Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake is bright, ultra-creamy and layers texture in each bite. Composed of buttery lemon cookie crust, smooth lemon cheesecake filling, bold blueberry sauce, and finished with a crunchy pistachio crumble for an extra flavor and texture contrast.

It balances sweet berries, tangy citrus, rich creaminess and crunch - creating an elevated bakery-style dessert that is comforting and achievable at home for Spring celebrations, Easter or anytime you want a show stopper dessert!

As a chef, I design cheesecakes and desserts with textures and layers in mind. Balancing acidity, sweetness, richness and crunch so every bite feels intentional - Strawberry Rhubarb Crumble is another example of this balance.

Why You'll Love This Recipe

• Ultimate sweet/tart balance from juicy blueberries and fresh tart lemon.
• Bakery-style texture combo with creamy filling + crunchy topping.
• Chef tested techniques explained for home bakers.
• Blueberry compote + pistachio crumble can be made ahead to alleviate stress. These items can also be used to top mini cheesecake bites.

Recipe Ingredients

• Butter Cookies: I use Royal Dansk butter cookies for a traditional buttery flavor. These are also used for Eggnog Cheesecake crust.
• Granola: I use Bob's Red Mill lemon blueberry granola to compound flavor layering. This can be found at most local grocers.
• Blueberries: Fresh blueberries bring bright flavor without added moisture that frozen blueberries have.
• Lemons: Always use fresh zest and juice for enhanced flavor; it's great in Lemon Zucchini Cake!
• Cream Cheese: I suggest Philadelphia full fat for the best taste and texture. Using a low fat cream cheese can create a softer, weaker texture that doesn't hold up well. Not to mention full fat just tastes better!
• Sour Cream: Again, use full fat to make lemon blueberry cheesecake extra creamy.
• Eggs: Eggs create a rich and creamy texture. Be sure to use room temperature eggs for the most even baking, add them one at a time to prevent extra air from entering the cheesecake which can contribute to cracking.
• Pistachios: Make up a toasty crumble as the finishing layer of dessert. Buying shelled salted pistachios saves time and effort.

See recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

While this Lemon Blueberry Cheesecake has been carefully crafted for flavor and texture, here are a few other tested substitutions that can be made.

• Any flavor of granola can be used for the crust if you can't source Bob's Red Mill Lemon Blueberry. Some of my favorite flavor alternatives that work for Lemon Blueberry Cheesecake include: honey, vanilla, and almond.
• Pistachios can be omitted for nut allergies as well as taste preferences.
• The crumble can be omitted altogether however, when doing taste tests, that was a favorite component of the cheesecake by many.
• Lime juice and zest may be used in place of lemon for a blueberry lime cheesecake. This is also an ingredient swap recommendation for Lemon Blueberry Cookies.

This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

Ways To Prepare A Springform Pan For A Water Bath

You've got options when it comes to sealing your springform pan before baking. Sealing your pan makes a silky smooth cheesecake every time, and is highly recommended when making any traditional style cheesecake such as Chocolate Peanut Butter Cheesecake and many more.

I have a clear favorite that makes this step effortless!

• Silicone Pan Protector - This is by far my very favorite way to secure the edges of my spring form pans to avoid water leakage. These silicone pan protectors are heaven sent; just place the spring form pan in and you're ready to go.
• Heavy Duty Aluminum Foil - If you don't have a silicone pan protector, you can use large sheets of heavy duty aluminum foil by placing the pan on the sheet of foil then folding it up tight and securing it just below the top of the pan. I recommend using 2 or 3 sheets of foil for extra protection against water leaks.

Once the seams of the pan are protected, place the springform pan in a hotel pan or a roasting pan. Fill a pitcher with warm water and gently pour the water into the larger pan until the water reaches halfway up the sides of the springform pan. This can be done while the pan is on the counter or you can place the pan on the oven rack, then fill with water so there's less transport involved to help prevent splashing water into the cheesecake.

