Description

If you’re looking for a show-stopping dessert that’s both elegant and easy to prepare, this Lemon Blueberry Cheesecake is it. With its buttery graham cracker crust, silky lemon-infused cheesecake filling, and vibrant blueberry topping, this recipe blends classic cheesecake richness with the fresh brightness of citrus and berries. Whether you’re in need of a quick dessert idea for a dinner party, a holiday-worthy treat, or simply a new baking adventure, this easy recipe fits the bill. Perfect for summer gatherings, birthday celebrations, or just as a sweet weekend baking project, it’s a must-add to your collection of breakfast ideas, dinner ideas, or healthy snack options.

Ingredients

1 3/4 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

32 oz cream cheese, softened

1 cup granulated sugar

1/4 cup sour cream

1/4 cup heavy cream

2 tablespoons all-purpose flour

3 large eggs, room temperature

Zest of 2 lemons

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

2 cups blueberries (fresh or frozen)

1/3 cup granulated sugar

1 tablespoon lemon juice

1 tablespoon cornstarch mixed with 2 tablespoons water

Optional: extra fresh blueberries for garnish

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Instructions

1. Preheat the oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter until fully combined. Press into a 9-inch springform pan and bake for 10 minutes. Set aside to cool.

2. Beat cream cheese until smooth. Add sugar and mix well. Add sour cream, heavy cream, flour, lemon zest, lemon juice, and vanilla. Mix until smooth. Add eggs one at a time, mixing gently.

3. Pour filling over crust. Smooth the top and tap to release air bubbles. Bake for 55–65 minutes until edges are set and center jiggles slightly. Cool in oven with door slightly open for 1 hour.

4. Remove and let the cheesecake cool completely at room temperature, then refrigerate for at least 6 hours or overnight.

5. In a saucepan, cook blueberries, sugar, and lemon juice over medium heat for 5–6 minutes. Stir in cornstarch slurry and cook until thick and glossy. Let cool.

6. Spoon blueberry topping over chilled cheesecake. Garnish with extra blueberries if desired. Release from pan, slice, and serve.

Notes

Always use room temperature cream cheese and eggs to ensure a smooth, lump-free filling.

Let the cheesecake chill completely before slicing to achieve clean edges and ideal texture.

Prepare the blueberry topping in advance to simplify final assembly and deepen flavor.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 24g
Sodium: 280mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 6g
Cholesterol: 115mg