Lemon Blueberry Swirl Cheesecake

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.

Print Recipe

Prep Time 25

Cook Time 1 20

Chilling Time 6

Total Time 7 45

Servings 12

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

Preheat oven to 325°F. Lightly grease a 9-inch springform pan.
Make the crust: Combine graham crumbs, sugar, salt, and melted butter. Press into bottom of the pan. Set aside.
Make the blueberry swirl: Puree blueberries in a small blender. Strain through fine mesh to remove skins. Stir in sugar. Set aside.
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.
Pour filling into crust. Smooth top. Drop spoonfuls of blueberry puree on top and swirl with a skewer or knife.
Wrap bottom of pan tightly in foil. Place into a larger pan and pour hot water halfway up the sides.
Bake for 1 hour 20 minutes. Turn oven off and let sit for 45 minutes, door closed.
Remove from oven, run knife around edge. Let cool 15 minutes, then cover and refrigerate 6 hours or overnight.

Notes

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.