Lemon Blueberry Cheesecake

This is Lemon Blueberry Cheesecake is our absolute favorite dessert! It’s easy to make and we give you all the tips to make it as foolproof as possible. Everyone thinks it’s a huge hit with lots of blueberry and lemon flavor, plus a vanilla cookie crust. 

For the past 3 years, we’ve been making this Lemon Blueberry Cheesecake for Easter and it’s now our family and friends’ favorite dessert that we make. Cheesecake can be intimidating, trust us we aren’t professional bakers by any means, but we have developed this tried-and-true method to make a New York-Style Cheesecake from scratch that is flavored with lemon and blueberry.

When we developed our recipe we knew it had to be foolproof, so we referenced this Cheesecake recipe as well (thank you, Lauren’s Latest!). We customized it to be totally our own and with blueberry and lemon flavors, plus a vanilla Oreo cookie crust that is just so good.

The oven method is the key to success as well as not over-mixing your ingredients (and guess what? there’s no water bath required!). With just 10 simple ingredients, you can make this impressive dessert in advance for a crowd for any celebration or gathering. Try it out and let us know what you think!

If you love our desserts, be sure to also try our Reese’s No-Bake Cheesecake or our No-Bake Peanut Butter and Jelly Cheesecake.

Definitely a 5 star in my book and my husband loves it! – Rachael

Unbelievable….. This is the best cheesecake I’ve ever made or tasted…….you have to make this …..  – Vickie

Why You’ll Love this Recipe

• 10 Ingredient Dessert. It’s both affordable and easy to shop for. You can find everything at your local grocery story with ease.
• Make it ahead for a crowd when you’re entertaining or bringing dessert to a gathering. If you need to volunteer to bring something, bring this impressive cheesecake. You’re sure to impress.
• Add a spin on the flavors by customizing it to be your own. We use blueberry pie filing, but cherry, lemon, or blackberry would also be delicious.

Ingredients

• Cream cheese – The base of any creamy cheesecake. Be sure to buy full-fat here and let it come to room temperature before mixing.
• Sugar – Sweetens the cheesecake base to the right amount.
• Sour cream – Adds a nice tang and extra creaminess to the dessert.
• Lemon extract – Gives a punch of extra lemon flavor.
• Vanilla extract – Adds a nice caramel yet floral note.
• Lemon zest and juice – Two key ingredients that make the lemon flavor shine.
• Large eggs – Bind the cheesecake mixture together, you’ll also want these to be room temperature as well.
• Golden Oreos – Make the crust super delicious. You could also use graham crackers or Vanilla Wafers.
• Butter – Used to bind the cookie crust, we like unsalted but salted works well too.
• Blueberry pie filling – We buy the canned for ease and cover the whole top of the baked cheesecake for insane blueberry flavor.

How to Make Lemon Blueberry Cheesecake

• Step 1: Preheat oven to 350 degrees.

• Step 2: Crush Oreos finely and combine with melted butter. Pack down into 9″ springform pan then bake at 350 for about 7-8 min. Remove and set aside. Lower oven temp to 325.

• Step 3: Place room temp cream cheese into a bowl and beat on low slowly adding sugar. Allow to mix a couple min once all sugar is added.

• Step 4: Pour in vanilla extract, lemon extract, sour cream, lemon zest, and lemon juice. Once well combined very slowly add eggs until just combined. You may need too use a spatula to make sure everything is well incorporated.

• Step 5: Once combined tap bowl on counter for about a min to release air bubbles.
• Step 6: Pour into springform pan and repeat process of tapping on counter to release are bubbles. This will help prevent cracks.

• Step 7: Place pan on a baking sheet and in oven. From this point you WILL not open the oven until every step is completed.
• Step 8: Bake at 325 for 30 min. Reduce temp to 250 and bake for 45 min. Turn oven off and let cheesecake sit in closed oven for 30 min. No peeking! Next, crack oven door and allow cheesecake to remain in oven another hour.
• Step 9: Then place cheesecake on counter to cool a little longer before placing in the fridge overnight.
• Step 10: Remove wall of springform pan and cover with blueberry pie filling. Enjoy!!

Expert Tips

• Cool the crust completely before adding the filling. Once it’s baked, the crust needs to cool fully to room temperature. You don’t want to add the cream cheese filling to a hot crust.
• If you forgot to bring your cream cheese, sour cream, and eggs to room temperature, don’t worry. Just microwave the cream cheese and sour cream in 10 second intervals until the chill has just been removed. Place the eggs in a bowl of warm-hot water for 10 minutes.
• Don’t over-mix your cheesecake batter. This could cause your cheesecake to be grainy and also crack in the center. Add the eggs last, and once you barely see any streaks of egg remain while mixing, stop and pour the custardy-mixture into the pan.
• Tap your springform pan with the batter before baking. This gets rid of any air bubbles from stirring and also helps to prevent cracking.
• DO NOT open the oven while the cheesecake is baking. If there is any rule to follow the most, it’s this! The temperature needs to stay consistent the whole bake time until we tell you to open the oven door.
• Cool the cheesecake in stages. To make it perfect, you’ll want to cool the cheesecake in stages. First you’ll want to do this in the hot oven that is turned for an hour, to gradually cool the filling. Then, cool on the counter at room temperature for another short period of time, and then finally chill the cheesecake in the fridge. Sounds crazy, but we promise it works.

