Why You’ll Love This Recipe

This Lemon Blueberry Cheesecake is incredibly easy to make and delivers bakery-level results at home. Its layers of rich blueberry-infused cream cheese, fluffy lemon cream, and a sweet-tart lemon glaze create a flavor explosion that’s both refreshing and satisfying. Whether for a brunch, birthday, or casual get-together, it’s guaranteed to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

1 1/2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup granulated sugar

For the Blueberry-Infused Cream Cheese:

16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup blueberry puree

For the Lemon Cream:

1 cup heavy cream
2 tablespoons lemon zest
1/4 cup lemon juice
1/4 cup granulated sugar

For the Lemon Glaze:

1/2 cup lemon juice
1 tablespoon cornstarch
1/4 cup sugar
2 tablespoons lemon zest

Directions

Prepare the crust by combining graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform pan and chill for 30 minutes.
Make the blueberry-infused cream cheese by beating the cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold in the blueberry puree and spread the mixture over the chilled crust.
Create the lemon cream by whipping the heavy cream with lemon zest, lemon juice, and sugar until stiff peaks form. Spread this lemon cream over the blueberry layer.
Cook the lemon glaze by mixing lemon juice and cornstarch in a small saucepan. Add the sugar and lemon zest, then cook over medium heat until thickened. Let cool slightly and pour over the lemon cream layer.
Chill the entire cheesecake in the refrigerator for at least 4 hours before serving. Garnish with whipped cream, extra blueberries, and lemon zest if desired.

Servings and Timing

Servings: 8
Prep Time: 25 minutes
Cooking Time: 5 minutes
Chilling Time: 4 hours
Total Time: 4 hours 30 minutes

Variations

Substitute raspberries for blueberries for a different fruity twist.
Add a layer of crushed nuts to the crust for added crunch.
Use lime instead of lemon for a tropical flavor profile.
Make it gluten-free by using gluten-free graham crackers.
Add a swirl of blueberry jam to the top layer for an artistic finish.

Storage/Reheating

Store the cheesecake in the refrigerator covered loosely with plastic wrap or in an airtight container for up to 3 days. For longer storage, you can freeze the cheesecake (wrapped tightly) for up to 1 month. Thaw in the refrigerator overnight before serving. Cheesecake is best served chilled and doesn’t require reheating.

FAQs

What if I don’t have a springform pan?

You can use a regular round cake pan lined with parchment paper for easier removal, though presentation might be slightly different.

Can I use frozen blueberries for the puree?

Yes, just thaw and drain the frozen blueberries before pureeing them to avoid excess water.

Can I make this cheesecake ahead of time?

Absolutely. It’s even better after it has chilled overnight, making it perfect for preparing a day before your event.

How do I prevent cracks in the cheesecake?

Since this cheesecake is no-bake for the main layers, cracks are rarely an issue. Just ensure proper chilling.

Can I substitute the cream cheese?

You can use mascarpone for a slightly richer and softer texture, but it will alter the flavor slightly.

Is there a way to lighten up this cheesecake?

Use light cream cheese and whipped topping instead of heavy cream for a lower-fat version.

How do I make a blueberry swirl effect?

Reserve some of the blueberry puree and swirl it gently into the top lemon cream layer before adding the glaze.

What can I use instead of lemon?

Lime or orange can be used for a different citrus profile.

Can I use bottled lemon juice?

Fresh lemon juice is highly recommended for the best flavor, but bottled lemon juice can be used in a pinch.

What’s the best way to cut a clean slice?

Dip a sharp knife into hot water, wipe dry, and slice. Repeat between cuts for clean edges.

Conclusion

This Lemon Blueberry Cheesecake is a stunning, mouthwatering dessert that’s sure to become a favorite in your home. With its layers of creamy, fruity, and tangy goodness, it’s perfect for any celebration or special occasion. Easy to prepare and even easier to love, this cheesecake will have everyone asking for seconds.

Lemon Blueberry Cheesecake

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Author: Julia
Total Time: 4 hours 30 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Lemon Blueberry Cheesecake is a vibrant, no-bake dessert featuring a buttery graham cracker crust, creamy blueberry-infused filling, fluffy lemon cream, and a tangy lemon glaze. Perfect for brunches, birthdays, or casual gatherings, this cheesecake is fresh, fruity, and irresistible.

Instructions

Combine graham cracker crumbs, melted butter, and sugar; press into a springform pan and chill for 30 minutes.
Beat cream cheese, powdered sugar, and vanilla until smooth; fold in blueberry puree and spread over crust.
Whip heavy cream with lemon zest, lemon juice, and sugar until stiff peaks form; spread over blueberry layer.
Cook lemon juice, cornstarch, sugar, and zest over medium heat until thickened for the glaze.
Cool slightly and pour glaze over the lemon cream layer.
Chill cheesecake for at least 4 hours before serving. Garnish as desired.

Notes

Swap blueberries for raspberries or add a nutty layer to the crust.

Use gluten-free graham crackers if needed.

Create a blueberry swirl effect by lightly swirling reserved puree into the lemon cream.

Store in refrigerator for up to 3 days or freeze for up to 1 month.

Prep Time: 25 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Bake
Cuisine: American