Blueberry Cheesecake Recipe: Creamy, Fruity & Decadent Dish
I recently made this blueberry cheesecake, and let me tell you—it was a hit! The creamy, rich filling paired with the sweet-tart blueberry topping felt like the ultimate treat.
I loved how simple it was to put together, even though it looks like something from a bakery.
I enjoyed experimenting with different ingredient swaps, and the results were still amazing. Honestly, once I tried it, I knew this would be one of my go-to dessert recipes forever.
Ingredients
Here’s everything I used to make this cheesecake, along with a few tips I found helpful.
For the crust:
- 1 ½ cups graham cracker crumbs – makes the perfect buttery base (digestive biscuits also work).
- ⅓ cup unsalted butter, melted – holds the crumbs together nicely.
- ¼ cup sugar – gives a subtle sweetness to balance the tangy filling.
For the filling:
- 16 oz (2 blocks) cream cheese, softened – full-fat makes it creamy; avoid low-fat unless you want a lighter version.
- ¾ cup sugar – keeps the filling sweet but not overly heavy.
- 2 large eggs, room temperature – blend better and help prevent cracks.
- ½ cup sour cream – adds a tangy balance to the cream cheese.
- 1 teaspoon vanilla extract – gives warmth and depth.
For the blueberry topping:
- 1 ½ cups fresh blueberries – fresh works best; frozen may release extra liquid.
- ¼ cup sugar – sweetens the berries without overpowering them.
- 1 tablespoon cornstarch mixed with 2 tbsp water – thickens the sauce into a glossy finish.
- 1 teaspoon lemon juice – brightens the topping and balances sweetness.
Pro Tip: Grate cheese fresh if you use it for garnish and never use frozen blueberries unless you have no other option—they can water down the topping.
Note: Serves 8–10 slices as per the ingredient quantities
Variations
If you want to switch things up, here are some options I tried (or plan to):
- Dairy-free: Use vegan cream cheese and coconut yogurt instead of sour cream.
- Sugar-free: Swap sugar with honey, stevia, or maple syrup.
- Extra flavor: Add a hint of almond extract to the filling or mix in lemon zest.
- Berry swap: Use raspberries, strawberries, or even blackberries instead of blueberries.
Cooking Time
Making cheesecake does take a little patience, but the results are worth it.
- Prep Time: 25 minutes
- Baking Time: 50 minutes
- Cooling & Refrigeration: 4–6 hours (overnight is best)
- Total Time: About 6–7 hours
Equipment You Need
Having the right tools makes baking stress-free.
- Springform pan (9-inch) – keeps the cheesecake neat and easy to release.
- Food processor – crushes graham crackers into fine crumbs.
- Hand mixer or stand mixer – whips the cream cheese until smooth.
- Mixing bowls – for combining crust, filling, and topping separately.
- Rubber spatula – scrapes every bit of batter so nothing goes to waste.
- Measuring cups & spoons – for precise quantities.
- Cooling rack – helps the cheesecake cool evenly.
- Parchment paper – optional, but helps prevent sticking.
How to Make Blueberry Cheesecake?
This recipe comes together in a few easy stages. Here’s how I made mine:
Step 1: Prepare the Crust
I started by preheating my oven to 325°F (160°C). Then, I mixed the graham cracker crumbs, sugar, and melted butter until everything was coated. After pressing it firmly into the bottom of my springform pan, I baked it for about 8 minutes, just enough to set. I let it cool while working on the filling.
Step 2: Make the Filling
In a large mixing bowl, I beat the softened cream cheese with sugar until smooth and creamy. Next, I added the eggs one at a time, mixing just until combined. I gently stirred in the sour cream and vanilla extract. The batter turned out velvety and rich, and I poured it over the cooled crust.
Step 3: Bake the Cheesecake
To keep the cheesecake from drying out, I wrapped the bottom of my springform pan in foil and placed it in a water bath. It baked for about 50 minutes until the edges were firm but the center was still a little wobbly. After turning off the oven, I let it sit with the door cracked open for an hour—this prevents cracks.
