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Lemon Blueberry Cheesecake

5 from 4 votes
By Katie
April 8, 2025
14 comments
Jump to Recipe Jump to Video

This post may contain affiliate sales links. Please read my disclosure policy.

This Lemon Blueberry Cheesecake brings together two flavors that just work. It’s rich, creamy, slightly tart, and perfectly sweet—all layered over a crisp graham cracker crust with a gorgeous blueberry swirl. If you’re looking for a showstopper dessert that doesn’t require chef-level skills, this is it. It’s perfect for a baby shower, a summer picnic, or just because you deserve it. It’s a fun twist on The BEST Cheesecake Recipe EVER!

BlueberrySwirlCheesecake 132


 

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!

Ingredients Needed for Lemon Blueberry Cheesecake

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

CORNSTARCH

For the simple Graham Cracker Crust

  • Graham Cracker Crumbs, Butter + Sugar – these three come together to create the crust. The sugar sweetens while the melted butter holds the crust together. You can buy graham cracker crumbs at the grocery store or alternatively, use a food processor and create a fine crumb from several sheets of graham crackers.

For the Blueberry Puree & Sauce:

  • Frozen or fresh blueberries – If using frozen, thaw first.
  • Granulated sugar
  • Lemon zest + Fresh lemon juice 
  • Cornstarch – Helps thicken the sauce.

For the Creamy Lemon Cheesecake Filling:

  • Cream cheese – Use full-fat and let it come to room temperature.
  • Granulated sugar
  • Sour cream – Also at room temperature to avoid lumps.
  • Vanilla extract 
  • Whole eggs – Best at room temperature.

Cheesecake Variations

  • Crust Alternatives: Swap graham crackers for wheat flour-based cookies or brown sugar shortbread.
  • Dairy-Free Option: Use a dairy-free cream cheese and sour cream alternatives.
  • Topping Swaps: Instead of blueberry topping, try raspberry or a classic whipped cream finish.
BlueberrySwirlCheesecake 117

How to Make Lemon Blueberry Cheesecake

No water bath needed for this blueberry cheesecake! For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step by step directions for making Lemon Blueberry Cheesecake.

1. Preheat + Prep

Preheat oven to 350° F and move rack to the middle of the oven. Prepare a 9-inch springform pan by spraying with non-stick cooking spray and lining with parchment paper on bottom and sides. Spray the parchment paper with non-stick cooking spray as well, and set aside.

BlueberrySwirlCheesecake 3
Hands placing parchment paper in a round baking pan on a patterned surface, ready to create a delightful lemon blueberry cheesecake.
A lemon blueberry cheesecake awaits in a round cake pan lined with parchment paper, elegantly set on a blue and white geometric patterned ribbon atop a marbled surface.

2. Make Crust

In a food processor, grind graham crackers into fine crumbs. Add granulated sugar and pulse a couple times to combine. While pulsating food processor, stream in melted butter until all crumbs are moist. 

Grated ingredient being poured into a food processor, setting the stage for a luscious lemon blueberry cheesecake.
Hand pouring granulated sugar into a food processor bowl brimming with crushed crumbs, transforming them into the perfect base for a delightful lemon blueberry cheesecake creation.
Close-up of orange liquid being poured into a food processor with ground ingredients, suggesting the luscious beginnings of a lemon blueberry cheesecake, next to a blue and white checkered cloth in the background.

Using the bottom of a cup, press graham cracker crumbs into the bottom and half way up the sides of the springform pan. 

Bake for 7 minutes. Remove from oven and set aside. Reduce oven temperature to 325° F.

Crushed graham crackers being poured into a speckled baking pan from a food processor, forming the perfect crust for a lemon blueberry cheesecake.
A hand presses down graham cracker crumbs with a glass in a round metal pan, setting the perfect base for a luscious lemon blueberry cheesecake, all on a blue and white patterned cloth.
A lemon blueberry cheesecake crust in a round, metallic pan rests on a wooden board, with a blue and white patterned napkin peeking from beneath.

3. Make Blueberry Puree

Place blueberries, granulated sugar, lemon zest, and lemon juice in a food processor or blender to puree. 

In a small saucepan over medium heat, combine the pureed blueberry mixture. Cook while stirring occasionally until the sugar dissolves completely, about 5–7 minutes. 

