a slice of Lemon Blueberry Cheesecake topped with whipped cream on a plate

Lemon blueberry cheesecake features a creamy lemon-infused filling with bursts of fresh blueberries on a crunchy graham cracker crust. Easy to make and perfect for any occasion, this dessert is both refreshing and rich.

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Prep Time30

Cook Time1 40

Total Time10 10

Servings

Zesty lemon meets bursts of juicy blueberries in this ultra-creamy Lemon Blueberry Cheesecake. It’s the kind of dessert that looks like it came from a bakery window, but you made it at home (and yes, you’ll be bragging). We’re talking a crisp, buttery graham cracker crust, silky lemon-infused cheesecake filling, pockets of sweet blueberries throughout, and a glossy blueberry topping that drips down the sides like it was born for Pinterest.

A close-up of a fork holding a bite of lemon blueberry cheesecake with whole blueberries and sauce, lifted in front of a full cheesecake with a golden crust.

Lemon Blueberry Cheesecake Ingredients Overview

Lemon Blueberry Cheesecake raw ingredients that are labeled

Ingredients You’ll Need

For the Crust:

2 cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter

For the Lemon Blueberry Cheesecake Filling:

32 ounces cream cheese
1 ½ cups granulated sugar
4 large eggs
½ cup sour cream
¼ cup heavy cream
2 tablespoons fresh lemon juice
1 ½ teaspoons fresh lemon zest
1 ½ teaspoons vanilla extract
1 ½ cups fresh blueberries
2 tablespoons all-purpose flour

For the Blueberry Sauce:

3 cups fresh blueberries
⅓ cup granulated sugar
⅓ cup + 2 tablespoons water
2 tablespoons fresh lemon juice
1 ½ tablespoons cornstarch
1 teaspoon vanilla extract

Substituting Frozen Blueberries For Fresh Blueberries

While we think fresh berries are best, frozen blueberries can be used in the cheesecake filling, if necessary. Here are a few important tips:

For the topping: Thaw first and drain off any excess liquid. Then use them to make the blueberry sauce as directed. You may need to simmer a bit longer to get the same consistency due to the extra moisture.

For the batter: Use them straight from the freezer and do not thaw, or they’ll bleed into the batter and turn it purple. Tossing them lightly in flour can also help prevent sinking.

Other Substitutions

Greek yogurt is a substitute for sour cream. It offers a similar tang and creaminess.

You can use blueberry pie filling instead of the homemade topping. However, avoid canned blueberries in syrup or pie filling for the batter itself — they’re too wet and can throw off the texture.

How to Keep This Cheesecake From Cracking

Cracks in cheesecake usually come down to two things: sudden temperature changes and overbaking. Here’s how to avoid them so your cheesecake comes out smooth and picture-perfect:

Use a Water Bath: A hot water bath gently and evenly cooks the cheesecake, keeping the outer edges from baking too quickly while the center catches up. Wrap your springform pan tightly in foil to prevent leaks, and pour boiling water into the roasting pan until it comes one inch up the sides.

✅ While you can skip it, a water bath helps bake the cheesecake evenly and prevents cracks, so it’s highly recommended. ✅

Don’t Overbake: The cheesecake is done when the outer edges are set and just starting to turn golden, but the center still has a slight jiggle. It will continue to firm up as it cools. If the center is fully set in the oven, it’s overbaked.

Lemon Blueberry Cheesecake cooked in a pot

Avoid Opening the Oven Early: Sudden drops in temperature from opening the oven door can cause cracks. Resist the urge to peek until near the end of the bake time.
Cool Gradually: Turn off the oven, crack the door open, and let the cheesecake sit inside for an hour. That slow drop in temperature prevents sudden shrinkage and cracking.
Chill Overnight: Let it cool to room temperature on the counter, then refrigerate for at least eight hours (or overnight). This ensures a clean, firm texture and reduces the chance of cracks forming as it sets.

These small steps make all the difference between a cracked top and a flawless finish. And even if it does crack? Cover it with blueberry sauce or whipped cream to hide any imperfections.

How To Serve Cheesecake With Blueberry Compote

Just before serving, spoon the fresh blueberry sauce over the chilled cheesecake, leaving a ½-1 inch border around the edges to prevent the sauce from spilling over the sides.

