About this recipe

This Blueberry Lemon Cheesecake Recipe | Simple & Tasty is soft and bright. The crust is crisp. The inner layers are smooth and light. The blueberry layer gives sweet fruit taste. The lemon gives fresh tang. Try it with a cup of tea or coffee and a small slice of cake. For another lemon and berry treat, see the lemon blueberry cookies idea.

Why make this recipe

You will make this recipe when you want a sweet and fresh dessert that looks nice. It works for a family meal, a small party, or a quiet night in. The cake feels rich but not too heavy. You can change it with fruit you like. If you enjoy layered cheesecakes, you may also like the lemon blackberry swirl cheesecake for a change.

How to make Blueberry Lemon Cheesecake Recipe | Simple & Tasty

This cake builds in layers. You make a crust, a lemon cheese layer, a blueberry jam layer, and a second cheese layer. You chill the cake so it sets well. Take time to beat the cheese smooth and to cool the blueberry mix before you add it. For more ideas with lemon and flower flavors, read the lemon lavender cake tips.

Ingredients :

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup unsalted butter, melted

For the First Lemon Cheese Cream Layer:

16 oz cream cheese, softened
1/2 cup granulated sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
2 large eggs

For the Blueberry Layer:

1 cup blueberries (fresh or frozen)
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/4 cup water

Repeat First Lemon Cheese Cream Layer for the Second Layer

For the Lemon Glaze:

1/2 cup lemon juice
1 teaspoon lemon zest
1/4 cup granulated sugar
1 tablespoon cornstarch, dissolved in 2 tablespoons water

For the Garnish:

Whipped cream
Fresh blueberries
Lemon slices
Edible flowers or mint leaves (optional)

Directions

Mix graham cracker crumbs, sugar, and melted butter.
Press the mix into the bottom of a springform pan and chill.
Beat cream cheese and sugar until smooth.
Mix in lemon zest, lemon juice, vanilla, and eggs one at a time.
Layer over crust, leaving space for the blueberry layer.
Cook blueberries with sugar, cornstarch, and water until thickened. Cool.
Spread the cooled blueberry mix carefully over the first cheese layer.
Add the second cheese cream layer on top of the blueberries.
Chill for 2 hours to set the cake.
Heat lemon juice and zest. Add sugar and the cornstarch solution. Stir until thickened.
Pour the lemon glaze over the chilled cake and return to fridge to set.
Just before serving, add whipped cream, fresh blueberries, lemon slices, and optional flowers or mint.

How to serve Blueberry Lemon Cheesecake Recipe | Simple & Tasty

Cut the cake with a clean knife for neat slices. Serve on small plates. Add a small dollop of whipped cream and extra berries. A thin lemon slice looks nice on top. Try serving with a warm drink or cool tea. You can also pair it with light scones like these blueberry lemon scones.

How to store Blueberry Lemon Cheesecake Recipe | Simple & Tasty

Cover the cake with plastic wrap or store it in an airtight container. Keep it in the fridge for up to 4 days. Do not leave it out at room temperature more than two hours. You can freeze slices in a tight box for up to one month. Thaw in the fridge before you serve.

Tips to make Blueberry Lemon Cheesecake Recipe | Simple & Tasty

Use room temperature cream cheese for a smooth mix.
Cool the blueberry mix well so it does not sink into the cheese layer.
Press the crust firm so it stays crisp.
Run a knife around the pan to get clean slices.
For a fun cookie board, try these strawberry cheesecake cookies for guests.

Variation (if any)

Swap blueberries for raspberries or mixed berries.
Add a thin layer of lemon curd under the blueberries for more tang.
Make mini versions in muffin tins for single servings.
Use a cookie crust like shortbread for a richer base.

FAQs

Q: Can I use frozen blueberries?
A: Yes. Use frozen berries and cook them as the recipe says. Let them cool well before you spread.

Q: Do I need a springform pan?
A: A springform pan makes it easy to remove the cake. You can use a regular pan, but slice in the pan or line it with parchment.

Q: How long does it take to chill?
A: Chill at least 2 hours. For best results chill 4 hours or overnight.

Q: Can I make it ahead?
A: Yes. Make it a day ahead and keep it in the fridge.

Q: Can I reduce the sugar?
A: You can lower sugar a little, but the cake will taste less sweet and the blueberry layer may not thicken as well.

Conclusion

Try this bright and tasty cake for your next treat, or read a full version for more tips at Lemon Blueberry Cheesecake | Best Homemade Cheesecake Recipe.

Blueberry Lemon Cheesecake Recipe | Simple & Tasty