Lemon Blueberry Cheesecake - Mom On Timeout

This gorgeous Lemon Blueberry Cheesecake combines a decadently creamy lemon cheesecake on a buttery graham cracker crust with a sweet blueberry topping. Each bite is a delightful balance of flavors and textures, making it an irresistible treat for any occasion!

Love cheesecake as much as we do? Make sure to try my Mini Cheesecakes, Lemon Meringue Cheesecake and this decadent Chocolate Chip No Bake Cheesecake!

Lemon Blueberry Cheesecake Recipe

There are few flavor combinations that are as crave-able as lemon and blueberry – it’s the perfect balance of tart and sweet. This cheesecake combines those two amazing flavors into a creamy, mouth watering, decadent dessert that is perfect for any occasion and can be enjoyed all year round.

This cheesecake recipe has it all: tart and sweet, creamy and crunchy – an ideal dessert for family gatherings, special occasions, or just a delightful weekend treat. A rich, creamy lemon cheesecake studded with fresh (or frozen!) blueberries on a classic graham cracker crust. I topped the cheesecake with blueberry pie filling but blueberry compote would also be delicious. Top with a fresh whipped cream garnish, a few lemon slices or some fresh lemon zest for the perfect finish.

Why You’ll Love This Recipe

What’s not to love? Cheesecake is one of my all time favorite desserts and when it’s sporting this fresh flavor combo? Yes, please!

• Tart and Sweet. The amazing combination of lemon and blueberries offers a perfect balance of tartness and sweetness in this delicious cheesecake.
• Texture. The smooth and rich lemon cheesecake provides an irresistibly creamy texture that contrasts beautifully with the crunchy graham cracker crust.
• Gorgeous. No one will be able to resist the allure of this beautiful cake. Bright, vibrant colors and beautiful presentation ensures this cheesecake will be a showstopper.

How To Make Lemon Blueberry Cheesecake

Below is a quick overview of the process of making this amazing cheesecake. As always, you can find the full printable recipe at the end of this post with detailed instructions and information.

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Storage Information

• Storage. Leftover cheesecake should be stored tightly covered in an air tight container for up to 5 days.
• Freezing. To freeze, wrap tightly in plastic wrap and then foil. Transfer to a freezer safe, airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator. Freeze without the whipped cream and blueberry topping if you can as the texture will change when frozen and thawed.

Variations To Try

• Berry Mix: Swap blueberries for raspberries or a mix of berries for a different twist.
• Lemon Curd Topping: For an extra lemony kick, top your cheesecake with homemade lemon curd.
• Replace the graham crackers with chocolate cookies for a chocolatey crust.
• Eliminate the fresh blueberries and swirl some of the blueberry topping into the cheesecake filling before baking for a marbled effect.
• Add even more lemon flavor by topping the cheesecake with a layer of lemon curd before adding the blueberry pie filling.

Water Bath Tips

The most intimidating aspect of cheesecakes has to be the water bath. I think it freaks people out to put a cheesecake in water, and I totally get it. Follow these tips for the best results:

• Use extra wide heavy duty aluminum foil so it covers the full width of the springform pan PLUS three to four inches. This allows for the foil to create a water tight barrier around the pan.
• Double wrap the pan with the foil after the crust has baked and cooled. I do this before adding the filling so I’m not having to mess with a full spring form pan while wrapping foil around the base – it never works well.
• Make sure you have a roasting pan or baking dish large enough to accommodate the springform pan.
• Add the hot water after the pan is in the oven being careful to pour the hot water AWAY from the cheesecake. The water should be about to the middle of the springform pan – one to inches deep.

Trish’s Tips

You are going to love this cheesecake! It really is the perfect combination of tart lemon with sweet, juicy blueberries all on top of a crunchy, buttery graham cracker crust. Follow my tips below for the best results:

• Ensure all ingredients are at room temperature for a smooth batter.
• Avoid over mixing the batter. We want to avoid adding any air to the batter because it can lead to cracking.
• Follow my easy steps above to set up a water bath for your cheesecake. Not only does it help prevent cheesecake, it creates an ultra creamy cheesecake.
• Let the cheesecake cool slowly, first in the oven and then at room temperature. This also helps to prevent cracks.
• Use full fat, block style cream cheese for the best texture and flavor in your cheesecake.
• Line the springform pan with parchment paper if you’d like to transfer the cheesecake after baking.
• Avoid over baking the cheesecake. The cheesecake continues cooking long after the oven is turned off so you want to look for that slight jiggle that indicates the cheesecake is done.
• The blueberry topping and whipped cream should be added just before serving.
• If your cheesecake cracks, use the blueberry topping to cover it up!
• For clean slices, use a sharp, thin-bladed knife. Dip in hot water and wipe dry between each cut.

Frequently Asked Questions

Is it okay to use frozen blueberries?

Sure! Just make sure to fully thaw, drain and then pat dry to remove excess moisture.

When is the cheesecake done?

The center of the cheesecake should still have a slight jiggle but not be liquid-y.

How can I ensure my cheesecake doesn’t crack?

Follow my directions for optimal results making sure to cool the cheesecake slowly, use a water bath, and avoid over mixing the batter.

Do I really have to chill the cheesecake?

Yes! Ideally overnight but a minimum of 4 hours for sure!

