Go Back
Cheesecakes have long held a beloved place in the hearts and stomachs of dessert enthusiasts around the world. Their rich, creamy texture and versatile flavor options make them a favorite choice for any occasion, whether it’s a family gathering, a festive celebration, or simply a well-deserved treat after a long day. Among the myriad of cheesecake varieties, blueberry cheesecake stands out with its delightful combination of creamy richness and fruity brightness.

Best Blueberry Cheesecake Recipe

Indulge in the deliciousness of our Oh-So Creamy Blueberry Cheesecake! This delightful dessert features a rich, velvety filling made with fresh blueberries, perfectly balanced with a classic graham cracker crust. Ideal for any occasion, this cheesecake is as visually stunning as it is tasty. Treat your loved ones or savor a slice after a long day. Get ready to impress with this easy yet elegant recipe! #BlueberryCheesecake #Dessert #Baking #Cheesecake #SweetTreats #HomemadeDessert #Yum
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

16 ounces cream cheese, softened

1 cup granulated sugar

½ cup sour cream

½ teaspoon vanilla extract

3 large eggs

1 cup fresh blueberries (plus extra for topping)

For the blueberry topping:

1 cup fresh blueberries

¼ cup granulated sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

¼ cup water

For garnish:

Whipped cream (optional)

Mint leaves (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake in the preheated oven for about 10 minutes, then remove and let it cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and beat until combined. Add the sour cream, vanilla extract, and mix until well incorporated.

        Incorporate the Eggs: Add the eggs one at a time, mixing gently after each addition until just blended. Be careful not to overmix. Gently fold in the fresh blueberries.

          Bake the Cheesecake: Pour the cheesecake batter over the cooled crust. Bake in the preheated oven for 45-50 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door cracked for about 1 hour to cool slowly.

            Prepare the Blueberry Topping: In a small saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring gently until the mixture thickens and comes to a simmer. Remove from heat and let it cool.

              Assemble the Cheesecake: Once the cheesecake has cooled completely, spread the blueberry topping over the surface of the cheesecake. Refrigerate for at least 4 hours (preferably overnight) until set.

                Serve: After chilling, carefully remove the springform pan. Slice the cheesecake, garnish with whipped cream and mint leaves if desired, and serve chilled.

                  Prep Time: 25 minutes | Total Time: 5 hours (including chilling) | Servings: 12