Blueberry Cheesecake

This Blueberry Cheesecake is creamy and bursting with fresh blueberries! It’s made with a simple graham cracker crust and an irresistible blueberry sauce. Such an irresistible dessert!

A Close-Up Shot of a Slice of Baked Blueberry Cheesecake with Blueberry Sauce on Top

Creamy Homemade Blueberry Cheesecake

This cheesecake is AMAZING. It’s smooth, creamy, and the blueberry flavor is just perfect. If I’m being honest, I wanted to hoard the whole thing to myself. But I had to share so others could know how good it was!

There are plenty of blueberries in the cheesecake itself, but the sauce really adds that extra punch of flavor. Paired with a buttery graham cracker crust, it’s a classic cheesecake with a fruity twist. This creamy confection will become your new go-to homemade cheesecake in a heartbeat!

The Top View of a Blueberry Cheesecake with Sauce Dripping Down the Sides of the Cake

What You’ll Need

Each component of this dessert – the crust, the cheesecake and the sauce – is super simple. Here are the tried and true ingredients you’ll need:

For the Graham Cracker Crust

  • Graham Crackers: Crushed into crumbs.
  • Salted Butter: Melted.
  • Sugar: To keep the crust from being too crumbly.

For the Blueberry Cheesecake Filling

  • Cream Cheese: Room temperature.
  • Sugar
  • All-Purpose Flour: Just a few tablespoons to help the filling be extra creamy.
  • Sour Cream: For a smooth and creamy cheesecake.
  • Vanilla Extract: For flavor!
  • Eggs: Room temperature.
  • Blueberries: Fresh is best, but frozen would be fine too. Just thaw them and pat them dry.

For the Blueberry Sauce

  • Water: You’ll need half a cup, plus 1 tablespoon.
  • Cornstarch: To thicken the sauce.
  • Sugar: This not only sweetens the sauce, but also melts and adds volume. If you were to reduce it, keep in mind that it’d also reduce the amount of sauce.
  • Lemon Juice: Fresh, always.
  • Blueberries: You’ll need 2 cups of berries for the sauce.
A Piece of Blueberry Cheesecake with a Bowl of Sauce and the Rest of the Cheesecake in the Background

How to Make Blueberry Cheesecake

Like every baked cheesecake, this blueberry version takes a bit of time to put together and bake. But the process is super simple, so it doesn’t feel like a lot of work!

Make the Crust

  1. Prepare for Baking: Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper on the bottom and grease the sides.
  2. Make Crust & Add to Pan: Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  3. Bake: Bake the crust for 10 minutes, then set it aside to cool.
  4. Add Foil to Pan: Cover the outsides of the pan with aluminum foil so that water from the water bath won’t get in (see how I prepare my pan for a water bath). Set the prepared pan aside.

Make the Cheesecake Filling

  1. Turn Down Oven: Reduce the oven temperature to 300°F.
  2. Beat Flour, Sugar & Cream Cheese: In a large bowl, beat the cream cheese, sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  3. Add Sour Cream & Vanilla: Add the sour cream and vanilla extract and mix on low speed until well combined.
  4. Add Eggs: Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  5. Fold In Blueberries: Gently stir the blueberries into the batter.
  6. Pour Over Crust: Pour the cheesecake batter evenly into the crust.
  7. Prepare Water Bath: Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  8. Bake: Bake for 1 hour and 20-25 minutes. The center should be set, but still jiggly.
  9. Turn Off Oven: Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  10. Open Door: Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  11. Let Cool In Fridge: Remove the cheesecake from the oven and water bath wrapping and place it in the refrigerator to cool completely.

Make the Topping

  1. Combine Water & Cornstarch: While the cheesecake cools, make the sauce. In a small bowl, whisk together 1 tablespoon of water and the cornstarch. Set aside.
  2. Heat Sugar, Lemon Juice & Remaining Water: Combine the sugar, remaining 1/2 cup of water and lemon juice in a medium-sized saucepan over medium heat and stir to combine. Heat the mixture until the sugar is melted.
  3. Add Blueberries: Add the blueberries and continue to cook, letting the blueberries start to soften and release their juices.
  4. Add In Cornstarch Mixture: When the blueberries’ juices have released and it’s starting to look more sauce-like, add the cornstarch mixture. Continue cooking and remove from the heat when the sauce begins to thicken and can coat the back of a metal spoon.
  5. Chill: Refrigerate the sauce until cool.
  6. Top Cheesecake & Serve: When both the cheesecake and sauce are cool and you’re ready to serve the cheesecake, remove the cheesecake from the springform pan and place it on a serving dish. Spoon the blueberry sauce onto the cheesecake and serve!
A Slice of Blueberry Cheesecake on a Plate with One Bite on a Fork

Tips for Success

Not too familiar with homemade cheesecakes? These tips will teach you all my secrets for making a perfect baked blueberry cheesecake!