A bowl of blueberries, perfect for a lemon blueberry cheesecake, is poured into a glass blender jar with a gleaming metal blade at the bottom. A steady hand guides the berries in, preparing to blend them into delicious harmony.
BlueberrySwirlCheesecake 32
On the counter, a blender stands ready with sugar, lemon zest, and berries awaiting transformation. Nearby, a blue patterned cloth and fresh lemons hint at the delightful taste of lemon blueberry cheesecake in the making.
A blender filled with a purple smoothie mixture sits on a white countertop, flanked by two lemons and complemented by a blue patterned cloth. The scene subtly hints at the refreshing essence of lemon blueberry cheesecake.
A deep red liquid is being poured from a container into a copper pot, filling it partially, as if preparing the base for a lemon blueberry cheesecake creation.
BlueberrySwirlCheesecake 44

This should yield about 1 cup of puree. Set HALF of the blueberry puree aside to cool. 

Add the other half of the puree back to the small saucepan and place over medium heat. Whisk in the cornstarch and cook for a few minutes until it thickens a bit, stirring occasionally. Set aside.

Pro Tip: Don’t have fresh blueberries? You can use frozen blueberries, but thaw and drain them first to prevent excess moisture from making the blueberry topping too runny.

4. Make the Cheesecake Filling

In a large bowl or bowl of a stand mixer, mix cream cheese for 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream, and vanilla extract. 

Mix again until incorporated. Scrape the sides and bottom of the bowl VERY WELL and mix again briefly.

A spoonful of creamy white butter is gently added to a glass mixing bowl, setting the stage for a delightful lemon blueberry cheesecake creation.
BlueberrySwirlCheesecake 53
An electric mixer whirs as it blends cream, sugar, and vanilla in a glass bowl, hinting at the zest of lemon blueberry cheesecake. In the background, a blue and white patterned cloth complements the scene beautifully.

Pro Tip: If the cream cheese isn’t at room temperature, you will have lumps!

Next, crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated. 

Three eggs are cracked in a glass bowl, ready to infuse into a creamy batter for the lemon blueberry cheesecake sitting nearby beside the stand mixer.
A luscious egg mixture cascades into the mixing bowl, blending seamlessly with the creamy batter of a lemon blueberry cheesecake, all effortlessly combined using a stand mixer.

Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using a rubber scraper.

Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl. 

A mixer whirls a pale yellow batter for a lemon blueberry cheesecake in a clear glass bowl, resting on a white countertop with a blue patterned dish towel beside it.
A hand uses a blue spatula to mix creamy lemon blueberry cheesecake batter in a glass bowl placed on a wooden surface.

5. Swirl + Assemble

Pour HALF of the cheesecake filling into the center of the graham cracker crust and gently smooth the top if needed.

Pouring creamy lemon blueberry cheesecake filling into a graham cracker crust in a round baking pan on a wooden surface.
A green spatula spreads creamy lemon blueberry cheesecake batter in a round cake pan with a graham cracker crust. A blue and white patterned cloth is partially visible in the background.
A lemon blueberry cheesecake in a springform pan rests on a wooden board, elegantly set atop a blue and white geometric cloth.

Next, add half of the blueberry puree, using a spoon to drop small dollops evenly over the surface of the cheesecake mixture. Space them out across the top to ensure the puree is distributed evenly.

A hand spoons vibrant blueberry jam onto a luscious lemon cheesecake with a graham cracker crust, perfectly nestled in a round pan on a rustic wooden surface.
Lemon blueberry cheesecake with a graham cracker crust topped with dollops of berry sauce, in a round baking pan on a wooden board. Background includes a blue and white patterned cloth.

Next, gently drag a butter knife or a skewer through the dollops of blueberry puree in a swirling motion. Be careful not to over mix or run into the graham cracker crust. Aim for a marbled pattern by moving the knife back and forth to create delicate swirls.

A lemon blueberry cheesecake with a graham cracker crust, topped with a swirl of red berry sauce, is being sliced with a knife.
A hand swirls blueberry sauce over a lemon blueberry cheesecake with a graham cracker crust, placed on a round wooden board atop a blue and white patterned napkin.
A lemon blueberry cheesecake sits in a dark pan, featuring a graham crust and topped with swirls of red fruit sauce, resting on a wooden board. A blue and white napkin is partially visible.

