This Lemon Blueberry Cheesecake is tart, creamy, and utterly dreamy. A 6" pan holds a buttery graham cracker crust with a smooth lemon-scented cheesecake studded with juicy blueberries. It bakes into a silky perfection and is finished with a homemade blueberry sauce and cloud of whipped cream. Chill overnight to slice beautifully and savor every tangy, fruity bite.
Hello mama, if this ain't a stunning cheesecake I don't know what is. Between the dainty lemon zest on top of the fresh whipped cream, the luscious blueberry sauce, and the creaminess this Lemon Blueberry Cheesecake Recipe is a winner.
It just so happened my aunt was in town and so I had 6 taste testers, then I had friends over the next night so this cheesecake was enjoyed between 10 of us. All ten gave it rave reviews.
Like all of my other Homemade cheesecake recipes anyone can make, I prefer to bake the cheesecake the night before I plan on serving it. This way the cheesecake call chill in the fridge overnight ensuring it sets up properly. Don't miss my creamy chocolate chip cheesecake.
Graham Crust, Lemon Zest & Juicy Berries-Why It Just Works
- Graham Cracker Crust Pressed and baked briefly, this crust adds buttery structure and allows the cheesecake to slice cleanly.
- Cheesecake Filling Made with room-temperature cream cheese, sugar, sour cream, heavy cream, eggs, and both lemon zest and juice, this batter bakes into a tangy, smooth custard-stir just until combined for the best texture.
- Blueberries in Filling Fresh or frozen blueberries fold into the batter to add bursts of fruity sweetness and beautiful pops of color.
- Blueberry Sauce Topping Lemon-scented blueberry sauce thickened with cornstarch gives a bright, glossy finish that complements the rich filling.
- Whipped Cream A soft topping that balances richness with airy lightness; perfect for decorating and serving.
Featured Review
"This cheesecake is excellent !! Nice to have a recipe for a smaller size - nice texture not too heavy. Will definitely make again!"
Judy
Check out all my cheesecake baking tips here.
The Crumbly Foundation
For this recipe the cheesecake baked in a 6" pan but you can double it for a 9" pan.
Let's Whip Up the Filling
Don't Skip the Water Bath
That Gorgeous Blueberry Topper
If you love blueberries you gotta give my recipe for blueberry pie a go next!
All the Delicious Layers Unite
There you have it! The juicy blueberries and zest lemon are a match made in heaven; also seen here in this Lemon Blueberry Layer Cake with a Whipped Cream Cheese Frosting and blueberry lemon loaf cake perfect for an afternoon treat.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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Classic Lemon Cheesecake Meets Blueberry Bliss (6 Inch)
This Lemon Blueberry Cheesecake is tart, creamy, and utterly dreamy. A buttery graham cracker crust holds a smooth lemon-scented cheesecake studded with juicy blueberries. It bakes into a silky perfection and is finished with a homemade blueberry sauce and cloud of whipped cream. Chill overnight to slice beautifully and savor every tangy, fruity bite.
- Total Time: 7 Hours 20 Minutes
- Yield: 6-10 Slices 1x
Ingredients
Crust
- 1 cup Graham Cracker Crumbs
- 1 Tablespoon Granulated Sugar
- 3 Tablespoons Unsalted Butter, melted
Cheesecake
- 16oz Cream Cheese, very soft at room temp.
- 150 grams (¾ cup) Granulated Sugar
- 1 oz (2Tablespoons) Heavy Cream
- 2 oz (4 Tablespoons) Sour Cream
- 1 Tablespoon Fresh Lemon Zest
- 2 oz (4 Tablespoons) Fresh Lemon Juice
- 3 Large Eggs, at room temp.
- 1 Large Egg Yolk, at room temp.
- 2oz Blueberries, Fresh or Frozen (If using frozen keep frozen up until you are using them)
Topping
- 6oz Blueberries Zest of 1 Lemon
- Juice of 1 Lemon
- 1 Teaspoon Cornstarch/ Cornflour
- 2 Tablespoons Granulated Sugar
- 1 cup Whipped Cream Homemade or Store-bought
- Zest of 1 Lemon, optional
Instructions
Crust
- Grease a 6-inch springform pan (affiliate link) set aside. Preheat oven to 325F/162C. In a food processor, crush the graham crackers till they become a fine crumb. In a large bowl add the graham crackers and sugar mixing to combine then add the melted butter and press into bottom and slightly up upsides of prepared pan. Place in the oven to bake for 5 minutes, until slightly golden brown. Let cool while you make the filling.
