This Lemon Blueberry Cheesecake is sweet and tart with a luscious, creamy lemon blueberry filling and a rich graham cracker crust! Topped with a delicious blueberry sauce, every bite is bursting with irresistible fruity flavor. It’s perfect for spring picnics and backyard barbecues but is so tasty you’ll be making it year-round. 

Better Than Storebought Lemon Blueberry Cheesecake 

I love baking with fresh fruit, and when spring and summer roll around, I always have fresh blueberries on hand. They’re delicious in recipes like my blueberry cookies and easy blueberry biscuits. However, my favorite way to sue them is in this lemon blueberry cheesecake recipe, of course! 

If you know me, you know I’m the cheesecake king, and this one may just be my best yet. Just picture a rich, lemon-infused graham cracker crust topped with a creamy lemon filling, blueberry sauce swirls, and extra blueberry sauce on top. Add a dollop of whip topping and a little extra lemon zest, and I’m practically drooling.

Trust me — you do not want to miss out on this! Don’t worry if you’re new to cheesecake making, either. The components may look intimidating, but the process is simple. Plus, I’ll walk you through all my tips and tricks, and I am sharing my top secrets to guarantee you have success. By the time you’re done, you’ll be a cheesecake-making pro! And, unlike other lemon recipes on the internet, this cheesecake brings the lemon flavor –so, this one is for the REAL lemon lovers!

More Delicious Cheesecake Recipes

• Key Lime Cheesecake
• Strawberry Crisp Cheesecake
• Mango Cheesecake Recipe
• Passionfruit Cheesecake Recipe
• Strawberry Cheesecake Recipe
• Easy Mini Cheesecake Recipe
• Homemade Salted Caramel Cheesecake
• Birthday Cake Cheesecake w/ Edible Cookie Dough

Ingredients You’ll Need

Cream Cheese Filling

Cream Cheese: The base of every good cheesecake recipe! This forms the base of the filling, creating a thick texture and adding the tangy flavor we need. For the best results, use full-fat, brick-style cream cheese, not cream cheese from a tub.

Eggs: These help create the custard and bind the ingredients so the filling doesn’t fall apart. 

Granulated Sugar: Adds sweetness to the filling, balancing the tangy flavor. 

Sour Cream: This is my secret to achieving restaurant-quality flavor! The sourness adds another layer to the tangy flavor while enhancing the creamy consistency and actually helps temper the cream cheese, softening its texture. 

Vanilla Bean Paste: Enhances the filling with a deep, aromatic vanilla flavor and specks of vanilla bean seeds for visual appeal.

Lemon Juice and Zest: You can’t have a blueberry lemon cheesecake without lemon! The bright, tart citrus flavor adds a pop of fruitiness that pairs well with the blueberries. 

Blueberry Sauce

Blueberries: We use fresh blueberries to create a homemade blueberry sauce.  Frozen varieties won’t have as much flavor and are too mushy to create the thick, almost jam-like consistency we want. 

Granulated Sugar: This dissolves seamlessly into the sauce, enhancing the natural flavor of the blueberries without making the mixture grainy. Feel free to add more than the recipe calls for if you have a strong sweet tooth. 

Lemon Juice: This ties the flavor of the sauce in with the cheesecake filling. The acidity also helps balance some of the sweetness and activates pectin, which helps the sauce thicken and firm up a bit so it doesn’t run all over the place.  

Graham Cracker Crust

Honey Graham Cracker Cookies: These form the base of the crust! You can also use pre-made graham cracker crumbs. 

Unsalted Butter: We melt this and combine it with the other ingredients to create a smooth, cohesive crust that’s easy to shape and bakes to golden perfection. 

Granulated Sugar: This sweetens the crust, preventing it from being too savory! 

Lemon Zest: This adds a pop of citrusy flavor and brightness to the crust, creating a cohesive dessert.  

Salt: This won’t make the crust salty but balances the ingredients, enhancing their flavor and creating a well-rounded taste. 

How to Make the Best Lemon Blueberry Cheesecake Recipe

Make the Blueberry Sauce

Step 1. Place the blueberries, lemon juice, and sugar in a medium saucepan, and bring the mixture to a boil over medium heat. Cook for about 8-10 minutes, stirring occasionally, until the sauce is slightly thickened. It should be syrupy and a bit jammy! It will continue to thicken as it cools. 

