storage Tips

Serve slices cold, straight from the fridge, for the best texture. Use a sharp, clean knife dipped in hot water for neat slices.

Store the cheesecake covered in the fridge for up to 5 days. To freeze, wrap slices or the entire cheesecake tightly and freeze for up to 2 months. Thaw in the fridge overnight before serving.

Add fresh whipped cream just before serving for best results.

Helpful Notes

• Room Temp Ingredients: Ensure cream cheese and eggs are room temp for a smooth batter.
• Water Bath Optional: Helps prevent cracks, but not essential.
• Blueberry Boost: Use fresh blueberries on top with a little lemon zest for a fresh twist.
• Sour Cream vs. Yogurt: Either works, but yogurt gives a slightly lighter taste.
• Crust Alternatives: Try shortbread or vanilla wafer crumbs for a different base.

Frequently Asked Questions

1. Can I use bottled lemon juice?
Fresh is best for flavor, but bottled can work in a pinch.

2. Do I need to use the water bath?
Not required, but it does help with even baking and prevents cracking.

3. What’s the best way to store leftovers?
Covered in the fridge for up to 5 days. Freeze for longer storage.

4. Can I use frozen blueberries in the filling?
Yes, but don’t thaw them first to avoid excess moisture.

5. How do I prevent cracks in the cheesecake?
Avoid overmixing, bake in a water bath, and let it cool gradually.

Final Thoughts

Lemon Blueberry Cheesecake is a stunning and flavorful dessert that brings together creamy, citrusy, and fruity notes in a truly special way. It's a dessert that feels as good as it looks, perfect for spring and summer gatherings or any time you want a little zing in your dessert lineup.

Give it a try and let the bright, fresh flavors speak for themselves. Don’t forget to tag me when you bake it—I’d love to see your beautiful creations!