  • Beat on Low Speed: In order to minimize the amount of air you’re beating into your filling, keep the mixer on low speed. This helps prevent cracking.
  • Use Room Temperature Ingredients: Make sure you bring your ingredients to room temperature before making this cheesecake. If the eggs or cream cheese are too cold, you could end up with lumpy batter.
  • Use a Water Bath: I know it’s kind of a pain, but it truly makes a difference. Without it, your cheesecake is more likely to crack, brown around the edges and fall in the center when cooling. It’s definitely worth the extra step.
  • Cool the Cheesecake Slowly: Follow the directions in the recipe for cooling your cheesecake. If it cools too quickly, it could crack.
A Baked Blueberry Cheesecake on a Serving Plate with a Blue Napkin Underneath

How to Store Cheesecake

Store leftover cheesecake in an airtight container in the refrigerator. Enjoy the cheesecake within 4-5 days for the best results. It lasts well, making it great for making ahead.

Can I Freeze Cheesecake?

Totally! This cheesecake freezes well for up to 2 months. Wrap it tightly in plastic wrap, then aluminum foil and freeze. Thaw overnight in the fridge before serving.

Read Transcript

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A Piece of Blueberry Cheesecake on a White Plate
Recipe

Blueberry Cheesecake

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 24 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

Bursting with fresh blueberries, this creamy baked Blueberry Cheesecake is made with a simple graham cracker crust and an irresistible blueberry sauce. It’s such an irresistible dessert!


Scale

Ingredients

For the Graham Cracker Crust

  • 2 1/4 cups (302g) graham cracker crumbs
  • 10 tbsp (140g) salted butter, melted
  • 3 tbsp (39g) sugar

For the Blueberry Cheesecake

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tbsp (24g) all purpose flour
  • 1 cup (230g) sour cream
  • 1 1/2 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 1 3/4 cups (260g) blueberries

For the Blueberry Sauce

  • 1/2 cup + 1 tbsp (135ml) water, divided
  • 1 1/2 tbsp cornstarch
  • 6 tbsp (78g) sugar
  • 2 tbsp fresh lemon juice
  • 2 cups (277g) blueberries

Instructions

For the Crust

  1. Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  2. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  3. Bake the crust for 10 minutes, then set aside to cool.
  4. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.

For the Cheesecake

  1. Reduce oven temperature to 300°F (148°C).
  2. In a large bowl, beat the cream cheese, sugar and flour on low speed until completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  3. Add the sour cream and vanilla extract and mix on low speed until well combined.
  4. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  5. Gently stir the blueberries into the batter.
  6. Pour the cheesecake batter evenly into the crust.
  7. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  8. Bake for 1 hour 20-25 minutes. The center should be set, but still jiggly.
  9. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  10. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  11. Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator to cool completely.

For the Sauce

  1. While the cheesecake cools, make the sauce. In a small bowl, whisk together 1 tablespoon of water and the cornstarch. Set aside.
  2. Combine the sugar, remaining 1/2 cup of water and lemon juice in a medium-sized saucepan over medium heat and stir to combine. Heat the mixture until the sugar is melted.
  3. Add the blueberries and continue to cook and let the blueberries start to soften and release their juices.
  4. When the blueberries juices have released and it’s starting to look more sauce-like, add the cornstarch mixture.
  5. Continue cooking and remove from heat when the sauce begins to thicken and can coat the back of a metal spoon.
  6. Refrigerate the sauce until cool.
  7. When both the cheesecake and sauce are cool and you’re ready to serve the cheesecake, remove the cheesecake from the springform pan and place on a serving dish. Spoon the blueberry sauce onto the cheesecake and serve.
  8. Cheesecake is best stored covered in the fridge and should be eaten within 4-5 days

Keywords: homemade blueberry cheesecake

More Cheesecakes to Try

You can never have too many cheesecake recipes! Here are some other family favorites:

A Collage of Two Images of Baked Blueberry Cheesecake with Text Introducing the Cake

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Recipe rating

8 Comments
  1. Mollie

    Hello!
    I love your cheesecake recipes and have made a couple of them before and they were delicious! I am wanting to do a baked blueberry cheesecake like this one but have the cheesecake come out purple, by pre-roasting then blending the blueberries and adding them into the cheesecske mix instead of adding them in whole. I am not sure how much this will affect the consistency of the cheesecake though (with all those extra juices from the blueberries) and wondered if you had any advice! Sorry it’s a funny question!
    God bless,
    Mollie

    1. Lindsay

      Technically, yes. But I’d recommend thawing them first and patting them dry so that they don’t add a bunch of extra water to the cheesecake.

  2. Kara

    Delicious and beautiful. Just made it today for the first time. Since I am gluten free I didn’t make the crust. For the cake I cut the sugar in half. This is definitely a keeper. Than you so much.

  3. Suni Sullivan

    This recipe looks absolutely delish. Do you think it would be possible to make a thin shortbread crust with almond flour instead of the Graham crackers?

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12