The preparation of this Blueberry Cheesecake dish couldn’t be easier, but the end result is a delicious dessert that is bursting with the flavor of sweet blueberries. This cheesecake features a graham cracker crust that has been brushed with melted butter, a cheesecake centre that is filled with a creamy cheesecake filling and dusted with luscious blueberries, and it is topped with a blueberry sauce that is really delicious. It’s a show-stopper that won’t weigh you down but will nonetheless satisfy your cravings for decadence.

If you give this cheesecake a try, you won’t ever want to make another one using a different recipe. The baked-in and sprinkled-on blueberries in this blueberry cheesecake dessert contribute to the meal’s luxurious and sugary flavor profile, respectively. Because the velvety smooth cream cheese filling and the buttery, cracker-like exterior of the graham cracker shell complement each other so nicely, you’ll want to cook this dish over and over again.

This blueberry cheesecake will be a favorite at any event, whether it’s a summer barbecue, a holiday celebration, or a birthday party. Because I’m going to walk you through the process of making a cheesecake from scratch in this post, you won’t have to worry about the process being very challenging.


  • crumbs made from graham crackers, either homemade or purchased from a supermarket. It is essential that your graham cracker crumbs are as fine and consistent as you can make them. You don’t want chunks of crust to be in there, do you?
  • Unsalted butter, because a cheesecake with a crust made of salted butter would be a disaster.
  • Cream cheese — for the best flavor, use cream cheese with the full amount of fat. Do not buy the tub variety that can be broken up into smaller portions. Before using the cream cheese, check to see if it has warmed to room temperature. This will help prevent the batter from becoming lumpy.
  • The blueberry cheesecake filling reaches a new level of softness, moistness, and tenderness when full-fat sour cream is added to the batter. This is something that you simply have to try for yourself in order to believe. In addition, the cheesecake has a deliciously tart flavor to it.
  • Eggs: The velvety texture and exquisite mouthfeel of the filling are a direct result of the use of eggs. Place a few eggs in the refrigerator.
  • This recipe calls for either fresh or frozen blueberries; whichever you like is fine. It is important that the blueberries not be allowed to thaw before being added to the cheesecake; if this is done, the color of the blueberries will be lost in the batter.
  • Lemon juice – Always use fresh lemon juice because it has a superior flavor and brightness. Lemons can be used to make juice. This cheesecake would taste dreadful if it were topped with the aftertaste of lemon juice that had been bottled.


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 corn starch


  • Calories: 558kcal 
  • Carbohydrates: 60g 
  • Protein: 8g 
  • Fat: 33g 
  • Saturated Fat: 18g 
  • Polyunsaturated Fat: 2g 
  • Monounsaturated Fat: 9g 
  • Trans Fat: 0.3g 
  • Cholesterol: 154mg 
  • Sodium: 315mg 
  • Potassium: 199mg 
  • Fiber: 2g 
  • Sugar: 46g 
  • Vitamin A: 1201IU 
  • Vitamin C: 7mg 
  • Calcium: 99mg 
  • Iron: 1mg


Prep Time 30 minutes

Cook Time 1 hour 15 minutes

Cooling Time 5 hours

Total Time 6 hours 45 minutes

Servings 8 servings

Calories 558kcal


  • 9″ Springform pan
  • Stand mixer
  • Baking dish
  • Saucepan


  1. In a medium-sized basin, combine the graham cracker crumbs, melted butter, and sugar, and stir together until thoroughly combined.

2. To prepare the crust, grease a springform pan with a diameter of 9 inches and then push the mixture into the bottom and up the sides of the pan approximately 2 inches. Place in the refrigerator for a minimum of thirty minutes while you prepare the filling.

3. Mixing cream cheese and sugar in a stand mixer fitted with a paddle attachment and operating on a medium speed will result in a mixture that is frothy and light.

4. After adding the sour cream, mix the ingredients for approximately a minute while using a medium speed. After adding each egg, you need to make sure that the ingredients are thoroughly combined. Combine the flour and the vanilla extract in a mixing bowl.

5. Incorporate the blueberries in a gentle manner. After you have properly distributed the batter over the top of the chilled crust, pour the batter into the pie dish. One hour and fifteen minutes at a temperature of 350 degrees with a casserole dish with water placed on the lowest shelf. During the baking process, cover the top with aluminum foil if it begins to brown. Let stand for one hour on a wire rack to cool. Cover and place in the refrigerator for a minimum of four hours and up to twenty-four.

6. In a small saucepan, combine one and a half cups worth of blueberries, sugar, and lemon juice, and bring to a simmer over medium heat.

7. Continue to cook over low heat until the blueberries have broken down and the sauce has reduced to a syrupy consistency. In a separate bowl, combine the cornstarch and water until smooth. Continue cooking until the mixture has thickened, then add the remaining half cup of blueberries and stir. The stove should be turned off and left to cool for a quarter of an hour.

8. After the blueberry cheesecake has had time to cool, the blueberry topping should be spread over the top.


  • If you mix the cheesecake batter for too long, too much air will be incorporated into it. Because there is air in the batter, the cheesecake rises excessively in the oven and then sinks in the middle after it has baked.
  • Before adding them to the mixture, items like eggs, sour cream, and cream cheese—which have a tendency to separate when chilled—should be warmed to room temperature.
  • During the time that the blueberry cheesecake is baking, you shouldn’t open the oven to check on it. If the door to the oven is allowed to remain open, hot air will be allowed to escape, and it will be replaced by cold air; this will cause the cheesecake to shatter or collapse.
  • Pressing the graham cracker mixture with a glass or measuring cup that has a level bottom will result in a crust that is even and compact.
  • The batter for cheesecake frequently has air bubbles, which can be readily eliminated by pounding the pan on the counter after the batter has been poured into the pan.
  • The cheesecake should first be allowed to cool at room temperature for a few hours before being placed in the refrigerator for chilling. This is the most effective approach to chill the cheesecake. Cracks will appear in the cheesecake if it is stored in the refrigerator immediately after being removed from the freezer.



Overmixing the batter or mixing it at too high a speed may aerate the filling, resulting to air bubbles that will rise to the surface and crack, or the cheesecake will rise too much and crack as it deflates, all of which can be avoided by mixing the batter or filling at a lower pace. Make sure all of your components are at room temperature so that they can blend easily without being overmixed. If your cheesecake does happen to crack, don’t fret; the blueberry topping will hide any imperfections.


The blueberry cheesecake calls for either. Blueberries will leave a stain in your batter if you defrost them before adding them. Blueberries, when defrosted from being frozen, lose their crisp texture and become mushy. If using frozen blueberries, you may need to increase the baking or cooking time by a few minutes.


Yes, it is possible! Alternately, you might use raspberries or blackberries. My strawberry cheesecake recipe is also available.


When refrigerated properly, this blueberry cheesecake can be enjoyed for up to four days. Covering it while it’s in the fridge will prevent it from absorbing any of the fridge’s odors.


This cheesecake foundation freezes beautifully. The blueberry topping will go mushy after being frozen and thawed, so it’s best to make it right before serving. Cheesecakes can be stored in the freezer by first being wrapped in several layers of plastic wrap and then being placed in a freezer-safe bag or container.

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