After your first bite, you won’t want to make another cheesecake recipe. This blueberry cheesecake recipe is rich and creamy, with pops of sweet blueberry throughout and on top. The silky smooth cream cheese filling pairs so wonderfully with the crunchy, buttery graham cracker crust that you’ll want to make this recipe over and over.
This blueberry cheesecake will win everyone over, whether it’s for a summer barbecue, holiday, or birthday. Don’t be intimidated by the idea of making a cheesecake, this post will walk you through it with all my tips and tricks, and you’ll have the perfect dessert ready in no time. Got extra blueberries? Try my blueberry cobbler recipe, blueberry coffee cake recipe, and blueberry muffins recipe.
What You Need to Make This Recipe
Graham cracker crumbs — you can make your own or buy them. If you are crushing your graham cracker crumbs, crush them as evenly and small as possible. You don’t want large chunks in your crust!
Butter — you’ll need unsalted butter as you do not want a salty base for your cheesecake.
Cream cheese — I recommend using full-fat cream cheese for the best flavor. Do not buy the spreadable type from a tub. Cold cream cheese will lead to a lumpy batter so always bring the cream cheese to room temperature before using it.
Sour cream — you won’t believe how much more soft, moist, and tender the blueberry cheesecake filling is when you add full-fat sour cream to the batter. You also get a nice tangy flavor to the cheesecake. If you forgot to pick some sour cream up, try making my homemade sour cream with only three ingredients.
Eggs — eggs help make the filling smooth and give it a rich texture. Do not forget the eggs.
Blueberries — you can use fresh or frozen blueberries. If using frozen blueberries for the cheesecake, do not thaw, or the color will bleed into the batter as you mix it.
Lemon juice — I highly recommend using fresh lemon juice as it tastes brighter and more flavorful. After all the work you put into this cheesecake, you don’t want to finish it with bottled lemon juice that has an aftertaste.
How to Make Blueberry Cheesecake
1. In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar.
2. Press the mixture into the bottom of a greased 9-inch springform pan and about 2-inches up sides of the prepared pan. Refrigerate while preparing the filling, or at least 30 minutes.
3. In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth and fluffy.
4. Add the sour cream and beat on medium speed until combined, about 1 minute. Add the eggs, one at a time, beating well after each addition. Mix in the flour and vanilla until smooth.
5. Gently fold in the blueberries. Pour the batter into the chilled crust, spreading the top into an even layer. Bake for 1 hour and 15 minutes, with a casserole dish of water in the bottom rack of the oven. Tent with foil if the top starts to brown during baking. Let cool on a wire rack for 1 hour. Refrigerate, uncovered, for at least 4 and up to 24 hours.
6. In a small saucepan, bring 1 ½ cups of blueberries, sugar, and lemon juice to a simmer over medium heat.
7. Cook until the blueberries break down and the sauce is syrupy. In a small bowl, whisk together the water and cornstarch. Stir it into the pan along with the remaining 1/2 cup of blueberries, and cook until thickened. Remove from heat, and let cool to room temperature, about 30 minutes.
8. Spoon the blueberry topping over the cooled blueberry cheesecake before slicing.
Pro Tips for Making This Recipe
- Do not overmix the cheesecake batter, as it will introduce too much air to the batter. Air in the batter leads to the cheesecake rising too much in the oven and collapsing in the middle.
- Bring your cold ingredients, such as the eggs, sour cream, and cream cheese, to room temperature, so they will easily incorporate without overmixing.
- Do not open the oven to peek at your baking blueberry cheesecake. The hot air from the oven will escape, and cold air will enter the oven, causing the cheesecake to fall or crack.
- Use a flat-bottomed measuring cup or glass to press the graham cracker crust to make sure the crust is tightly packed and smooth.
- When you pour the cheesecake batter into the pan, gently tap the pan on the counter to pop any air bubbles in the batter.
- Let the cheesecake cool gradually at room temperature before transferring it to the fridge. If you add the cold cheesecake directly into the refrigerator to cool, it’ll crack.
Frequently Asked Questions
How do I ensure my cheesecake doesn’t crack?
