This blueberry cheesecake is a smooth, creamy dessert with a buttery graham cracker crust and a vibrant blueberry topping. The balance of tangy cream cheese, gentle sweetness, and fresh berry flavor makes it a timeless dessert that feels special yet approachable.
Why You’ll Love This Recipe
This recipe delivers a rich and creamy texture without being heavy, thanks to careful baking and simple ingredients. The blueberry topping adds freshness and color, making it perfect for gatherings or celebrations. It can be made ahead of time, slices cleanly, and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cheesecake Filling
24 oz cream cheese, softened (three 8 oz blocks)
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
Blueberry Topping
2 cups fresh or frozen blueberries
1/3 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
Directions
Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
In a bowl, mix the graham cracker crumbs and sugar. Add the melted butter and stir until the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.
In a large mixing bowl, beat the cream cheese until smooth and lump-free. Add the sugar and mix until creamy. Beat in the eggs one at a time, mixing gently after each addition. Add the sour cream, vanilla extract, and flour, and mix just until combined.
Pour the filling over the cooled crust and smooth the top. Bake for 50–55 minutes, until the edges are set and the center slightly jiggles. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove and refrigerate for at least 4 hours or overnight.
To make the topping, combine blueberries, sugar, lemon juice, cornstarch, and water in a saucepan over medium heat. Cook while stirring until the mixture thickens and becomes glossy, about 5–7 minutes. Let cool completely, then spread over the chilled cheesecake before serving.
Servings and timing
Servings: 10 to 12 slices
Prep time: 25 minutes
Bake time: 55 minutes
Cooling and chilling time: 5 hours
Total time: approximately 6 hours 20 minutes
Variations
You can substitute the blueberries with strawberries, raspberries, or a mixed berry topping using the same method. For a citrus twist, add lemon zest to the cheesecake filling. A chocolate crust can be used instead of graham crackers for a richer base.
Storage/Reheating
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before serving. This cheesecake is best served chilled and does not require reheating.
FAQs
Can I use frozen blueberries for the topping?
Yes, frozen blueberries work well. Cook them directly from frozen without thawing.
How do I prevent cracks in the cheesecake?
Avoid overmixing the batter and allow the cheesecake to cool gradually in the oven before refrigerating.
Can I make this cheesecake ahead of time?
Yes, it is ideal to make it a day in advance so it fully sets and develops flavor.
What size pan should I use?
A 9-inch springform pan is recommended for the best thickness and baking results.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect texture and balance with the tangy cream cheese.
Is a water bath necessary?
This recipe does not require a water bath, but using one can create an even creamier texture.
Can I make this recipe without sour cream?
Yes, plain full-fat yogurt can be used as a substitute in equal amount.
How do I know when the cheesecake is done?
The edges should be set while the center still has a gentle wobble.
Can I add the topping before baking?
It is best to add the blueberry topping after baking to preserve its fresh flavor and color.
How long should I chill the cheesecake?
Chill for at least 4 hours, but overnight chilling gives the best results.
Conclusion
This blueberry cheesecake is a classic dessert that combines creamy texture with bright fruit flavor. With simple steps and reliable results, it is a recipe you can return to again and again for both everyday treats and special occasions.
A rich and creamy baked cheesecake with a buttery graham cracker crust and a vibrant, sweet-tart blueberry topping. Perfect for special occasions or make-ahead desserts.
Ingredients
Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs, room temperature
1 cup sour cream
2 teaspoons vanilla extract
2 tablespoons all-purpose flour
Blueberry Topping:
2 cups fresh or frozen blueberries
1/3 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water
Instructions
Preheat oven to 325°F (165°C) and grease a 9-inch springform pan.
Mix graham cracker crumbs, sugar, and melted butter. Press into bottom of the pan. Bake for 10 minutes and let cool.
In a bowl, beat cream cheese until smooth. Add sugar and mix until creamy. Beat in eggs one at a time.
Stir in sour cream, vanilla extract, and flour until just combined.
Pour filling over crust and smooth the top. Bake for 50–55 minutes, until edges are set and center slightly jiggles.
Turn off oven, crack door, and cool cheesecake inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
For topping: In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat until thick and glossy (5–7 minutes). Let cool completely.
Spread cooled topping over chilled cheesecake before serving.
Notes
Use room-temperature cream cheese and eggs for smoother filling.
A water bath is optional but can help reduce cracking.
Let the cheesecake cool gradually to prevent surface cracks.