Whole lemon blueberry cheesecake topped with glossy blueberry sauce, surrounded by fresh lemons and blueberries. Text overlay reads “Top the center of the cheesecake with the blueberry sauce.”

For extra flair, add a dollop of freshly whipped cream on each slice. A cup of strong black coffee or a latte makes an excellent companion to the cheesecake.

A slice of lemon blueberry cheesecake topped with blueberry sauce and a swirl of whipped cream, with fresh lemons and blueberries in the background.

How To Store Lemon Blueberry Cheesecake

Refrigerate: Once fully cooled, cover the cheesecake tightly with plastic wrap or transfer slices to an airtight container. Store in the fridge for up to five days.

Freeze: To freeze, wrap the whole cheesecake or individual slices in plastic wrap and then foil. Freeze for up to two months. Thaw in the fridge overnight before serving.

Avoid counter storage: Cheesecake contains dairy and should never be left out for more than two hours.

Whole lemon blueberry cheesecake with a thick graham cracker crust and blueberry topping, with one large slice removed to show the creamy interior and berry swirl.

✅ Make Ahead Tip: You can make the blueberry topping five days in advance and it’s a great way to save time on baking day. Cool completely, store in an airtight container in the fridge, and bring to room temp before using. ✅

More Blueberry Cheesecake Recipes

Lemon blueberry cheesecake combines a creamy texture with the refreshing flavors of lemon and blueberry, making it a perfect dessert for any occasion. Enjoy the ease of preparation and the impressive results every time!

Lemon Blueberry Cheesecake

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Prep Time 30

Cook Time 1 40

Total Time 10 10

Servings

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Ingredients

Crust

2 cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted

Lemon Blueberry Cheesecake Filling

32 ounces cream cheese, room temperature (four 8-ounce blocks)
1 ½ cups granulated sugar
4 large eggs, room temperature
½ cup sour cream, room temperature
¼ cup heavy cream, room temperature
2 tablespoons fresh lemon juice
1 ½ teaspoons fresh lemon zest
1 ½ teaspoons vanilla extract
1 ½ cups fresh blueberries
2 tablespoons all-purpose flour

Blueberry Sauce

3 cups fresh blueberries
⅓ cup granulated sugar
⅓ cup water, to cook the blueberries
2 tablespoons water, to mix with the cornstarch to create a slurry
2 tablespoons fresh lemon juice
1 ½ tablespoons cornstarch
1 teaspoon vanilla extract

Instructions

Make the Crust

Preheat oven to 375°F. Place the springform pan into the center of two large pieces of heavy-duty aluminum foil. Pull the aluminum foil up around the sides of the pan and tightly wrap it, sealing the springform pan with the aluminum foil. This will help to prevent any moisture from seeping into the bottom of the pan while the cheesecake is baking in the water bath. Lightly spray the sides and bottom of the springform pan with baker’s spray to prevent the crust from sticking to the pan. Set aside.
To a medium mixing bowl, stir together the graham cracker crumbs, granulated sugar, and melted unsalted butter until the graham cracker crumbs are fully coated with the melted butter. The texture of the crust mixture should resemble moist sand and should hold together when pressed between your fingers.
Transfer the crust mixture to the prepared springform pan and tightly pack the crust into the bottom and ¾ of the way up the sides of the pan. You can use a flat bottomed dry measure cup to get a nice uniform thickness to the crust when pressing and shaping the crust into the pan.
Bake the crust for 10 minutes. Remove the pan from the oven and allow the crust to cool on the counter while preparing the cheesecake filling.
Turn the heat to the oven down to 325°F and start boiling 6 cups of water for the waterbath to cook the cheesecake in.

