Go Back
–+ servings
Delicious blueberry cheesecake topped with fresh blueberries and a graham cracker crust

Blueberry Cheesecake

Please rate us
This blueberry cheesecake combines a decadent cream cheese filling with vibrant blueberries for a stunning dessert that is perfect for any occasion.
Print it Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 1 tablespoon light brown sugar
  • 5 tablespoons unsalted butter, melted
For the cheesecake filling
  • 24 oz cream cheese, softened Bring to room temperature for a smoother batter.
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream Can be substituted with Greek yogurt.
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • 2 cups fresh blueberries Be gentle when folding in to avoid crushing.
For the blueberry topping
  • 1/4 cup granulated sugar Adjust for sweetness as desired.
  • 1 tablespoon cornstarch
  • 3 cups fresh blueberries, divided
  • 1/4 cup cold water
  • 1 tablespoon lemon juice
  • 1 tablespoon butter

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Prepare a 9-inch springform pan by greasing it lightly.
Make the crust
  1. In a mixing bowl, combine graham cracker crumbs, both sugars, and melted butter. Press this mixture firmly into the bottom of the springform pan to create an even crust.
  2. Bake for about 10 minutes and let it cool.
Prepare the cheesecake filling
  1. In another bowl, beat the cream cheese until smooth.
  2. Gradually add in 3/4 cup granulated sugar and mix until well combined.
  3. Add sour cream, vanilla extract, and beaten eggs, mixing until just incorporated.
  4. Gently fold in 2 cups of the fresh blueberries.
Bake the cheesecake
  1. Pour the filling over the cooled crust and smooth the top.
  2. Bake in the preheated oven for about 60 minutes, or until the center is set but still slightly jiggly.
  3. Turn off the oven and let the cheesecake cool inside for 1 hour.
Topping preparation
  1. In a small saucepan, combine the remaining 3 cups of blueberries, 1/4 cup sugar, cornstarch, lemon juice, and cold water.
  2. Cook on medium heat until the mix is bubbly and thickened. Allow it to cool slightly.
Serving
  1. Once the cheesecake has fully cooled, pour the blueberry topping over the cheesecake.
  2. Chill in the refrigerator for at least 4 hours (or overnight) before serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 16gSaturated Fat: 10gSodium: 250mgFiber: 1gSugar: 30g

Notes

Garnish with freshly whipped cream and serve with a scoop of vanilla ice cream for a classic combination. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze slices for up to 2 months.
Tried this recipe?Let us know how it was!