A luscious baked cheesecake infused with bright lemon zest and swirled with a vibrant blueberry compote, all set atop a golden graham cracker crust. Creamy and tangy with bursts of fresh fruit, this Blueberry Swirl Lemon Cheesecake is a stunning dessert perfect for any celebration or special gathering.

Why You’ll Love This Recipe

This cheesecake offers a delightful balance of creamy richness and citrus brightness, with a visually striking blueberry swirl that adds both flavor and elegance. It’s a classic dessert with a seasonal twist, easy enough for home bakers yet refined enough for entertaining. The blueberry-lemon pairing enhances the smooth texture of the cheesecake and provides a refreshing finish to each bite.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup melted butter

For the Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1/4 cup sour cream
1/4 cup heavy cream
1 tbsp lemon juice
1 tsp lemon zest
1 tsp vanilla extract

For the Blueberry Swirl:

1 cup fresh or frozen blueberries
2 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water

For Topping:

Fresh blueberries

directions

Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper.
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the pan to form an even crust. Bake for 10 minutes, then set aside to cool.
For the blueberry swirl, combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until berries break down. Stir in the cornstarch slurry and simmer until thickened. Let cool completely.
In a large mixing bowl, beat cream cheese until smooth. Add sugar and mix well.
Add eggs one at a time, mixing after each addition. Then add sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract. Beat until the mixture is smooth and creamy.
Pour half of the cheesecake batter over the cooled crust. Spoon half of the blueberry compote over the batter and swirl gently with a knife. Repeat with remaining batter and swirl the rest of the compote on top.
Bake for 50–60 minutes, or until the center is just set. Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open.
Remove from the oven and cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight.
Before serving, top with fresh blueberries.

Servings and timing

This recipe yields approximately 12 slices.
Prep Time: 25 minutes
Cook Time: 60 minutes
Cooling + Chilling Time: 5 hours (minimum)
Total Time: 6 hours 25 minutes

Variations

Berry Blend: Use a mix of raspberries, blackberries, and blueberries for the swirl.
Crust Alternative: Try a shortbread or vanilla wafer crust instead of graham crackers.
Lighter Option: Use low-fat cream cheese and Greek yogurt in place of sour cream.
Mini Cheesecakes: Use muffin tins with liners for individual servings.
Citrus Twist: Add orange or lime zest for a different citrus note.

storage/reheating

Storage: Store cheesecake covered in the refrigerator for up to 5 days.
Freezing: Freeze individual slices or the whole cake (well-wrapped) for up to 1 month. Thaw overnight in the fridge before serving.
Reheating: Not applicable—serve chilled or at room temperature.

FAQs

Can I use frozen blueberries for the swirl?

Yes, frozen blueberries work perfectly. Just cook them down as directed until thickened.

How do I know when the cheesecake is done?

The center should jiggle slightly but not be liquid. It will firm up further as it cools.

Why did my cheesecake crack?

Cracks can occur if overmixed or overbaked. Letting it cool slowly in the oven helps prevent cracking.

Can I make this recipe ahead of time?

Yes, it’s ideal to make the cheesecake a day in advance to allow full setting.

Do I need a water bath for baking?

Not required for this recipe, but you can use one for a smoother top and creamier texture.

What size pan should I use?

A 9-inch springform pan is recommended for even baking and easy removal.

Can I make this gluten-free?

Yes, use gluten-free graham crackers for the crust.

Is the compote too sweet?

No, it’s lightly sweetened to complement the tangy cheesecake without overpowering it.

Can I use bottled lemon juice?

Fresh lemon juice is recommended for best flavor, but bottled can be used in a pinch.

How should I serve it?

Serve chilled with a few fresh blueberries or a light dusting of powdered sugar for presentation.

Conclusion

Blueberry Swirl Lemon Cheesecake is a classic baked dessert elevated by vibrant fruit and bright citrus notes. Creamy, tangy, and beautifully swirled with homemade blueberry compote, it’s a versatile showpiece perfect for special occasions or indulgent everyday enjoyment. Simple to prepare with stunning results, this cheesecake is a go-to recipe for impressing guests or treating yourself.