There’s something truly magical about the combination of tangy lemon and sweet, juicy blueberries baked into a creamy, luscious cheesecake. It’s a dessert that not only looks like it belongs in a bakery window but also tastes like pure heaven in every bite. This Classic Lemon Blueberry Cheesecake Recipe has been a staple in my family for years, and I’m so excited to share it with you today!
Whether you’re planning a special celebration or simply craving an indulgent treat, this cheesecake is the perfect centerpiece for any occasion. Plus, it’s easier to make than you might think! So, roll up your sleeves, grab your mixing bowls, and let’s bake something unforgettable together.
Why You’ll Love This Lemon Blueberry Cheesecake
There’s no shortage of reasons to fall head over heels for this cheesecake recipe:
- Perfectly Balanced Flavor: The refreshing tartness of lemon pairs beautifully with the sweetness of blueberries, creating a flavor profile that’s both bright and satisfying.
- Creamy and Decadent: Each bite melts in your mouth, thanks to the velvety texture of the cream cheese filling.
- Gorgeous Presentation: The vibrant blueberries and lemon zest make this cheesecake as visually stunning as it is delicious.
- Make-Ahead Friendly: Prepare it the night before, so it’s chilled and ready to impress your guests.
Ingredients for Classic Lemon Blueberry Cheesecake
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup butter, melted
Cheesecake Filling:
- 24 oz (three 8-oz blocks) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup lemon juice (freshly squeezed for the best flavor)
- Zest of 1 lemon
- 1 cup fresh blueberries
Tools You’ll Need
- 9-inch springform pan
- Mixing bowls
- Electric mixer or stand mixer
- Spatula
- Microplane or grater for zesting the lemon
- Wire rack
How to Make Lemon Blueberry Cheesecake
Step 1: Preheat and Prepare the Crust
Preheat your oven to 325°F (165°C). In a mixing bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture evenly onto the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest until everything is well combined.
Step 3: Assemble the Cheesecake
Pour the cream cheese mixture over the prepared crust, spreading it out evenly. Gently drop the fresh blueberries over the top, distributing them as evenly as possible.
Step 4: Bake to Perfection
Bake the cheesecake for 55–60 minutes, or until the center is almost set but still slightly jiggly. (Don’t worry—it will firm up as it cools!) Remove the cheesecake from the oven and let it cool on a wire rack for about 10 minutes. Then, loosen the sides of the pan with a knife to prevent cracking, but don’t remove the pan just yet.
Step 5: Chill and Serve
Once the cheesecake has cooled completely, cover it and refrigerate for at least 4 hours, or overnight for best results. When ready to serve, carefully remove the sides of the springform pan, slice, and enjoy!
What to Serve with Lemon Blueberry Cheesecake
This cheesecake is a showstopper all on its own, but you can elevate it further with these serving suggestions:
- Whipped Cream: A dollop of freshly whipped cream adds a light, airy touch.
- Blueberry Sauce: Drizzle homemade blueberry sauce over the top for extra indulgence.
- Fresh Mint Leaves: Garnish with a sprig of mint for a pop of color and freshness.
- Coffee or Tea: Pair your cheesecake with a warm beverage for the ultimate dessert experience.
Tips for the Best Lemon Blueberry Cheesecake
- Room Temperature Ingredients: Make sure your cream cheese, eggs, and butter are at room temperature before starting. This ensures a smooth, lump-free filling.
- Don’t Overmix: Beating the batter too much can incorporate excess air, leading to cracks in your cheesecake. Mix just until the ingredients are combined.
- Prevent Cracks: Place a pan of hot water on the bottom rack of your oven while baking. This creates steam, which helps prevent cracks.
- Chill Time: Resist the urge to slice into the cheesecake too soon! Proper chilling is essential for the flavors to meld and the texture to set.
Storage Instructions
- Refrigerator: Store leftover cheesecake in an airtight container in the fridge for up to 5 days.
- Freezer: You can also freeze individual slices for up to 3 months. Wrap each slice tightly in plastic wrap, then place in a freezer-safe bag. To thaw, simply transfer to the fridge overnight.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can! However, be sure to thaw and pat them dry first to avoid excess moisture in the cheesecake.
Can I make this cheesecake gluten-free?
Absolutely! Just substitute the graham cracker crumbs with a gluten-free alternative.
What if I don’t have a springform pan?
A standard 9-inch round pan can work in a pinch, but you’ll need to line it with parchment paper for easier removal.
Can I add other toppings?
Of course! Lemon curd, more fresh berries, or even a sprinkle of powdered sugar would be lovely additions.
Why This Lemon Blueberry Cheesecake Belongs in Your Recipe Box
This Classic Lemon Blueberry Cheesecake combines the best of creamy, fruity, and tangy flavors in one spectacular dessert. It’s the kind of recipe that brings people together—perfect for birthdays, holidays, or even just because. The rich, silky filling paired with the zesty lemon and bursts of blueberry is sure to make it a family favorite in your home too.
So go ahead, give it a try! And when you do, I’d love to see your creations. Snap a picture and share it on Pinterest or Instagram—tag me so I can celebrate your baking success!
Looking for more cheesecake inspiration? You’ll love this indulgent Raspberry Pistachio Cheesecake and the tropical flavors of Mango Cheesecake Delight.
Happy baking! 😊
Nutritional Information (per serving):
- Calories: 370
- Fat: 25g
- Carbohydrates: 33g
- Protein: 6g
Classic Lemon Blueberry Cheesecake Recipe – A Family Favorite
Description
This Classic Lemon Blueberry Cheesecake is a luscious dessert featuring the perfect blend of tangy lemon and sweet blueberries in a velvety cream cheese filling, all atop a buttery graham cracker crust. It’s a show-stopping dessert that’s surprisingly easy to make and perfect for any occasion—from birthdays to casual get-togethers. Whether you’re a seasoned baker or a beginner, this recipe is guaranteed to impress your guests and become a family favorite!
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup butter, melted
For the Cheesecake Filling:
- 24 oz (three 8-oz blocks) cream cheese, softened
- 1 cup sugar
- 3 large eggs
- 1 tsp vanilla extract
- ¼ cup freshly squeezed lemon juice
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (165°C).
- In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
Step 2: Make the Filling
- In a large bowl, use an electric mixer to beat the softened cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract, lemon juice, and lemon zest until evenly combined.
Step 3: Assemble the Cheesecake
- Pour the cream cheese filling over the prepared crust, spreading it evenly.
- Sprinkle fresh blueberries evenly over the top of the filling.
Step 4: Bake the Cheesecake
- Bake the cheesecake for 55–60 minutes, or until the center is slightly jiggly but the edges are set.
- Remove from the oven and let it cool on a wire rack for about 10 minutes.
- Run a knife around the edges of the pan to loosen the cheesecake, but keep it in the pan.
Step 5: Chill and Serve
- Once the cheesecake has cooled completely, cover it and refrigerate for at least 4 hours, or overnight.
- Carefully remove the sides of the springform pan before serving. Slice, serve, and enjoy!
Notes
- Substitute Ingredients: For a gluten-free option, use gluten-free graham cracker crumbs.
- Frozen Blueberries: If using frozen blueberries, thaw them completely and pat them dry to avoid extra moisture.
- Prevent Cracks: Place a pan of hot water on the bottom rack of the oven while baking to create steam.
- Chill Time: Allow sufficient chilling time for the best flavor and texture—don’t rush this step!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.