Step 2. Remove the sauce from the heat, and let it cool completely. Then, transfer it to a blender, blend until smooth, and set aside while you prepare the cheesecake. (Technically, blending is optional, but I prefer a smooth sauce for this recipe.) Tip. Make a little extra sauce to use as a topping with buttermilk pancakes at breakfast. You won’t regret it! 

Prepare the Crust

Step 3. Preheat the oven to 350F. Then, place your graham crackers in a food processor or blender, and grind them until a fine, sand-like consistency forms. Alternatively, you can put your cookies in a gallon-size plastic bag, and crush them with a rolling pin until fine. 

Step 4. In a medium-sized bowl, add the sugar and lemon zest. Use your fingers or a rubber spatula to rub the zest into the sugar, breaking up any clumps. This releases the oils from the zest into the sugar, infusing it with lemon flavor. Once well combined, add the melted butter and salt, and mix again, making sure any large chunks are crushed. 

Step 5. Next, add the graham cracker crumbs to the bowl, and mix well. Then, pour your cookie mixture evenly into a 9 or 10-inch springform pan. Press the crumbs down along the bottom and side of the pan (about halfway) to form the crust. Be sure to pat the crumbs evenly! Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust. 

Step 6. Bake for 10 minutes. Once done, remove the crust from the oven, and set it aside. Reduce the oven to 325F.

Make a Quick Water Bath

Step 7. Next, bring about 6-8 cups of water to a boil. Place one oven rack at the center of the oven, and a second rack directly beneath the center rack. Then, place a large roasting pan on the bottom rack. Open the oven gently, and pour boiling water into the roasting pan. 

Prepare the Cream Cheese Filling

Step 8. In a large bowl, blend your cream cheese until smooth. Then, add the sugar, vanilla bean paste, and sour cream. Beat until well incorporated. Then, add the lemon juice and lemon zest, and blend until well combined. Tip. This is the part where I like to sneak a taste. Just to make sure all the flavors are balanced, of course! This is a tart filling. So, adjust as needed, and be sure to scrape the sides of the mixing bowl to ensure all of the filling is incorporated and well-mixed! 

Step 9. Lastly, add the room temperature eggs and beat on low until combined. Be sure not to over-mix! 

Step 10. Next, place half of the cheesecake filling into the prepared crust. Then, measure ½ cup of the blueberry sauce, and add an even layer of the sauce on top of the filling. Spread it out evenly, using an offset or rubber spatula. Just avoid mixing it into the crust! Note. This part may be a bit messy, and it probably won’t be perfect. That’s okay! It will still look and taste great. 

Step 11. Add the rest of the cheesecake filling, pouring it over the blueberry sauce. Then, use a knife to carefully make swirls in the filling, being careful not to scrape teh bottom of the crust. Use a clean offset spatula to smooth out the top of the cheesecake before putting it in the oven. Note. Refrigerate the rest of the blueberry sauce until you’re ready to serve! 

Bake the Lemon Blueberry Cheesecake

Step 12. Carefully place the cheesecake on the middle rack of the oven above the steamy water, and close the oven door. Bake for about 60-75 minutes. Then, give the cheesecake a gentle shake. It should still be a bit wobbly in the middle. 

Step 13. Once your cheesecake is done, turn the oven off, and crack the door. Leave the cheesecake in the oven for at least 1 hour. Then, remove it, and let it rest on the counter at room temperature for at least another hour. Once cool, transfer the cheesecake to the refrigerator, and chill uncovered for at least 4 hours or overnight. 

Step 14. Once the cheesecake has set and you’re ready to serve, take it out of the fridge, and remove it from the springform pan. Pro tip. To ensure an easy release, run a warm knife around the edges of the pan to loosen the cheesecake. 

Step 15. Stir up the chilled blueberry sauce. If needed, thin it out with a bit of filtered water, adding a teaspoon at a time. Then, slice the cheesecake, drizzle a bit of sauce on top, and finish with whipped cream and lemon zest. Enjoy! 

How to Avoid Cracks in Your Cheesecake

Cracks in your lemon blueberry cheesecake aren’t the end of the world. However, there are some easy steps you can take to prevent them from occurring. 

