Name: Healthy Cheesecake Recipes Lemon Blueberry Delight
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Ingredients: 2 cups graham cracker crumbs; 1/2 cup unsalted butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 cup sour cream; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 2 cups fresh blueberries; 1 tablespoon all-purpose flour (for coating blueberries)

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I’ve always had a soft spot for cheesecakes, and this lemon blueberry cheesecake holds a special place in my heart. It’s fresh, tangy, and bursting with blueberries that seem to pop with every bite. The lemon adds just enough zing to balance the creamy richness, creating a dessert that doesn’t weigh you down. Whenever I make this, I’m reminded of summer picnics where we’d sit outside with plates balanced on our knees, trying not to spill blueberries down our shirts. And yes, I always failed. That tart lemon kick keeps things light, so you can actually enjoy a generous slice without feeling like you overdid it. If you’ve been searching through blueberry cheesecake recipes or craving a lemon cheesecake recipe, this one’s worth bookmarking. It works if you want an easy cheesecake recipe for the weekend, or even if you’re after a cheesecake easy recipe that makes you look like you spent hours in the kitchen. It even fits into my idea of healthy treats recipes, which is saying a lot when we’re talking about cheesecake. Trust me, if you’ve been eyeing any recipe for cheesecake lately, this one deserves a spot on your table.

1) Key Takeaways
2) Easy Lemon Blueberry Cheesecake Recipe
3) Ingredients for Lemon Blueberry Cheesecake
4) How to Make Lemon Blueberry Cheesecake
5) Tips for Making Lemon Blueberry Cheesecake
6) Making Lemon Blueberry Cheesecake Ahead of Time
7) Storing Leftover Lemon Blueberry Cheesecake
8) Try these dessert recipes next!
9) Lemon Blueberry Cheesecake Recipe
10) Nutrition

1) Key Takeaways

A creamy cheesecake that blends lemon and blueberry for balance.
An easy method that feels like a bakery-style dessert at home.
Fresh fruit adds flavor while keeping it light.
Flexible enough to prepare ahead of time for gatherings.

2) Easy Lemon Blueberry Cheesecake Recipe

I always thought cheesecakes were intimidating. Then one day I gave this lemon blueberry cheesecake a try and realized it’s not a marathon, it’s more like a calm walk with a delicious destination. The lemon brings brightness while the blueberries give sweetness in little bursts. It fits well among healthy cheesecake recipes since the fruit lifts the richness. You can make it for a birthday, a casual dinner, or just because you want to treat yourself midweek.

When I tested this, I kept sneaking blueberries from the bowl. The hardest part? Waiting for it to chill. That patience pays off when the first creamy bite hits with that tangy lemon twist. I’d say if you’ve been scrolling through blueberry cheesecake recipes, you’ve landed on one that’s both simple and satisfying.

I like to think of this as the kind of dessert you share with friends, but let’s be honest, sometimes I keep more than my share. And I don’t regret it one bit.

3) Ingredients for Lemon Blueberry Cheesecake

Graham Cracker Crumbs: The base that makes every cheesecake feel grounded. Press them firm and you’ll have a crust that doesn’t crumble when sliced.

Unsalted Butter: Melted butter binds the crumbs, and the smell as it mixes is reason enough to pause and enjoy.

Cream Cheese: Smooth and rich, softened cream cheese gives the body of the cake. Let it reach room temp for easy blending.

Sugar: Sweetness that balances the tang. Not too much, not too little.

Eggs: They bind the filling and keep it creamy. Add them one at a time and watch the batter shine.

Sour Cream: Adds tang and lightness. Some swap with Greek yogurt for a twist in healthy treats recipes.

Lemon Zest and Juice: Bright flavor that cuts through richness. This is where lemon cheesecake recipe magic happens.

Blueberries: Fresh ones are best, coated in flour so they don’t sink. Each berry brings its own sweet surprise.

Flour: Just a sprinkle to keep the berries in place, a small trick that makes a big difference.

4) How to Make Lemon Blueberry Cheesecake

Step 1. Preheat oven to 325°F. Grease your springform pan and breathe in that anticipation.

Step 2. Mix graham cracker crumbs with butter. Press them tight into the bottom. This crust sets the stage.

Step 3. Beat cream cheese with sugar until smooth. Add eggs one at a time, letting each fold in gently.

Step 4. Blend in sour cream, lemon zest, and lemon juice. That tangy scent tells you you’re on the right path.

Step 5. Toss blueberries with flour, then fold them into the batter. Keep a few aside for garnish if you like.

Step 6. Pour batter over crust. Smooth the top with the back of a spoon.

Step 7. Bake for 55–65 minutes until the center is just set. Don’t panic if it jiggles a little; it will settle.

Step 8. Turn off oven, crack the door, and let cheesecake rest for an hour. It’s a quiet pause.

Step 9. Chill for at least 4 hours. Overnight is even better. Waiting is tough, but the slice is worth it.

5) Tips for Making Lemon Blueberry Cheesecake

I’ve learned the little things make the biggest difference. Room temperature cream cheese blends smoother. Cold eggs? Not your friend. Bring them out early.

If you want a lighter touch, try swapping sour cream with Greek yogurt. That’s a trick I use when I want cheesecake easy recipe vibes without losing flavor. Bake low and slow. Rushing leads to cracks.

And here’s the thing: don’t overmix once eggs go in. Too much air means the cheesecake puffs then sinks. Give it time to cool in the oven with the door cracked. That patience keeps the top smooth.

6) Making Lemon Blueberry Cheesecake Ahead of Time

This recipe works well for early prep. I often make it the night before a gathering. Cheesecake needs time in the fridge to settle into itself. The lemon keeps it fresh and the blueberries hold their bite even after hours of chilling.

Wrap it tight in plastic once it’s cooled. Keep it in the fridge overnight. The flavors deepen, the texture firms, and by the time you cut a slice, it feels bakery-perfect.

Some friends tell me they make two at once so they can taste-test one the day before. I say that’s smart planning, not indulgence.

7) Storing Leftover Lemon Blueberry Cheesecake

If you happen to have leftovers, wrap them well and store in the fridge for up to five days. I rarely make it that long because slices vanish quick.

For longer storage, freeze individual slices. Wrap in parchment, then foil, then place in a freezer bag. Thaw in the fridge when the craving hits. The texture holds up better than you’d think.

I sometimes pack a frozen slice in my lunch bag. By the time noon rolls around, it’s just soft enough to eat. A sweet secret waiting at the bottom of the bag.

8) Try these dessert recipes next!

9) Lemon Blueberry Cheesecake Recipe