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Lemon Blueberry Cheesecake

This a perfect summer dessert! It's light and refreshing with the perfect amount of sweet. If you like this one, you will also like my Key Lime Cheesecake! You definitely want to use fresh lemon juice and fresh blueberries. Wash and dry the blueberries and remove any excess little stems!

Image of a slice of lemon blueberry cheesecake
Lemon Blueberry Cheesecake



2 cups vanilla wafer crumbs

1/3 cup brown sugar

1/2 cup butter


3 8 ounce bars cream cheese, softened at room temperature

1 cup sugar

2 tbsp brown sugar

1/2 cup fresh lemon juice

2 tsp vanilla

2 tbsp lemon extract

3 eggs

1/2 cup sour cream

1/2 tbsp cornstarch (optional)

1 pint blueberries


  1. Preheat oven to 325.

  2. First, prepare the crust by combining the vanilla wafer crumbs, 1/3 cup brown sugar, and 1/2 cup melted butter. Mix thoroughly

  3. Press the crumb mixture into the bottom of a spring form and about halfway up the sides.

  4. Refrigerate the crust for at least 20 minutes.

  5. In a large mixing bowl with hand mixer or in a stand mixer, combine the cream cheese, sugar, 2 tbsp brown sugar, lemon juice, vanilla, lemon extract, eggs, and sour cream. Stir on cornstarch if desired (this helps thicken the cake). Mix very well so it is smooth and without air bubbles. Fold in the blueberries gently so you don't burst them.

  6. Pour batter into the pan until almost full. Bake at 325 for 1 hour and 15 minutes or until set.

  7. Let cool and then refrigerate at least 2 hours before serving to allow it to set.

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