Pour the remaining half of the cheesecake mixture overtop the blueberry swirls.

A close-up of creamy batter being poured from a spoon into a pan, joining the swirled red and white mixture, suggests the delicious promise of a lemon blueberry cheesecake on a wooden surface.
A lemon blueberry cheesecake in a round pan boasts a berry filling and creamy topping, resting on a wooden board. A spatula with cream hovers above, while a blue and white patterned cloth sets the background.

Then, add the rest of the blueberry puree in dollops just like before and create swirls again. 

Lemon blueberry cheesecake topped with red fruit sauce dots sits elegantly in a pan on a wooden board, framed by the charming blue and white patterned cloth in the background.
Close-up of a person swirling red and white batter in a round baking pan to create a marbled pattern, evoking the artistry of crafting a lemon blueberry cheesecake.
BlueberrySwirlCheesecake 102

6. Bake + Cool

Bake at 325° F for 30 minutes. Reduce heat to 250° F and bake for another 30 minutes. 

Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door. 

Crack oven door to let cheesecake cool slowly for 1 hour before removing. At this point, cheesecake should be slightly warm. 

Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.

A lemon blueberry cheesecake with a marbled berry swirl pattern graces a round pan, resting elegantly on a wooden board with a blue and white towel in the background.
Lemon blueberry cheesecake with a swirled berry pattern on top, covered with clear plastic wrap, placed on a wooden surface.

6. Serve!

When ready to serve, open springform pan and remove collar. Cut cheesecake into slices and serve with a healthy drizzle of blueberry sauce.

A marble-patterned lemon blueberry cheesecake graces a round wooden board, set against a blue and white patterned cloth.
A hand gracefully cuts into a lemon blueberry cheesecake, its swirl pattern a tantalizing blend of flavors. The cake, perched on a rustic wooden board, invites indulgence with every slice.
A slice of lemon blueberry cheesecake with a graham cracker crust, topped with a swirled blueberry sauce, sits on a white plate. A hand gently holds a fork near the cake, ready to indulge.

Storage + Make Ahead Directions for Lemon Blueberry Cheesecake

Store leftover cheesecake covered and blueberry sauce separately in an airtight container in the fridge for up to 5 days.

Can you make this ahead?

Absolutely. This cheesecake actually tastes better after chilling overnight, making it a perfect make-ahead dessert.

Can you freeze this recipe?

Yes. Wrap the whole cheesecake or slices in plastic wrap, then place in an airtight container. Freeze up to 3 months.

BlueberrySwirlCheesecake 145

More Cheesecake Recipes to Try!

This lemon blueberry cheesecake recipe is a must-try for cheesecake lovers. Whether it’s your first time making cheesecake or you’re a seasoned pro, you’re sure to have an impressive dessert! The printable recipe card is down below. Enjoy, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

A slice of marbled lemon blueberry cheesecake is being lifted from the whole cake on a wooden board.

Lemon Blueberry Cheesecake

Katie Cooksey
This New York-style Lemon Blueberry Cheesecake is rich, creamy, and perfectly smooth without the hassle of a water bath. Swirled with luscious blueberry puree and topped with blueberry sauce.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 hour 37 minutes
cooling time 5 hours
Total Time 7 hours 17 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 443 kcal

Ingredients
 
 

for the crust-

for the blueberry puree-

  • 16 oz blueberries frozen, thawed*, 2 cups
  • 1/2 cup granulated sugar
  • zest of 1 lemon
  • 1/4 cup lemon juice fresh, about 1 lemon

for the cheesecake-

  • 24 oz cream cheese softened, three 8 oz packages
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream at room temperature
  • 2 teaspoons vanilla extract
  • 3 eggs at room temperature

for the blueberry sauce drizzle-

  • half of the blueberry puree from above
  • 1 tablespoon cornstarch

Instructions
 

  • Place oven racks in the center of the oven. Preheat oven to 350° F.

