If you’re looking for a fruity, creamy dessert that looks fancy but is easy to make, this lemon blueberry cheesecake is your dream dish. Packed with citrus flavor, juicy blueberries, and a buttery graham cracker crust, it’s the ultimate treat for students who want something sweet and satisfying without complicated tools or ingredients.
This recipe offers several variations from classic oven-baked to no bake lemon blueberry cheesecake, mini lemon blueberry cheesecakes for portion control, and even lemon blueberry cheesecake bars for quick snacking. Let’s break it down step by step.
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🍋 Lemon Blueberry Cheesecake – Easy, Creamy & Perfect for Dorm Kitchens
This lemon blueberry cheesecake is an easy and creamy dessert perfect for dorm kitchens. Packed with citrus flavor, juicy blueberries, and a graham cracker crust—no fancy tools needed!
- Total Time: 1 hr 10 mins
- Yield: 8–10 slices
Ingredients
For the crust:
– 1½ cups graham cracker crumbs
– ⅓ cup melted butter
– 2 tbsp sugar
For the filling:
– 2 (8 oz) packages cream cheese, softened
– ¾ cup granulated sugar
– 2 eggs
– ½ cup sour cream
– 1 tsp vanilla extract
– Zest and juice of 1 lemon
For the blueberry swirl:
– 1 cup blueberries (fresh or frozen)
– 2 tbsp sugar
– 1 tsp cornstarch + 1 tbsp water
Instructions
1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs, melted butter, and sugar. Press into a springform pan and bake for 10 min.
2. In a saucepan, cook blueberries and sugar. Add cornstarch mixed with water and simmer until thick. Let cool.
3. In a bowl, beat cream cheese and sugar. Add eggs, then sour cream, lemon juice, zest, and vanilla.
4. Pour filling over crust. Drop spoonfuls of blueberry compote and swirl with a toothpick.
5. Bake for 45–50 min. Cool completely, then refrigerate 4 hours or overnight.
Notes
For a no-bake version, skip the eggs and fold whipped cream into the cream cheese mixture. Chill overnight.
You can also prepare as bars or cupcakes for easy portioning.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
🥄 Ingredients You’ll Need
For the graham cracker crust:
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tbsp sugar
For the creamy cheesecake filling:
- 2 blocks (8 oz each) cream cheese, softened
- ¾ cup sugar
- 2 eggs
- ½ cup sour cream or Greek yogurt
- Zest and juice of 1 lemon
- 1 tsp vanilla extract
For the blueberry swirl:
- 1 cup blueberries (fresh or frozen)
- 2 tbsp sugar
- 1 tsp cornstarch + 1 tbsp water (for thickening)
🧑🍳 How to Make Lemon Blueberry Cheesecake (Baked)
- Preheat and prepare crust: Set your oven to 325°F (163°C). Mix the graham crumbs, butter, and sugar. Press into the base of a springform pan. Bake for 10 minutes and let cool.
- Cook the blueberry swirl: In a saucepan, heat the blueberries with sugar. Mix cornstarch with water and stir it in. Simmer until thick, then cool.
- Prepare the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time. Stir in sour cream, vanilla, lemon zest, and juice.
- Assemble and swirl: Pour filling over crust. Drop spoonfuls of blueberry compote on top and swirl using a knife or skewer for a marbled effect.
- Bake and chill: Bake for 45–50 minutes. Let cool, then refrigerate for at least 4 hours, preferably overnight.
🍰 Optional Variations for Students
- No bake lemon blueberry cheesecake: Skip the oven! Use whipped cream folded into the cream cheese mixture and chill overnight for a light texture.
- Lemon blueberry cheesecake bars: Press crust into a square baking dish, pour filling, bake and slice into grab-and-go portions.
- Mini lemon blueberry cheesecake cupcakes: Line a muffin tin with cupcake liners and bake individual portions. Perfect for portion control!
💡 Why College Students Love This Cheesecake
- Easy to prep with basic ingredients
- Dorm-kitchen friendly (you can even use a toaster oven!)
- Customizable with what you have on hand (sour cream, yogurt, cookies for crust)
- Amazing texture: smooth, creamy, with fruity swirls
❓ FAQ – Lemon Blueberry Cheesecake
Can I make this cheesecake without baking?
Yes! Use the no-bake version by replacing eggs with whipped cream and chill it overnight. It’s refreshing and super easy.
How do I store leftovers?
Keep it in the fridge in an airtight container for up to 5 days. You can also freeze slices for later!
Can I substitute frozen blueberries?
Absolutely. Just thaw and drain them first to avoid extra moisture that can affect the swirl.
What if I don’t have a springform pan?
You can use a deep dish pie plate lined with parchment or foil—just be sure it’s firm enough to hold the filling.
🍰 If you’re enjoying this sweet treat, why not balance it out with something cool and energizing? Our Maple Tahini Iced Coffee is a dorm-friendly drink that blends nutty, creamy flavors with a touch of maple syrup – the perfect match for cheesecake during finals week.
🥗 Nutrition Info (Per Slice – Approximate)
If you’re mindful of your diet or trying to balance your sugar intake while living in a dorm, here’s a rough breakdown for one slice (1/10 of the cheesecake):
- Calories: 320
- Fat: 20g
- Carbs: 30g
- Sugar: 18g
- Protein: 6g
To reduce calories or fat, you can use low-fat cream cheese or swap sour cream for plain Greek yogurt. You could even skip the crust for a crustless version that cuts down on carbs.
🎓 Real Dorm Scenario: Cheesecake for Study Breaks
Picture this: it’s finals week. You’ve been in your pajamas for two days, living off instant ramen and stress. What’s the perfect way to reset your brain? A chilled slice of lemon blueberry cheesecake from the mini fridge. Whether you’re studying solo or inviting friends over for a cram session, this dessert adds a sweet break to any college routine.
FAQs
Can I microwave cheesecake to soften it?
Microwaving is not recommended it may ruin the texture. Let it sit at room temp for 10–15 minutes instead.
What’s the difference between blueberry lemon cheesecake and lemon blueberry cheesecake?
Nothing really it’s just the order of the words! Both involve the same tangy and fruity combo of lemon and blueberry.
Can I make it gluten-free?
Yes! Just use gluten-free graham crackers or almond flour for the crust.
Is it possible to meal prep cheesecake?
Totally! Make it on Sunday, chill it overnight, and portion into slices to enjoy through the week. You can even freeze extras for a month.
📚 Want the Full Story Behind This Cheesecake?
This recipe actually saved my finals week—and I shared the whole story on Medium.
🎓 Read it here 👉 Finals Week, a Cheesecake & My Secret Dorm Survival Trick
It’s not just about dessert it’s about finding something sweet when college life gets sour.
📣 Final Tip
This lemon blueberry cheesecake recipe is more than just dessert it’s a way to treat yourself, impress your friends, and experiment in the kitchen. Whether you go classic, no-bake, or make lemon blueberry cheesecake bars or cupcakes, there’s something sweet and simple here for everyone.
💡 Want more student-friendly recipes? Visit CollegeMealSaver.com for meals that fit your budget and your schedule!