Lemon Blueberry Ricotta Cheesecake is a light, creamy, and tangy dessert that’s bursting with fresh citrus flavor and juicy blueberries. I love how the ricotta cheese gives it a slightly airy texture compared to traditional cheesecake, while the lemon brightens every bite. It’s the perfect balance of rich and refreshing—ideal for spring, summer, or anytime I want a lighter twist on a classic treat.
Why You’ll Love This Recipe
I love this recipe because it’s not overly heavy, yet still feels indulgent. The lemon and blueberry combination adds natural sweetness and color, and the ricotta creates a smooth, melt-in-your-mouth texture. It’s beautiful to serve, simple to make, and a lovely alternative to a dense New York-style cheesecake.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
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Graham cracker crumbs or digestive biscuits
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Melted butter
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Sugar
For the filling:
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Ricotta cheese (drained if watery)
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Cream cheese, softened
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Granulated sugar
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Eggs
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Lemon zest and juice
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Vanilla extract
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All-purpose flour (or cornstarch)
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Fresh or frozen blueberries
Optional topping:
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More blueberries
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Powdered sugar
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Lemon zest curls
Directions
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I preheat the oven to 325°F (160°C) and lightly grease a springform pan.
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For the crust, I mix the graham cracker crumbs, sugar, and melted butter. I press it into the bottom of the pan and bake for 8–10 minutes. I let it cool while preparing the filling.
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In a large bowl, I beat the ricotta and cream cheese together until smooth.
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I add sugar, eggs (one at a time), lemon zest, lemon juice, vanilla, and flour, mixing just until combined. I don’t overmix to keep it from cracking.
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I gently fold in the blueberries and pour the filling over the crust.
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I bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
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I turn off the oven, crack the door, and let the cheesecake cool inside for an hour before chilling in the fridge for at least 4 hours (or overnight).
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Before serving, I top with extra blueberries and a dusting of powdered sugar or lemon zest if I want to dress it up.
Servings and timing
This cheesecake makes about 10–12 slices and takes roughly 20 minutes to prep, 1 hour to bake, and several hours to chill. It’s great for make-ahead entertaining or a weekend dessert project.
Variations
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I use raspberries or blackberries instead of blueberries.
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I swirl in lemon curd for extra lemon flavor.
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I add a layer of blueberry compote on top before serving.
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I use a gluten-free crust by swapping in almond flour or gluten-free cookies.
storage/reheating
I store the cheesecake in the fridge for up to 5 days, covered. It also freezes well—just slice, wrap, and freeze individual pieces for easy desserts later. I thaw in the fridge overnight before serving. No reheating needed; I serve it chilled.
FAQs
Do I need to drain the ricotta?
If it’s watery, yes. I strain it through cheesecloth or a fine mesh sieve to avoid a runny batter.
Can I use frozen blueberries?
Yes! I add them straight from the freezer and toss them in a little flour to help prevent sinking.
Does it taste like traditional cheesecake?
It’s slightly lighter and more airy, but still rich and creamy with all the flavor I love from a cheesecake.
Can I make this crustless?
Yes, but I like the texture and flavor contrast the crust provides. If skipping, I line the bottom with parchment to help with release.
How do I prevent cracks?
I avoid overmixing the batter and let the cheesecake cool gradually in the oven with the door slightly open.
Conclusion
Lemon Blueberry Ricotta Cheesecake is a beautiful, flavorful dessert that’s both fresh and comforting. I love how the creamy ricotta blends with zesty lemon and sweet berries to create a dessert that feels elegant but is easy enough for any home baker. Whether I’m making it for a special occasion or just treating myself, it always brings a slice of sunshine to the table.
