I’ve crafted a bright and creamy Lemon Blueberry Cheesecake that’s layered over a buttery graham cracker crust, bursting with fresh berries and a tangy lemon twist. It’s both elegant and simple—perfect for any occasion.

Why You’ll Love This Recipe

I adore how this cheesecake balances creamy richness with a refreshing lemon zing. The pop of juicy blueberries adds a lovely burst of flavor and color. Plus, it’s easier to make than it looks—baking it in a water bath ensures a smooth and crack-free finish every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Granulated sugar
Eggs
Sour cream
Vanilla extract
Fresh lemon juice and zest
Graham cracker crumbs
Unsalted butter, melted
Fresh blueberries
Optional: powdered sugar for dusting

Directions

Prepare the crust: I mix graham cracker crumbs with melted butter, then press the mixture firmly into the bottom of a springform pan.
Make the filling: I beat softened cream cheese until smooth, then blend in sugar, eggs, sour cream, vanilla, lemon juice, and zest until creamy.
Add blueberries: I gently fold in fresh blueberries and pour the filling over the crust.
Water bath bake: I wrap the pan in foil, place it in a hot water bath, and bake at a moderate temperature until the center is just set.
Cool and chill: I let it cool gradually—from the oven to room temperature—then refrigerate for several hours or overnight.
Serve: I release the springform, dust with powdered sugar if desired, and slice to serve.

Servings and Timing

Servings: 12 slices
Prep time: 20 minutes
Bake time: 60 minutes
Chill time: At least 4 hours, ideally overnight
Total time: About 5 hours 20 minutes (plus chill time)

Variations

Mixed Berry: Replace or supplement blueberries with raspberries, strawberries, or blackberries.
Blueberry Swirl: Reserve half the filling, mix in extra blueberries, then swirl it on top before baking.
Lemon Glaze: Combine powdered sugar with lemon juice to drizzle a glaze over the cooled cheesecake.
Graham Cracker Crust Alternatives: Try digestive biscuits, Oreo crumbs (omit sugar), or almond flour for a gluten-free option.

Storage/Reheating

Storage: I keep cheesecake covered in the fridge for up to 5 days.
Freezing: I freeze individual slices in airtight containers for up to 2 months. Thaw overnight in the fridge.
Reheating: I prefer to serve it chilled, but if slightly warmed is desired, I go for brief, gentle microwaving—about 10 seconds per slice—for that just-served feel.

FAQs

### How can I prevent cracks in my cheesecake?

I wrap the springform pan in foil and bake it in a water bath; gentle, even heating helps avoid cracks. Cooling it slowly—first in the off oven, then on the counter—helps too.

### Can I use frozen blueberries instead of fresh?

I can! If I use frozen berries, I toss them in a bit of flour before folding them in to prevent bleeding into the batter too much.

### Is it okay to use low-fat cream cheese?

I’ve found full-fat cream cheese yields the best creamy texture and flavor. Low-fat versions can make it slightly less rich and more prone to cracks.

### Can I make this gluten-free?

Absolutely—I swap the graham cracker crust for gluten-free cookie crumbs or almond flour, and it’s deliciously celiac-friendly.

### How long should I chill the cheesecake before serving?

I always chill it for at least 4 hours, but I get the best texture if I chill it overnight.

Conclusion

I’m thrilled every time I serve this Lemon Blueberry Cheesecake—its vibrant citrus notes, creamy texture, and jewel-toned berries make it a standout dessert. Whether for special celebrations or a sweet weekend treat, I always enjoy the praise when it’s on the table.