for the crust-

  • Prepare a 9-inch springform pan by spraying with non-stick cooking spray and lining with parchment paper on bottom and sides. Spray the parchment paper with non-stick cooking spray as well, and set aside.
    A lemon blueberry cheesecake awaits in a round cake pan lined with parchment paper, elegantly set on a blue and white geometric patterned ribbon atop a marbled surface.
  • In a food processor, grind graham crackers into fine crumbs. Add granulated sugar and pulse a couple times to combine.
    Hand pouring crushed graham crackers from a yellow bowl into an open food processor on a white countertop, the base for a tangy lemon blueberry cheesecake masterpiece.
  • While pulsating food processor, stream in melted butter until all crumbs are moist.
    Butter is being poured from a cup into a food processor with dry ingredients, setting the stage for a delightful lemon blueberry cheesecake creation.
  • Using the bottom of a cup, press graham cracker crumbs into the bottom and half way up the sides of the springform pan.
    A hand presses down graham cracker crumbs with a glass in a round metal pan, setting the perfect base for a luscious lemon blueberry cheesecake, all on a blue and white patterned cloth.
  • Bake 7 minutes. Remove from oven and set aside.
  • Reduce oven temperature to 325° F.

for the blueberry puree (for swirling inside cheesecake AND for the blueberry sauce drizzle)-

  • Place blueberries, granulated sugar, lemon zest, and lemon juice in a food processor or blender to puree.
    On the counter, a blender stands ready with sugar, lemon zest, and berries awaiting transformation. Nearby, a blue patterned cloth and fresh lemons hint at the delightful taste of lemon blueberry cheesecake in the making.
  • In a small saucepan over medium heat, combine the pureed blueberry mixture. Cook while stirring occasionally until the sugar dissolves completely, about 5–7 minutes.
    A deep red liquid is being poured from a container into a copper pot, filling it partially, as if preparing the base for a lemon blueberry cheesecake creation.
  • This should yield about 1 cup of puree. Set HALF of the blueberry puree aside to cool.
    A hand holds a measuring cup with thick, purple liquid above a pot filled with a similar substance on the stovetop, reminiscent of a luscious berry sauce for lemon blueberry cheesecake.
  • Add the other half of the puree back to the small saucepan and place over medium heat. Whisk in the cornstarch and cook for a few minutes until it thickens a bit, stirring occasionally. Set aside.
    A copper pot on a stove holds a dark liquid with white powder, possibly flour or sugar, sprinkled on top, reminiscent of the sweet essence of lemon blueberry cheesecake.

for the cheesecake-

  • In a large bowl or bowl of a stand mixer, mix cream cheese 30 seconds until smooth. Scrape the sides and bottom of the bowl and add in granulated sugar, sour cream, and vanilla extract.
    A spoonful of creamy white butter is gently added to a glass mixing bowl, setting the stage for a delightful lemon blueberry cheesecake creation.
  • Mix again until incorporated. Scrape the sides and bottom of the bowl VERY WELL and mix again briefly.
  • Crack eggs into a separate bowl and whisk until well beaten. With the mixer on low, slowly pour the eggs into the cream cheese mixture and stop stirring once eggs have been incorporated.
    Beaten eggs are being poured from a glass measuring cup into a glass mixing bowl, ready to create the perfect batter for a lemon blueberry cheesecake using a stand mixer.
  • Remove bowl from mixer and scrape the sides and bottom again, ensuring the entire mixture is smooth. If there are a few small lumps, try to fold in using a rubber scraper.
    A hand uses a blue spatula to mix creamy lemon blueberry cheesecake batter in a glass bowl placed on a wooden surface.
  • Once the batter is completely smooth and ready, tap the bowl on the counter for 30-45 seconds to remove as many air bubbles as possible. You should see them popping on the surface as you tap the bowl.
  • Pour HALF of the cheesecake filling into the center of the graham cracker crust and gently smooth the top if needed.
    A green spatula spreads creamy lemon blueberry cheesecake batter in a round cake pan with a graham cracker crust. A blue and white patterned cloth is partially visible in the background.
  • Next add half of the blueberry puree, using a spoon to drop small dollops evenly over the surface of the cheesecake mixture. Space them out across the top to ensure the puree is distributed evenly.
    Lemon blueberry cheesecake with a graham cracker crust topped with dollops of berry sauce, in a round baking pan on a wooden board. Background includes a blue and white patterned cloth.
  • Gently drag a butter knife or a skewer through the dollops of blueberry puree in a swirling motion. Be careful not to over mix or run into the graham cracker crust. Aim for a marbled pattern by moving the knife back and forth to create delicate swirls.
    A baking pan filled with lemon blueberry cheesecake batter and berry sauce sits on a round wooden cutting board. A blue and white geometric-patterned cloth is partially visible underneath.
  • Pour the remaining half of the cheesecake mixture overtop the blueberry swirls.
    A close-up of creamy batter being poured from a spoon into a pan, joining the swirled red and white mixture, suggests the delicious promise of a lemon blueberry cheesecake on a wooden surface.
  • Then, add the rest of the blueberry puree in dollops just like before and create swirls again.
    Lemon blueberry cheesecake topped with red fruit sauce dots sits elegantly in a pan on a wooden board, framed by the charming blue and white patterned cloth in the background.
  • Bake at 325° F for 30 minutes.
    A baking pan filled with lemon blueberry cheesecake batter and berry sauce sits on a round wooden cutting board. A blue and white geometric-patterned cloth is partially visible underneath.
  • Reduce heat to 250° F and bake for another 30 minutes.
  • Once this time has elapsed, turn oven off and keep cheesecake inside for another 30 minutes for some carryover cooking without opening the oven door.
  • Crack oven door to let cheesecake cool slowly for 1 hour before removing. At this point, cheesecake should be slightly warm.
    A lemon blueberry cheesecake with a marbled berry swirl pattern graces a round pan, resting elegantly on a wooden board with a blue and white towel in the background.
  • Bring cheesecake to room temperature on the counter (3-4 hours) before covering with plastic wrap and transferring to the fridge.
    Lemon blueberry cheesecake with a swirled berry pattern on top, covered with clear plastic wrap, placed on a wooden surface.
  • When ready to serve, open springform pan and remove collar. Cut cheesecake into slices and serve with a healthy drizzle of blueberry sauce.
    A slice of lemon blueberry cheesecake with a graham cracker crust, topped with a swirled blueberry sauce, sits on a white plate. A hand gently holds a fork near the cake, ready to indulge.

