Lemon Blueberry Swirl Cheesecake

There’s something about cheesecake that feels like celebration — like you’ve taken the time to create something meaningful, rich, and indulgent. This Lemon Blueberry Swirl Cheesecake delivers all of that and more, combining the brightness of citrus with the deep, berry sweetness of blueberry. It’s creamy, tangy, sweet, and silky — the perfect dessert for any occasion, or no occasion at all.

Let’s be honest: this dessert is a showstopper. With its golden graham cracker crust, velvety lemon-infused filling, and vibrant blueberry swirls, it’s as stunning to look at as it is to eat. Each bite melts in your mouth, leaving behind layers of flavor that keep you coming back for just one more forkful.

Cheesecake often sounds intimidating, but this version keeps things approachable and totally doable. No springform pan anxiety, no mystery cracks (thanks to a water bath!), and no need for a special event — just a straightforward, foolproof recipe that brings bakery-level results to your kitchen.

The crust is a buttery, crisp graham base that perfectly balances the creamy filling. Slightly sweet, lightly salty, and just thick enough to hold everything together — it’s the foundation of greatness.

The lemon filling is where the magic happens. Full-fat cream cheese and sour cream create a silky texture, while fresh lemon juice and zest bring a brightness that cuts through the richness. The result is light yet indulgent, rich but never heavy.

And the blueberry swirl? It’s not just a pretty design. Fresh or frozen blueberries are blended and sweetened, then swirled into the cheesecake for a pop of berry flavor in every slice. It’s like a bite of summer in the middle of any season.

This dessert holds its own at birthday parties, holiday feasts, potlucks, or quiet evenings in. It’s just as perfect with a mug of tea as it is next to a flute of bubbly.

It’s also a dessert that loves to be made ahead. In fact, it’s better that way — time in the fridge helps it set and develop flavor. That means you can prep it the day before and relax when it’s time to serve.

If you’ve ever struggled with cheesecake texture, you’ll appreciate how this one comes out: smooth, dense yet airy, with a bright lemon zing and a silky mouthfeel. It’s balanced, flavorful, and completely irresistible.

The key? Don’t overmix. Use room-temperature ingredients. Bake in a water bath. And let it cool gradually. Follow those steps and you’ll have cheesecake perfection every time.

It’s impressive without being fussy, rich without being overwhelming, and classic with a twist. Whether you’re baking for two or twenty, this cheesecake delivers.

So the next time you need a dessert that wows — one that draws “oohs” at first glance and “mmm”s at first bite — this Lemon Blueberry Swirl Cheesecake is ready to shine.

Servings: 12 slices

Time:
Prep Time: 25 minutes
Bake Time: 1 hour 20 minutes
Rest Time in Oven: 45 minutes
Chill Time: 6 hours (or overnight)
Total Time: ~8.5 hours (including chill)

Ingredients:

For the Crust:

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/4 tsp kosher salt
• 6 tbsp unsalted butter, melted

For the Lemon Filling:

• 3 (8 oz) packages full-fat cream cheese, very soft
• 1 cup full-fat sour cream, room temp
• 1 1/4 cups granulated sugar
• 2 tsp pure vanilla extract
• 3 large eggs + 2 egg yolks, room temp
• 2 tbsp all-purpose flour
• 3/4 cup fresh lemon juice
• 2 tsp lemon zest

For the Blueberry Swirl:

• 3/4 cup fresh or frozen blueberries
• 3 tbsp granulated sugar

Instructions:

1. Preheat oven to 325°F. Lightly grease a 9-inch springform pan.
2. Make the crust: Combine graham crumbs, sugar, salt, and melted butter. Press into bottom of the pan. Set aside.
3. Make the blueberry swirl: Puree blueberries in a small blender. Strain through fine mesh to remove skins. Stir in sugar. Set aside.
4. Make the filling: Beat cream cheese and sour cream until smooth. Add sugar and vanilla, beat until incorporated. Add eggs and yolks one at a time. Mix in flour, then lemon juice and zest. Don’t overmix.
5. Pour filling into crust. Smooth top. Drop spoonfuls of blueberry puree on top and swirl with a skewer or knife.
6. Wrap bottom of pan tightly in foil. Place into a larger pan and pour hot water halfway up the sides.
7. Bake for 1 hour 20 minutes. Turn oven off and let sit for 45 minutes, door closed.
8. Remove from oven, run knife around edge. Let cool 15 minutes, then cover and refrigerate 6 hours or overnight.

Tips:

• Always use room-temp ingredients for smooth batter.
• Don’t skip the water bath — it prevents cracking.
• For clean slices, dip your knife in hot water between each cut.

Why You’ll Love This Recipe:

It’s bright, beautiful, and delicious. Every bite is a mix of creamy lemon cheesecake and sweet blueberry goodness, with a buttery crust to anchor it all.

This Lemon Blueberry Swirl Cheesecake blends fresh citrus, rich cream cheese, and berry swirl into one stunning dessert. Perfect for celebrations or casual indulgence, it’s a vibrant, make-ahead treat everyone will love.