Storage and Make Ahead Instructions

Storing this cheesecake is simple, simply place it in an airtight container and keep in the fridge for up to 4 days. We like to take the chill off before eating, so just let it rest on the counter for 20 minutes prior to serving.

Freezing the cheesecake works too, we like to cut it into slices and then freeze for easier self-serve portions that also thaw faster. Be sure to wrap the cheesecake slices with plastic wrap and freeze for up to 2 months.

This Lemon Blueberry Cheesecake is the ideal dessert to make ahead. Just bake even the day before, keep in the fridge, and when you’re ready to impress pour the blueberry pie filling over the top and enjoy.

Variations and Substitutions

There are all different ways you can customize this cheesecake recipe. Here are some of our recommendations:

• Swap the blueberry pie filling for another flavor. Cherry, blackberry, peach, even pineapple would all taste great.
• Change out the vanilla Oreos in the crust. You can use Vanilla Wafers or graham crackers if you prefer.
• Use a different extract. Rather than lemon extract, you could make it almond or just plain vanilla is always a classic. Remove the lemon juice and zest.

FAQs

Can I use frozen blueberries instead of fresh? 

We use blueberry pie filling from the store for ours, but you can also make your own blueberry puree using fresh or frozen and thawed berries with sugar too.

Does bottled lemon juice work or is fresh better? 

We always prefer fresh lemon juice, it has a brighter flavor and more acidity.

How do I know when my cheesecake is done baking? 

Great question, you should be able to gently shake the cheesecake and the center should slightly jiggle. The cheesecake will continue to cook outside the oven so remove it to avoid over-baking.

More Delicious Dessert Recipes

• Biscoff Poke Cake 
• Biscoff No-Bake Cheesecake 
• Best Banana Pudding 
• No-Bake Oreo Cheesecake 

Lemon Blueberry Cheesecake

This is Lemon Blueberry Cheesecake is our absolute favorite dessert! It's easy to make and we give you all the tips to make it as foolproof as possible. Everyone thinks it's a huge hit with lots of blueberry and lemon flavor plus a vanilla cookie crust. 

4.67 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Servings: 12 people

Ingredients

• 5 blocks cream cheese room temp
• 1 1/4 cups sugar
• 1/2 cup sour cream
• 1 tsp lemon extract
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 4 large eggs room temp, beaten
• 1 package family sized golden Oreos
• 1 stick butter melted
• 1 can blueberry pie filling

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 350 degrees.
• Crush Oreos finely and combine with melted butter. Pack down into 9" springform pan then bake at 350 for about 7-8 min. Remove and set aside. Lower oven temp to 325.
• Place room temp cream cheese into a bowl and beat on low slowly adding sugar. Allow to mix a couple min once all sugar is added.
• Pour in vanilla extract, lemon extract, sour cream, lemon zest, and lemon juice. Once well combined very slowly add eggs until just combined. You may need too use a spatula to make sure everything is well incorporated.
• Once combined tap bowl on counter for about a min to release air bubbles.
• Pour into springform pan and repeat process of tapping on counter to release are bubbles. This will help prevent cracks.
• Place pan on a baking sheet and in oven. From this point you WILL not open the oven until every step is completed.
• Bake at 325 for 30 min. Reduce temp to 250 and bake for 45 min. Turn oven off and let cheesecake sit in closed oven for 30 min. No peeking! Next, crack oven door and allow cheesecake to remain in oven another hour.
• Then place cheesecake on counter to cool a little longer before placing in the fridge overnight.
• Remove wall of springform pan and cover with blueberry pie filling. Enjoy!!

Video

Notes

You can make your own blueberry puree but I've found its just easier to use blueberry pie filling and I don't think it sacrifices much flavor..

Storage: 

Storing this cheesecake is simple, simply place it in an airtight container and keep in the fridge for up to 4 days. We like to take the chill off before eating, so just let it rest on the counter for 20 minutes prior to serving.

Freezing the cheesecake works too, we like to cut it into slices and then freezer for easier self-serve portions that also thaw faster. Be sure to wrap the cheesecake with plastic wrap and freeze for up to 2 months.

This Lemon Blueberry Cheesecake is the ideal dessert to make ahead. Just bake even the day before and when you're ready to impress pour the blueberry pie filling over the top and enjoy.

Tips: 

• Cool the crust completely before adding the filling. Once it's baked, the crust needs to cool fully to room temperature.  You don't want to add the cream cheese filling to a hot crust.
• If you forgot to bring your cream cheese, sour cream, and eggs to room temperature, don't worry. Just microwave the cream cheese and sour cream in 10 second intervals until the chill has just been removed. Place the eggs in a bowl of warm-hot water for 10 minutes.
• Don't over-mix your cheesecake batter. This could cause your cheesecake to be grainy and also crack in the center. Add the eggs last and once you barely see any streaks of egg remain while mixing, stop and pour it into the pan.
• Tap your springform pan with the batter before baking. This gets rid of any air bubbles from stirring and also helps to prevent cracking.
• DO NOT open the oven while the cheesecake is baking. If there is any rule to follow the most, it's this! The temperature needs to stay consistent the whole bake time until we tell you to open the oven door.
• Cool the cheesecake in stages. To make it perfect, you'll want to cool the cheesecake in stages. First you'll want to do this in the hot oven that is turned for an hour, to gradually cool the filling. Then cool on the counter at room temperature for another short period of time and then finally chill the cheesecake in the fridge. Sounds crazy, but we promise it works.