Make the Lemon Blueberry Cheesecake Filling

To the bowl of a stand mixer fitted with the paddle attachment, add the softened cream cheese and granulated sugar. Beat on medium-low speed for 2-3 minutes or until the cream cheese mixture is smooth. Scrape down the sides of the bowl, and the paddle attachment, to ensure the batter is evenly mixed when the remaining ingredients are added.
With the mixer on low speed, add the eggs one at a time, mixing well between each addition, until the eggs are fully incorporated and the batter is smooth. Be sure to scrape down the bowl and paddle as needed.
To the cream cheese mixture, add the sour cream, heavy cream, fresh lemon juice, fresh lemon zest, and vanilla extract. Mix again on low speed until all the ingredients are well incorporated and the batter is thick and smooth.
Remove the bowl and paddle attachment from the stand mixer. Scrape down the bowl, and the paddle attachment and be sure to hand stir the batter to ensure that it is all an evenly mixed consistency.
To a small bowl, add the blueberries and all-purpose flour. Toss to coat the blueberries with the flour.
Add the flour-coated blueberries to the bowl of lemon cheesecake batter and gently fold them in, being careful not to break the blueberries when mixed in.
Pour the lemon blueberry cheesecake batter into the cooled graham cracker crust and gently spread it into an even layer.
Place the cheesecake in a large roasting pan (or any large, oven-safe pan that is at least 3-4 inches deep and larger than the size of the springform pan) and place the pan onto the center rack of the preheated oven.
Very carefully, being sure not to splash any of the boiling water into the cheesecake batter, pour the boiling water into the bottom of the roasting pan. You should add enough water to come about 1 inch up the side of the springform pan. Depending on the size of your roasting pan, you will need between 4 and 6 cups of boiling water.
Carefully push the oven rack back into the oven and bake the lemon blueberry cheesecake for 1 hour and 20-30 minutes. The center should be just barely jiggly when the pan is slightly moved and the sides of the cheesecake are just barely starting to get a light golden color.
Turn off the heat to the oven and crack the oven door open about 1 inch (you can place the handle of a wooden spoon in the crack to prevent the oven door from closing) and allow the lemon blueberry cheesecake to cool undisturbed for an additional 1 hour. This time cooling in the oven helps to finish cooking the center of the cheesecake and helps prevent the top of the cheesecake from cracking if cooled too quickly.
Remove the roasting pan from the oven and remove the springform pan from the roasting pan. Take off the layers of aluminum foil from the springform pan and allow the cheesecake to cool on the counter for 1 hour.
Open the latch on the springform pan and very carefully lift it off the cheesecake.
Place the lemon blueberry cheesecake into the refrigerator for a minimum of 8 hours, but preferably overnight, to cool and set completely before topping with the blueberry sauce and serving.

Make the Blueberry Sauce

While the cheesecake is baking, you can make the blueberry sauce by adding the fresh blueberries, granulated sugar, ⅓ cups water, and fresh lemon juice to a medium saucepan on medium heat.
Allow the water to come up to a simmer while the sugar dissolves and the blueberries start to soften. Stir gently to prevent the sugar and berries from burning. Be careful not to break the blueberries too much when stirring, as you want to see the shape of the blueberries when added to the top of the cheesecake before serving.
In a small bowl, whisk together the remaining 2 tablespoons of water and cornstarch until no lumps remain to create a cornstarch slurry.
Once the blueberries and water start to come to a constant simmer, stir in the cornstarch slurry. Cook for an additional 30 seconds to 1 minute or until the sauce starts to thicken. Remove from the heat. The sauce should be thick enough to coat the back of a spoon.
Transfer the blueberry sauce to a bowl and cover with plastic wrap to prevent a skin from forming on the surface of the blueberry sauce as it cools.
Once the bowl of blueberry sauce is cool to the touch, you can place it into the refrigerator to chill while your cheesecake is chilling and setting up.
Once your lemon blueberry cheesecake has chilled completely and you’re ready to serve, top the center of the cheesecake with the blueberry sauce. Be sure to leave a ½-1 inch border around the edges of the top of the cheesecake to ensure that your sauce stays on the top of the cheesecake and doesn’t drip down the sides. Serve, and enjoy!

Notes

Room Temperature Ingredients: Make sure all your ingredients, especially the cream cheese, eggs, sour cream, and heavy cream, are at room temperature. This helps them blend smoothly and prevents lumps in the batter.
Mixing: When beating the cream cheese and sugar, avoid over-mixing to prevent incorporating too much air into the batter, which can cause cracks in the cheesecake.
Scraping the Bowl: Frequently scrape down the sides of your mixing bowl and paddle attachment to ensure all ingredients are evenly incorporated.
Preventing Cracks: To avoid cracks, bake the cheesecake in a water bath and let it cool slowly in the oven with the door slightly open. Sudden temperature changes can cause the cheesecake to crack.
Even Baking: Rotate the cheesecake halfway through the baking time to ensure even cooking, especially if your oven has hot spots.

Nutrition

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
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Lemon Blueberry Cheesecake