Lemon Blueberry Swirl Cheesecake – Bright, Creamy, and Beautiful

This cheesecake tastes like sunshine and a summer bakery had a meeting. It’s creamy and tangy, with bright lemon and pockets of juicy blueberries. The swirl looks fancy but is surprisingly simple to make.

If you love a classic New York–style cheesecake but want something lighter and fruitier, this is it. Make it for brunch, birthdays, or any time you need a dessert that gets a lot of “wow.”

Print Recipe

Lemon Blueberry Swirl Cheesecake - Bright, Creamy, and Beautiful

Prep Time25 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 20 minutes mins

Servings: 12 servings

Ingredients

• For the crust: Graham cracker crumbs (1 1/2 cups), granulated sugar (2 tablespoons), unsalted butter (6 tablespoons, melted), pinch of salt
• For the blueberry swirl: Fresh or frozen blueberries (1 1/2 cups), granulated sugar (3 tablespoons), lemon zest (1 teaspoon), lemon juice (1 tablespoon), cornstarch (1 teaspoon) mixed with 1 teaspoon water
• For the filling: Cream cheese (24 ounces, full-fat, room temperature), granulated sugar (3/4 cup), sour cream (3/4 cup), eggs (3 large, room temperature), vanilla extract (2 teaspoons), lemon zest (1 tablespoon), lemon juice (2 tablespoons), pinch of salt
• For the pan: 9-inch springform pan, aluminum foil, hot water for a water bath (optional but recommended)

Instructions

• Prep the pan: Heat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of foil to prevent leaks if using a water bath.Lightly grease the inside.
• Make the crust: Stir graham crumbs, sugar, salt, and melted butter until the mixture resembles damp sand. Press firmly into the bottom and slightly up the sides of the pan. Bake for 8–10 minutes.Cool while you make the filling.
• Cook the blueberry swirl: In a small saucepan, combine blueberries, sugar, lemon zest, and lemon juice. Cook over medium heat until berries burst and release juices, about 5–7 minutes. Stir in cornstarch slurry and cook 1–2 minutes until thickened.Cool to room temperature, then puree or mash for a smoother swirl.
• Beat the filling: Using a mixer on medium-low, beat cream cheese and sugar until smooth and no lumps remain, scraping the bowl often. Mix in sour cream, lemon zest, lemon juice, vanilla, and salt.
• Add eggs gently: Add eggs one at a time on low speed, mixing just until combined. Do not overmix; too much air causes cracks.
• Assemble: Pour half the cheesecake batter over the crust. Spoon half the blueberry sauce in dollops.Swirl lightly with a knife. Add remaining batter and repeat with remaining sauce. Swirl again with a gentle hand.
• Bake with a water bath (recommended): Place the pan in a larger roasting pan.Pour hot water into the roasting pan until it reaches halfway up the springform. Bake 55–70 minutes, until edges are set and the center wobbles like Jell-O.
• Cool slowly: Turn off the oven, crack the door, and let cheesecake rest inside for 45–60 minutes. Remove from the oven and water bath.Run a thin knife around the edge to loosen. Cool to room temperature, then chill at least 6 hours or overnight.
• Serve: Remove the ring, slice with a hot, clean knife, and wipe between cuts. Garnish with fresh blueberries and lemon zest if you like.

What Makes This Recipe So Good

• Balanced flavor: Sweet, tangy, and just enough lemon to wake everything up.
• Silky texture: Cream cheese and sour cream keep the filling smooth and rich, not heavy.
• Gorgeous swirl: Blueberry compote marbles through the batter for a bakery-style look.
• Sturdy crust: A buttery graham cracker crust that holds together and adds crunch.
• No guesswork: Clear steps and tips to avoid cracks and sinking centers.

Shopping List

• For the crust: Graham cracker crumbs (1 1/2 cups), granulated sugar (2 tablespoons), unsalted butter (6 tablespoons, melted), pinch of salt
• For the blueberry swirl: Fresh or frozen blueberries (1 1/2 cups), granulated sugar (3 tablespoons), lemon zest (1 teaspoon), lemon juice (1 tablespoon), cornstarch (1 teaspoon) mixed with 1 teaspoon water
• For the filling: Cream cheese (24 ounces, full-fat, room temperature), granulated sugar (3/4 cup), sour cream (3/4 cup), eggs (3 large, room temperature), vanilla extract (2 teaspoons), lemon zest (1 tablespoon), lemon juice (2 tablespoons), pinch of salt
• For the pan: 9-inch springform pan, aluminum foil, hot water for a water bath (optional but recommended)

Instructions

1. Prep the pan: Heat oven to 325°F (163°C). Wrap the outside of a 9-inch springform pan with two layers of foil to prevent leaks if using a water bath.