To prevent cracks on your cheesecake, avoid overmixing the batter or mixing it at too high a speed as it will aerate the filling, leading to air bubbles that will rise to the surface and crack, or the cheesecake will rise too much and crack as it deflates. Make sure your ingredients are at room temperature so they can easily combine without overmixing, and stop mixing when just incorporated. However, not to worry if your cheesecake cracks, as the blueberry topping will cover it!
Should I use fresh or frozen blueberries?
You can use either for this blueberry cheesecake recipe! Do not thaw frozen blueberries as they’ll stain your batter as you fold them in. Frozen blueberries also lose their crispness and become mushy as they thaw, so keep them frozen. You may have to add a few extra minutes to the baking and cooking time to account for the frozen blueberries.
Can I use other berries?
You can! Blackberries or raspberries are a great alternative. You can also try my strawberry cheesecake recipe.
How long does this cheesecake last?
This blueberry cheesecake lasts for around 4 days when stored properly. Make sure to refrigerate it covered, so it does not take on any scents from the refrigerator.
Can I freeze this recipe?
The cheesecake base freezes wonderfully. I recommend making the blueberry topping fresh as it’ll become mushy after freezing and thawing. Wrap the cheesecake in multiple layers of plastic wrap before transferring it to a freezer-safe bag or container.
If you love this recipe try these out!
If you’ve tried this Blueberry Cheesecake recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Blueberry Cheesecake
Equipment
- 9" Springform pan
- Stand mixer
- Baking dish
- Saucepan
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (180g)
- 5 tablespoons unsalted butter melted (70g)
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 2 (8-ounce/227g blocks) cream cheese room temperature
- ¾ cup granulated sugar (150g)
- ½ cup sour cream (120g)
- 3 large eggs room temperature
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons vanilla extract
- 1 cup blueberries (155g)
For the Blueberry Topping:
- 2 cups blueberries divided (300g)
- ½ cup granulated sugar (100g)
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 2 teaspoons cornstarch
Instructions
For the Crust:
- Lightly spray the inside of a 9-inch springform pan with baking spray.
- In a medium bowl, stir together the graham cracker crumbs, melted butter, and sugar. Press into the bottom and about 2-inches up sides of the prepared pan. Refrigerate while preparing the filling, or at least 30 minutes.
For the Cheesecake Filling:
- Preheat the oven to 325°F. Position one oven rack in the lowest position and the other oven rack in the middle of the oven.
- In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium-high speed until smooth and fluffy, about 2 to 3 minutes. Add the sour cream and beat on medium speed until combined, about 1 minute. Add the eggs, one at a time, beating well after each addition. Stop and scrape down the bowl a few times during mixing. Mix in the flour and vanilla until smooth, about 1 minute.
- Gently fold in the blueberries. Pour the batter into the chilled crust, spreading the top into an even layer.
- Place a large ovenproof casserole dish on the bottom rack of the oven. Fill the dish with boiling water. Place the cheesecake on the rack above the dish.
- Bake for 1 hour and 15 minutes or until the filling is set, begins to pull away from sides and the center is wobbly when gently shaken. Tent with foil if the top starts to brown during baking. Let cool on a wire rack, for 1 hour. Refrigerate, uncovered, for at least 4 and up to 24 hours.
For the Blueberry Topping:
- In a small saucepan, bring 1 1/2 cups of blueberries, sugar, and lemon juice to a simmer over medium heat. Cook, stirring often, until the blueberries breakdown and the sauce is syrupy, about 8 minutes.
- In a small bowl, whisk together the water and cornstarch. Stir it into the pan along with the remaining 1/2 cup blueberries. Cook, stirring constantly until thickened, about 2 minutes. Remove from heat, and let cool to room temperature, about 30 minutes.
- Spoon over the cooled cheesecake before slicing.
Notes
- Do not overmix the cheesecake batter, as it will introduce too much air to the batter. Air in the batter leads to the cheesecake rising too much in the oven and collapsing in the middle.
- Bring your ingredients, such as the eggs, sour cream, and cream cheese, to room temperature, so they will easily incorporate without overmixing.
- Do not open the oven to peek at your baking cheesecake. The hot air from the oven will escape, and cold air will enter the oven, causing the cheesecake to fall or crack.
- Use a flat-bottomed measuring cup or glass to press the graham cracker crust to make sure the crust is tightly packed and smooth.
- When you pour the cheesecake batter into the pan, gently tap the pan on the counter to pop any air bubbles in the batter.
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