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Lemon Blueberry Cheesecake


Berries and lemon all packed into this Lemon Berry Cheesecake.

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Rate this recipe 4.8/5 (16 Votes)


  • 2 (8 ounce) packages cream cheese, softened to room temperature
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup fresh lemon juice
  • 2 eggs
  • 1/2 cup sour cream
  • Zest of one lemon
  • 1 can Lucky Leaf Premium Blueberry Fruit Topping & Filling, divided
  • 1 graham cracker crust
  • Whipped cream and lemon slices, for garnish (optional)


Servings 8
Preparation time 10mins
Cooking time 50mins
Adapted from


Step 1

Preheat oven to 350 degrees F. Place the graham cracker crust onto a rimmed baking sheet. Set aside.

In the bowl of a stand mixer, cream together the cream cheese, sugar, vanilla and lemon juice until creamy and smooth, about 2 minutes. Add in the eggs, one at a time, blending well after each addition. Add in the sour cream and lemon zest and beat to combine.

Pour the cheesecake into the graham crust. Top with 5-6 heaping dollops (about 2-3 tablespoon or so) of blueberry fruit topping onto the cheesecake in a circular pattern. Using a clean butter knife, swirl the blueberry fruit topping into the cheesecake.

Bake for approx. 35-40 minutes or until the center is just about set - if it wiggles a little, that's okay. Cool completely, then refrigerate for at least 2 hours to set. Just before serving, top the slices with more blueberry fruit topping and garnish with whipped cream and a lemon wedge.


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