Blueberry Cheesecake

If you're looking for a show-stopping dessert, this creamy blueberry cheesecake is as delicious and decadent as they come.

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This blueberry cheesecake is beyond words, and every bite is sheer bliss. The velvety cream cheese filling, with pockets of sweet blueberries, is nestled between a buttery graham cracker crust and a juicy blueberry topping for an irresistible dessert. 

Blueberry Cheesecake Ingredients

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The crust offers a crunchy, slightly sweet base, while the cheesecake layer combines tangy sour cream, velvety cream cheese, and zesty lemon.

Crowned with plump, sweet blueberries, this dessert is a masterpiece of contrasting yet complementary elements.

Substitutions And Additions

LEMON ZEST: You can substitute fresh orange zest for the lemon zest for a warmer citrus kick.

CREAM CHEESE & SOUR CREAM: For the creamiest cheesecake, make sure to use full-fat cream cheese and sour cream.

GRAHAM CRACKER CRUST: If you’re looking to switch things up, consider experimenting with different types of cracker crumbs, like chocolate graham crackers or even digestive biscuits, for a twist on the classic graham cracker crust.

For a nutty dimension, finely ground nuts such as almonds or pecans could be a tasty substitute for part of the graham cracker crumbs.

PURE VANILLA EXTRACT: Almond extract offers a nutty undertone, while coconut extract can provide a delightful tropical essence.

FRESH BLUEBERRIES: Feel free to swap in other fresh berries like raspberries or blackberries to suit your preference.

How To Make This Blueberry Cheesecake Recipe

Give yourself plenty of time to make this recipe, as it needs time to bake and set. But once it is ready, we guarantee it will be worth every step.

For The Crust And Filling

STEP ONE: Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with a parchment paper circle.

Lightly spray the inside of the pan with nonstick spray. Set it aside.

STEP TWO: In a medium-sized mixing bowl, stir together the graham cracker crumbs, melted butter, and sugar until the crumbs are completely coated.

STEP THREE: Press the coated crumbs evenly into the bottom and ¾ of the way up the sides of the springform pan.

You can use a flat-bottomed glass or a measuring cup to firmly press the crumbs.

STEP FOUR: Bake the crust for eight minutes. Allow the crust to cool while you make the filling.

STEP FIVE: Lower the oven temperature to 325°F.

STEP SIX: Using either a stand mixer or a large bowl and a hand mixer on medium-high speed, beat together the cream cheese, granulated sugar, sour cream, and cornstarch for 1 to 1½ minutes, until smooth.

STEP SEVEN: Lower the mixer speed to low and beat in the fresh lemon zest.

STEP EIGHT: Keeping the mixer speed on low, add the eggs one at a time, mixing well after each.

STEP NINE: Keeping the mixer on low speed, add the vanilla and mix just until well incorporated.

STEP TEN: Toss the blueberries in the flour. Shake off any excess flour. 

STEP ELEVEN: Fold in the coated blueberries. Pour batter on top of the graham cracker crust.

STEP TWELVE: Once the crust has cooled, wrap two sheets of aluminum foil around the outside of the springform pan. 

STEP THIRTEEN: Place the springform pan into a large roasting pan. Place the roasting pan into the oven on the middle rack.

Pour enough water into the roasting pan to measure 1½ inches deep. (this is why you wrap the outside of the springform pan in two layers of foil). 

STEP FOURTEEN: Bake for 1 hour 40 minutes. Then turn the oven off, crack open the oven door, and allow the cheesecake to sit in the oven for an additional 20 minutes.

STEP FIFTEEN: Remove the pan and cheesecake from the oven. Allow the cheesecake to rest on a cooling rack for 30 minutes. 

STEP SIXTEEN: After the 30-minute rest time, chill the cheesecake in the springform pan in the refrigerator for eight hours.

STEP SEVENTEEN: Just before you release the cheesecake from the springform pan, carefully run a sharp knife between the sides of the pan and the crust.

