Lemon Blueberry Cheesecake

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This Lemon Blueberry Cheesecake may be on the smaller side but each bite is packed with the luscious combination of lemon cheesecake and blueberry compote! A fun twist on classic cheesecake!

Lemon Blueberry Cheesecake | Perfect for Spring + Summer

A lemon cheesecake with a classic graham cracker crust, all topped with a sweet blueberry compote (fancy word for cooked fruit in syrup). These babies are perfect for spring or summer, not only because of the fresh lemony taste but also because blueberries are in season from April till September here in the states.

So, making these are pretty simple! You press the crust into the bottoms, whip the cheesecake filling together, top the crusts, and bake. Refrigerate until chilled and top with the blueberry compote {that is 3 ingredients and takes 3 minutes to make}. Ready to make Lemon Blueberry Cheesecake?

Love that lemon blueberry combo? Here are some other recipes to try: Lemon Blueberry Coffee Cake, Lemon Blueberry Bars, Bakery-Style Blueberry Muffins, Blueberry Hand Pies, and Lemon Blueberry Cinnamon Rolls!

Main Ingredients Needed

10 ingredients and a bit of effort yields such great results! Here is everything you’ll need to make a Lemon Blueberry Cheesecake:

• Graham Cracker Crumbs, Butter + Sugar – these three come together to create the crust. The sugar sweetens while the melted butter holds the crust together.
• Cream Cheese – tangy creaminess which is the main ingredient in the cheesecake mixture.
• Sweetened Condensed Milk – this sweetens and thickens the mixture.
• Sugar – to sweeten some more!
• Eggs – this adds structure and richness.
• Vanilla – to flavor.
• Lemon Juice + Zest – both are used to flavor the cheesecake with fresh zingy flavor.

Feel free to add blueberries into the filling before baking!

For the Blueberry Compote

• Blueberries – use fresh or frozen blueberries. If using frozen you may need a splash of water.
• Lemon Juice – this brightens the sauce.
• Sugar – to sweeten! Use as much or as little as you’d like.

How to Make Lemon Blueberry Cheesecake

For full details on how to make Lemon Blueberry Cheesecake, see the recipe card down below 🙂

1. Preheat + Prep

Preheat oven. Lightly grease individual cheesecake pans with nonstick cooking spray and set them aside. {My pans were 4 x 1 1/4 inches}.

2. Make Crust

In a small bowl, mix graham cracker crumbs, sugar, and melted butter together until thoroughly moistened. Divide evenly among the cheesecake pans and press into the bottom and up the sides.

3. Make Lemon Cheesecake Filling

In a large mixing bowl, whip cream cheese and sweetened condensed milk together until combined. {If the cream cheese isn’t at room temperature, you will have lumps! Beware!} Scrape sides and mix again to ensure the mixture is smooth. With the mixer on low, stir in granulated sugar, eggs {one at a time}, vanilla extract, lemon zest, and lemon juice. Scrape sides and mix again.

4. Bake + Cool

Spoon cheesecake filling evenly into prepared crusts and smooth the tops. Bake until the filling has set. Remove from oven and cool to room temperature. Transfer to refrigerator to chill completely.

5. Make Blueberry Compote

In the meantime, stir blueberries, lemon juice, and sugar together in a small pot. Place on high heat and stir until sugar crystals dissolve and a purple sauce has formed. Remove from heat and store in an airtight container until ready to serve.

6. Serve!

To serve, unlatch sides of cheesecake pans and remove. If desired, remove bottoms as well. Place onto plates and top with blueberry compote.

Can I Use a Regular Sized Springform Pan?

Yes, you can use a regular-sized springform pan for this recipe! I originally made 8 individual 4 x 1.25 inch cheesecakes but a 9- or 10-inch springform pan works too. Just note that the batter might not fully fill the pan, resulting in a shorter cheesecake. The baking time is also going to increase (40-50 minutes).

Love Lemon Blueberry Cheesecake? More Cheesecakes to Try!

• Lemon Cheesecake Tart
• Lemon Cheesecake Bars
• Lemon Meringue Cheesecake

The printable recipe card is down below, enjoy 🙂

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5 from 4 votes

Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake may be small but each bite is packed with the luscious combination of lemon cheesecake and blueberry compote!

servings 8 servings

Prep Time 20 minutes mins

Cook Time 22 minutes mins

Total Time 42 minutes mins

Cook ModePrevent your screen from going dark

Ingredients

for the crust-

• ▢ 3 cups graham cracker crumbs
• ▢ 1/3 cup granulated sugar

for the filling-

• ▢ 16 oz cream cheese 2 blocks, softened
• ▢ 14 oz sweetened condensed milk 1 can
• ▢ 1/2 cup granulated sugar
• ▢ 2 eggs
• ▢ 1/2 teaspoon vanilla
• ▢ 4 tablespoons lemon zest
• ▢ 6 tablespoons fresh lemon juice

for the blueberry compote-

• ▢ 6 oz blueberries
• ▢ 2 tablespoons lemon juice
• ▢ 2 tablespoons granulated sugar

US Customary – Metric

Instructions

• Preheat oven to 350 degrees.
• Lightly grease individual cheesecake pans with non stick cooking spray and set aside. {My pans were 4 x 1 1/4 inches}.
• In a small bowl, mix graham cracker crumbs, sugar and melted butter together until thoroughly moistened. Divide evenly among the cheesecake pans and press into the bottom and up the sides about 1/2 inch.
• In a large mixing bowl, whip cream cheese and sweetened condensed milk together until combined. {If the cream cheese isn't at room temperature, you will have lumps! Beware!} Scrape sides and mix again to ensure the mixture is smooth. With the mixer on low, stir in granulated sugar, eggs {one at a time}, vanilla extract, lemon zest and lemon juice. Scrape sides and mix again.
• Spoon cheesecake filling evenly into prepared crusts and smooth the tops. Bake for 22-25 minutes, or until filling has set. Remove from oven and cool to room temperature. Transfer to refrigerator to chill completely.
• In the meantime, stir blueberries, lemon juice and sugar together in a small pot. Place on high heat and stir about 2 minutes or until sugar crystals dissolve and a purple sauce has formed. Remove from heat and store in an air tight container until ready to serve.
• To serve, unlatch sides of cheesecake pans and remove. If desired, remove bottoms as well. Place onto plates and top with blueberry compote.

Nutrition

Calories: 612kcal | Carbohydrates: 82g | Protein: 11g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 120mg | Sodium: 469mg | Potassium: 366mg | Fiber: 2g | Sugar: 63g | Vitamin A: 965IU | Vitamin C: 13mg | Calcium: 233mg | Iron: 2mg

Course: Dessert

Cuisine: American

Keyword: lemon blueberry cheesecake