This Blueberry Cheesecake is rich, sweet, and smooth. The homemade crust is filled with a creamy cheesecake layer packed with blueberries and topped with sweet blueberry sauce. It looks like a masterpiece and tastes just as good.
Making cheesecake from scratch is a lot easier than you think. It does need to set for several hours so just plan ahead. Plus, it stores well and is freezer-friendly so you can make it ahead and serve for dessert on another day.
Why You'll Love This Blueberry Cheesecake
- The simple crust. If you have never made cheesecake crust before, then you won't know how easy it is to make. It is made with just 2 ingredients: Graham crackers (or Gingersnaps) and butter. It's delicious, crumbles perfectly, but still holds the cheesecake together well.
- The creamy blueberry filling. The cheesecake filling is made with classic cheesecake ingredients with the addition of a whopping cup of fresh blueberries. The light and creamy filling is balanced well with the tart blueberries mixed throughout. So good
- The sweet blueberry compote topping. After we've baked the cheesecake and let it cool to room temperature, we add a sweet blueberry sauce (or blueberry compote) on top. It adds sweetness and flavor and turns the cheesecake into a showstopper that looks like it was ordered from a fancy restaurant.
Ingredient Notes
To make this delicious Blueberry Cheesecake, you will need the following ingredients (full measurements in recipe card below):
- cookie crumbs - for the crust, crush up Graham crackers, Gingersnaps, or digestive biscuits in the blender. You can also make this cheesecake gluten-free by substituting with gluten-free graham crackers or other gluten-free cookie.
- butter
- cream cheese - use full-fat cream cheese for this recipe. The fat plays an important role in the texture and consistency of your cheesecake.
- yogurt - we always have a batch of our Homemade Yogurt that we used in this recipe. You can also substitute with sour cream.
- sugar - feel free to use granulated sugar or confectioners' sugar. The type of sugar will slightly affect the texture of the cheesecake. If you use confectioners' sugar, the cheesecake will be a bit smoother.
- vanilla extract - adds a hint of flavor.
- lemon juice - adds a little brightness to this blueberry cheesecake.
- all-purpose flour
- eggs
- blueberries
- blueberry sauce - we used our homemade Blueberry Sauce (which is so easy to make) or store-bought sauce or jam - whatever is more convenient.
Equipment
You will also need:
How to Make the Best Blueberry Cheesecake
First, make the crust.
In a medium mixing bowl, stir together the cookie crumbs and melted butter until well mixed. If you use whole graham crackers, add the crackers into a food processor or blender and process until fine crumbs form. Then, add in the melted butter and stir to combine.
Line an 8-inch springform pan with parchment paper. Press the crumb mixture firmly into the bottom base and the wall of the lined springform pan. Freeze for at least 15 minutes, allowing the crust to set before filling.
Next, make the filling.
In a large mixing bowl, mix the softened cream cheese, yogurt, sugar, vanilla extract, lemon juice, and flour using a hand mixer until smooth, about 2 minutes. Scrape down the sides of the bowl to help mix the batter evenly.
Add eggs one at a time and beat until just blended. Do not overmix to avoid cracking during baking. Fold in the blueberries until evenly distributed.
How to Assemble and Bake Cheesecake
- Add filling. Carefully pour the cheesecake filling into the chilled crust and use a spatula to smooth out the surface. Gently tap the pan on the counter to remove air bubbles from the fillings.
- Bake. Transfer the pan to the middle rack in the oven and bake in a 325F preheated oven for 1 hour.
- Rest. After an hour, turn off the oven and let the cheesecake sit inside for another 30 minutes. This prevents the cheesecake from cracking from a sudden drop of temperature. (However, don't stress if the cheesecake cracks as we will be covering the top with blueberry sauce). Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes.
- Add blueberry sauce and chill. Top the cheesecake with blueberry sauce (at room temperature) and refrigerate for 4 hours or overnight.
How to Serve
You can serve Blueberry Cheesecake any time of the year, but it especially hits the spot when made with fresh blueberries in season. You can serve it as is or with a scoop of Vanilla Ice Cream and an Iced Latte.