Carefully release the sides of the springform pan. 

STEP EIGHTEEN: Using either a flat dinner plate or a 10-inch round cake board, place the plate or cake board on top of the cheesecake.

Flip the cheesecake upside down and carefully remove the bottom of the springform pan and the parchment circle.

STEP NINETEEN: Using a serving plate or another 10-inch cake board, carefully flip the cheesecake back over. 

For The Blueberry Topping

STEP ONE: While the cheesecake cools in the refrigerator, add the frozen blueberries, granulated sugar, and fresh lemon zest to a 3 to 4-quart heavy-bottomed saucepan.

Heat the berry mixture over medium-high heat. Stir continuously until the berries are thawed, and the sugar has melted.

STEP TWO: Once the berry mixture reaches a low boil, reduce the heat to medium-low. Simmer for five minutes. Stir occasionally.

STEP THREE: Using a small bowl, stir together the cornstarch and cold water. Immediately pour the slurry into the simmering blueberries.

Stir continuously until the blueberry mixture is thickened. Remove the topping from the heat and allow it to cool completely before spooning it on top of the cheesecake. 

STEP FOUR: Once the blueberry topping is completely cooled, evenly spread it on top of the cheesecake.

Keep the cheesecake in the refrigerator until you are ready to slice and serve.

How To Serve

Enjoy this heavenly creamy dessert with a spoonful of whipped cream and a delicious scoop of vanilla ice cream on the side.

How about adding a refreshing, ice-cold vanilla latte on the side to wash it down?

Our cheesecake recipes are so decadent that they are worth the wait until they are ready to dig in.

Our citrusy lemon cheesecake and rich mint chocolate cheesecake are two more favorite recipes to enjoy.

MORE CHEESECAKE RECIPES

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Cherry Cheesecake Cookies

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Carrot Cake Cheesecake

Storage

Whether you’re planning ahead, putting leftovers away, or saving slices for later indulgence, these storage tips will help you savor every bite.

MAKE AHEAD: You can prepare your blueberry cheesecake in advance, making your life a little easier.

After baking and cooling, wrap the cheesecake tightly with plastic wrap or aluminum foil to prevent any moisture from seeping in.

Keep it in the refrigerator for up to 24 hours before serving.

IN THE FRIDGE: Keep any leftover cheesecake covered in the refrigerator for up to seven days. 

IN THE FREEZER: You can freeze this cheesecake, without the topping, for up to three months.

Tightly cover the cheesecake with plastic wrap and aluminum foil.

I recommend lightly spraying the plastic wrap with nonstick spray first. Allow the cheesecake to thaw in the refrigerator overnight.

Once you take a bite of this magnificent dessert, the creamy and tangy cheesecake filling melts in your mouth while the tart blueberries add a little pop of sweetness. If you’re looking for a dessert that will impress your friends and family, look no further than this blueberry cheesecake recipe.

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Blueberry Cheesecake

5 from 2 votes

If you're looking for a show-stopping dessert, this creamy blueberry cheesecake is as delicious and decadent as they come.

Prep Time 20 minutes minutes

Cook Time 2 hours hours

Total Time 10 hours hours 50 minutes minutes

Servings 12

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Ingredients

  

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Graham Cracker Crust

• 2 cups finely crushed graham crackers
• 10 tablespoons salted sweet cream butter, melted
• 3 tablespoons granulated sugar

Cheesecake Filling

• 32 ounces cream cheese, softened
• 1½ cups granulated sugar
• ¾ cup sour cream
• 3½ tablespoons cornstarch
• 2 teaspoons fresh lemon zest
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 2¼ cups fresh blueberries, washed and dried
• 3 tablespoons all-purpose flour

Blueberry Topping

• 4 cups frozen blueberries
• ¾ cup granulated sugar
• 2 teaspoons fresh lemon zest
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Instructions

 

Crust

• Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with a parchment paper circle. Lightly spray the inside of the pan with nonstick spray. Set it aside.
• In a medium-sized mixing bowl, stir together the graham cracker crumbs, melted butter, and sugar until the crumbs are completely coated.
• Press the coated crumbs evenly into the bottom and ¾ of the way up the sides of the springform pan. You can use a flat-bottomed glass or a measuring cup to firmly press the crumbs.
• Bake the crust for 8 minutes. Allow the crust to cool while you make the filling.
• Lower the oven temperature to 325°F.