1. Avoid overmixing the filling. Blend just until the ingredients are smooth. Continuing to mix will introduce too much air into the mixture. Excess air can cause the cheesecake to rise as it bakes only to deflate and crack as it cools. To help the process, allow your ingredients time to come to room temperature before you begin. You can also mix beat your eggs prior to adding them to the cheesecake filling, which will help to ensure you don’t over mix the filling.
2. Resist the urge to open the oven during baking. Unlike cookies or brownies, which can withstand a little temperature change, cheesecakes cannot. The rush of cold air is one of the most common reasons cheesecakes crack! 
3. Take your time. Avoid rushing the cooling process for all the layers but especially the filling. Removing it from the oven too soon will have the same result as opening the oven door while it bakes, causing a drastic temperature change that makes the filling crack.
4. Use a water bath. This recipe calls for a quick water bath, which doesn’t require you to wrap your entire cheesecake in foil. All you have to do is place a roasting pan of steamy, hot water on the rack directly beneath the cheesecake. The steam will keep the cheesecake from cracking, provided you follow the other tips. It also ensures you’ll have a creamy and velvety filling.

Tips & Tricks

• Use room temperature ingredients.
• Don’t overmix your cheesecake.
• Don’t overbake your cheesecake. You know the cheesecake is ready when the sides are set and the center has a little jiggle.
• Use a water bath.
• Be patient during the cooling process to ensure your cheesecake doesn’t crack.
• Thin the blueberry sauce to your desired consistency, adding filtered water a teaspoon at a time, and pour it over the cheesecake just before serving. 

Frequently Asked Questions 

How should I store blueberry lemon cheesecake? 

Cover any leftovers, and store them in the refrigerator for up to 4 days. If possible, store the blueberry sauce in a separate airtight container for up to 1 week. 

Can I freeze this lemon blueberry cheesecake recipe? 

Yes, you can place individual slices or the entire cheesecake in an airtight container, and freeze for up to 3 months. Thaw it in the fridge overnight when you’re ready to serve. Again, if possible, store the blueberry sauce separately to prevent it from bleeding into the filing.

Do lemon and blueberry go together? 

I might be biased, but I think lemon and blueberry are the perfect combination! It’s a popular flavor for a reason. The tartness of lemon complements the sweet flavor of blueberries beautifully for delicious, fruity desserts and pastries. 

How do I know when my cheesecake is done baking? 

The cheesecake is done when the edges are set, and the center is slightly jiggly. It should not be liquidy. The internal temperature should reach around 150°F (65°C).

More Showstopping Fruity Dessert Recipes

• Lemon Ice Box Pie with Honey Graham Cracker Crust
• Easy No Bake Key Lime Pie
• Lemon Pound Cake with Lemon Icing
• The Best Apple Crisp Recipe
• Strawberry Rice Krispie Treats
• Easy Banana Cake with Cream Cheese Frosting

I hope you love my Lemon Blueberry Cheesecake Recipe! It’s sweet, tart, and guaranteed to impress. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes. 

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Lemon Blueberry Cheesecake

5 from 2 votes

Prep Time :25 minutes mins

Cook Time :1 hour hr

Cooling Time :6 hours hrs

Serves: 12

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Ingredients

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Cream Cheese Filling

• ▢ 32 oz cream cheese (4 blocks) room temperature
• ▢ 4 large eggs room temperature
• ▢ 1 cup granulated sugar
• ▢ 1/2 cup sour cream room temperature
• ▢ 2 tsp vanilla bean paste
• ▢ 1/2 cup + 2 tbsp of lemon juice about 4 lemons
• ▢ 1 tbsp lemon zest packed (about 4 lemons)

Blueberry Sauce

• ▢ 3 cups blueberries
• ▢ 1/2 granulated sugar
• ▢ 1 tsp of lemon

Crust

• ▢ 2 cups of honey graham cracker cookies about 16 full length cookies
• ▢ 1/2 cup unsalted butter melted
• ▢ 1/3 cup granulated sugar
• ▢ 2 tsp lemon zest
• ▢ pinch salt

US Customary – Metric

Instructions

Make the Blueberry Sauce

• Place the blueberries, lemon juice, and sugar in a medium saucepan and bring to boil at medium heat. Cook for about 8-10 minutes, stirring occasionally, until the sauce is slightly thickened — it should be syrupy and a bit jammy (it will continue to thicken as it cools). Remove from heat to let cool. Once cooled, blend the sauce in a blender and set aside (this step is optional, but I like a smooth sauce for this recipe).