Expert Baking Tips

• After pouring in the cheesecake filling, but before putting the spring form pan into the water bath, drop it on the counter about 20 times to release any air bubbles.
• Don't skip the water bath - It makes a huge difference on texture and taste. Choosing to bake this lemon blueberry cheesecake without a water bath greatly increases the chance of cracking and uneven texture. For a tasty cheesecake fix without the water bath, try Strawberry Cheesecake Bites.
• This cheesecake needs to be fully chilled before cutting. Let the cheesecake cool on the counter top for 2-3 hours then place it in the fridge overnight or at least 8 hours.
• Lemon Blueberry Cheesecake is a bakery-style cheesecake that can be achieved at home. If this is one of your first times attempting a cheesecake, make it in steps to alleviate any angst you may have going into this recipe. See the 'Make Ahead Timeline' below!
• You'll know the cheesecake is set when the edges look firm but but the center is slightly jiggly when you wiggle the spring form pan.

Make Ahead Timeline

Pro-Tip for beginners: Lemon Blueberry Cheesecake recipe can be made ahead, which makes an easier process, so let's breakdown the timeline. Following this guide allows for a stress free cheesecake baking experience, making the holidays or your party a breeze.

• 3 Days Ahead: Make blueberry compote & store in the fridge in an airtight container. Blend the cookies, granola and salt together then store in a resealable plastic bag on the counter.
• 2 Days Ahead: Make pistachio crumble, allow to fully cool then store in a resealable plastic bag on the counter.
• 1 Day Ahead: Bake Crust and bake cheesecake.
• Day Of: Assemble Cheesecake and impress your guests.

Most cheesecakes can be broken down into separate days of prep to alleviate stress, including Apple Pie Stuffed Cheesecake and many more.

Lemon Blueberry Cheesecake Recipe FAQs

More Cheesecake Recipes You'll Love

If you love bakery-style cheesecakes, these reader favorite recipes use the same techniques for a creamy and silky smooth cheesecake.

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📖Recipe

Lemon Blueberry Cheesecake

Krista Stechman

This Lemon Blueberry Cheesecake features a bright lemon crust, ultra-cream lemon filling, a vibrant blueberry sauce and a buttery pistachio crumble. Expect a light & creamy cheesecake filling that sets silky smooth in the center after chilling. It balances sweet, tangy and crunchy in each bite.

4.89 from 9 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 2 hours hrs 15 minutes mins

Chilling Time 8 hours hrs

Total Time 10 hours hrs 55 minutes mins

Course brunch, dessert, snack

Cuisine american

Servings 12 servings

Calories 839 kcal

Equipment

• ▢
  1 springform pan, 9-inch
• ▢
  1 stand mixer
• ▢
  1 food processor

Ingredients

  

1x2x3x

Lemon Cookie Crust

• ▢ 1¾ cup butter cookies crumbs
• ▢ ¾ cup lemon blueberry granola Bob's Red Mill
• ▢ 1 teaspoon kosher salt Diamond Crystal
• ▢ 8 tablespoon unsalted butter melted

Lemon Cheesecake

• ▢ 32 oz cream cheese room temperature
• ▢ 1¼ cup granulated sugar
• ▢ 1 tablespoon lemon zest finely zested
• ▢ ½ teaspoon kosher salt Diamond Crystal
• ▢ ⅓ cup sour cream room temp
• ▢ 5 eggs room temp
• ▢ 1 egg yolk room temp
• ▢ 2 teaspoon vanilla extract
• ▢ ½ cup lemon juice fresh
• ▢ ½ cup blueberries fresh

Blueberry Compote

• ▢ 24 oz blueberries
• ▢ ¾ cup granulated sugar
• ▢ 1½ tablespoon lemon juice
• ▢ ¼ tsp kosher salt heaping, Diamond Crystal
• ▢ 1½ tsp corn starch
• ▢ 1½ teaspoon cold water

