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5 from 1 vote

Lemon Blueberry Cheesecake

This Lemon Blueberry Cheesecake is phenomenal! Tart, sweet and bursting with juicy lemon and blueberries, it's so easy to make!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Cheesecake, Dessert
Cuisine: American, Dessert
Servings: 8
Author: Hayley Parker, The Domestic Rebel


  • 2 (8 oz pkgs) cream cheese at room temperature
  • 2/3 cup sugar
  • 1 tsp 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)


  • 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 Tbsp 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.