   Lightly grease the inside.

2. Make the crust: Stir graham crumbs, sugar, salt, and melted butter until the mixture resembles damp sand. Press firmly into the bottom and slightly up the sides of the pan. Bake for 8–10 minutes.

   Cool while you make the filling.

3. Cook the blueberry swirl: In a small saucepan, combine blueberries, sugar, lemon zest, and lemon juice. Cook over medium heat until berries burst and release juices, about 5–7 minutes. Stir in cornstarch slurry and cook 1–2 minutes until thickened.

   Cool to room temperature, then puree or mash for a smoother swirl.

4. Beat the filling: Using a mixer on medium-low, beat cream cheese and sugar until smooth and no lumps remain, scraping the bowl often. Mix in sour cream, lemon zest, lemon juice, vanilla, and salt.
5. Add eggs gently: Add eggs one at a time on low speed, mixing just until combined. Do not overmix; too much air causes cracks.
6. Assemble: Pour half the cheesecake batter over the crust. Spoon half the blueberry sauce in dollops.

   Swirl lightly with a knife. Add remaining batter and repeat with remaining sauce. Swirl again with a gentle hand.

7. Bake with a water bath (recommended): Place the pan in a larger roasting pan.

   Pour hot water into the roasting pan until it reaches halfway up the springform. Bake 55–70 minutes, until edges are set and the center wobbles like Jell-O.

8. Cool slowly: Turn off the oven, crack the door, and let cheesecake rest inside for 45–60 minutes. Remove from the oven and water bath.

   Run a thin knife around the edge to loosen. Cool to room temperature, then chill at least 6 hours or overnight.

9. Serve: Remove the ring, slice with a hot, clean knife, and wipe between cuts. Garnish with fresh blueberries and lemon zest if you like.

Storage Instructions

• Refrigerator: Cover tightly and refrigerate up to 5 days.
• Freezer: Freeze whole or sliced, well-wrapped, for up to 2 months.

  Thaw overnight in the fridge.

• No countertop storage: Always keep cheesecake chilled for food safety.

Why This is Good for You

Lemon and blueberries bring antioxidants and a fresh burst of flavor, so a small slice satisfies without needing a huge portion. The recipe uses real fruit instead of heavy syrups or artificial flavors. And because the flavor is bright and lively, you’re less likely to overdo it.

Enjoy it mindfully as a treat, paired with tea or coffee.

What Not to Do

• Don’t overmix the batter. Too much air creates cracks and a puffy top that collapses.
• Don’t skip room-temperature ingredients. Cold cream cheese leads to lumps.
• Don’t rush cooling. Rapid temperature changes cause the surface to crack.
• Don’t pour a thin swirl. If the blueberry sauce is runny, reduce it more before swirling.
• Don’t bake until firm. A slight wobble in the center means it’s perfect.

Recipe Variations

• Meyer lemon version: Swap regular lemon with Meyer lemon for a softer, floral citrus note.
• Almond crust: Use crushed vanilla wafers or almond cookie crumbs instead of graham crackers.
• Greek yogurt filling: Replace half the sour cream with thick Greek yogurt for extra tang.
• Mixed berry swirl: Use a blend of blueberries, raspberries, and blackberries.
• Mini cheesecakes: Bake in a lined muffin tin (no water bath) for 18–22 minutes.

FAQ

How do I know when my cheesecake is done?

Look for set edges and a center that still jiggles slightly when you nudge the pan. It will continue to set as it cools.

Can I make this without a water bath?

Yes. Bake at the same temperature and place a pan of hot water on a lower rack to add moisture.

The water bath just gives the smoothest texture and the least cracking.

Do frozen blueberries work?

Absolutely. Use them straight from the freezer. You may need an extra minute or two to thicken the sauce.

Why did my cheesecake crack?

Common causes are overmixing, skipping the water bath, or cooling too quickly.

Next time, mix on low, bake with moisture, and cool gradually.

Can I reduce the sugar?

You can cut 2–3 tablespoons from the filling and 1 tablespoon from the swirl without affecting texture. Keep enough sugar to balance the lemon.

Wrapping Up

This Lemon Blueberry Swirl Cheesecake brings together creamy richness and bright fruit in every bite. With a few smart techniques—gentle mixing, a steady bake, and a slow cool—you’ll get a smooth, stunning dessert.

It looks special but feels easy once you’ve done it once. Slice, share, and enjoy the compliments.