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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!
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!
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.
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
- 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.
- 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.
- Bake: Bake the crust for 10 minutes, then set it aside to cool.
- 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
- Turn Down Oven: Reduce the oven temperature to 300°F.
- 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.
- Add Sour Cream & Vanilla: Add the sour cream and vanilla extract and mix on low speed until well combined.
- 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.
- Fold In Blueberries: Gently stir the blueberries into the batter.
- Pour Over Crust: Pour the cheesecake batter evenly into the crust.
- 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.
- Bake: Bake for 1 hour and 20-25 minutes. The center should be set, but still jiggly.
- 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.
- 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.
- 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
- 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.
- 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.
- Add Blueberries: Add the blueberries and continue to cook, letting the blueberries start to soften and release their juices.
- 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.
- Chill: Refrigerate the sauce until cool.
- 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!
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.
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.
Watch The Video
PrintBlueberry Cheesecake
- Prep Time: 30 minutes
- Cook Time: 1 hour 35 minutes
- Total Time: 2 hours 5 minutes
- Yield: 24
- 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!
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
- Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
- Bake the crust for 10 minutes, then set aside to cool.
- 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
- Reduce oven temperature to 300°F (148°C).
- 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.
- Add the sour cream and vanilla extract and mix on low speed until well combined.
- 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.
- Gently stir the blueberries into the batter.
- Pour the cheesecake batter evenly into the crust.
- 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.
- Bake for 1 hour 20-25 minutes. The center should be set, but still jiggly.
- 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.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and place the cheesecake in the refrigerator to cool completely.
For the Sauce
- While the cheesecake cools, make the sauce. In a small bowl, whisk together 1 tablespoon of water and the cornstarch. Set aside.
- 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.
- Add the blueberries and continue to cook and let the blueberries start to soften and release their juices.
- When the blueberries juices have released and it’s starting to look more sauce-like, add the cornstarch mixture.
- Continue cooking and remove from heat when the sauce begins to thicken and can coat the back of a metal spoon.
- Refrigerate the sauce until cool.
- 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.
- Cheesecake is best stored covered in the fridge and should be eaten within 4-5 days
Nutrition
- Serving Size:
- Calories: 255
- Sugar: 17.3 g
- Sodium: 166.9 mg
- Fat: 17 g
- Carbohydrates: 22.7 g
- Protein: 4 g
- Cholesterol: 75.7 mg
Categories
More Cheesecakes to Try
You can never have too many cheesecake recipes! Here are some other family favorites:
- Decadent Dark Chocolate Cheesecake
- No Bake Lemon Cheesecake
- Banana Cream Cheesecake
- Lemon Blueberry Cheesecake
Hi Lindsay
The recipe says to use 1& 1/2 tablespoons of Vanilla, is that correct? It seems like a lot?
It is correct. Cream cheese has a pretty strong flavor and I like using a good amount of vanilla, but feel free to reduce it.
This was incredible! Instructions and tips were so very helpful, especially for a first-timer 🙂 !
I’m so glad you enjoyed it!
Do you need flour in the cheesecake? Or can you substitute something else to make the cake GF?
You can use cornstarch in half the amount.
Absolutely delicious!
So glad you enjoyed it!
I liked how simple and easy this recipe is my husband and I really enjoyed it 😊 i would definitely use this recipe again and share it with my friends and family
So glad you enjoyed it!
Can you please tell me how long cooking time might be if I used a 6” springform pan.
I haven’t made this one at that size, so I can’t say for sure. But you can check out my guide to adjusting cheesecake sizes and see if that helps.
I have made this cheesecake several times now and it’s a huge hit! How would I go about making 2 of them at the same time? Anything different in the directions?
I’ve never baked two cheesecakes at the same time in the same oven. It may increase the time of baking. So glad the cheesecake is a hit!
I’ve made your strawberry cheesecake recipe many times and everyone just loves it. That recipe calls for making it in a 9″ X 13″ pan without a water bath. Why is it necessary to use a 9″ spring pan and water bath for this recipe?
It’s not absolutely necessary to use either size pan. It just depends on preference. I personally really like the look of a round 9 inch cheesecake. That size pan typically needs a water bath for your cheesecake to bake properly and not crack or fall in the middle or brown too much, since this size takes longer to bake.
You could potentially turn this cheesecake into a 9 x 13, but the blueberries in the batter are going to be quite likely to cause cracks in the top of that size cheesecake because they will all be fairly close to the surface. If that’s not something that bothers you, then you can certainly make that size.
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
I would recommend looking at this strawberry cheesecake and doing something along those lines with a blueberry reduction, otherwise you won’t have a strong enough blueberry flavor. https://www.lifeloveandsugar.com/chocolate-covered-strawberry-cheesecake/
Can you use frozen berries instead of fresh?
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.
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.
So glad you enjoyed it!
Kara, you can use Gluten Free Graham Crackers if you want to have a true cheesecake experience. 😉
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?
Sure, that should be fine.