Creamy Lemon Blueberry Cheesecake

This creamy lemon blueberry cheesecake is a delightful blend of tart lemon and sweet berries set atop a buttery cracker crust. It’s perfect for any occasion when you want a dessert that's both beautiful and bursting with fresh flavor.

I first baked this cheesecake for a summer brunch and it instantly became a requested treat by everyone. Its refreshing taste is especially wonderful during warmer months or any time you want a lighter dessert.

Ingredients

• Crackers for the crust: offers a buttery and crunchy base so opt for sturdy varieties like graham or digestive biscuits
• Unsalted butter: melted to bind the crust and add rich flavor make sure it’s fully melted for easy mixing
• Cream cheese: softened to room temperature for a smooth and creamy filling quality cream cheese makes all the difference in texture and taste
• Greek yogurt: adds subtle tang and creaminess choose full fat for best richness
• Powdered sugar: provides sweet, fine texture that blends seamlessly
• Cornstarch: helps thicken the filling for a stable and sliceable cheesecake choose a good brand for consistent results
• Lemon zest and juice: bring bright citrus notes freshly grated lemon zest and fresh juice ensure vibrant flavor
• Eggs: large and at room temperature help bind and set the filling with a smooth finish
• Vanilla extract: for warmth and depth use pure extract if possible
• Fresh blueberries: in the filling and sauce contribute juicy bursts and beautiful color pick firm, plump berries
• Mint: optional for garnish adds a fresh herbaceous note that complements the flavors

Instructions

Start:

Start by gathering and measuring all your ingredients to keep the process smooth and stress-free.

Cheesecake Crust:

Grind the crackers finely in a food processor until you get a consistent crumb texture. Combine the crumbs with melted butter and mix thoroughly so every crumb is coated. Prepare a round ovensafe cheesecake pan by wrapping the outside with foil to prevent leaks. Press the crumb mixture firmly into the base and slightly up the sides of the pan to create an even layer. Bake in the oven set at 356 degrees Fahrenheit for about 12 to 15 minutes until the crust is golden and firm. Remove and allow to cool completely which helps it stay crisp under the filling.

Cheesecake Filling:

In a large bowl, blend the softened cream cheese with Greek yogurt until smooth and creamy. In another smaller bowl, whisk together the powdered sugar, cornstarch, and lemon zest for even distribution of flavors. Add this dry mixture into the cream cheese blend and mix gently but thoroughly. Incorporate the eggs one at a time along with the lemon juice, mixing after each addition for a homogenous filling. Fold in the fresh blueberries carefully to avoid breaking them and staining the batter too much.

Assembling and Baking:

Pour the prepared filling into the cooled crust making sure it is spread evenly. Place the cheesecake in the oven preheated to 284 degrees Fahrenheit and bake for about 50 to 55 minutes. The cheesecake should be done when the edges are set but the center jiggles slightly when you gently shake the pan. Let it sit inside the oven with the door open for an hour to gradually cool which prevents cracks.

Lemon Blueberry Sauce:

Combine the fresh blueberries, powdered sugar, and lemon juice in a small saucepan. Cook over low heat, stirring occasionally, until the sauce thickens and boils for about 8 minutes. Strain the mixture through a fine sieve to remove skins and seeds for a smooth glossy finish. Allow the sauce to cool completely before pouring it over the cheesecake. Garnish with fresh mint leaves if desired.

My favorite ingredient is the fresh lemon zest because it adds an aromatic brightness that wakes up the whole dessert. I remember the first time I made this cheesecake for a family celebration the blueberry sauce created a gorgeous contrast that got everyone excited before the first bite.

Storage Tips

Store leftover cheesecake in an airtight container or cover tightly with plastic wrap in the refrigerator. It keeps well for up to five days with the best flavor and texture on the first couple of days. For longer storage, wrap the cheesecake firmly in plastic wrap and aluminum foil then freeze. To thaw, move it to the refrigerator overnight before serving.

Ingredient Substitutions

Swap the Greek yogurt with sour cream for a slightly different tang and texture. Use digestive biscuits or even vanilla wafers as an alternative base for the crust. If fresh blueberries aren’t available, frozen blueberries can be used but thaw and drain them well before adding to avoid excess moisture.

Serving Suggestions

Serve chilled with a dollop of whipped cream or a sprinkle of lemon zest on top for added elegance. It pairs beautifully with a cup of Earl Grey tea or a glass of sparkling wine. Fresh mint leaves not only garnish pleasingly but also refresh the palate.

This lemon blueberry cheesecake is bright and elegant, perfect for gatherings. Serve chilled with the cooled blueberry sauce for the best contrast of flavors.

Your Recipe Questions Answered

→ What type of crust is used for this cheesecake?

A crushed cracker crust mixed with melted unsalted butter forms a crisp and buttery base.

→ How is the lemon flavor incorporated?

Lemon zest and juice are mixed into the filling and the blueberry sauce to provide fresh citrus notes.

→ Can I use frozen blueberries?

Fresh blueberries are recommended for the best texture and flavor, but frozen can be used if thawed and drained.

→ How do I know when the cheesecake is done baking?

It’s done when the edges are set and the center slightly jiggles when shaken gently.

→ What is the purpose of the blueberry lemon sauce?

The sauce adds a tangy and sweet topping, enhancing the flavor and presentation with fresh fruit.

→ Should the cheesecake be refrigerated before serving?

Yes, chilling it for at least four hours helps firm up the texture and meld the flavors.