Blueberry Cheesecake is the perfect blend of rich, creamy filling and sweet, tart blueberries on a buttery graham cracker crust. This classic dessert brings together velvety smooth cream cheese, a hint of vanilla, and a luscious blueberry topping for a showstopping treat that’s perfect for any occasion. Whether served at a family gathering, holiday celebration, or a casual dinner party, it’s a dessert that always delivers elegance and flavor in every bite.
What Makes This Dessert Special?
Blueberry Cheesecake stands out for its perfect balance of creamy richness and fruity brightness. The homemade blueberry topping adds a natural sweetness and vibrant color, while the smooth, dense filling creates a luxurious texture. It’s the kind of dessert that feels indulgent yet light, with a beautiful presentation that makes it the centerpiece of any dessert table.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Cooling & Chilling Time: 4 hours
- Total Time: 5 hours 15 minutes
- Servings: 10 slices
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup melted butter
For the Cheesecake Filling:
- 24 oz cream cheese (room temperature)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
1. Make the Crust
Preheat the oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
2. Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing after each addition. Stir in vanilla extract and sour cream until well combined. Pour the mixture over the cooled crust.
3. Bake the Cheesecake
Place the pan on a baking sheet and bake for 50–55 minutes, or until the center is just set. Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open. Remove and let cool to room temperature, then refrigerate for at least 3 hours.
4. Make the Blueberry Topping
In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries start to release their juices. Stir in the cornstarch mixture and cook for 2–3 minutes until thickened. Cool the topping completely before spreading it over the chilled cheesecake.
Variations
- Mini Cheesecakes: Use a muffin tin to make individual portions.
- Swirl Effect: Swirl blueberry sauce into the batter before baking for a marbled look.
- Gluten-Free: Use gluten-free graham crackers for the crust.
- Citrus Twist: Add lemon zest to the filling for a bright flavor.
- Mixed Berry: Combine blueberries with raspberries or blackberries for a medley topping.
Equipment You’ll Need
- 9-inch springform pan
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Saucepan
- Measuring cups and spoons
Nutritional Information (Per Slice)
- Calories: 420
- Fat: 28g
- Carbohydrates: 36g
- Protein: 6g
- Sugar: 26g
(Nutritional values may vary based on ingredients used.)
Storage Tips
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze slices individually wrapped for up to 2 months. Thaw in the fridge before serving.
- Make Ahead: You can prepare the cheesecake and topping a day in advance for easy serving.
My Cooking Experience
With over 4 years of dessert-making under my belt, Blueberry Cheesecake remains one of my all-time favorites. There’s something incredibly satisfying about the smooth texture of the cheesecake paired with the fresh burst of blueberry flavor. I’ve made this for birthdays, dinner parties, and even just for fun—it always gets rave reviews. Letting it chill long enough is the secret to clean slices and a firm texture.
Conclusion
Blueberry Cheesecake is a timeless dessert that brings together creamy, sweet, and fruity elements in perfect harmony. It’s rich, beautiful, and incredibly satisfying to make and serve. Whether you’re a seasoned baker or trying cheesecake for the first time, this recipe is sure to become a staple in your dessert lineup.
Blueberry Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
- In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing after each addition. Stir in vanilla extract and sour cream until well combined. Pour the mixture over the cooled crust.
- Place the pan on a baking sheet and bake for 50–55 minutes, or until the center is just set. Turn off the oven and leave the cheesecake inside for 1 hour with the door slightly open. Remove and let cool to room temperature, then refrigerate for at least 3 hours.
- In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries start to release their juices. Stir in the cornstarch mixture and cook for 2–3 minutes until thickened. Cool the topping completely before spreading it over the chilled cheesecake.
Notes
- Refrigeration: Store in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze slices individually wrapped for up to 2 months. Thaw in the fridge before serving.
- Make Ahead: You can prepare the cheesecake and topping a day in advance for easy serving.
