Blueberry Cheesecake Recipe (Creamy Homemade Blueberry Cheesecake) 🫐🍰
This Blueberry Cheesecake features a rich, creamy cheesecake filling baked on a buttery graham cracker crust and topped with a homemade blueberry sauce. It's the perfect dessert for holidays, birthdays, summer gatherings, or whenever you're craving a bakery-style cheesecake at home.
With its smooth texture and sweet blueberry topping, this classic cheesecake is guaranteed to impress.
Why You'll Love This Recipe
Rich and creamy cheesecake filling
Homemade blueberry topping
Buttery graham cracker crust
Perfect make-ahead dessert
Great for holidays and special occasions
Bakery-quality results
Ingredients
For the Graham Cracker Crust
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
For the Cheesecake Filling
24 ounces cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup heavy cream
2 tablespoons all-purpose flour
For the Blueberry Topping
3 cups fresh or frozen blueberries
1/2 cup granulated sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons water
Equipment Needed
9-inch springform pan
Mixing bowls
Electric mixer
Saucepan
Aluminum foil
Roasting pan
How to Make Blueberry Cheesecake
Step 1: Prepare the Crust
Preheat oven to 325°F.
In a bowl combine:
Graham cracker crumbs
Melted butter
Sugar
Mix until combined.
Press firmly into the bottom of a greased 9-inch springform pan.
Bake for 10 minutes.
Allow to cool.
Step 2: Make the Cheesecake Filling
In a large mixing bowl beat cream cheese until smooth.
Add sugar and mix until creamy.
Add eggs one at a time, mixing after each addition.
Mix in:
Vanilla extract
Sour cream
Heavy cream
Flour
Mix until smooth.
Step 3: Bake the Cheesecake
Pour filling into the cooled crust.
Wrap the outside of the springform pan with foil.
Place inside a larger roasting pan.
Add hot water to create a water bath.
Bake for 60–70 minutes or until the center is slightly jiggly.
Turn off oven and crack the door open.
Allow cheesecake to cool inside the oven for 1 hour.
Step 4: Chill
Refrigerate cheesecake for at least 6 hours or overnight.
Step 5: Make the Blueberry Topping
In a saucepan combine:
Blueberries
Sugar
Lemon juice
Cook over medium heat.
Mix cornstarch and water together.
Add to the blueberry mixture.
Cook until thickened.
Allow to cool completely.
Step 6: Assemble
Spread blueberry topping over chilled cheesecake.
Slice and serve.
Expert Tips
Use room-temperature ingredients for a smoother cheesecake.
Avoid overmixing after adding eggs.
Use a water bath to prevent cracking.
Chill overnight for the best texture.
Storage
Store covered in the refrigerator for up to 5 days.
Freeze individual slices for up to 3 months.
Variations
Lemon Blueberry Cheesecake
Add 1 tablespoon lemon zest to the cheesecake filling.
No-Bake Blueberry Cheesecake
Use a whipped cheesecake filling and refrigerate instead of baking.
Blueberry Crumble Cheesecake
Top with a buttery crumble before serving.
White Chocolate Blueberry Cheesecake
Add 8 ounces melted white chocolate to the filling.
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Frozen blueberries work perfectly for the topping.
Why did my cheesecake crack?
Overmixing and rapid cooling are the most common causes.
Can I make Blueberry Cheesecake ahead of time?
Yes. Cheesecake is best when made the day before serving.
Do I have to use a water bath?
No, but it helps create a smoother texture and prevents cracks.
Nutrition Information
Serving Size: 1 slice
Calories: 520
Carbohydrates: 42g
Protein: 8g
Fat: 36g
Sugar: 31g
Perfect Drink Pairings
Blueberry Lemonade
Vanilla Latte
Iced Coffee
White Hot Chocolate
Sparkling Lemon Water
More Blueberry Recipes You'll Love
Blueberry Coffee Cake
Blueberry Cobbler
Blueberry Cream Cheese Bread
Food Safety Tips
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Refrigerate cheesecake within 2 hours.
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Store covered in the refrigerator.
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Do not leave cheesecake at room temperature for extended periods.