Pistachio Crumble

• ▢ ½ cup pistachios chopped
• ▢ ½ cup all purpose flour
• ▢ ¼ cup sugar
• ▢ ½ teaspoon kosher salt Diamond Crystal
• ▢ ¼ tsp cardamom
• ▢ 1 teaspoon lemon zest
• ▢ ½ tablespoon lemon juice fresh
• ▢ ¼ cup unsalted butter melted

Instructions

 

Lemon Crust

• Preheat oven to 350°F. Lightly spray sides and bottom of a 9-inch springform pan with non-stick cooking spray then line bottom of pan with a circular piece of parchment paper
• Blend butter cookies, lemon granola, and salt in a food processor until it's a fine crumb
• Pour in melted butter and blend on low for 5 seconds. Transfer crust mix into springform pan then press firmly up ¾ of the sides of the pan and into the bottom
• Bake 10 minutes, remove from oven then immediately turn oven down to 325°F

Lemon Filling

• Blend room temperature cream cheese in the bowl of a stand mixer fitted with the paddle attachment for 1 minute until smooth
• Add sugar, lemon zest, and salt then mix an additional 1 minute on low until combined. Turn mixer to medium-high speed and beat 3 additional minutes
• Mix in sour cream
• Scrape down sides of the bowl with a rubber spatula then with the mixer on low, add eggs one at a time then add the egg yolk and mix until fully incorporated
• Mix in vanilla and lemon juice on low speed until fully combined then fold in blueberries by hand with rubber spatula. Pour lemon filling into springform pan
• Place springform into silicone baking cover or double wrap the bottom and sides with heavy duty aluminum foil then pour cheesecake filling into pan
• Place springform pan into a hotel pan or roasting pan then using a pitcher, fill pan with warm water until it reaches halfway up the side of the springform
• Bake lemon blueberry cheesecake for 1 hour and 30 minutes then turn the oven off and leave the cheesecake in the oven for an additional 45 minutes
• Remove cheesecake from the oven then allow it to cool on a wire rack for 2 hours before transferring it to the fridge overnight

Blueberry Compote

• While cheesecake is baking, add all blueberries, sugar, lemon juice and salt to a medium sauce pot. Begin cooking over low heat, stirring frequently
• Allow to cook 20 minutes, stirring occasionally. Stir corn starch and cold water together until smooth then stir it into the simmering blueberry mixture and cook an additional minute. Transfer to a heat proof container then chill without covering for 1-2 hours. Cover and continue chilling until needed

Pistachio Crumble

• After cheesecake is removed from the oven, return the heat to 350°F and line a sheet tray with parchment paper
• Mix all pistachio crumble ingredients together in a large bowl using a fork or your hands.
• Spread pistachio mix onto parchment lined sheet tray in a thin, even layer then bake 15-20 minutes, until light golden brown
• Once cheesecake is cooled overnight, top with blueberry compote and pistachio crumble then serve immediately

Notes

Use a 9" springform pan for this recipe 

Using a water bath is imperative. Use a roasting pan, hotel pan or any pan large enough to hold the 9" springform pan, with enough room to pour warm water half way up the side. 

After pouring cheesecake batter into pan, drop the entire pan, or slam it on top of the counter, about 20 times. This helps release air bubbles before baking. 

Cheesecake will appear slightly jiggly when done baking. This is okay, it will set as it cools.

Chill cheesecake for 2 hours on a wire rack after baking then move it to the fridge and allow to chill overnight, uncovered. Top with blueberry compote and crumble before serving. 

Crumble and compote can each be made up to 5 days in advance. Store blueberry compote in an airtight container in the fridge. Crumble can be store in a plastic resealable bag on the counter. 

Nutrition

Calories: 839kcalCarbohydrates: 86gProtein: 13gFat: 51gSaturated Fat: 26gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gTrans Fat: 0.5gCholesterol: 195mgSodium: 831mgPotassium: 291mgFiber: 3gSugar: 59gVitamin A: 1583IUVitamin C: 12mgCalcium: 114mgIron: 1mg

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