Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake has the best citrus flavor! Creamy and delicious, it’s the perfect spring or summer dessert. 

Graham cracker crumbs Melted butter Brown sugar Cream cheese Sugar Flour Eggs Lemon juice and zest Blueberries Cornstarch Heavy cream Powdered sugar Vanilla


Combine graham cracker crumbs with melted butter. Press the crust into the bottom so it is flat. Set aside. 


Beat the cream cheese, sugar, and flour on low speed until smooth. Add the sour cream, lemon juice, and zest to the bowl, and blend.


Add the eggs one at a time, scraping down the sides of the bowl after each addition. 


Gently fold the berries into the batter. Stir just once or twice so they are mixed but do not get smooshed. 


Pour the cheesecake batter on top of the graham cracker crust. Place the cheesecake pan in a larger pan. Then, fill the big outside pan with water.


Bake for 1 hour and 20 minutes. Then chill completely for at least 4 hours. 


Make the blueberry sauce topping and whipped cream. Decorate the cheesecake then refrigerate until you are ready to serve. 


You’ll love how light and refreshing it is, too!

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Hi! I’m Kasey from All Things Mamma where I dish up family favorite recipes that are easy to make with simple, everyday ingredients. Get my FREE dessert ebook containing My TOP Easy Weeknight Dessert Recipes! Click the link below to download it for free! ($9.99 value)