Lemon Blueberry Cheesecake

Buttery graham cracker crust, tangy lemon cheesecake with blueberries, and homemade blueberry sauce. A slice of creamy, fruity heaven.

this Recipe

You know those days when everything feels… blah? Like, you’ve binge-watched too much TV, the weather is gross, and your fridge is giving “good luck, buddy” vibes?

Yep. That was me.

I just needed something — anything — to turn the day around. Enter this Lemon Blueberry Cheesecake. At first, I wasn’t even sure it would work. Cheesecake feels fancy, right? But I figured… why not? Worst case, I end up with a cracked mess. Best case? Dessert that doubles as therapy.

Spoiler: It turned out ridiculously good. The lemon zing, those juicy blueberries, and that thick, buttery crust? Honestly, it was too good. I had to text my sister and be like, “Emergency. Come over now. Bring forks.” We demolished half that cheesecake standing at the counter. No plates. No shame.

So yeah — sometimes cheesecake is the answer.

Why You’ll Love This Lemon Blueberry Cheesecake Recipe?

This isn’t just a cheesecake. Oh no. It’s the dessert version of that friend who always knows what to say. Here’s why:

• First of all, it’s beautiful. Seriously. The kind of dessert that makes people say, “Wait, YOU made this?”

• It’s the perfect balance. Tangy lemon, creamy filling, sweet blueberries… and that buttery crust? Chef’s kiss.

• It’s actually doable. Not kidding. I used to think cheesecake was reserved for baking pros. Turns out? If you can stir and layer, you’ve got this.

• And the blueberry sauce on top? Oof. That takes it from “this is nice” to “wow, this is illegal.”

The best part? It doesn’t feel heavy. It’s indulgent but not “I need a nap immediately after” heavy. Which means, yes… I had a slice for breakfast. Twice.

Ingredient Notes:

Let’s break down what makes this Lemon Blueberry Cheesecake so good… and a few little tips I wish I knew sooner.

• Graham Cracker Crumbs → Classic. But also… use what ya got. Shortbread cookies? Go for it.

• Unsalted Butter → Melted. Not too hot or your crust gets weird.

• Cream Cheese → Full-fat. Always. Life is too short for light cream cheese in cheesecake.

• Sour Cream → Adds that little zing. Room temp makes it blend better. Cold sour cream + cream cheese = lumpy city.

• Lemon Juice & Zest → Fresh. Don’t even think about bottled lemon juice. It’s not the same and you know it.

• Eggs & Yolks → Helps set the filling. Let them come to room temp. (Cold eggs = cracked cheesecake. Ask me how I know.)

• Blueberries → Toss them in flour to stop them from sinking. Simple trick, but works like magic.

• Blueberry Sauce → Homemade. Easy. And way better than store-bought. I swear, making it will make you feel very “professional chef-y.”

How To Make Lemon Blueberry Cheesecake?

Step 1: Preheat and Prep
Oven at 350°F. Springform pan lined and foil-wrapped like a cozy little cheesecake cocoon. This is important — no one wants soggy crust.

Step 2: Crust Game Strong
Mix graham crumbs, butter, and sugar till it looks like wet sand. Press into the pan and up the sides. Bake for 8-10 mins. Done and done.

Step 3: Make the Filling (It’s Happening)
Beat cream cheese + sugar until smooth. Scrape it down. Add flour. Mix.
Lower the speed, add sour cream, lemon juice, zest, and vanilla. Then, eggs and yolks one by one. Don’t overmix — gentle is the vibe here.
Fold in flour-coated blueberries. Try not to eat them.

Step 4: Bake and Chill
Pour batter into crust. Place the pan in a big roasting pan. Pour hot water halfway up. Water bath = no cracks (usually).
Bake for an hour. Turn off oven, crack door, and let it chill for another hour.
Cool to room temp, then refrigerate overnight. Yes, overnight. Waiting is hard, I get it.

Step 5: Make the Sauce (AKA Liquid Gold)
Cook half the blueberries with sugar, lemon juice, vanilla, and cornstarch slurry. When thick, stir in the rest of the berries. Let cool. This makes it chunky and gorgeous.

Step 6: Assemble and Devour
Once cheesecake is chilled, release from the pan. Spoon sauce on top. Add whipped cream and lemon slices if you’re extra (I’m always extra). Slice. Eat. Repeat.

Storage Options:

Good luck with leftovers — but if you do have some?

Fridge for up to 5 days. Actually, day 2 is the best. The flavors mingle and it gets even creamier.
Freeze slices if needed — wrap tightly. When cravings hit? Thaw in the fridge overnight and boom, cheesecake on demand.

Variations and Substitutions:

• Try another crust → Gingersnaps or shortbread. No rules here.

• Change the fruit → Blackberries, raspberries, or even strawberries. Whatever you love.

• Make it swirly → Swirl some of the blueberry sauce into the cheesecake before baking. So pretty.

• Gluten-free? → Easy. Use GF graham crackers and swap flour for a GF blend.