If preparing a dessert spread, some other summer desserts that you could serve with this are:
- Fresh Strawberry Pie
- Cherry Crumb Bars
- Lemon Sweet Rolls
- Mango Sago
- Strawberry Frozen Yogurt
- Banana Pudding
Storing Instructions
- How to store: Wrap the blueberry cheesecake tightly with plastic cling wrap and store in the refrigerator. You an also slice it up and store in an airtight container. Cheesecake will keep for up to 4 days in the fridge.
- How to freeze: Once set, wrap the entire strawberry cheesecake tightly in a few layers of aluminum foil or plastic cling wrap and transfer to a freezer bag and seal the bag. Store it upright in the freezer for up to 3 months.
More Cheesecake Recipes
- No Bake Strawberry Cheesecake
- Classic New York Cheesecake
- No Crust Burnt Basque Cheesecake
- No Bake Blackberry Cheesecake
- Creamy Mango Cheesecake
- Caramel Apple Fall Cheesecake
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, Tiktok, and Facebook for more recipe updates.
Recipe
Blueberry Cheesecake
- Total Time: 6 hours 30 minutes
- Yield: one 8-inch cheesecake (12 servings) 1x
- Diet: Vegetarian
Description
This Blueberry Cheesecake is rich, sweet, and smooth with a creamy cheesecake layer packed with blueberries and topped with sweet blueberry sauce.
Ingredients
For the cheesecake crust:
- 3 cups Graham crackers or Gingersnaps (300 grams or 10 ounces)
- ¼ cup butter, melted (50 grams)
For the cheesecake filling:
- 2 (8 ounce) blocks cream cheese, softened at room temperature
- ½ cup plain yogurt or sour cream
- ⅓ cup sugar, granulated or confectioners'
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 2 tablespoon all-purpose flour
- 2 large eggs
- 1 cup fresh blueberries
For the topping:
- 1 cup blueberry sauce, homemade or store-bought
Instructions
Prepare the crust:
- Line an 8-inch springform pan with parchment paper.
- In a medium mixing bowl, stir together the cookie crumbs and melted butter until well mixed. If you use whole graham crackers, add the crackers into a food processor or blender and process until fine crumbs form. Then, add in the melted butter and stir to combine.
- Press the crumb mixture firmly into the bottom base and the wall of the lined springform pan. Freeze for at least 15 minutes, allowing the crust to set before filling.
Prepare the filling:
- In a large mixing bowl, mix the softened cream cheese, yogurt, sugar, vanilla extract, lemon juice, and flour using a hand mixer until smooth, about 2 minutes. Scrape down the sides of the bowl to help mix the batter evenly.
- Add eggs one at a time and beat until just blended. Do not overmix to avoid cracking during baking. Fold in the blueberries until evenly distributed.
Assemble and bake:
- Preheat oven to 325F.
- Carefully pour the cheesecake filling into the chilled crust and use a spatula to smooth out the surface. Gently tap the pan on the counter to remove air bubbles from the fillings.
- Transfer the pan to the middle rack in the oven and bake for 1 hour.
- After an hour, turn off the oven and let the cheesecake sit inside for another 30 minutes. This prevents the cheesecake from cracking from a sudden drop of temperature. (However, don't stress if the cheesecake cracks as we will be covering the top with blueberry sauce).
Chill and serve:
- Remove the cheesecake from the oven and let it cool at room temperature for 30 minutes.
- Top the cheesecake with blueberry sauce (at room temperature) and refrigerate for 4 hours or overnight.
- Slice and serve.
Notes
How to store: Wrap the blueberry cheesecake tightly with plastic cling wrap and store in the refrigerator. You an also slice it up and store in an airtight container. Cheesecake will keep for up to 4 days in the fridge.
How to freeze: Once set, wrap the entire strawberry cheesecake tightly in a few layers of aluminum foil or plastic cling wrap and transfer to a freezer bag and seal the bag. Store it upright in the freezer for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Cake
- Method: Bake
- Cuisine: American
Roger says
Divine, Not too sweet. I used Biscoff biscuits (don't have Graham crackers here) for the base and good grade frozen blueberries. It all turned out great.