Step 4: Make the Blueberry Topping
While the cheesecake cooled, I cooked blueberries, sugar, cornstarch-water mixture, and lemon juice in a saucepan. Stirring constantly, the mixture thickened into a shiny, sweet-tart sauce in about 6 minutes. I let it cool completely before using it.
Step 5: Chill and Serve
Finally, I spread the blueberry topping over the cooled cheesecake and refrigerated it for at least 6 hours. Overnight chilling gave me the best results. When ready, I released it from the springform pan, sliced it, and served it chilled.
Additional Tips for Making This Recipe Better
Here’s what worked for me when I baked this cheesecake
- I always use room-temperature cream cheese—it blends so much smoother.
- I learned not to over-mix the batter; it keeps the cheesecake dense and creamy.
- I prefer baking a day before serving—it gives the flavors time to settle.
- I use fresh blueberries whenever possible; they make the topping shine.
How to Serve Blueberry Cheesecake?
Presentation matters! I like to serve each slice with extra fresh blueberries scattered on top. A little whipped cream piped along the edges makes it look bakery-worthy. Sometimes, I dust a bit of powdered sugar for a simple finish. Pairing it with coffee or tea balances the sweetness perfectly.
Nutritional Information
Here’s a quick breakdown per slice (approximate values):
- Calories: 340
- Protein: 5g
- Carbohydrates: 31g
- Fat: 22g
Make Ahead and Storage
Refrigeration
I keep leftovers in an airtight container in the fridge, and they last up to 5 days while staying creamy and fresh.
Freezing
When freezing, I cut the cheesecake into slices, wrap each in plastic wrap, and place them in a freezer bag. They keep well for up to 2 months.
Restoring
When I want a slice, I thaw it overnight in the fridge. If frozen without topping, I make fresh blueberry sauce before serving—it tastes much better.
Why You’ll Love This Recipe?
This cheesecake is one of those recipes that feels fancy but is easy enough for beginners. Here’s why it stands out:
- It’s beginner-friendly yet gives professional results with minimal effort.
- You can customize it with different toppings, fruits, or lighter ingredients.
- The texture is creamy, smooth, and perfectly balanced with the tart topping.
- It works for almost any occasion—birthdays, holidays, or simple family treats.
- You can make it ahead, so there’s no stress on the day you serve it.
Blueberry Cheesecake Recipe
Ingredients
Method
- I started by preheating my oven to 325°F (160°C). Then, I mixed the graham cracker crumbs, sugar, and melted butter until everything was coated. After pressing it firmly into the bottom of my springform pan, I baked it for about 8 minutes, just enough to set. I let it cool while working on the filling.
- In a large mixing bowl, I beat the softened cream cheese with sugar until smooth and creamy. Next, I added the eggs one at a time, mixing just until combined. I gently stirred in the sour cream and vanilla extract. The batter turned out velvety and rich, and I poured it over the cooled crust.
- To keep the cheesecake from drying out, I wrapped the bottom of my springform pan in foil and placed it in a water bath. It baked for about 50 minutes until the edges were firm but the center was still a little wobbly. After turning off the oven, I let it sit with the door cracked open for an hour—this prevents cracks.
- While the cheesecake cooled, I cooked blueberries, sugar, cornstarch-water mixture, and lemon juice in a saucepan. Stirring constantly, the mixture thickened into a shiny, sweet-tart sauce in about 6 minutes. I let it cool completely before using it.
- Finally, I spread the blueberry topping over the cooled cheesecake and refrigerated it for at least 6 hours. Overnight chilling gave me the best results. When ready, I released it from the springform pan, sliced it, and served it chilled.
Notes
- I always use room-temperature cream cheese—it blends so much smoother.
- I learned not to over-mix the batter; it keeps the cheesecake dense and creamy.
- I prefer baking a day before serving—it gives the flavors time to settle.
- I use fresh blueberries whenever possible; they make the topping shine.