Video

Notes

*You can substitute fresh blueberries if they are in season. The amount will be the same, but you may want to add a splash of water to make up for the high moisture content of frozen berries. In this recipe, though…it really doesn’t make much difference. Also, feel free to substitute wild blueberries. 

Nutrition

Calories: 443kcalCarbohydrates: 41gProtein: 6gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 119mgSodium: 312mgPotassium: 158mgFiber: 1gSugar: 32gVitamin A: 1076IUVitamin C: 6mgCalcium: 84mgIron: 1mg
Keyword blueberry cheesecake
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5 from 4 votes

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Recipe Rating




14 Responses
  1. Rebecca
    Reply

    I’m going to hope this fits in a standard springform, haven’t been able to figure it out but I’m making it just for fun so why not

  2. Tiffany
    Reply

    I have been wanting to make this for ages but just havent been able to bring myself to purchase individual pans. Any idea if it would work all together in a springform?

  3. Gabriola Dweller
    Reply

    This looks lovely. I’m making it for my sister in law’s birthday . I wondered how many small pans you used or what size spring form pan it would fit in.
    I just discovered your blog through face book and am having fun looking at all your recipes and figuring out what i want to make. i did make the cheese sticks the other day. yum. I am a fellow lemon lover. give me lemon over chocolate any day. So thanks for all your inspiration.

  4. Lauren's Latest » Mini Dark Chocolate Candy Cane Kiss Cheesecakes
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  5. How To Increase Website Traffic | Business Time
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  6. Lemon Cheese Cheesecake
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    […] Individual Lemon Cheesecakes with Blueberry Compote – Lauren's Latest Individual Lemon Cheesecakes with Blueberry Compote. Well, we made it to Friday! Mother's Day is just around the corner. I was going to post a delicious french toast recipe today {given to me from a family friend in Ottawa} but then I . […]

  7. passthecayennepepper.com
    Reply

    5 stars
    How lovely!! This is a wonderful recipe. I’m glad LYK mentioned your blog. Fabulous photos!!

  8. Faith
    Reply

    yum yum .. sucha great treat that I can’t let down. Perfect for mother’s day breakfast.

    Have a great weekend.

  11. Marilyn Brennan
    Reply

    5 stars
    My husband, John, had one of these cheesecakes last night and another tonight. He would love to have another one tomorrow but it may be gone.

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