Filling

• Using either a stand mixer or a large mixing bowl and a handheld mixer on medium-high speed, beat together the cream cheese, granulated sugar, sour cream, and cornstarch for 1 to 1½ minutes, until smooth.
• Lower the mixer speed to low and beat in the fresh lemon zest.
• Keeping the mixer speed on low, add the eggs one at a time, mixing well after each.
• Keeping the mixer speed on low, add the vanilla and mix just until well incorporated.
• Toss the blueberries in the flour. Shake off any excess flour.
• Fold in the coated blueberries. Pour the filling on top of the graham cracker crust.
• Wrap 2 sheets of aluminum foil around the outside of the springform pan.
• Place the springform pan into a large roaster pan. Place the roaster pan into the oven on the middle rack. Pour enough water into the roaster to measure 1½ inches deep (this is why you wrap the outside of the springform pan in 2 layers of foil).
• Bake for 1 hour 40 minutes. Then turn the oven off, crack open the oven door and allow the cheesecake to sit in the oven for an additional 20 minutes.
• Remove the roaster pan and cheesecake from the oven. Allow the cheesecake to rest on a cooling rack for 30 minutes.
• After the 30-minute rest time, chill the cheesecake in the springform pan in the refrigerator for 8 hours.
• Just before you release the cheesecake from the springform pan, carefully run a sharp knife between the sides of the pan and the crust. Carefully release the sides of the springform pan.
• Using either a flat dinner plate or a 10-inch round cake board, place the plate or cake board on top of the cheesecake. Flip the cheesecake upside down and carefully remove the bottom of the springform pan and the parchment circle.
• Using a serving plate or another 10-inch cake board, carefully flip the cheesecake back over.

Blueberry Topping

• While the cheesecake is chilling in the refrigerator, add the frozen blueberries, granulated sugar, and fresh lemon zest to a 3 to 4-quart heavy-bottomed saucepan. Heat the berry mixture over medium-high heat. Stir continuously until the berries are thawed, and the sugar has melted.
• Once the berry mixture reaches a low boil, reduce the heat to medium-low. Simmer for 5 minutes, stirring occasionally.
• Using a small bowl, stir together the cornstarch and cold water. Immediately pour the slurry into the simmering blueberries. Stir continuously until the blueberry mixture is thickened. Remove the topping from the heat and allow the topping to completely cool before spooning it on top of the cheesecake.
• Once the blueberry topping is completely cooled, evenly spread on top of the cheesecake. Keep the cheesecake in the refrigerator until you are ready to slice and serve.

Notes

• Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your crust as the suggested baking time approaches.
• Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your creamy filling.
• It’s very important to toss the fresh blueberries in flour before folding them into the filling. This will help keep them from sinking to the bottom of the cheesecake batter.
• We highly recommend using a disposable roaster pan as it is the perfect pan for the water bath. They are strong yet very moldable.
• If you plan on freezing the cheesecake, you can leave it in the springform pan. Cover tightly with nonstick aluminum foil. Thaw in the refrigerator overnight.
• Slice the cheesecake while it is cold to avoid a messy cut. Dip a knife in hot water, dry the blade and then slice. Clean and rewarm the knife after each cut.

Nutrition

Calories: 684kcal | Carbohydrates: 72g | Protein: 9g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 172mg | Sodium: 441mg | Potassium: 234mg | Fiber: 3g | Sugar: 55g | Vitamin A: 1528IU | Vitamin C: 8mg | Calcium: 118mg | Iron: 1mg

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