• Mini cheesecakes → Muffin tins = adorable and great for sharing… or hoarding. No judgment.

What to Serve with Lemon Blueberry Cheesecake?

You’ve baked the cheesecake. Now make it a moment.

• Fresh Berries → Always classy.

• Whipped Cream → No explanation needed.

• Coffee or Tea → For those cozy feels.

• Lemonade or Iced Tea → Summer perfection.

• Champagne → If you’re feeling fancy (I vote yes).

Frequently Asked Questions:

Can I use frozen blueberries?
Totally. Don’t thaw. Toss in flour, and they’ll work just fine. They might bleed a little, but who cares? Still yum.

How do I avoid cracks?
Water bath + don’t overmix + slow cooling = your best chance. If cracks happen, cover with sauce and move on. Perfection is overrated anyway.

Can I make this ahead?
Yes, yes, yes. Cheesecake loves chilling overnight. Make up to 2 days ahead. Just top right before serving.

Are you ready to make this Lemon Blueberry Cheesecake part of your life? Seriously, it’s waiting for you — creamy, fruity, and full of good vibes. If you do make it, drop a comment or tag me. I need to know if you also ate a slice at 8am like I did.

Keep the Flavor Coming – Try These:

Copycat Ruth’s Chris Potatoes au Gratin

Creamy Reuben Soup

Classic Vanilla Custard Bars

Lemon Blueberry Cheesecake

Prep Time 30 minutes mins

Cook Time 1 hour hr

Creamy lemon cheesecake filled with fresh blueberries, nestled in a buttery graham cracker crust, and finished with a luscious homemade blueberry sauce. A vibrant and elegant dessert.

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12 Servings

Ingredients

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For the Crust:

• 2 1/4 cups graham cracker crumbs approximately 25 single crackers
• 1/2 cup unsalted butter melted and cooled
• 1/4 cup granulated sugar

For the Cheesecake Filling:

• 24 oz full-fat cream cheese room temperature
• 1 cup granulated sugar
• 3 tbsp all-purpose flour
• 3/4 cup sour cream room temperature
• 1/4 cup freshly squeezed lemon juice
• 2 tbsp lemon zest
• 1 tsp vanilla extract
• 3 large eggs room temperature
• 2 large egg yolks room temperature
• 1 1/2 cups fresh blueberries tossed with 1 tbsp flour

For the Blueberry Sauce:

• 2 cups fresh blueberries
• 1/4 cup granulated sugar
• 2 tsp cornstarch mixed with 2 tsp water
• 2 tbsp freshly squeezed lemon juice
• 1/2 tsp vanilla extract

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Instructions

 

Prepare the Crust:

1. Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper. Wrap the bottom of the pan in 2-3 layers of heavy-duty aluminum foil to prevent water seepage.
2. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand. Firmly press the mixture into the bottom and slightly up the sides of the prepared pan. Bake for 8-10 minutes or until lightly golden. Remove from the oven and allow to cool. Reduce the oven temperature to 300°F (150°C).

Prepare the Cheesecake Filling:

1. In a large mixing bowl, using an electric mixer on medium speed, beat the cream cheese and sugar until smooth and creamy. Scrape down the sides of the bowl as needed. Add the flour and continue mixing until fully incorporated.
2. Reduce the mixer speed to low and blend in the sour cream, lemon juice, lemon zest, and vanilla extract. Add the eggs and yolks one at a time, mixing gently after each addition until just combined. Avoid overmixing.
3. Gently fold in the flour-coated blueberries by hand, ensuring they are evenly distributed throughout the batter.

Bake the Cheesecake:

1. Pour the cheesecake batter into the prepared crust. Place the springform pan into a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, creating a water bath.
2. Bake for 1 hour at 300°F (150°C). After baking, turn off the oven and slightly crack the oven door open. Allow the cheesecake to cool inside the oven for an additional hour.
3. Remove the cheesecake from the oven and the water bath. Transfer to a wire rack and allow to cool to room temperature. Cover and refrigerate for at least 6 hours or overnight to fully set.

Prepare the Blueberry Sauce:

1. In a medium saucepan over medium heat, combine 1 cup of the blueberries, granulated sugar, cornstarch slurry, lemon juice, and vanilla extract. Stir continuously until the mixture thickens and the blueberries begin to burst, approximately 7 minutes.
2. Remove from heat and gently fold in the remaining 1 cup of fresh blueberries. Allow the sauce to cool completely.

Assemble and Serve:

1. Once the cheesecake has set, release and remove the sides of the springform pan. Transfer the cheesecake to a serving platter. Spoon the cooled blueberry sauce evenly over the top. If desired, garnish with whipped cream and lemon slices before serving.

Notes

To make this cheesecake gluten-free, substitute the graham cracker crumbs with a gluten-free graham cracker alternative and replace the all-purpose flour in both the cheesecake filling and the blueberry coating with a 1:1 gluten-free flour blend. Ensure all other ingredients are certified gluten-free, especially baking products that may have cross-contamination risks.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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