There’s something incredibly nostalgic about the combination of lemon and blueberries. It brings back memories of warm spring days, the hum of bees in the garden, and the first signs of sunshine after a long winter. This Lemon Blueberry Swirl Cheesecake captures all of that—bright citrus, juicy berries, and the rich creaminess of a classic cheesecake—all wrapped up in one stunning dessert.
I remember the first time I had this flavor combo as a child. It was in a muffin my grandmother baked during the spring holidays, and I was instantly hooked. Years later, I wanted to take that flavor memory and turn it into something even more luxurious—and that’s how this cheesecake was born. It’s become a staple at Easter brunches, summer potlucks, and yes, even on random Sundays when we’re just craving something indulgent.
This cheesecake is everything: sweet but balanced, rich yet refreshing, and just as beautiful as it is delicious. The luscious blueberry swirl not only adds flavor but gives it that wow factor that always gets a gasp when it’s placed on the table. Whether you’re making it for a special celebration or just because you deserve a treat (and you do!), this dessert is sure to leave a lasting impression.
Why You’ll Love This Recipe:
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A buttery graham cracker crust that’s the perfect base for the creamy filling
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Bright lemon flavor that keeps the cheesecake from feeling too heavy
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A gorgeous homemade blueberry swirl that tastes just as good as it looks
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Ideal for spring, summer, or anytime you’re craving something fruity and fresh
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It’s a make-ahead dessert—perfect for entertaining!
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Smooth, rich, and creamy texture that melts in your mouth
INGREDIENTS YOU’LL NEED:
For the Crust:
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2 cups graham cracker crumbs
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1/3 cup granulated sugar
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1/2 cup unsalted butter, melted
For the Blueberry Swirl:
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1 and 1/2 cups fresh or frozen blueberries
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2 tablespoons granulated sugar
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1 and 1/2 teaspoons cornstarch
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2 teaspoons fresh lemon juice
For the Lemon Cheesecake Filling:
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3 (8 oz) packages full-fat cream cheese, softened
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1 cup granulated sugar
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1/4 cup light brown sugar, packed
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1/2 cup sour cream
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1/4 cup heavy cream
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1 tablespoon lemon zest
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3 tablespoons fresh lemon juice
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1 teaspoon vanilla extract
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3 large eggs, at room temperature
HOW TO MAKE LEMON BLUEBERRY SWIRL CHEESECAKE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Prep the Pan and Oven
Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. If you’re planning to use a water bath (which I highly recommend for the creamiest results), wrap the outside of the pan in a double layer of heavy-duty aluminum foil to prevent any leaks.
Step 2: Make the Crust
In a medium bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and stir until the crumbs are evenly moistened. Press the mixture into the bottom and slightly up the sides of your prepared pan. Bake the crust for 10 minutes, then set aside to cool while you make the filling.
Step 3: Cook the Blueberry Swirl
In a small saucepan over medium heat, combine the blueberries, sugar, cornstarch, and lemon juice. Stir frequently and let the mixture come to a gentle boil. As the berries cook, they’ll burst and thicken into a jammy texture. Let this cool completely before swirling it into the cheesecake batter.
Tip: I like to make the blueberry swirl first so it has time to cool while I prep everything else.
Step 4: Mix the Cheesecake Filling
Using a stand mixer fitted with a paddle attachment (or a hand mixer), beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides, then add in the granulated sugar and brown sugar. Beat again until well combined.
Next, add the sour cream, heavy cream, lemon zest, lemon juice, and vanilla extract. Mix until smooth and silky. Finally, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Tip: Don’t overmix once the eggs are added—this helps prevent cracks!
Step 5: Assemble the Cheesecake
Pour half of the cheesecake batter over the crust. Drop spoonfuls of the blueberry mixture on top, then use a knife or skewer to gently swirl it through the batter. Add the remaining cheesecake filling, and repeat with more blueberry swirls on top. Give it a gentle tap on the counter to release any air bubbles.
Step 6: Bake with Care
Place the springform pan inside a large roasting pan and pour hot water into the roasting pan (about halfway up the sides of the cheesecake pan). Bake for 1 hour and 10 minutes, or until the center is just slightly jiggly. The edges should be set, but the middle should have a gentle wobble.
Once done, turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Then transfer it to the refrigerator and chill for at least 6 hours—or overnight—for best results.
HELPFUL TIPS:
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Room temperature ingredients are key to a smooth filling—don’t skip this step!
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Use fresh lemon juice for the brightest flavor.
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If you don’t have a roasting pan, place a separate pan of hot water on the rack below the cheesecake for steam.
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Let the cheesecake chill overnight to ensure it sets properly.
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To get clean slices, dip a sharp knife in hot water and wipe between cuts.
DETAILS:
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Prep Time: 30 minutes (plus chilling time)
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Cook Time: 1 hour 10 minutes
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Total Time: About 8 hours (including chilling)
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Yield: 1 9-inch cheesecake (12 slices)
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Category: Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
You can use frozen blueberries if fresh ones aren’t in season—just don’t thaw them first. The swirl pattern will vary each time, which honestly makes each cheesecake feel like a little piece of edible art. If you’re planning to travel with this cheesecake, keep it chilled in a cooler and wait to remove the springform sides until serving.