Cheesecake
- In the bowl of an electric mixer fitted with a paddle attachment beat the cream cheese for 2 minutes on medium to high speed. Add the granulated sugar and lemon zest then beat for another 2 minutes. Add heavy cream, sour cream, and lemon juice mixing until fully combined. Add in eggs one at a time and mix until just combined, do not over mix. You should have a creamy batter with no lumps. Gently fold in half of the blueberries.
- Pour cheesecake batter into the prepared pan. Sprinkle remianing blueberries on top and use your finger to gently push them down to be just covered by the batter. Create a water bath by placing the 6-inch pan in a 9-inch cake pan- place the cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.**
- Bake for 60 to 75 minutes, the middle of the cheesecake should jiggle just a little bit. Turn the oven off and let the cheeseacke cool in the oven for 1 hour then take out of roasting pan and let cool on the counter for 45 minutes to an hour. Finally, wrap with plastic wrap and chill in the fridge for at least 6 hours or overnight.
Topping
- In a small bowl whisk together the lemon juice and cornstarch. In a medium saucepan over medium-low heat cook the cornstarch slurry, blueberries, granulated sugar, and lemon zest. Gently mix everything together, you don't want to break up the blueberries, after 5 minutes or so there should be a thick gorgeous blueberry glaze around the berries. Take off of the heat and pour into a container, store in the fridge for 20 minutes.
- Take the cheesecake out of the fridge and use an offset spatula to gently loosen the crust from the side of the pan, then release the springform pan.
- Spoon cooled bluberry mixture on top and gently spread into an even layer, being careful not to push over the edge. Top with fresh whipped cream, I used my homemade recipe and piped with a Wilton 1M tip. Use a zester to sprinkle more lemon zest on top. Store in the fridge for up to 5 days.
Notes
- *You can double the recipe for a 9-inch cheesecake, just add on 30 ish more minutes baking time, you want the cheesecake to still jiggle in the center but be set on the edge*
- ** Water bath: I find it easiest to place the springform pan in the larger cake pan from the begining when you are making the crust. When ready to bake I place the pan in the roasting pan, then place the roasting pan in the oven on a rack that is pulled out and then pour the hot water in, this helps prevent any splashes of water.
- Make Ahead: Since the cheesecake needs at least 6 hours to chill I often bake it the night before I want to serve it. I would bake it up to 2 days before serving it, so you have the best crust.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Bake
- Cuisine: American
Juanita says
Ahhhh this is so amazing I wish I had some in my fridge right now!!!!
Judy Panko says
This cheesecake is excellent !! Nice to have a recipe for a smaller size - nice texture not too heavy. Will definitely make again!
Elizabeth Waterson says
Thank you so much for the lovely review Judy, so happy you enjoyed it!! Take care. xX Liz
Lax says
Such a great recipe. Simple, easy to follow and turned out great.
Elizabeth Waterson says
Thank you so much for the lovely review Lax, so happy you enjoyed the recipe. Take care. XX Liz
Katie says
I was a baked cheesecake novice, and this recipe was so easy to follow!! The texture is SO smooth, and I want to eat the blueberry topping on its own! Great recipe, and it made our Easter so special
Elizabeth Waterson says
Yay, I am so happy you enjoyed the cheesecake Katie! They are the perfect celebration desserts in my mind!! Welcome to the baked cheesecake world!!! Can't wait to see what you make next! Thank you so much for coming back to leave a rating, I truly appreciate it!! Take care. XX Liz
Jody L Trevino says
How would you adjust this recipe for a 9 inch springform pan?
