There’s something truly magical about a slice of blueberry cheesecake. The creamy, rich texture combined with the sweet and slightly tart burst of fresh blueberries is pure bliss. Whether you’re making this for a special occasion or just because you’re craving something sweet, this dessert never fails to impress.
This blueberry cheesecake recipe is perfect for any time of year. In the summer, fresh blueberries add a juicy freshness, while in colder months, you can use frozen berries to bring a little warmth and comfort to your table. It’s a dessert that feels luxurious but is surprisingly simple to make. With a buttery graham cracker crust, a velvety smooth cheesecake filling, and a vibrant blueberry topping, each bite is a perfect balance of flavors and textures.
If you love the combination of creamy and fruity, this cheesecake will quickly become one of your favorite go-to desserts. It’s the kind of treat that makes any gathering feel extra special, whether it’s a family dinner, a birthday, or just a cozy weekend indulgence.
Why You’ll Love This Recipe
- Creamy and decadent – The cheesecake filling is rich, smooth, and melts in your mouth.
- Bursting with blueberries – Sweet and slightly tart blueberries add a fresh and fruity contrast to the rich cheesecake.
- Easy to make – While it looks impressive, this cheesecake is simple to put together with basic ingredients.
- Perfect for any occasion – Whether it’s a holiday, a birthday, or just a regular Tuesday, this cheesecake is always a hit.
- Make-ahead friendly – Cheesecake needs to chill before serving, making it a great dessert to prepare in advance.
Ingredients You’ll Need
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 tbsp all-purpose flour
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp lemon juice
How to Make Blueberry Cheesecake
Making a homemade cheesecake might seem intimidating, but I promise it’s easier than you think. Just follow these simple steps, and you’ll have a perfect, bakery-worthy cheesecake right at home.
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C). In a medium-sized bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated and look like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. A measuring cup or the back of a spoon works great for packing it down evenly.
Bake the crust for about 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Make sure your cream cheese is fully softened to avoid lumps. Add the eggs one at a time, mixing on low speed after each addition. Stir in the vanilla extract, sour cream, and flour until just combined. Be careful not to overmix, as this can create too much air in the batter, which may cause cracks in your cheesecake.
Pour the cheesecake batter over the cooled crust and spread it evenly with a spatula.
Step 3: Bake the Cheesecake
Place the springform pan in a large roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan. This water bath helps prevent the cheesecake from cracking while baking.
Bake for about 55-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and crack the door open slightly, letting the cheesecake cool slowly for about an hour. This gradual cooling process helps prevent cracks.
Step 4: Chill the Cheesecake
After it has cooled in the oven, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, preferably overnight. This allows the flavors to develop and the texture to set perfectly.
Step 5: Make the Blueberry Topping
While the cheesecake is chilling, prepare the blueberry topping. In a small saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture starts to thicken and the blueberries begin to burst. This should take about 5-7 minutes. Remove from heat and let it cool to room temperature before spooning it over the chilled cheesecake.
Step 6: Serve and Enjoy!
Once the cheesecake is fully chilled, carefully remove it from the springform pan and transfer it to a serving plate. Spoon the blueberry topping generously over the top. Slice and serve, enjoying every creamy, fruity bite!
Helpful Tips
- Use room temperature ingredients – This helps the cheesecake batter mix more smoothly, preventing lumps.
- Don’t overmix the batter – Overmixing can incorporate too much air, leading to cracks in your cheesecake.
- Use a water bath – This keeps the cheesecake moist and helps prevent cracks.
- Chill for the best texture – Cheesecake tastes best after it has been refrigerated for several hours or overnight.
- Run a knife around the edges before removing – This helps prevent the cheesecake from sticking to the pan when you release it.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Chill Time: 4 hours (or overnight)
- Total Time: 5 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- You can substitute fresh blueberries with frozen ones—no need to thaw them first.
- If you don’t have a springform pan, you can use a deep pie dish, but slicing might be trickier.
- For extra flavor, stir a bit of lemon zest into the blueberry topping.
