Lemon Blueberry Cheesecake Delight

This easy and creamy lemon blueberry cheesecake beautifully combines fresh lemon zest and juicy blueberries into a rich and tangy dessert that impresses every time. The smooth, velvety texture of the cheesecake layered with a crunchy cracker crust and topped with a vibrant lemon blueberry sauce makes it a stunning centerpiece for any occasion.

I first made this cheesecake for a summer gathering and it was an instant hit. The combination of tangy lemon and sweet blueberries feels light yet indulgent, and now it’s a go-to for all my celebrations.

Ingredients

• Crackers for the crust: use firm buttery crackers for a sturdy base
• Unsalted butter melted: provides richness and binds the crust
• Cream cheese at room temperature: ensures smooth and creamy filling
• Greek yogurt: adds tang and lightness
• Powdered sugar: dissolves easily for a silky texture
• Cornstarch: helps stabilize the cheesecake so it holds its shape
• Fresh lemon zest and juice: key for a bright citrus flavor
• Large eggs: add structure and richness
• Vanilla extract: enhances overall flavor
• Fresh blueberries: folded into the filling for bursts of fruity sweetness
• Extra blueberries with powdered sugar and lemon juice: make the fresh sauce to top the cheesecake
• Optional fresh mint: freshens and adds color for garnish

Instructions

Sauté the Aromatics:

Gather and measure all your ingredients carefully before you start to make the process smoother and less stressful.

Prepare the Cheesecake Crust:

Grind the crackers into fine crumbs in a food processor to create a uniform crust texture. Combine the crushed crackers with the melted butter until the mixture is well coated and holds together when pressed. Line a round oven-safe cheesecake pan with foil to catch any leaks during baking. Press the crust mixture firmly along the base and up the sides of your pan to form an even crust. Bake at 356°F for 12 to 15 minutes until lightly golden. Then remove and let it cool completely to set firmly.

Mix the Cheesecake Filling:

Using a large bowl, beat the cream cheese and Greek yogurt together until smooth and creamy with no lumps. In a separate bowl, whisk the powdered sugar, cornstarch, and lemon zest together to evenly distribute the flavors. Add this sugar mixture to the cream cheese and yogurt blend and mix gently. Incorporate the eggs one at a time along with the lemon juice and vanilla extract until everything is fully combined but do not overmix. Gently fold fresh blueberries into the cheesecake batter to evenly spread the fruit without breaking them.

Assemble and Bake the Cheesecake:

Pour the filling into the cooled crust and smooth the top to an even layer. Bake at 284°F for 50 to 55 minutes until the edges are set but the center jiggles slightly when you gently shake the pan. After baking, leave the cheesecake in the oven with the door cracked open for an hour to cool slowly, preventing cracks. Once cooled, refrigerate for at least four hours or preferably overnight for the best texture.

Make the Lemon Blueberry Sauce:

Combine blueberries, powdered sugar, and lemon juice in a saucepan. Heat on low stirring occasionally and let the sauce simmer gently for 8 minutes to thicken and concentrate the flavors. Strain the sauce to remove skins if you prefer a smooth topping and then let it cool completely. Pour the cooled sauce generously over the chilled cheesecake and garnish with fresh mint leaves if using for a splash of color.

This cheesecake tastes even better the next day when the flavors have had time to meld. My favorite part is the fresh blueberry sauce, it adds a burst of freshness and makes every bite sing with summer vibes.

Storage Tips

Store leftover cheesecake covered in the refrigerator for up to five days. Cover tightly with plastic wrap or use an airtight container to prevent it from drying out or absorbing fridge odors. If you want to enjoy it later, you can freeze the cheesecake uncovered for a few hours until it hardens, then wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge before serving.

Ingredient Substitutions

Swap the Greek yogurt with sour cream for a slightly tangier filling or use all cream cheese for a richer texture. If you don’t have fresh blueberries, frozen ones can work but do not thaw before mixing to avoid discoloring the batter. Lemon zest can be replaced with lime zest for a subtle twist on flavor.

Serving Suggestions

Serve chilled with a dollop of whipped cream or a scoop of vanilla ice cream. Add fresh whole blueberries on top along with mint leaves to enhance freshness and appearance. Pair with a crisp white wine or sparkling lemonade for a refreshing complement.

Chill the cheesecake well and top with the lemon blueberry sauce before serving. Use a hot knife for clean slices and enjoy.

Common Questions About Recipes

→ What is the best way to prepare the crust?

Grind crackers finely and mix with melted unsalted butter. Press evenly into the pan and bake at 356°F for 12-15 minutes to set a firm base.

→ How can I ensure a creamy filling texture?

Use cream cheese at room temperature and mix gently with yogurt, sugar, and eggs. Avoid overbaking for a smooth, slightly jiggly center.

→ How do I make the lemon blueberry sauce?

Simmer fresh blueberries with lemon juice and powdered sugar for 8 minutes on low heat, then strain and cool before topping the cheesecake.

→ Can I substitute ingredients for a different flavor?

Yes, you can experiment with different berries or citrus zest, but lemon and blueberries provide a balanced tangy and sweet profile.

→ What is the recommended cooling method before serving?

Allow the cheesecake to cool at room temperature, then refrigerate at least four hours to fully set and enhance the flavors.