Blueberry Cheesecake is a rich and creamy dessert made with a buttery graham cracker crust, smooth cream cheese filling, and a sweet homemade blueberry topping. Perfect for birthdays, family gatherings, or whenever you’re craving a delicious dessert.

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Recipe Information

Prep Time: 25 minutes
Cook Time: 55 minutes
Cooling Time: 4 hours
Total Time: 5 hours 20 minutes
Servings: 10
Calories: 470 kcal
Difficulty: Medium

Ingredients

For the Crust
2 cups graham cracker crumbs
1/3 cup melted butter
1/4 cup sugar
For the Filling
24 oz cream cheese, softened
3/4 cup sugar
3 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
For the Blueberry Topping
2 cups blueberries
1/3 cup sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
2 tablespoons water

Instructions

Preheat the oven to 325°F (165°C).
Mix the graham cracker crumbs, melted butter, and sugar to make the crust.
Press the mixture firmly into a springform pan.
Bake the crust for 10 minutes and let it cool.
Beat the cream cheese and sugar until smooth.
Add the eggs one at a time, then mix in the sour cream, vanilla, and flour.
Pour the filling over the cooled crust.
Bake for 50–55 minutes, until the center is slightly set.
Let the cheesecake cool completely, then refrigerate for at least 4 hours.
Prepare the blueberry topping and spread it over the chilled cheesecake before serving.

Nutrition Facts

Calories: 470 kcal
Protein: 8 g
Carbohydrates: 43 g
Fat: 30 g
Saturated Fat: 17 g
Cholesterol: 125 mg
Sodium: 330 mg
Fiber: 2 g
Sugar: 30 g

Tips for the Best Blueberry Cheesecake

Use room-temperature cream cheese for a smooth filling. Avoid overmixing after adding the eggs to prevent cracks. Chill the cheesecake overnight for the best texture and flavor.

Storage

Store the cheesecake covered in the refrigerator for up to four days. You can also freeze individual slices for up to one month. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use frozen blueberries?

Yes. Frozen blueberries work just as well as fresh ones for the topping.

Why did my cheesecake crack?

Cheesecakes usually crack if they are overmixed, overbaked, or cooled too quickly.

Can I make this cheesecake one day ahead?

Yes. In fact, cheesecake tastes even better after chilling overnight.

Dishorax Kitchen Guide

Why You’ll Love This Recipe

Blueberry cheesecake combines a creamy filling with bright berry flavor and a crisp crust. It can be prepared ahead of time, which makes it especially convenient for celebrations, dinners, and other occasions when you want dessert ready before guests arrive.

Ingredient Notes

Bring the cream cheese to room temperature before mixing.
Avoid overmixing after adding the eggs to reduce excess air in the batter.
Allow the cheesecake to chill completely before slicing.

Serving Suggestions

Top each slice with blueberry sauce, fresh blueberries, or a small amount of whipped cream. For the neatest presentation, use a clean warm knife for each slice.

Easy Variations

Use a mixed berry topping instead of only blueberries.
Add lemon zest to the filling for extra brightness.
Make individual blueberry cheesecakes in a muffin pan.

DISHORAX EXTRA NOTES

Helpful Recipe Notes

FROM THE KITCHEN

Kitchen Note

For the cleanest slices, refrigerate the cheesecake completely and wipe the knife after every cut.

BEST RESULT

Best Tip

Avoid beating the batter aggressively once the eggs are added because too much air can cause cracks while baking.

MAKE IT YOUR WAY

Ingredient Swap

Raspberries, strawberries, or mixed berries can replace the blueberry topping.