Lemon Blueberry Cheesecake

Spring calls for something bright, fresh, and just a little indulgent—and this Lemon Blueberry Cheesecake is exactly that. Bursting with fresh lemon juice and fragrant zest, swirled with juicy blueberries, and made extra luscious with a blend of creamy mascarpone and classic cream cheese, every bite tastes like sunshine.

And let’s talk about the crust… because it’s my favorite part. Buttery, golden graham cracker goodness with plenty of it—thick, crisp, and perfectly balanced with the silky filling. If you’re a crust lover like me, this cheesecake is about to steal your heart.

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Lemon Blueberry Cheesecake Recipe

Prep: 30 min | Bake: 1 hr 10 min | Total: 3 hr 40 min

Yields 6-8 servings

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Ingredients

Graham Cracker Crust

• 2 ¼ cups graham cracker crumbs (about 18 full sheets)

• ¾ cup unsalted butter, melted

• 1/2 cup granulated sugar

• 1/2 teaspoon salt

Filling

• 2-8 ounce packages cream cheese, at room temperature

• 2 8 ounce packages mascarpone cheese, at room temperature

• 1 1/4 cups granulated sugar

• 4 large eggs, room temperature

• 4 tablespoons lemon juice

• 1 tablespoon lemon zest

• 1 1/2 cups blueberries

Instructions

1. Preheat Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line it with parchment paper.

2. Make and Bake the Crust:

   • In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until the crumbs are evenly coated and hold together when pressed.

   • Press the mixture firmly into the bottom of the prepared pan (and optionally ½ inch up the sides).

   • Bake for 10–15 minutes, then remove from the oven and let it cool slightly while preparing the filling.

3. Prepare the Filling:

   • In a large bowl, beat the cream cheese and mascarpone together on medium speed until smooth and creamy.

   • Gradually add sugar, mixing until fully incorporated.

   • Add the eggs one at a time on low speed, mixing gently to avoid overmixing.

   • Stir in the lemon juice, zest, and blueberries until evenly combined.

4. Assemble and Bake:

   • Pour the filling over the baked crust, smoothing the top with a spatula.

   • Place a shallow tray filled with water on the bottom rack of oven to ensure a creamy bake.

   • Bake at 325°F (160°C) for 60–70 minutes, or until the edges are set and the center slightly jiggles.

5. Cool and Chill:

   • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

   • Remove from the oven, cool to room temperature, then refrigerate for at least 4 hours or overnight until fully set.

6. Serve:

   • Carefully remove the cheesecake from the pan and slice with a sharp knife.

   • Optional: Top with blueberry compote and whipped cream.

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