Name: Blueberry Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 30 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; 6 tbsp unsalted butter, melted; 24 oz cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 cup sour cream; 1 tsp vanilla extract; 2 cups fresh or frozen blueberries; 2 tbsp granulated sugar (for topping); 1 tbsp lemon juice; 1 tbsp cornstarch; 2 tbsp water

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Blueberry Cheesecake is a luscious, creamy dessert with a buttery graham cracker crust, rich cream cheese filling, and a glossy blueberry topping. Elegant yet easy to make, it’s a timeless classic perfect for any celebration or gathering.

Why You’ll Love This Recipe

This cheesecake is silky smooth with just the right amount of sweetness. The tart blueberries contrast beautifully with the rich filling, and the homemade or store-bought crust provides a delightful crunch. It’s a show-stopping dessert that’s surprisingly simple to prepare.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Graham cracker crumbs
Unsalted butter (melted)
Cream cheese (softened)
Granulated sugar
Eggs
Sour cream
Vanilla extract
Fresh or frozen blueberries
Lemon juice
Cornstarch
Water

Directions

Preheat oven to 325°F (160°C).
Combine graham cracker crumbs and melted butter; press into a springform pan and bake for 10 minutes. Let cool.
Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
Pour filling into crust. Bake for 50–60 minutes or until center is nearly set. Cool completely, then refrigerate for at least 4 hours.
For the topping, cook blueberries with sugar, lemon juice, and cornstarch until thickened. Cool, then spoon over the chilled cheesecake.
Serve cold.

Servings and timing

Serves 10–12. Prep time: 20 minutes. Bake time: 60 minutes. Chill time: 4 hours minimum. Total: approx. 5.5 hours.

Variations

Use a biscuit base instead of graham crackers
Add lemon zest to the filling for extra freshness
Make it no-bake by using gelatin and skipping the oven step
Swap blueberries for strawberries, raspberries, or mixed berries

Storage/Reheating

Refrigerate in a covered container for up to 5 days. Cheesecake can be frozen without the topping for up to 2 months. Thaw in the refrigerator overnight before serving. Do not microwave.

FAQs

Can I use frozen blueberries for the topping?

Yes—just simmer longer to allow excess moisture to evaporate.

How do I prevent cracks in my cheesecake?

Avoid overmixing the batter, use a water bath, and cool gradually.

Is a springform pan necessary?

Highly recommended, as it allows easy removal without damaging the crust or filling.

Can I make this cheesecake ahead of time?

Yes, it’s best made a day in advance to allow full setting and flavor development.

Can I use a different crust?

Yes—shortbread or chocolate cookie crumbs work well as alternatives.

What should I do if the topping is too thin?

Simmer a bit longer or add a bit more cornstarch slurry until thickened.

How long does it need to chill?

At least 4 hours, but overnight chilling is ideal for texture.

Can I make this gluten-free?

Yes—use gluten-free graham crackers for the crust.

How do I store leftovers?

In the fridge, tightly covered to prevent absorbing fridge odors.

Is the cheesecake overly sweet?

No, the sweetness is balanced by the tang of the cream cheese and the tartness of the blueberries.

Conclusion

Blueberry Cheesecake is a beautiful and indulgent dessert that delivers creamy richness with every bite. Whether for holidays, birthdays, or a weekend treat, it’s a dependable favorite that always impresses.

Blueberry Cheesecake

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Author: Emma Harper
Prep Time: 20 min
Cook Time: 60 min
Total Time: 5 hours 30 min
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 325°F (160°C).
Mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan. Bake for 10 minutes and let cool.
Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
Stir in sour cream and vanilla extract until combined.
Pour filling over the cooled crust. Bake for 50–60 minutes until the center is nearly set.
Turn off oven, crack door, and let cheesecake cool gradually for 1 hour. Then refrigerate for at least 4 hours or overnight.
For topping: in a saucepan, combine blueberries, sugar, lemon juice, and cornstarch mixed with water. Cook over medium heat until thickened, about 5–7 minutes. Cool completely.
Spoon topping over chilled cheesecake before serving.