This Lemon Blueberry Cheesecake is an ultra-creamy, smooth and tangy lemon cheesecake studded with fresh blueberries and finished with a sweet homemade blueberry sauce. It’s a perfect summer dessert and easy enough for any baker to try.

I realized I had very few blueberry recipes, so I decided to load this cheesecake with blueberries in the batter and top it with even more in the sauce. The bright lemon flavor balances the berries and gives the cheesecake a refreshing, citrusy finish.

This Cheesecake Features:

1. Graham cracker crust
2. Sweet, tangy lemon cheesecake studded with fresh blueberries
3. Homemade blueberry sauce topping

The crust is a simple three-ingredient graham cracker base. The cheesecake filling uses common ingredients and a mixer—just mix on low speed to avoid incorporating too much air. The blueberry sauce is a quick stovetop reduction that thickens in minutes. Follow the instructions for a smooth, crack-free cheesecake.

Graham Cracker Crust

Start with 3 cups of graham cracker crumbs to cover the bottom and sides of a 9-inch springform pan. Mix the crumbs with a bit of granulated sugar and melted butter until evenly coated. Press the mixture firmly into the pan using the bottom of a measuring cup or glass so it holds together. Pre-bake the crust for 10 minutes, then let it cool while you prepare the filling.

Lemon Blueberry Cheesecake Filling

Beat room-temperature cream cheese on low speed until smooth. Mix in sugar and cornstarch—cornstarch helps stabilize the filling and reduce cracking. Add sour cream, lemon zest and lemon juice for bright lemon flavor. I used about 4 lemons to yield roughly 1/2 cup of juice, but the exact number will vary by size. Slowly add the eggs one at a time, mixing only until combined. Fold in fresh blueberries (1 to 2 cups, depending on preference). Pour the batter into the prepared crust.

Preparing the Water Bath

A water bath helps the cheesecake bake gently and reduces cracking. To protect the crust from water, either wrap the outside of the springform pan in a large piece of foil or place the pan inside a slightly larger pot before setting it into a baking dish. Pour a few inches of boiling water into the larger pan so the water comes only partway up the side of the springform. Alternatively, you can place a separate pan of boiling water on the lower oven rack to provide steam without direct contact.

Bake the cheesecake until the edges are set and the center jiggles slightly, about 1 hour 20 minutes to 1 hour 30 minutes at 300°F. Turn off the oven and let the cheesecake cool inside for 30 minutes with the door closed, then crack the door open and cool another 30 minutes. Remove from the water bath, run a knife around the edge to loosen, and cool completely on a rack before chilling overnight. This slow-cooling method helps prevent cracks and yields a creamier texture.

Homemade Blueberry Sauce

The blueberry sauce requires just blueberries, sugar, water, lemon juice and a cornstarch slurry. Combine the blueberries, sugar, water and a splash of lemon juice in a saucepan and bring to a boil. Reduce heat and simmer for 4–5 minutes until the berries soften and break down. Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 3 tablespoons cold water) and cook briefly until the sauce thickens. Cool the sauce to room temperature or refrigerate before spooning it over the chilled cheesecake so it doesn’t melt the filling.

Garnish the cheesecake with a lemon twist or additional fresh blueberries if desired. Whipped cream is optional; the blueberry sauce and lemon flavor are enough to make this dessert shine. It’s fresh, summery, citrusy and decadently creamy—great for warm-weather gatherings or any time you crave a fruity cheesecake.

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Lemon Blueberry Cheesecake

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 1 hour 45 minutes

Additional Time: 9 hours

Total Time: 11 hours 5 minutes

An ultra-creamy lemon cheesecake studded with fresh blueberries and topped with a sweet blueberry sauce—simple to make and full of bright flavor.

Ingredients

Graham Cracker Crust:

• 3 cups graham cracker crumbs
• ¼ cup granulated sugar
• ¾ cup unsalted butter, melted

Lemon Blueberry Cheesecake:

• 3 (8-ounce) packages (1½ pounds) full-fat cream cheese, room temperature
• 1 cup granulated sugar
• 1 Tbsp. cornstarch (or 3 Tbsp. all-purpose flour)
• 1 cup sour cream, room temperature
• 1½ Tbsp. finely grated lemon zest
• ½ cup freshly squeezed lemon juice
• 3 large eggs, room temperature
• 1 large egg yolk
• 1½ cups fresh blueberries

Blueberry Sauce:

• 2 cups fresh blueberries
• ¼ cup granulated sugar
• ¼ cup water
• ½ teaspoon lemon juice
• 1 tablespoon cornstarch
• 3 tablespoons cold water

Instructions

For the Graham Cracker Crust:

1. Preheat oven to 325°F. Grease the sides and bottom of a 9-inch springform pan and line the bottom with parchment.
2. Mix graham cracker crumbs with sugar and melted butter until well coated.
3. Press the mixture into the bottom and up the sides of the pan, then bake 10 minutes. Reduce oven temperature to 300°F and let the crust cool.

For the Lemon Blueberry Cheesecake:

1. Wrap the outside of the springform pan in a large piece of foil or place it inside a slightly larger pot to protect the crust from water during the water bath.
2. Beat cream cheese on low speed until smooth. Add sugar and cornstarch and mix until combined.
3. Scrape the bowl and add sour cream, lemon zest and lemon juice; mix until smooth.
4. Add eggs and egg yolk one at a time, mixing slowly and only until combined. Fold in the fresh blueberries.
5. Pour batter into the prepared crust. Place the springform pan in a larger baking dish and carefully pour a few inches of boiling water into the larger dish, keeping the water below the top edge of the springform.
6. Bake at 300°F for 1 hour 20 minutes to 1 hour 30 minutes, until the edges are set and the center jiggles slightly.
7. Turn off the oven and let the cheesecake cool inside for 30 minutes. Crack the oven door and cool another 30 minutes, then remove from the water bath and foil and cool completely on a rack.
8. Loosely cover and refrigerate until firm, at least 8 hours or overnight.

For the Blueberry Sauce:

1. Combine blueberries, sugar, water and lemon juice in a saucepan and bring to a boil. Reduce heat and simmer 4–5 minutes until berries soften and break down.
2. Whisk cornstarch into cold water to create a slurry. Stir the slurry into the sauce and cook until it thickens, about 1 minute.
3. Transfer to a bowl to cool completely, then refrigerate until ready to use.

Assembly:

1. Remove the cheesecake from the refrigerator and release it from the springform. Pour the cooled blueberry sauce over the top and garnish with a lemon twist or extra berries. Slice and serve.

Notes

1. Storage: Store the cheesecake covered in the refrigerator for up to 5 days.

Nutrition Information:

Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 388
Total Fat: 20g
Saturated Fat: 11g
Cholesterol: 122mg
Sodium: 139mg
Carbohydrates: 49g
Fiber: 2g
Sugar: 34g
Protein: 5g

BON APPÉTIT!

Love, Dedra

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