Elizabeth Waterson says
Hi Jody, thanks for reaching out. I would use the 2X button on the recipe card to double the ingredients. And the bake time would bake for 1 hour and 10 minutes to 1 hour and 20 minutes, the middle 2 inches of the cheesecake should jiggle just a little bit. I like to use an instant-read thermometer to check the internal temperature is 140-145F. Please let me know if you have any further questions or if you try the cheesecake, would love to know what you think! XX Liz
Carolyn says
Is there a way to make this just a regular cheesecake with blueberries? Like, would I just omit the lemon juice and add extra sour cream?
Elizabeth Waterson says
Hi Carolyn, thanks for reaching out. I would just omit the zest and juice of the lemons. No need to add extra sour cream! Please let me know if you have any other questions! XX Liz
Becky says
If baking two days ahead of time, do I keep the cake in the springform pan until I am ready to top and decorate and serve. Also, can i make the blueberry topping ahead of time?
Elizabeth Waterson says
I would personally keep it covered in the springform pan. Yes, you can make the blueberry topping a couple of days ahead and keep it chilled in the fridge. Please report back how you get on, I hope you love this cheesecake!! XX Liz
Ashley says
Am I putting lids on the cake pan after the cheesecake pan is inside ? And am I putting a lid on the roasting pan too ?
Elizabeth Waterson says
Hi Ashley, while the cheesecake is cooking there should be no use of lids at all. Hope that helps, please let me know if you have any other questions or if you make the recipe how you like it.Thanks! XX Liz
Jessica says
Second of Baking Queen's cheesecakes I've made this week and, again, PERFECTION!
Elizabeth Waterson says
Aww yay, this is amazing Jessica! Thank you SO much for coming back to leave a star rating, I truly appreciate it!! On to the next cheesecake- maybe peanut butter? Oreo?! So many options 😉 XX Liz
Chelsea says
Hi Elizabeth,
The metric measurements button only works for the cheesecake batter, not the crust or the topping.
Do you know what size the lemon was for the juice of 1 lemon in the blueberry sauce?
This cheesecake recipe has proportionally more eggs compared to your recipes for blueberry cheesecake, lemon cheesecake and lemon curd cheesecake. I'm curious, is there a reason for more eggs that came from any recipe testing that you did, or did this recipe just have a different source than those other cheesecake recipes?
Thanks a bunch for so many great cheesecake recipes!
Chelsea
Elizabeth Waterson says
Hi Chelsea, so sorry the button isn't adjusting properly For the lemon in the blueberry sauce I would use a small-medium lemon. A little extra juice won't hurt it. I like to play around with cheesecake recipes, this one has more eggs for a firmer cheesecake texture. You can reduce the number of eggs by omitting one whole egg if you want! Thank you for being a loyal reader of CBQ, please let me know if you have any other questions, and do report back on how you like this cheesecake!! XX Liz
Clarice Hogan says
Just a thought folks... if you use 1/2 - 1 tsp of almond extract to your blueberry topping it gives it more depth and dimension. Not to mention it tastes great!!!!
Elizabeth Waterson says
Thanks for the tip Clarice!! So happy to hear you enjoyed the cheesecake! Take care. XX Liz
Rhonda Loughridge says
I made this recipe exactly as written. It was delicious. Came out just like the picture. My family loved it.
Elizabeth Waterson says
Hi Rhonda, thank you so much for the lovely review, I am so happy to hear tour family loved it!! On to the next cheesecake recipe!! The blackberry one on my website is delicious too!! Take care. XX Liz
Natalie Jeschke says
Karen Klarer says
I made this cheesecake for a good friend’s birthday and it was beautiful and delicious. My birthday is two days after so I doubled the recipe and made one with the blueberries and sauce and one with fresh dark cherries and a balsamic cherry sauce. The metric system isn’t correct on 2x for all ingredients so I calculated it myself and as a special surprise I had enough batter to make a third 6” cheesecake with mixed blueberries and cherries. I don’t think I calculated wrong as they are all perfect. My pans are standard 6”. So lucky me I’ve got one for the freezer
Victoria Jensen says
Can you make this in an 8 inch pan? Any adjustments?
Elizabeth Waterson says
Hi Victoria you could use the recipe as is for an 8 inch pan the cheesecake will just be much shorter. Or you can double the recipe for a thick 8 inch cheesecake. I hope that helps! Please let me know if you try the recipe! XX Liz