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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.

Mini Blueberry Swirl Cheesecake on a cake plate and one slice on a plate.
Mini Blueberry Swirl 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.

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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.

blueberry sauce for cheesecake cooking in a pan.

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.

7 inch leak proof springform pan with parchment paper and coated in non-stick spray.

Preheat the oven to 325 degrees F.

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

graham cracker crumb mixture in a bowl.

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

graham crumb mixture pressed into 7 inch springform pan.

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.

cheesecake filling mixed in a stand mixer bowl.

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.

lemon cheesecake filling poured into 7 inch springform pan.

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

blueberry swirl sauce dropped randomly into lemon cheesecake filling in a 7 inch springform pan.
Mini Blueberry Cheesecake

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

a skewer swirling blueberry sauce through lemon cheesecake filling.

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.

blueberry lemon cheesecake cooling on rack.

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

After it's 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.

a small Blueberry Cheesecake with a hint of lemon.
Blueberry Lemon Cheesecake

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Lemon Blueberry Cheesecake on a plate.

Lemon Blueberry Cheesecake Recipe

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
Prep Time 10 minutes
Cook Time 1 hour 40 minutes
Cool & Chill 3 hours
Total Time 4 hours 50 minutes
Course Dessert
Cuisine American
Servings 4 to 6
Calories 565 kcal

Ingredients

For the Blueberry Swirl:

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

For the Crust:

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

For the Lemon Cheesecake Filling:

  • 8 ounces full-fat cream cheese (softened)
  • 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

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.
  • Preheat oven to 325 degrees F.
  • 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.
  • 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
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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!

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a slice of Lemon Blueberry Cheesecake.
7 inch Lemon Blueberry Cheesecake
4.50 from 10 votes (10 ratings without comment)
Recipe Rating




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