Make the Crust

• Preheat the oven to 350F. Then, place your graham crackers in a food processor or blender and grind them until fine. Alternatively, you can put your cookies in a gallon-size plastic bag and crush the cookies with a rolling pin until fine.
• In a medium-sized bowl, add the sugar and lemon zest. Use your fingers or a rubber spatula to rub the zest into the sugar, breaking up any clumps and releasing the oils from the zest into the sugar. Once it is mixed well, add the melted butter and salt. Mix until well combined. Be sure any large chunks are crushed.
• Next, add the graham cr acker crumbs and mix well. Then, pour your cookie mixture evenly into a 9 or 10-inch springform pan. Press the crumbs down along the bottom and side of the pan (about halfway) to form the crust. Be sure to pat the crumbs evenly. Alternatively, you can use the back of a measuring cup or spoon to pat the crumbs and form the crust.
• Bake the crust for 10 minutes. Once done. Remove from the oven and set aside. Reduce the oven to 325F.

Make Quick Water Bath

• Bring about 6-8 cups of water to a boil. Next, place one oven rack at the center of the oven and another rack directly beneath the center rack. Then, place a large roasting pan on the bottom rack.  Then, open the oven and gently pour the boiling water in the roasting pan.

Make Cream Cheese Filling

• In a large bowl, blend your cream cheese until smooth. Then, add the sugar, vanilla bean paste, and sour cream and beat until well incorporated. Then, add the lemon juice and lemon zest. Blend until well combined (this is the part where I like to sneak a taste). This is a tart filling, so adjust to taste. Be sure to scrap the sides of the mixing bowl with a rubber spatula to ensure all of the filling is incorporated and well mixed. Lastly, add the eggs into the mixture and beat on low until combined. Be sure not to over mix.
• Next, place half of the cheesecake filling into the prepared crust. Then, measure 1/2 cup of the blueberry sauce and add an even layer of sauce on top of the filling. Spread the sauce using an offset or rubber spatula, but avoid getting it on the crust. Note, this may be a bit messy and it probably won’t be perfect, but that’s okay, we aren’t looking for perfection here.
• Next, add the rest of the cheesecake filling. Then, with a knife, carefully make swirls in the filling, being careful not to scrape the bottom of the crust. Use a clean offset spatula to smooth out the top of the cheesecake before putting it in the oven. (Note, you can refrigerate the rest of the sauce until you are ready to serve)

Bake Cheesecake

• Carefully place the cheesecake on the middle rack above the steamy water and close the oven door. Bake for about 60-75 minutes. Give the cheesecake a gentle shake; it should still be a bit wobbly in the middle.
• Once your cheesecake is done, turn the oven off and crack the oven door. Leave the cheesecake in the oven for at least 1 hour. Then, remove the cheesecake and let the cheesecake rest on the counter at room temperature for at least 1 hour. Then, transfer to the refrigerator, uncovered, for at least for 4 hours or overnight.
• Once the cheesecake has set and you are ready to serve, take the cheesecake out of the refrigerator and remove it from the springform pan (to ensure easy release from the pan, run a warm knife around the edges to loosen it).
• Next, take the blueberry sauce out of the refrigerator and stir it up. At this point, it probably has thickened to more of a jam. To thin it out, add a bit of filtered water (by the teaspoon) to get the sauce to your desired consistency. I like mine pourable, but still a bit thick. I don’t like my sauce to be too runny. When I cut a slice of cheesecake, I only like my sauce to run down the sides of the cheesecake just a bit.
• Serve with whip cream and lemon zest and enjoy!

Notes

1. 1. Use room temperature ingredients.
   2. Don’t overmix your cheesecake.
   3. Don’t overbake your cheesecake. You know the cheesecake is ready when the sides are set and the center has a little jiggle.
   4. Use a water bath.
   5. Be patient during the cooling process to ensure your cheesecake doesn’t crack.Thin the blueberry sauce to your desired consistency, adding filtered water a teaspoon at a time, and pour it over the cheesecake just before serving. 

 

Nutritional Information

Calories: 364kcal (18%)Carbohydrates: 47g (16%)Protein: 15g (30%)Fat: 13g (20%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 90mg (30%)Sodium: 655mg (28%)Potassium: 312mg (9%)Fiber: 2g (8%)Sugar: 35g (39%)Vitamin A: 436IU (9%)Vitamin C: 9mg (11%)Calcium: 302mg (30%)Iron: 1mg (6%)

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan