Lemon Blueberry Cheesecake – Creamy, Fresh & Perfect for Summer

This Lemon Blueberry Cheesecake is a refreshing, creamy dessert that beautifully balances tart citrus and sweet berries. With a crisp cookie crust, silky lemon-infused filling, and swirls of juicy blueberries, it’s a showstopper for summer gatherings, brunches, or any time you want a bright and elegant dessert.

Introduction: A Classic Cheesecake with a Summer Twist

Cheesecake is one of those universally loved desserts—and when you add lemon and blueberries to the mix, it becomes something truly special. The lemon brings a zesty freshness that cuts through the richness, while the blueberries add bursts of fruity sweetness and a pop of color.

This cheesecake is baked in the classic New York style but lightened up with lemon juice, zest, and a blueberry swirl. It’s creamy without being heavy, and the berry swirl makes it look as good as it tastes. Whether you’re serving it at a baby shower, a summer BBQ, or just for yourself (no judgment), this dessert is guaranteed to impress.

Ingredients Overview: What You’ll Need & Why

For the Crust:

Digestive or Graham Crackers: A buttery, crumbly base to contrast with the creamy filling.
Butter (melted): Helps bind the crust and adds richness.
Sugar (optional): Adds a touch of sweetness to the crust.

For the Cheesecake Filling:

Cream Cheese (room temp): The base of your filling—smooth, rich, and tangy.
Granulated Sugar: Sweetens the filling and balances the tart lemon.
Eggs: Provide structure and a custard-like texture.
Sour Cream or Heavy Cream: Softens and lightens the texture for a smooth, creamy bite.
Lemon Juice & Zest: Adds brightness and a natural citrus flavor.
Vanilla Extract: Enhances and rounds out all the other flavors.
Fresh or Frozen Blueberries: Can be used whole or as a swirl (see below).

For the Blueberry Swirl:

Blueberries: Fresh or frozen both work well.
Sugar: Draws out the juices and sweetens.
Lemon Juice: Boosts the tart berry flavor and thickens the sauce.

Step-by-Step Instructions: How to Make a Creamy Lemon Blueberry Cheesecake

Step 1: Make the Crust

Preheat oven to 350°F (175°C).
Crush 200g of graham crackers or digestive biscuits into fine crumbs.
Mix with 100g melted butter and 1 tbsp sugar (optional).
Press the mixture into the base of a 9-inch springform pan lined with parchment paper.
Bake for 8–10 minutes until lightly golden. Let cool while preparing the filling.

Step 2: Make the Blueberry Swirl (Optional but Recommended)

In a small saucepan, combine 1 cup blueberries, 2 tbsp sugar, and 1 tbsp lemon juice.
Simmer over medium heat until the blueberries burst and the sauce thickens—about 5–7 minutes.
Mash lightly with a spoon or blend for a smoother swirl. Let cool.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat 600g (about 3 bricks) of cream cheese until smooth.
Add ¾ cup sugar, zest of 1 lemon, and 1 tsp vanilla extract. Mix until smooth.
Add 3 eggs, one at a time, mixing on low speed.
Mix in ½ cup sour cream or heavy cream and ¼ cup lemon juice. Don’t overmix.

Step 4: Assemble and Bake

Pour the filling over the cooled crust.
Drop spoonfuls of the blueberry sauce over the top and swirl with a skewer or toothpick.
Bake at 325°F (160°C) for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Step 5: Chill

Remove from oven and cool completely at room temperature.
Refrigerate for at least 4 hours, preferably overnight.

Step 6: Serve

Decorate with fresh blueberries, lemon zest, or whipped cream before serving.

Tips, Variations & Substitutions

Tips for Perfect Cheesecake:

Room temp cream cheese and eggs are key for a smooth filling.
Don’t overmix after adding the eggs—this can cause cracks.
Let it cool slowly to prevent sinking or cracking.

Flavor Variations:

Lime instead of lemon: For a tropical twist.
Raspberry or blackberry swirl: Works just like the blueberry version.
No-bake version: Use gelatin and chill instead of baking.

Substitutions:

Gluten-free: Use gluten-free cookies or crackers for the crust.
Dairy-free: Use dairy-free cream cheese and coconut cream (note: texture may vary).
Low-sugar: Use a sugar substitute like erythritol or stevia.

Serving Ideas & Occasions

Lemon Blueberry Cheesecake is an elegant yet simple dessert that’s perfect for:

Summer BBQs and picnics
Mother’s Day or Easter brunch
Dinner parties
Baby showers
Light desserts after heavy meals

Pair it with iced tea, lemonade, or sparkling wine for a refreshing treat.

Nutrition & Health Notes

This cheesecake may be indulgent, but it’s also made with real fruit and protein-rich ingredients.

Approximate Nutrition (1 slice out of 10):

Calories: 320–400
Protein: 6–8g
Carbs: 25–35g
Fat: 22–28g
Fiber: 1–2g

Nutritional Highlights:

Blueberries: Rich in antioxidants and vitamin C.
Lemon juice: Aids digestion and adds vitamin C.
Cream cheese: Source of calcium and protein.
Portion-controlled: Each slice is satisfying and balanced.

FAQ: Lemon Blueberry Cheesecake

1. Can I use frozen blueberries?

Yes, just thaw them and drain off any excess liquid before making the swirl or folding them into the filling.

2. Can I make this cheesecake without baking?

Yes! Use a no-bake cheesecake base (cream cheese + whipped cream + gelatin) and chill for 6+ hours.

3. How do I prevent cracks?

Don’t overmix once eggs are added.
Bake low and slow (at 325°F).
Cool gradually in the oven after baking.

4. Can I freeze it?

Yes. Freeze slices wrapped in plastic, then foil. They’ll last up to 2 months. Thaw in the fridge before serving.

5. What’s the best pan to use?

A 9-inch springform pan is ideal. You can also use a deep pie dish or make mini cheesecakes in muffin tins.

6. Can I add blueberries into the batter?

Yes! Toss ½ cup of blueberries in a little flour and fold them into the batter before pouring it over the crust.

7. How long will it last in the fridge?

Up to 5 days, tightly covered. The flavor often improves after the first day!

Tasty Recipes Card (Plain Text Format)

Description:
This creamy lemon blueberry cheesecake combines zesty citrus and juicy berry swirl over a buttery cookie crust. Perfect for summer celebrations and brunches.

Ingredients:

Crust:

200g graham crackers or digestive biscuits
100g unsalted butter, melted
1 tbsp sugar (optional)

Filling:

600g cream cheese (room temp)
¾ cup granulated sugar
3 large eggs
½ cup sour cream or heavy cream
¼ cup lemon juice
Zest of 1 lemon
1 tsp vanilla extract

Blueberry Swirl:

1 cup blueberries (fresh or frozen)
2 tbsp sugar
1 tbsp lemon juice

Instructions:

Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment.
Mix crushed cookies, butter, and sugar. Press into pan. Bake for 8–10 mins. Cool.
Simmer blueberries, sugar, and lemon juice for 5–7 mins until thick. Cool.
Beat cream cheese, sugar, zest, and vanilla. Add eggs one at a time.
Stir in sour cream and lemon juice. Pour over crust.
Swirl blueberry sauce on top. Bake at 325°F (160°C) for 50–60 mins.
Cool in oven 1 hour, then chill for 4 hours or overnight.
Decorate and serve cold.

Notes:

Use a water bath for a smoother texture.
Substitute other berries or citrus if desired.
Store in fridge up to 5 days, or freeze slices for 2 months.

Details:

Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 5 hours (with chilling)
Yield: 10 slices

Cheesecake de Limón y Arándanos – Easy & Delicious