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Blueberry cheesecake is more than just a dessert; it’s an experience that tantalizes the taste buds and warms the heart. Imagine a rich, creamy filling resting atop a buttery, crunchy crust, all crowned with a luscious blueberry topping that bursts with flavor. This delightful treat strikes the perfect balance between the smooth richness of cream cheese, the sweetness of sugar, and the tartness of fresh blueberries. Whether you’re celebrating a special occasion, hosting a dinner party, or simply looking to satisfy your sweet tooth, blueberry cheesecake is a universally beloved dessert that never fails to impress.
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Indulge in the Creamy Delight of the Best Blueberry Cheesecake

Discover the ultimate treat with our creamy blueberry cheesecake recipe! This delightful dessert combines a rich, smooth filling with a buttery graham cracker crust, all topped with a luscious blueberry sauce. Packed with flavor and a touch of nostalgia, it's perfect for any occasion. Follow our step-by-step guide to create a cheesecake that will impress your family and friends. Enjoy this classic dessert and indulge in a little slice of happiness! #BlueberryCheesecake #DessertRecipe #BakingJoy #SweetTreats #Foodie #CheesecakeLovers

Ingredients

Crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

Pinch of salt

Cheesecake Filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 tablespoon lemon juice

1 cup fresh blueberries (plus extra for topping)

Blueberry Topping:

2 cups fresh blueberries

¼ cup granulated sugar

1 tablespoon cornstarch

1 tablespoon lemon juice

½ cup water

Instructions

Prepare the crust:

    Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and salt. Press this mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove and let it cool.

      Make the filling:

        In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the sugar and mix until well combined. Then, add the vanilla extract, mixing again before adding the eggs one at a time. Make sure to beat well after each addition.

          Add sour cream and lemon juice:

            Add the sour cream and lemon juice, mixing on low until fully incorporated. Gently fold in the fresh blueberries.

              Bake the cheesecake:

                Pour the cheesecake filling into the cooled crust, spreading it evenly. Bake the cheesecake in the preheated oven for 50-60 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake sit in the oven with the door ajar for about 1 hour. Then refrigerate it for at least 4 hours or overnight for best results.

                  Prepare the blueberry topping:

                    In a small saucepan, combine the fresh blueberries, granulated sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring gently until the mixture starts to bubble and thicken (about 5-7 minutes). Remove from heat and let it cool.

                      Assemble the cheesecake:

                        Once the cheesecake has cooled and set, release it from the springform pan. Top the cheesecake with the blueberry mixture, spreading it evenly over the surface. Decorate with additional fresh blueberries if desired.

                          Serve and enjoy:

                            Slice the cheesecake and serve chilled. Enjoy the creaminess and the burst of blueberry flavor in every delightful bite!

                              Prep Time: 30 minutes | Total Time: 6 hours (including cooling and chilling) | Servings: 12