NUTRITIONAL INFORMATION:
(Per slice, based on 12 servings; approximate values)
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Calories: 420
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Fat: 28g
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Carbohydrates: 36g
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Sugar: 25g
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Protein: 6g
FREQUENTLY ASKED QUESTIONS:
Can I use a different berry for the swirl?
Yes! Raspberries, blackberries, or even strawberries would work beautifully. Just adjust the sugar slightly depending on the tartness of the fruit.
Do I have to use a water bath?
Technically, no—but it really helps prevent cracking and ensures a creamy texture. If you skip it, make sure not to overbake the cheesecake.
Can I freeze this cheesecake?
Absolutely. After chilling, wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
STORAGE INSTRUCTIONS:
Store leftover cheesecake in the refrigerator, covered, for up to 5 days. It actually tastes even better the next day as the flavors meld. You can also freeze individual slices wrapped tightly for a quick dessert fix later!
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
CONCLUSION
Lemon Blueberry Swirl Cheesecake is more than just a dessert—it’s a slice of sunshine, a taste of spring, and a beautiful centerpiece all in one. It’s perfect for impressing guests or simply treating yourself to something homemade and special. Whether you’re new to baking or a cheesecake pro, this recipe will guide you through every step with delicious results waiting at the end. So gather your ingredients, preheat your oven, and let’s bake some joy.
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Lemon Blueberry Swirl Cheesecake
Description
There’s something incredibly nostalgic about the combination of lemon and blueberries. It brings back memories of warm spring days, the hum of bees in the garden, and the first signs of sunshine after a long winter. This Lemon Blueberry Swirl Cheesecake captures all of that—bright citrus, juicy berries, and the rich creaminess of a classic cheesecake—all wrapped up in one stunning dessert.
I remember the first time I had this flavor combo as a child. It was in a muffin my grandmother baked during the spring holidays, and I was instantly hooked. Years later, I wanted to take that flavor memory and turn it into something even more luxurious—and that’s how this cheesecake was born. It’s become a staple at Easter brunches, summer potlucks, and yes, even on random Sundays when we’re just craving something indulgent.
This cheesecake is everything: sweet but balanced, rich yet refreshing, and just as beautiful as it is delicious. The luscious blueberry swirl not only adds flavor but gives it that wow factor that always gets a gasp when it’s placed on the table. Whether you’re making it for a special celebration or just because you deserve a treat (and you do!), this dessert is sure to leave a lasting impression.
Ingredients
For the Crust:
2 cups graham cracker crumbs
1/3 cup granulated sugar
1/2 cup unsalted butter, melted
For the Blueberry Swirl:
1 and 1/2 cups fresh or frozen blueberries
2 tablespoons granulated sugar
1 and 1/2 teaspoons cornstarch
2 teaspoons fresh lemon juice
For the Lemon Cheesecake Filling:
3 (8 oz) packages full-fat cream cheese, softened
1 cup granulated sugar
1/4 cup light brown sugar, packed
1/2 cup sour cream
1/4 cup heavy cream
1 tablespoon lemon zest
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
3 large eggs, at room temperature
Instructions
Start by preheating your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides. If you’re planning to use a water bath (which I highly recommend for the creamiest results), wrap the outside of the pan in a double layer of heavy-duty aluminum foil to prevent any leaks.
In a medium bowl, mix together the graham cracker crumbs and sugar. Add the melted butter and stir until the crumbs are evenly moistened. Press the mixture into the bottom and slightly up the sides of your prepared pan. Bake the crust for 10 minutes, then set aside to cool while you make the filling.
In a small saucepan over medium heat, combine the blueberries, sugar, cornstarch, and lemon juice. Stir frequently and let the mixture come to a gentle boil. As the berries cook, they’ll burst and thicken into a jammy texture. Let this cool completely before swirling it into the cheesecake batter.
Tip: I like to make the blueberry swirl first so it has time to cool while I prep everything else.
Using a stand mixer fitted with a paddle attachment (or a hand mixer), beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides, then add in the granulated sugar and brown sugar. Beat again until well combined.
Next, add the sour cream, heavy cream, lemon zest, lemon juice, and vanilla extract. Mix until smooth and silky. Finally, beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Tip: Don’t overmix once the eggs are added—this helps prevent cracks!
Pour half of the cheesecake batter over the crust. Drop spoonfuls of the blueberry mixture on top, then use a knife or skewer to gently swirl it through the batter. Add the remaining cheesecake filling, and repeat with more blueberry swirls on top. Give it a gentle tap on the counter to release any air bubbles.
Place the springform pan inside a large roasting pan and pour hot water into the roasting pan (about halfway up the sides of the cheesecake pan). Bake for 1 hour and 10 minutes, or until the center is just slightly jiggly. The edges should be set, but the middle should have a gentle wobble.
Once done, turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Then transfer it to the refrigerator and chill for at least 6 hours—or overnight—for best results.
Notes
You can use frozen blueberries if fresh ones aren’t in season—just don’t thaw them first. The swirl pattern will vary each time, which honestly makes each cheesecake feel like a little piece of edible art. If you’re planning to travel with this cheesecake, keep it chilled in a cooler and wait to remove the springform sides until serving.