Lemon Blueberry Cheesecake

This gorgeous Lemon Blueberry Cheesecake is creamy, rich, and decadent with a sweet blueberry swirl and buttery graham crust.

This small cheesecake recipe makes just 4 large slices or 6 small slices.

You can double the blueberry sauce and serve half of it on top of the finished cheesecake.

If you are cooking for two, you can store the extra slices in the refrigerator or freeze in a container with pieces of parchment paper between them.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

How to make Blueberry Lemon Cheesecake

For the Blueberry Swirl

In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Mash some as you stir.

Combine the cornstarch and water in a bowl until smooth. Stir into the blueberry mixture. Bring to a boil and stir for 2 minutes or until thickened. Remove from the heat and set aside to cool.

For the Crust

Spray a 7-inch leak-proof springform pan with non-stick spray. Line it with parchment paper, and then spray again with non-stick spray. Click for a 7-inch leakproof springform pan.

Preheat the oven to 325 degrees F (160 C).

In a medium bowl, combine the graham cracker crumbs, sugar, salt, and melted butter. Stir well to combine.

Spread the crumb crust mixture into the springform pan evenly and halfway up the sides. Press it firmly to compact it together.

For the Lemon Cheesecake Filling

In the bowl of a stand mixer fitted with the whisk attachment, beat the softened cream cheese and sour cream until smooth.

Pour in the sugar and vanilla and beat until smooth, scraping down the sides and bottom of the bowl as needed.

Add in the egg and beat until smooth.

Stir in the flour and mix until just combined.

Quickly stir in the lemon juice and zest, mixing just until it’s incorporated into the batter.

Pour the filling into the prepared crust, and spread the top smooth if needed.

Spoon a few dollops of the blueberry mixture on top of the unbaked cheesecake.

Use a skewer or knife to swirl the mixture as much or as little as you’d like.

Place the cheesecake pan on a baking sheet and move to the oven.

Bake the cheesecake for about 90 minutes or until almost set.

Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.

Carefully, take a knife and go around the edges of the pan to loosen the cheesecake. Leave the cheesecake in the springform pan.

Move to a cooling rack to cool for 1 hour. Click for a cooling rack.

Place the springform pan in the refrigerator to chill for 2 hours or overnight.

After its done chilling, remove the sides of the pan and slice into 4 large or 6 small pieces. You can use a long knife dipped in very hot water to slice the cheesecake.

You may also enjoy

• White Chocolate Amaretto Cheesecake
• Mint Oreo Cheesecake
• Mini Snickers Cheesecake
• No Bake Chocolate Chip Cheesecake

Lemon Blueberry Cheesecake

Zona House

This gorgeous Lemon Blueberry Cheesecake is creamy, rich, and decadent with a sweet blueberry swirl and buttery graham crust. This small batch dessert recipe makes just 4 large slices or 6 small slices.

4.50 from 10 votes

Print Recipe Pin Recipe SaveSaved!

Prep Time 10 minutes mins

Cook Time 1 hour hr 40 minutes mins

Cool & Chill 3 hours hrs

Total Time 4 hours hrs 50 minutes mins

Course Dessert

Cuisine American

Servings 4 to 6

Calories 565 kcal

Equipment

• Leakproof Springform Pan, 7 Inch
• Cooling Rack

Cook ModePrevent your screen from going dark

Ingredients

1x2x3x

US CustomaryMetric

For the Blueberry Swirl:

• ▢ 1 cup fresh blueberries
• ▢ ⅛ cup sugar
• ▢ 2 teaspoons fresh lemon juice
• ▢ 1 teaspoon cornstarch
• ▢ 2 teaspoons cold water

For the Crust:

• ▢ ⅔ cup graham cracker crumbs
• ▢ ⅛ cup granulated sugar
• ▢ ⅛ teaspoon kosher salt
• ▢ 3 Tablespoons unsalted butter (melted)

For the Lemon Cheesecake Filling:

• ▢ 8 ounces full-fat cream cheese (softened)
• ▢ ⅓ cup full-fat sour cream
• ▢ ½ cup granulated sugar
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 large egg, at room temperature
• ▢ 2 teaspoons all-purpose flour
• ▢ ¼ cup fresh lemon Juice
• ▢ 1 teaspoon fresh lemon zest

Get ingredients with

Instructions

 

For the Blueberry Swirl:

• In a small saucepan, combine blueberries, sugar and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Mash some as you stir.
• Combine cornstarch and water in a bowl until smooth. Stir into blueberry mixture. Bring to a boil and stir for 2 minutes or until thickened. Remove from heat and set aside to cool.

For the Crust:

• Spray a 7 inch leak proof springform pan with non-stick spray. Line it with parchment paper, and then spray again with non-stick spray. Click for a 7 inch leak proof springform pan.
• Preheat oven to 325 degrees F (160 C).
• In a medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Stir well to combine. Spread crumb crust mixture into the springform pan evenly and half way up the sides. Press it firmly to compact it together.

For the Lemon Cheesecake Filling:

• In the bowl of a stand mixer fitted with the whisk attachment, beat softened cream cheese and sour cream until smooth.
• Pour in sugar and vanilla and beat until smooth, scraping down the sides and bottom of bowl as needed.
• Add egg and beat until smooth. Stir in flour and mix until just combined.
• Quickly stir in lemon juice and zest, mixing just until it’s incorporated into batter.
• Pour filling into prepared crust, and spread top smooth if needed.
• Spoon a few dollops of blueberry mixture on top of unbaked cheesecake. Use a skewer or knife to swirl mixture as much or as little as you’d like.
• Place cheesecake pan on a baking sheet and move to oven. Bake cheesecake about 90 minutes or until almost set.
• Remove cheesecake from oven and let cool in pan 10 minutes.
• Carefully, take a knife and go around edges of pan to loosen cheesecake. Leave cheesecake in springform pan. Move to a cooling rack to cool 1 hour. Click for a cooling rack.
• Place springform pan in refrigerator to chill 2 hours or overnight.
• After its done chilling, remove sides of pan and slice into 4 large or 6 small pieces. You can use a long knife dipped in very hot water to slice the cheesecake.

Video

Notes

• You can double the blueberry sauce and serve half of it on top of the finished cheesecake.
• If you are cooking for two, you can freeze the other slices in a container with pieces of parchment paper between them.

Nutrition

Serving: 1Calories: 565kcalCarbohydrates: 60gProtein: 7gFat: 34gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 132mgSodium: 367mgPotassium: 192mgFiber: 2gSugar: 48gVitamin A: 1224IUVitamin C: 11mgCalcium: 99mgIron: 1mg

Share by Email Share on Facebook Pin Recipe

Tried this recipe?Please consider Leaving a Review!

Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

Read more about me…