Introduction

This Lemon Blueberry Cheesecake is a bright and creamy dessert that combines the tartness of fresh lemon with sweet blueberries. Its buttery graham cracker crust and luscious layers make it perfect for any occasion that calls for a refreshing treat.

A round cheesecake is cut into eight slices, each showing a thick golden brown crushed cracker crust that forms a high edge all around. The inside has two main layers: a creamy off-white cheesecake layer swirled with deep purple blueberry sauce creating a marbled effect on the top. The texture looks smooth and soft with visible pieces of blueberry mixed in the swirls. In the background on a white marbled surface, there are whole lemons, a white bowl filled with blueberries, and a small white bowl with blueberry sauce. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ⅔ cups graham cracker crumbs
⅓ cup sugar
⅔ cup melted butter
24 ounces cream cheese, room temperature
1 ¼ cup sugar
3 large eggs, room temperature, whisked
2 tablespoons lemon zest
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 ¼ cup fresh blueberries, divided
⅛ cup sugar
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon cornstarch

Instructions

Step 1: Preheat your oven to 350°F. Spray a 9-inch springform pan with non-stick cooking spray, line it with parchment paper, and lightly spray the paper as well. Set aside.
Step 2: In a medium bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted butter. Stir until the mixture is well combined.
Step 3: Press the graham cracker mixture evenly into the bottom and up the sides of the prepared springform pan. Bake for 12 minutes, then remove from the oven and let cool.
Step 4: In a large bowl, beat the cream cheese and 1 ¼ cup sugar on medium speed for 2-3 minutes until creamy and smooth.
Step 5: Slowly beat the whisked eggs into the cream cheese mixture on low speed.
Step 6: Add lemon juice, lemon zest, and vanilla extract to the cheesecake mixture. Mix until fully combined, then pour half of the mixture over the cooled crust.
Step 7: For the blueberry sauce, combine 1 cup of blueberries, ⅛ cup sugar, cornstarch, water, and 1 tablespoon lemon juice in a small saucepan over medium heat. Stir constantly while cooking.
Step 8: When the blueberries begin to burst, add the remaining blueberries and continue to simmer until the sauce thickens. Remove from heat and allow to cool slightly.
Step 9: Spoon half of the blueberry sauce over the cheesecake layer in the pan. Use a toothpick to gently swirl the sauce into the cheesecake, then pour the remaining cheesecake filling over it.
Step 10: Add the remaining blueberry sauce on top and swirl gently with a toothpick to create a marbled effect.
Step 11: Wrap the bottom and sides of the springform pan with aluminum foil to prevent water from leaking in, then place it in a shallow roasting pan.
Step 12: Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This water bath helps prevent cracking during baking.
Step 13: Bake the cheesecake for 1 hour to 1 hour and 10 minutes, until the center is just set but still slightly jiggly.
Step 14: Carefully remove the springform pan from the water bath and place it on a wire rack to cool. Once it is cool enough, refrigerate the cheesecake for at least 4 hours or overnight.
Step 15: Remove the cheesecake from the springform pan and serve chilled. Enjoy!

Tips & Variations

Use fresh lemon zest and juice for the brightest citrus flavor.
If fresh blueberries are unavailable, frozen blueberries can be used for the sauce—just thaw and drain excess liquid.
For a crunchy topping, sprinkle toasted almonds or graham cracker crumbs before serving.
Ensure eggs and cream cheese are at room temperature for a smooth, lump-free filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake (wrapped tightly) for up to 1 month. To thaw, place in the refrigerator overnight. Serve chilled or at room temperature.

How to Serve

A slice of cheesecake with three layers is shown; the bottom layer is a crumbly light brown crust, the middle layer is thick creamy white cheesecake with swirls of purple blueberry sauce mixed throughout, and the top layer has more visible swirling of purple blueberry sauce creating a marbled effect. A piece from the cheesecake slice is lifted by a silver fork, showing the creamy texture mixed with blueberries. The cheesecake sits on a white plate with a green herb garnish and some fresh blueberries beside it on a white marbled surface, with blurred blueberries and a cut lemon in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to allow the flavors to meld and the texture to set properly.

Why do I use a water bath when baking cheesecake?

The water bath provides gentle, even heat and adds moisture to the oven, which helps prevent the cheesecake from cracking as it bakes.