Blueberry Lemon Cheesecake: A Bright & Creamy Delight

Craving a dessert that’s both creamy and bursting with fresh fruit flavor? This Blueberry Lemon Cheesecake combines smooth, rich cheesecake with the zing of lemon and the sweet pop of blueberries. It’s elegant yet easy to make, perfect for celebrations, summer dinners, or anytime you want a fresh twist on a classic treat.

Why You’ll Love It

• Bright & Refreshing: The lemon adds a zesty lift to the creamy cheesecake base.
  

• Bursting with Blueberries: Fresh blueberries both inside and on top bring juicy sweetness and beautiful color.
  

• Make-Ahead Friendly: Prepare it in advance for stress-free entertaining or special occasions.
  

Ingredients

• 200g graham cracker crumbs (or digestive biscuits)
  
• 100g unsalted butter, melted
  
• 450g cream cheese, softened
  
• 1 cup granulated sugar
  
• 3 large eggs
  
• Zest and juice of 1 lemon
  
• 1 tsp vanilla extract
  
• 1 cup fresh blueberries (plus extra for garnish)
  
• 2 tbsp all-purpose flour
  

How to Make It

1. Prepare the crust: Mix graham cracker crumbs and melted butter. Press firmly into the base of a springform pan. Chill while preparing the filling.
   

2. Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in lemon zest, juice, vanilla, and flour.
   

3. Add blueberries: Gently fold in fresh blueberries.
   

4. Bake: Pour filling over crust. Bake at 325°F (160°C) for 50-60 minutes or until center is almost set. Cool and refrigerate for at least 4 hours.
   

5. Garnish: Top with extra fresh blueberries and a light dusting of lemon zest before serving.
   

Don’t Forget This Tool

Springform Pan — Essential for making perfect cheesecakes with easy release. A quality springform pan ensures clean edges and hassle-free removal every time.

Blueberry Lemon Cheesecake: A Bright & Creamy Delight

Craving a dessert that’s both creamy and bursting with fresh fruit flavor? This Blueberry Lemon Cheesecake combines smooth, rich cheesecake with the zing of lemon and the sweet pop of blueberries. It’s elegant yet easy to make, perfect for celebrations, summer dinners, or anytime you want a fresh twist on a classic treat.

Why You’ll Love It

• Bright & Refreshing: The lemon adds a zesty lift to the creamy cheesecake base.
  

• Bursting with Blueberries: Fresh blueberries both inside and on top bring juicy sweetness and beautiful color.
  

• Make-Ahead Friendly: Prepare it in advance for stress-free entertaining or special occasions.
  

Ingredients

• 200g graham cracker crumbs (or digestive biscuits)
  
• 100g unsalted butter, melted
  
• 450g cream cheese, softened
  
• 1 cup granulated sugar
  
• 3 large eggs
  
• Zest and juice of 1 lemon
  
• 1 tsp vanilla extract
  
• 1 cup fresh blueberries (plus extra for garnish)
  
• 2 tbsp all-purpose flour
  

How to Make It

1. Prepare the crust: Mix graham cracker crumbs and melted butter. Press firmly into the base of a springform pan. Chill while preparing the filling.
   

2. Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in lemon zest, juice, vanilla, and flour.
   

3. Add blueberries: Gently fold in fresh blueberries.
   

4. Bake: Pour filling over crust. Bake at 325°F (160°C) for 50-60 minutes or until center is almost set. Cool and refrigerate for at least 4 hours.
   

5. Garnish: Top with extra fresh blueberries and a light dusting of lemon zest before serving.
   

Don’t Forget This Tool

Explore our selection of Springform Pans — Essential for making perfect cheesecakes with easy release. A quality springform pan ensures clean edges and hassle-free removal every time.