If you’re looking for a dessert that’s both refreshing and indulgent, this Blueberry Lemon Cheesecake is the perfect choice. With layers of creamy lemon cheesecake, a bright blueberry filling, and a buttery graham cracker crust, this dessert delivers a beautiful balance of sweet and tangy flavors. Whether you’re baking for a special occasion or simply treating yourself, this cheesecake is guaranteed to impress.
This recipe is easy to follow and works wonderfully for both beginner and experienced bakers. The vibrant lemon notes paired with juicy blueberries create a cheesecake that tastes as good as it looks.
Table of Contents
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the First Lemon Cheese Cream Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs
For the Blueberry Layer:
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
For the Second Lemon Cheese Cream Layer:
- Repeat the first lemon cheese cream layer ingredients
For the Lemon Glaze:
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
For the Garnish:
- Whipped cream
- Fresh blueberries
- Lemon slices
- Edible flowers or mint leaves (optional)
Instructions
- Prepare the crust:
Combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a springform pan. Place in the refrigerator to chill while you prepare the filling. - Make the first lemon cheese cream layer:
Beat the cream cheese and sugar until smooth and creamy. Add the lemon zest, lemon juice, and vanilla extract. Mix well, then add the eggs one at a time, blending just until incorporated. - Prepare the blueberry layer:
In a saucepan, cook the blueberries, sugar, cornstarch, and water over medium heat, stirring constantly until the mixture thickens. Remove from heat and allow it to cool. - Prepare the second lemon cheese cream layer:
Make a second batch of the lemon cheese cream layer using the same ingredients and method as the first. - Make the lemon glaze:
Heat the lemon juice and lemon zest in a saucepan. Stir in the sugar, then add the cornstarch mixture. Cook while stirring until the glaze thickens. Remove from heat and let cool slightly. - Assemble the cheesecake:
Spread the first lemon cheese cream layer over the chilled crust. Carefully add the blueberry layer, followed by the second lemon cheese cream layer. Refrigerate for 2 hours, then pour the lemon glaze over the top and return to the fridge until fully set. - Garnish and serve:
Before serving, decorate with whipped cream, fresh blueberries, lemon slices, and optional edible flowers or mint leaves.
Notes
For a lighter version, you may substitute a sugar alternative or use low-fat cream cheese. This Blueberry Lemon Cheesecake is best served well chilled and can be made a day in advance, allowing the flavors to develop even more beautifully.
Blueberry Lemon Cheesecake
A refreshing and indulgent dessert with creamy lemon cheesecake layers, a bright blueberry filling, and a buttery graham cracker crust.
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the First Lemon Cheese Cream Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs
For the Blueberry Layer
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1/4 cup water
For the Second Lemon Cheese Cream Layer
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs
For the Lemon Glaze
- 1/2 cup lemon juice
- 1 teaspoon lemon zest
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
For the Garnish
- to taste whipped cream
- to taste fresh blueberries
- to taste lemon slices
- optional edible flowers or mint leaves
Instructions
Preparation
- Combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a springform pan. Place in the refrigerator to chill while you prepare the filling.
- Beat the cream cheese and sugar until smooth and creamy. Add the lemon zest, lemon juice, and vanilla extract. Mix well, then add the eggs one at a time, blending just until incorporated.
- In a saucepan, cook the blueberries, sugar, cornstarch, and water over medium heat, stirring constantly until the mixture thickens. Remove from heat and allow it to cool.
- Make a second batch of the lemon cheese cream layer using the same ingredients and method as the first.
- Heat the lemon juice and lemon zest in a saucepan. Stir in the sugar, then add the cornstarch mixture. Cook while stirring until the glaze thickens. Remove from heat and let cool slightly.
Assembly
- Spread the first lemon cheese cream layer over the chilled crust. Carefully add the blueberry layer, followed by the second lemon cheese cream layer. Refrigerate for 2 hours, then pour the lemon glaze over the top and return to the fridge until fully set.
Serve
- Before serving, decorate with whipped cream, fresh blueberries, lemon slices, and optional edible flowers or mint leaves.
Notes
For a lighter version, you may substitute a sugar alternative or use low-fat cream cheese. This Blueberry Lemon Cheesecake is best served well chilled and can be made a day in advance, allowing the flavors to develop even more beautifully.
