If you’re a dessert lover—or simply breathing—there’s a high chance you’ve had a slice of cheesecake. But when blueberry meets cheesecake, something magical happens. This recipe brings you the creamiest, most luscious blueberry cheesecake that’s guaranteed to impress family, friends, or even just yourself on a cozy evening.
Let’s dive into this decadent dessert that balances sweet, tangy, and rich flavors all in one heavenly bite.
🍰 Why You’ll Love This Blueberry Cheesecake
No fancy tools needed – just a springform pan and your oven.
Fresh or frozen blueberries – it works with both!
Rich, creamy texture that pairs beautifully with the fruity topping.
Make-ahead friendly – it tastes even better the next day.
🧺 Ingredients
For the Crust:
1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
¼ cup (50g) granulated sugar
½ cup (115g) unsalted butter, melted
For the Filling:
4 packages (8 oz each or 900g total) cream cheese, softened
1 cup (200g) granulated sugar
1 tsp vanilla extract
4 large eggs
2/3 cup (160ml) sour cream
2/3 cup (160ml) heavy cream
For the Blueberry Topping:
2 cups (300g) fresh or frozen blueberries
½ cup (100g) granulated sugar
2 tbsp lemon juice
1 tbsp cornstarch dissolved in 2 tbsp water
🥣 Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter until combined.
- Press into the bottom of a 9-inch springform pan. Use a spoon to compact it well.
- Bake for 10 minutes, then set aside to cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth and fluffy.
- Add vanilla and mix well.
- Add eggs one at a time, mixing slowly to avoid too much air.
- Stir in sour cream and heavy cream just until combined.
- Pour the batter over the cooled crust.
Step 3: Bake in a Water Bath
- Wrap the bottom of the pan with foil to prevent leaks.
- Place the springform pan in a larger roasting pan filled with hot water halfway up the sides.
- Bake for 60–70 minutes, or until the center is almost set but slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.
Step 4: Cool and Chill
- Remove from oven and water bath, then cool at room temperature.
- Refrigerate for at least 6 hours, preferably overnight.
Step 5: Prepare the Blueberry Topping
- In a saucepan over medium heat, combine blueberries, sugar, and lemon juice.
- Cook for 5–7 minutes until berries release their juices.
- Stir in cornstarch slurry and simmer until thickened.
- Let cool completely before spooning over the chilled cheesecake.
📝 Tips & Tricks
Room temperature ingredients help prevent lumps in your filling.
Don’t skip the water bath – it ensures even baking and a crack-free surface.
Overnight chill gives the cheesecake the perfect texture.
For extra elegance, garnish with whipped cream and a few fresh mint leaves!
📦 Storage
Store leftovers covered in the fridge for up to 5 days.
You can also freeze slices individually for up to 2 months. Thaw overnight in the refrigerator.
🫐 Variations
Swap blueberries for raspberries or strawberries.
Add lemon zest to the filling for a citrusy twist.
Drizzle white chocolate over the blueberry topping for a gourmet touch.
🍽️ Serving Suggestion
Serve this cheesecake at a dinner party, holiday gathering, or whenever you’re craving a showstopping dessert. One bite, and your guests will think you’ve hired a professional baker.