Nutritional Information (Per Serving)
- Calories: ~350
- Carbohydrates: 42g
- Protein: 6g
- Fat: 18g
- Saturated Fat: 10g
- Sugar: 32g
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes! Cheesecake actually tastes better the next day, so it’s a great make-ahead dessert.
What if I don’t have a water bath?
If you skip the water bath, your cheesecake may crack, but it will still taste delicious. You can cover any cracks with extra blueberry topping.
How do I store leftover cheesecake?
Store it in the fridge, covered, for up to 5 days. You can also freeze it for up to 2 months.
Can I use a different fruit topping?
Absolutely! Try strawberries, raspberries, or even a mix of berries.
Storage Instructions
- Refrigerator: Store the cheesecake in an airtight container for up to 5 days.
- Freezer: Freeze individual slices wrapped in plastic wrap and placed in an airtight container for up to 2 months. Thaw in the fridge overnight before serving.
Related Recipes
If you loved this blueberry cheesecake, you might also enjoy these other delicious treats:
Conclusion
This blueberry cheesecake is the perfect combination of creamy, rich, and fruity flavors. Whether you’re making it for a special occasion or just to treat yourself, it’s sure to impress. With its buttery graham cracker crust, velvety smooth filling, and luscious blueberry topping, every bite is pure indulgence. Try this recipe and make your next dessert unforgettable!
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Blueberry Cheesecake
Description
There’s something truly magical about a slice of blueberry cheesecake. The creamy, rich texture combined with the sweet and slightly tart burst of fresh blueberries is pure bliss. Whether you’re making this for a special occasion or just because you’re craving something sweet, this dessert never fails to impress.
This blueberry cheesecake recipe is perfect for any time of year. In the summer, fresh blueberries add a juicy freshness, while in colder months, you can use frozen berries to bring a little warmth and comfort to your table. It’s a dessert that feels luxurious but is surprisingly simple to make. With a buttery graham cracker crust, a velvety smooth cheesecake filling, and a vibrant blueberry topping, each bite is a perfect balance of flavors and textures.
If you love the combination of creamy and fruity, this cheesecake will quickly become one of your favorite go-to desserts. It’s the kind of treat that makes any gathering feel extra special, whether it’s a family dinner, a birthday, or just a cozy weekend indulgence.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 2 tbsp all-purpose flour
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp lemon juice
Instructions
Start by preheating your oven to 325°F (163°C). In a medium-sized bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated and look like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan. A measuring cup or the back of a spoon works great for packing it down evenly.
Bake the crust for about 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Make sure your cream cheese is fully softened to avoid lumps. Add the eggs one at a time, mixing on low speed after each addition. Stir in the vanilla extract, sour cream, and flour until just combined. Be careful not to overmix, as this can create too much air in the batter, which may cause cracks in your cheesecake.
Pour the cheesecake batter over the cooled crust and spread it evenly with a spatula.
Place the springform pan in a large roasting pan and carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the cheesecake pan. This water bath helps prevent the cheesecake from cracking while baking.
Bake for about 55-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and crack the door open slightly, letting the cheesecake cool slowly for about an hour. This gradual cooling process helps prevent cracks.
After it has cooled in the oven, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, preferably overnight. This allows the flavors to develop and the texture to set perfectly.
While the cheesecake is chilling, prepare the blueberry topping. In a small saucepan, combine the blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring frequently, until the mixture starts to thicken and the blueberries begin to burst. This should take about 5-7 minutes. Remove from heat and let it cool to room temperature before spooning it over the chilled cheesecake.
Once the cheesecake is fully chilled, carefully remove it from the springform pan and transfer it to a serving plate. Spoon the blueberry topping generously over the top. Slice and serve, enjoying every creamy, fruity bite!
Notes
- You can substitute fresh blueberries with frozen ones—no need to thaw them first.
- If you don’t have a springform pan, you can use a deep pie dish, but slicing might be trickier.
- For extra flavor, stir a bit of lemon zest into the blueberry topping.