Blueberry Cheesecake
If you’re looking for a blueberry cheesecake that’s so good it might ruin all other desserts for you, you’ve come to the right place. This blueberry cheesecake recipe combines creamy filling, buttery crust, and a luscious blueberry topping for cheesecake, because why settle for plain when you can have perfection? Whether you call it a blueberry cheesecake cake or just heaven on a plate, this dessert belongs in your Dessert Recipes collection.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Chill Time: 4 hours (or overnight)
- Servings: 12
- Nutrition Info (per slice): 380 calories, 25g fat, 35g carbs, 6g protein
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
For the Filling
- 24 oz cream cheese (softened)
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
For the Blueberry Sauce for Cheesecake Topping
- 2 cups fresh blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Optional Upgrade: White Chocolate Blueberry Cheesecake
- ½ cup melted white chocolate (fold into filling)
How to Make Blueberry Cheesecake
Step 1: Make the Crust
- Preheat oven to 325°F.
- Mix graham cracker crumbs, melted butter, and sugar.
- Press firmly into a 9-inch springform pan.
- Bake for 10 minutes, then cool.
Step 2: Prepare the Filling
- Beat cream cheese and sugar until smooth.
- Add vanilla, then eggs one at a time.
- Mix in sour cream (and white chocolate if using).
- Pour over crust.
Step 3: Bake the Cheesecake
- Bake 50-60 minutes until edges are set but center is slightly wobbly.
- Turn off oven, crack the door, and let it cool inside for 1 hour.
- Chill in the fridge for at least 4 hours.
Step 4: How to Make Blueberry Sauce for Cheesecake
- In a saucepan, cook blueberries, sugar, and lemon juice over medium heat.
- Stir in cornstarch mixture and simmer until thickened.
- Cool slightly, then spread over cheesecake.
Final Tips for the Best Cheesecake
- Use room-temperature cream cheese for a smooth filling.
- Don’t overmix, cheesecake likes to stay creamy, not bubbly.
- If cracks appear, cover them with extra blueberry sauce for cheesecake topping, it’s the ultimate disguise.
This blueberry cheesecake is perfect for Easy Desserts, Dessert Ideas, and impressing guests. Whether you’re a fan of Cheesecake Recipes or just love blueberry recipes, this one’s a winner.
Now go ahead, slice it, and enjoy your masterpiece! Want more baking recipes? The white chocolate blueberry cheesecake variation is just the beginning. Happy baking!
Blueberry Cheesecake
Creamy, dreamy cheesecake meets a buttery graham cracker crust, topped with a luscious blueberry sauce that bursts with juicy sweetness. Every forkful is a perfect balance—silky smooth filling, crunchy golden base, and vibrant berries that dance on your tongue.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
For the Filling
- 24 oz cream cheese (softened)
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
For the Blueberry Sauce for Cheesecake Topping
- 2 cups fresh blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water
Instructions
1. Crust: Mix graham crumbs, melted butter, and sugar. Press into a 9-inch pan. Bake 10 mins at 325°F. Cool.
2. Filling: Beat cream cheese + sugar until smooth. Add vanilla, eggs (one at a time), then sour cream. Pour over crust.
3. Bake: 50-60 mins at 325°F until edges set but center jiggles slightly. Turn off oven, crack door, cool 1 hour inside. Chill 4+ hours.
4. Blueberry Topping: Simmer blueberries, sugar, and lemon juice. Thicken with cornstarch slurry. Cool, then spread over cheesecake.
Notes
Pro Tip: For white chocolate blueberry cheesecake, fold ½ cup melted white chocolate into the filling before baking!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 380Total Fat: 25gCarbohydrates: 35gProtein: 6g
