Lemon Blueberry Cheesecake -

This Lemon Blueberry Cheesecake brings together two flavors that just work. It’s rich, creamy, slightly tart, and perfectly sweet—all layered over a crisp graham cracker crust with a gorgeous blueberry swirl. If you’re looking for a showstopper dessert that doesn’t require chef-level skills, this is it. It’s perfect for a baby shower, a summer picnic, or just because you deserve it. It’s a fun twist on The BEST Cheesecake Recipe EVER!

Love that lemon blueberry combo? Here are some other recipes to try: Lemon Blueberry Coffee Cake, Lemon Blueberry Bars, Bakery-Style Blueberry Muffins, Blueberry Hand Pies, and Lemon Blueberry Cinnamon Rolls!

Ingredients Needed for Lemon Blueberry Cheesecake

A few common ingredients and a bit of effort yields such great results! Here is everything you’ll need to make Lemon Blueberry Cheesecake:

For the simple Graham Cracker Crust

Graham Cracker Crumbs, Butter + Sugar – these three come together to create the crust. The sugar sweetens while the melted butter holds the crust together. You can buy graham cracker crumbs at the grocery store or alternatively, use a food processor and create a fine crumb from several sheets of graham crackers.

For the Blueberry Puree & Sauce:

Frozen or fresh blueberries – If using frozen, thaw first.
Granulated sugar
Lemon zest + Fresh lemon juice
Cornstarch – Helps thicken the sauce.

For the Creamy Lemon Cheesecake Filling:

Cream cheese – Use full-fat and let it come to room temperature.
Granulated sugar
Sour cream – Also at room temperature to avoid lumps.
Vanilla extract
Whole eggs – Best at room temperature.

Cheesecake Variations

Crust Alternatives: Swap graham crackers for wheat flour-based cookies or brown sugar shortbread.
Dairy-Free Option: Use a dairy-free cream cheese and sour cream alternatives.
Topping Swaps: Instead of blueberry topping, try raspberry or a classic whipped cream finish.

How to Make Lemon Blueberry Cheesecake

No water bath needed for this blueberry cheesecake! For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step directions for making Lemon Blueberry Cheesecake.

1. Preheat + Prep

Preheat oven to 350° F and move rack to the middle of the oven. Prepare a 9-inch springform pan by spraying with non-stick cooking spray and lining with parchment paper on bottom and sides. Spray the parchment paper with non-stick cooking spray as well, and set aside.

2. Make Crust

In a food processor, grind graham crackers into fine crumbs. Add granulated sugar and pulse a couple times to combine. While pulsating food processor, stream in melted butter until all crumbs are moist.

Using the bottom of a cup, press graham cracker crumbs into the bottom and half way up the sides of the springform pan.

Bake for 7 minutes. Remove from oven and set aside. Reduce oven temperature to 325° F.

3. Make Blueberry Puree

Place blueberries, granulated sugar, and lemon zest in a food processor or blender to puree.

In a small saucepan over medium heat, combine the pureed blueberry mixture. Cook while stirring occasionally until the sugar dissolves completely, about 5–7 minutes.

This should yield about 1 cup of puree. Set HALF of the blueberry puree aside to cool.

Add the other half of the puree back to the small saucepan and place over medium heat. Whisk in the cornstarch and cook for a few minutes until it thickens a bit, stirring occasionally. Set aside.

Pro Tip: Don’t have fresh blueberries? You can use frozen blueberries, but thaw and drain them first to prevent excess moisture from making the blueberry topping too runny.

4. Make the Cheesecake Filling

In a large bowl or bowl of a stand mixer, mix cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream, and vanilla extract.

Mix again until incorporated. Scrape the sides and bottom of the bowl VERY WELL and mix again briefly.

Pro Tip: If the cream cheese isn’t at room temperature, you will have lumps!

Next, crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated.

Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using a rubber scraper.

Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl.

5. Swirl + Assemble

Pour HALF of the cheesecake filling into the center of the graham cracker crust and gently smooth the top if needed.

Next, add half of the blueberry puree, using a spoon to drop small dollops evenly over the surface of the cheesecake mixture. Space them out across the top to ensure the puree is distributed evenly.

Next, gently drag a butter knife or a skewer through the dollops of blueberry puree in a swirling motion. Be careful not to over mix or run into the graham cracker crust. Aim for a marbled pattern by moving the knife back and forth to create delicate swirls.

Pour the remaining half of the cheesecake mixture overtop the blueberry swirls.

Then, add the rest of the blueberry puree in dollops just like before and create swirls again.

6. Bake + Cool

Bake at 325° F for 30 minutes. Reduce heat to 250° F and bake for another 30 minutes.

Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door.

Crack oven door to let cheesecake cool slowly for 1 hour before removing. At this point, cheesecake should be slightly warm.

Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.

6. Serve!

When ready to serve, open springform pan and remove collar. Cut cheesecake into slices and serve with a healthy drizzle of blueberry sauce.

Storage + Make Ahead Directions for Lemon Blueberry Cheesecake

Store leftover cheesecake covered and blueberry sauce separately in an airtight container in the fridge for up to 5 days.

Can you make this ahead?

Absolutely. This cheesecake actually tastes better after chilling overnight, making it a perfect make-ahead dessert.

Can you freeze this recipe?

Yes. Wrap the whole cheesecake or slices in plastic wrap, then place in an airtight container. Freeze up to 3 months.

More Cheesecake Recipes to Try!

Blackberry Cheesecake
Lemon Meringue Cheesecake
Chocolate Cheesecake Recipe
Vanilla Bean Cheesecake
No-Bake Cheesecake – reader favorite!

This lemon blueberry cheesecake recipe is a must-try for cheesecake lovers. Whether it’s your first time making cheesecake or you’re a seasoned pro, you’re sure to have an impressive dessert! The printable recipe card is down below. Enjoy, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.