Blueberry Cheesecake Recipe

Blueberry Cheesecake is the indulgent dessert that will impress your guests and satisfy your sweet tooth! This decadent treat layers a creamy cheesecake filling over a buttery graham cracker crust, all topped with a luscious homemade blueberry compote. It’s a perfect dessert for special occasions or simply a sweet finish to your meal!

PIN

 

Table of Contents

• Blueberry Cheesecake Recipe
• Ingredients for Blueberry Cheesecake
• How to Make Blueberry Cheesecake
• Tips for Making Blueberry Cheesecake
• Make-Ahead Instructions
• Storing Leftovers
• Freezing Blueberry Cheesecake
• Reheating Blueberry Cheesecake
• Serving Suggestions
• Try these Blueberry Cheesecake related recipes next!
• Cheesecake Factory Style Lemon Raspberry Cheesecake
• Classic New York Style Cheesecake
• No-Bake Chocolate Cheesecake
• Strawberry Swirl Cheesecake

Blueberry Cheesecake Recipe

• Perfect for any occasion. Whether you’re celebrating a birthday, wedding, or just treating yourself, this luscious cheesecake is guaranteed to steal the show!
• Fruity and creamy. The combination of rich cream cheese and sweet blueberries makes every bite a heavenly experience.
• Simple to prepare!  With an easy-to-follow recipe, you can make this stunning cheesecake without any fuss!

Ingredients for Blueberry Cheesecake

PIN

 

• For the crust: 1 ½ cups graham cracker crumbs, combined with ¼ cup melted butter and ¼ cup granulated sugar.
• For the cheesecake filling: 4 packages (8 oz each) cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; 1 cup sour cream.
• For the blueberry topping: 2 cups fresh blueberries; ½ cup granulated sugar; 1 tablespoon lemon juice; 1 tablespoon cornstarch mixed with 2 tablespoons water to thicken.

How to Make Blueberry Cheesecake

PIN

 

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the springform pan to form the crust.
3. In a large bowl, beat together softened cream cheese and sugar until creamy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until smooth.
4. Pour the filling over the prepared crust. Bake in the preheated oven for 55-60 minutes, until the center is set but slightly jiggly.
5. Once baked, turn off the oven and let the cheesecake cool in the oven with the door ajar for about 1 hour. Remove from the oven and refrigerate for at least 4 hours or overnight.
6. To make the blueberry topping, combine blueberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the mixture starts to bubble. Mix in cornstarch slurry and cook until thickened.
7. Once cooled, pour the blueberry compote over the cheesecake before serving. Slice and enjoy your delicious blueberry cheesecake!

Tips for Making Blueberry Cheesecake

• Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature to avoid lumps in the batter.
• Don’t overmix: Mix the batter just until smooth; overmixing can lead to cracks in the cheesecake.
• Cooling: Do not rush the cooling process, as this can also cause cracking. The gradual cooling helps maintain its creamy texture.

Make-Ahead Instructions

• Prepare and bake the cheesecake up to 2 days in advance and store it tightly covered in the refrigerator.
• You can also prepare the blueberry topping a day ahead for added convenience.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. For best results, cover the cheesecake with plastic wrap to keep it fresh.

Freezing Blueberry Cheesecake

• To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil.
• It can be stored in the freezer for up to 2 months. Thaw in the refrigerator before serving.

Reheating Blueberry Cheesecake

• For best flavor, serve the cheesecake cold directly from the refrigerator.
• If you prefer to warm it slightly, microwave individual pieces for 10-15 seconds at a time until just slightly warmer.

Serving Suggestions

• Classic Vanilla Ice Cream – serves beautifully with cheesecake.
• Whipped Cream – a dollop on top adds a delightful touch.
• Mixed Berry Compote – for an extra fruity twist.

FAQs

What if I don’t have a springform pan?

You can use a regular round pan, but be sure to line it with parchment paper for easy removal.

Can I use frozen blueberries?

Yes, frozen blueberries can be used, but they may result in a slightly different texture.

Can I make this cheesecake without sour cream?

Yes, you can substitute with Greek yogurt for a similar tangy flavor.

Why did my cheesecake crack?

Cracks can occur from overmixing or not allowing the cheesecake to cool gradually. Follow the tips to prevent this.

How long can I keep cheesecake in the fridge?

Homemade cheesecake can be kept in the refrigerator for up to 4 days when properly stored.

Try these recipes next!

 

Print