Bright, creamy, and bursting with juicy blueberries, this Lemon Blueberry Cheesecake is the kind of dessert that steals the show without even trying. With its buttery graham cracker crust and vibrant citrusy tang, it’s equal parts indulgent and refreshing. Whether you’re serving it at a summer cookout or a cozy dinner party, this cheesecake feels just right for any occasion.

The combination of lemon and blueberries is pure magic. The lemon flavor cuts through the richness of the cream cheese, while the berries add pops of sweetness and color in every slice. It’s one of those desserts people remember and ask about for years. Once you master this recipe, you’ll be the go-to cheesecake maker in your circle.

Why You’ll Love This Lemon Blueberry Cheesecake

This cheesecake is not only stunning but incredibly satisfying to make. It balances sweet and tart, creamy and crunchy, light and rich. The crust comes together in minutes, and the cheesecake filling is ultra-smooth and foolproof. The blueberry topping? It’s like a luscious homemade jam that takes it over the top.

Even better, it can be made ahead of time, making it ideal for entertaining. It slices beautifully and stores well, meaning you can sneak a piece here and there without anyone noticing!

What Kind of Cream Cheese Works Best?

For the best results, go with full-fat cream cheese. It provides the right texture and flavor that light or whipped versions just can’t deliver. Make sure it’s softened to room temperature before mixing to ensure your cheesecake turns out silky-smooth without lumps.

Ingredients for the Lemon Blueberry Cheesecake

Lemon and blueberries are the stars, but every component in this cheesecake brings something important to the table. Starting with a crisp crust and ending with a glossy topping, each layer plays a part.

Graham cracker crumbs — These create the perfect crunchy, buttery base.
Unsalted butter — Melted and mixed with the crumbs to bind the crust.
Cream cheese — Rich, full-fat cream cheese gives the filling its signature tang and smoothness.
Granulated sugar — Sweetens the cheesecake and balances the tart lemon.
Sour cream — Adds creaminess and a subtle tang that enhances the flavor.
Lemon zest and juice — For that bright, citrus kick throughout the filling.
Eggs — Essential for setting the cheesecake and giving it structure.
Blueberries — Fresh or frozen, they become the most luscious topping when cooked down.
Cornstarch — Thickens the blueberry sauce just enough to stay on top.
Vanilla extract — Adds warmth and depth to the filling.

How To Make the Lemon Blueberry Cheesecake

Step 1: Prep the Crust

Mix the graham cracker crumbs and melted butter in a bowl until well combined. Press the mixture into the bottom of a springform pan, packing it tightly and evenly. Bake it at 325°F for 10 minutes, then set aside to cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

Beat the cream cheese until creamy and smooth. Add the sugar, sour cream, lemon zest, lemon juice, and vanilla extract, mixing until fully incorporated. Beat in the eggs one at a time, mixing just until combined. Pour the filling over the cooled crust.

Step 3: Bake the Cheesecake

Place the springform pan in a water bath and bake at 325°F for about 50 to 60 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven and let the cheesecake sit inside for 1 hour. Then, cool completely on the counter before chilling in the fridge for at least 4 hours or overnight.

Step 4: Make the Blueberry Topping

In a small saucepan, cook the blueberries, sugar, lemon juice, and cornstarch over medium heat until thickened and bubbly. Let the mixture cool slightly, then spoon it over the chilled cheesecake.

How to Serve and Store Lemon Blueberry Cheesecake

This cheesecake serves 10 to 12 people, making it a perfect dessert for gatherings. To serve, use a warm knife for clean slices, wiping between cuts for that picture-perfect presentation.

Store leftovers tightly wrapped in the fridge for up to 5 days. You can also freeze slices individually for up to a month. Just wrap them well and thaw overnight in the refrigerator before serving.

What to Serve With Lemon Blueberry Cheesecake?

Fresh Whipped Cream

A soft, lightly sweetened dollop of whipped cream complements the tangy lemon beautifully.

Iced Herbal Tea

Something like chamomile or mint tea provides a refreshing contrast to the creamy dessert.

Lemon Curd Drizzle

If you’re a lemon lover, a thin stream of lemon curd over your slice intensifies that citrus note.

Almond Biscotti

Crunchy and subtly sweet, they add a lovely texture contrast to a creamy slice.

Vanilla Ice Cream

A small scoop brings coolness and creaminess without competing flavors.

Roasted Strawberries

These bring a rich, deep berry flavor that layers well with blueberries.

Fresh Mint

Garnish with a sprig for a burst of color and freshness on your plate.

Sparkling Wine

Something bubbly with citrus notes pairs wonderfully for a celebratory finish.

Want More Cheesecake Ideas with a Twist?

If you love this Lemon Blueberry Cheesecake, you might also fall for these creative takes:

4-Ingredient Banana Greek Yogurt Cheesecake for a creamy, wholesome spin.
Irresistible Blueberry Lime Cheesecake Cupcakes if you’re into handheld desserts.
Ooey Gooey Butter Cake for something rich and ultra-decadent.
Lemon Truffles Recipe when you want lemon flavor in bite-sized form.
Easter Chocolate Lasagna for a multi-layered dessert with a surprise.

Save This Recipe For Later

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you use fresh or frozen blueberries? Did you tweak the lemon level? I’d love to hear your twist on it.

Explore beautifully curated health-boosting drinks and daily dessert inspiration on Janet Dishes on Pinterest and discover your new favorite treat!