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This lemon blueberry cheesecake is rich, creamy, and perfectly balanced. It also makes a stunning centerpiece for spring picnics and holidays like Easter!
If you haven’t tried blueberry and lemon in your cheesecake, you’re missing out on a rich, complex flavor experience in every bite.
Experience zesty lemon and sweet blueberries in an ultra-creamy cheesecake with a buttery crust!
No water bath needed, just basic pantry ingredients for a creamy and dreamy fresh fruit cheesecake.
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Sometimes the best desserts come straight from your own kitchen. Our protein strawberry and apple crumble cheesecakes say it all!
Why You’ll Love This Lemon Blueberry Cheesecake Recipe
- This lemon blueberry cheesecake recipe is delightfully balanced with its creamy filling, luscious fruit topping, and buttery cracker crust.
- More than its indulgent flavor, this blueberry lemon cheesecake is also beautiful enough to serve as a centerpiece in your gathering.
- This easy lemon cheesecake is simpler than you think! No complicated techniques or specialty-store ingredients are needed.
Ingredients
Lemon Blueberry Cheesecake Crust Ingredients:
Crackers – You can go with a classic graham cracker crust or try other options for a different flavor profile. Read on for ideas!
Unsalted butter – Lends richness and acts as the crust’s binder.
Lemon Blueberry Cheesecake Filling And Fruit Topping Ingredients:
Cream cheese – Make sure it’s at room temperature for easy mixing!
Greek yogurt – Makes the lemon berry cheesecake creamier and adds a nice tang that cuts through the dessert’s richness.
Powdered sugar – Make sure to use powdered sugar so it dissolves easily in the cheesecake filling and blueberry topping.
Cornstarch – Helps prevent cracks and makes the blueberry and lemon cheesecake more sturdy.
Lemon – For its zest and juice. Lemon adds a bright citrus flavor to our lemon cheesecake with blueberry topping.
Eggs – Eggs are what give this lemon blueberry cheesecake its structure. Just remember to let them come to room temperature first!
Vanilla extract – To keep our lemon cheesecake with blueberries from tasting too plain.
Fresh blueberries – Fresh is best when it comes to the berries in this lemon cheesecake with blueberries.
Mint leaves – Optional garnish. Edible flowers would also be pretty on top of this springtime dessert.
Ingredient Substitutions For Easy Lemon Cheesecake
Citrus
For a different take on this gothic cheesecake, feel free to use other citrus fruits! Orange and lime are both fantastic options.
Crust
Try this easy lemon cheesecake with a different crust! You can use digestive biscuits or vanilla wafer cookies for a tasty twist.
Blueberry preserves
Busy day? Simplify this blueberry lemon cheesecake recipe by using blueberry preserves instead of making the topping from scratch.
Tips For Making This Recipe
Avoid Cracks
How to prevent cracks in your lemon blueberry cheesecake? Use room-temperature ingredients, avoid overmixing, and cool the cheesecake slowly once it’s done baking!
Toss the Berries in Flour
If you want an even distribution of blueberries throughout your lemon cheesecake, toss them in flour. This additional step before adding them to the cheesecake batter will keep them from sinking to the bottom of the pan.
Let it Set
Let your blueberry lemon cheesecake cool slowly by leaving it in the turned-off oven with the door slightly open for about 30 minutes. Then transfer it to a cooling rack and let it reach room temperature. Once cooled, wrap it in plastic wrap and chill in the fridge for 6 to 8 hours to fully set and get the best texture.
Blueberry Lemon Cheesecake Recipe FAQs
Why is my gothic blueberry cheesecake not smooth?
Your ingredients were likely too cold, which can cause a lumpy batter.
Can I make this lemon blueberry cheesecake recipe ahead of time?
Absolutely! You can make this lemon cheesecake with blueberry topping a day ahead and let it chill overnight for the best texture.
Why did my lemon blueberry cheesecake crack?
Overmixing the batter and overbaking the lemon berry cheesecake can cause cracks. If you want extra insurance, use a water bath!
What is the best way to store leftover blueberry cheesecake with fresh fruit?
You can store your leftover lemon and blueberry cheesecake in an airtight container in the fridge for 3 to 5 days.
Can you freeze this homemade lemon blueberry cheesecake?
Yes, you can freeze this lemon blueberry cheesecake before adding the topping. Wrap it tightly with plastic wrap and foil, freeze for up to 1 month, and thaw in the fridge overnight before adding the blueberry sauce on top.
More Delicious Dessert Recipes
- Japanese Cheesecake
- Mini Pumpkin Swirl Cheesecake
- Vegan Pumpkin Cheesecake Bars
- Instant Pot Cheesecake Bites
- TikTok Blueberry Cookies
I found this recipe for Caramel Macchiato Cheesecake that I HAVE to try!
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Lemon Blueberry Cheesecake
Equipment
Ingredients
FOR THE CHEESECAKE CRUST:
- 2 1/4 cups crackers
- 5 tbsp unsalted butter, melted
FOR THE CHEESECAKE FILLING:
- 2 2/3 cups cream cheese, room temperature
- 1/2 cup Greek yogurt
- 3/4 cup powdered sugar
- 2 tbsp cornstarch
- 1 lemon for zest and 1 tbsp juice
- 3 eggs, room temperature
- 1 tsp vanilla extract
- 1 cup fresh blueberries
FOR THE LEMON BLUEBERRY SAUCE:
- 2 cups fresh blueberries
- 1/4 cup powdered sugar
- 1 tbsp lemon juice
- Mint leaves (optional for garnish)
Instructions
CHEESECAKE CRUST:
- Process the graham crackers in a food processor until they resemble fine crumbs.
- Add the melted butter and mix until evenly combined.
- Cover the bottom and sides of a 9-inch springform pan tightly with foil.
- Press the cracker mixture into the bottom and up the sides of the prepared pan.
- Bake the crust for 12 minutes at 356°F, then let it cool completely on a wire rack.
CHEESECAKE FILLING:
- Mix the cream cheese and yogurt until smooth.
- In a separate bowl, combine the sugar, cornstarch, and lemon zest, then add this mixture to the cream cheese and yogurt.
- Stir in the eggs and lemon juice until just combined.
- Gently fold the blueberries into the cheesecake filling.
ASSEMBLING THE LEMON BLUEBERRY CHEESECAKE:
- Pour the cheesecake filling evenly into the prepared crust.
- Bake at 284°F for 50 to 55 minutes, or until set but still jiggly.
- To make the lemon blueberry cheesecake sauce, combine the blueberries, lemon juice, and powdered sugar in a saucepan.
- Cook over low heat for about 8 minutes, stirring occasionally, until the sauce thickens.
- Strain the sauce, then let it cool completely.
- Pour the cooled lemon blueberry sauce over the cheesecake and garnish with mint leaves before serving. Enjoy!
Notes
- How to prevent cracks in your lemon blueberry cheesecake? Use room-temperature ingredients, avoid overmixing, and cool the cheesecake slowly once it’s done baking!
- If you want an even distribution of blueberries throughout your lemon cheesecake, toss them in flour. This additional step before adding them to the cheesecake batter will keep them from sinking to the bottom of the pan.
- Let your blueberry lemon cheesecake cool slowly by leaving it in the turned-off oven with the door slightly open for about 30 minutes. Then transfer it to a cooling rack and let it reach room temperature. Once cooled, wrap it in plastic wrap and chill in the fridge for 6 to 8 hours to fully set and get the best texture.
Nutrition
PIN FOR LATER!