More Cheesecake Recipes To Try

Lemon Blueberry Cheesecake

This gorgeous Lemon Blueberry Cheesecake combines a decadently creamy lemon cheesecake on a buttery graham cracker crust with a sweet blueberry topping. Each bite is a delightful balance of flavors and textures, making it an irresistible treat for any occasion!

Ingredients

Graham Cracker Crust

• 2 cups graham cracker crumbs
• ¼ cup granulated sugar
• 8 tablespoons salted butter melted

Lemon Cheesecake Filling

• ¾ cup granulated sugar
• ¼ cup light brown sugar packed
• 2 tablespoons lemon zest
• 24 ounces cream cheese room temperature (block style)
• ⅔ cup sour cream full fat, or Greek yogurt
• 3 tablespoons lemon juice from 1 to 2 lemons
• 1 to 2 teaspoons lemon extract optional
• 3 large eggs room temperature
• 1 cup blueberries optional

Toppings/Optional Garnish

• 1 ½ cup blueberry pie filling
• 2 cups fresh whipped cream
• lemon slices and/or lemon zest

Instructions

Graham Cracker Crust

• Preheat the oven to 350°F and assemble a 9 inch springform pan. Lightly spray with nonstick cooking spray. Set aside.

• In a medium bowl, mix together graham cracker crumbs, sugar and melted butter until evenly combined.

  2 cups graham cracker crumbs, ¼ cup granulated sugar, 8 tablespoons salted butter

• Transfer the crust mixture to the springform pan and press to form a crust making sure to evenly cover the bottom and just about an inch up the sides. Use the bottom of a glass or measuring cup.

• Bake the crust for 8 to 12 minutes or until it just starts to brown. Remove and let cool completely while preparing the filling.

Cheesecake

• Reduce the oven temperature to 325°F. Prepare the water bath by placing a folded towel in the bottom of a large roasting pan or baking dish (make sure the springform pan fits in there comfortably with space on all sides).

• In a large mixing bowl or the bowl of a stand mixer, combine granulated sugar, brown sugar and lemon zest and beat for 1 to 2 minutes or until fragrant.

  ¾ cup granulated sugar, ¼ cup light brown sugar, 2 tablespoons lemon zest

• Add one package of cream cheese, and beat on low speed until smooth and creamy, scraping down the sides and bottom of the bowl as needed. Repeat with the remaining two blocks of cream cheese, beating until creamy between each addition.

  24 ounces cream cheese

• Add in the sour cream (or Greek yogurt if using), lemon juice and lemon extract (if using) and beat in on lows speed until fully combined, scraping the sides and bottom of the bowl often.

  ⅔ cup sour cream, 3 tablespoons lemon juice, 1 to 2 teaspoons lemon extract

• Add in the eggs, one a time, beating on low speed, just until combined. Do not over beat.

  3 large eggs

• Fold in the fresh blueberries, if using. (Some prefer the cheesecake to be only lemon and the topping blueberry.)

  1 cup blueberries

• Wrap the springform pan in 2 layers of heavy duty aluminum foil to prevent water from getting in. I like to use the wide aluminum for extra protection.

• Transfer the cheesecake mixture into the cooled crust and use an offset spatula to create an even layer. Tap the pan – gently – several times on the counter to pop any air bubbles.

• Carefully place the springform pan on the folded towel in the roasting pan and place it in the oven.

• Once the pan is in the oven, carefully pour the hot water into the baking pan, away from the cheesecake, until it reaches about the middle of the springform pan, at least 1 to 2 inches. (This water bath ensures that the cheesecake bakes evenly and helps reduce the possibility of cracking.)

• Bake for 65 to 80 minutes or until the cheesecake has just a slight jiggle in the middle when the springform pan is moved. Start checking every three minutes after 65 minutes has passed. The cheesecake should reach 145°F when measured with a digital thermometer. If the cheesecake begins to crack, turn off the oven.

• Turn off the oven, crack open the door and leave the cheesecake in the oven for 60 minutes. It will continue to cook while the oven cools.

• Transfer the cheesecake to a cooling rack and let it set at room temperature for 60 minutes.

• Cover with plastic wrap and chill in the refrigerator overnight (or for a minimum of 4 hours).

Serving

• When ready to serve, carefully remove the cheesecake from the springform pan. Gently spread the blueberry pie filling on top.

• Pipe the whipped cream around the edge of the cheesecake and garnish with freshly grated lemon zest or lemon slices. Slice with a sharp knife, cleaning the knife in between cuts and enjoy!

  1 ½ cup blueberry pie filling, 2 cups fresh whipped cream, lemon slices and/or lemon zest

Notes

• Storage. Leftover cheesecake should be stored tightly covered in an air tight container for up to 5 days.
• Freezing. To freeze, wrap tightly in plastic wrap and then foil. Transfer to a freezer safe, airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator. Freeze without the whipped cream and blueberry topping if you can as the texture will change when frozen and thawed.

• 1 ½ cups blueberries
• 2 tablespoons water
• ¼ cup granulated sugar
• 1 tablespoon lemon juice

Nutrition

Calories: 621kcal | Carbohydrates: 63g | Protein: 8g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 158mg | Sodium: 429mg | Potassium: 233mg | Fiber: 2g | Sugar: 49g | Vitamin A: 1388IU | Vitamin C: 5mg | Calcium: 124mg | Iron: 1mg

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