Jump to Recipe Print Recipe
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
Ultimate Blueberry Cheesecake Recipe is an easy creamy and fruity blueberry cheesecake filled and topped with sweet, succulent blueberry topping! Take pleasure with every delicious, delectable bite of this undeniably rich and creamy magnificent New York-style blueberry loaded cheesecake!
We’re all about the cheesecake and blueberries, OMG! You’ll love thisBest Lemon Cheesecake, this Easy No Bake Biscoff Cheesecake and this Keto Cheesecake as well!
This luscious cheesecake filling is fluffy yet creamy. Rich, but not too dense. The perfect cheesecake when it comes to the perfect texture you want in a baked cheesecake!
Plus, we getblueberries2 ways! We packed them in thecheesecake fillingand then topped it with a lustrousblueberrysauce, smothering our cheesecake! It’s insane!
Why I Love This Blueberry Cheesecake
- This recipe is easy and straightforward. I know a baked cheesecake can be daunting, like pie crust, but you don’t have to an expert to make this! Beginners, as well as bakers alike can make this recipe with the easy instructions. Plus there are visual photos you can see the major steps!
- 3 components – the crust, the cheesecake and the filling! Do each step at your own pace.
- It’s the perfect dessert for any occasion! You can’t go wrong with cheesecake, especially when it has blueberries with a touch of lemon!
Ingredients You Need
Graham Cracker Crust
- crushed graham crackers
- unsalted butter, melted
Cheesecake Batter Mixture
- cream cheese, softened
- eggs, room temperature
- granulated sugar
- Greek yogurt or sour cream, room temperature
- lemon, zested
- vanilla extract
- fresh blueberries or frozen blueberries, could also usestrawberries,raspberries or blackberries
HomemadeBlueberrySauce
- fresh or frozen blueberries
- lemon, zested and juiced
- sugar
How to Make UltimateBlueberry Cheesecake Recipe
Graham Cracker Crust
- In a medium mixing bowl, combine thegraham cracker crumbsandmelted buttertogether until evenly moistened. Can use afood processoror rolling pin to crush thegraham crackers. Lightly coat the bottom and sides of an 8-inchspringform panwith nonstick cooking spray. Line bottom with parchment for easy removal.
- Pour the crumbs into the pan and using the bottom of a measuring cup, press the crumbs down into the base and 1-inch up the sides.
- Refrigerate for 5 minutes or until ready to fill or bake crust at 350ºF for 10 minutes, then remove from the oven and allow to cool completely before filling with cheesecake filling.
Cheesecake Batter Filling
- Preheat the oven to 325 degrees F.
- Using mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
- Add Greek yogurt/sour cream, lemon zest, and vanilla. The batter should be well-mixed but not over-beaten. Mix in blueberries.
- Pour the filling into the graham cracker crust-lined pan and smooth the top with a spatula.
- Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it tightly. Place the cake pan in a large roasting pan or large baking sheet. Pour boiling water into the roasting pan until the water is about 1 inch up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.
- Bake for 55-70 minutes. The cheesecake should still jiggle and the center should appear just set and dull looking, not wet. Cheesecake will firm up after chilling, so be careful not to overcook. Remove the pan from water bath and let cheesecake cool on a wire rack for an hour or leave in the oven with door ajar.
- Chill in the refrigerator, loosely covered, for at least 4 hours or overnight.
- To serve, loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.
- Using a spatula spread a layer of blueberry topping over the whole cheesecake or serve it individually on each piece.
- Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
HomemadeBlueberrySauce
- In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly.
- Leave to cool before spreading on cheesecake.
Storing Blueberry Cheesecake
Store up to 4 days in the fridge in sealed container or wrapped in saran wrap or foil.
Easy Blueberry Cheesecake Recipe Tips
- All the cold ingredients like eggs, Greek yogurt/sour cream and cream cheese should be at room temperature for best results before starting. This ensures everything will combine smoothly, without lumps and inconsistency in the filling.Make sure the cream cheese is softened and not melting or cold/chilled.
- To avoid cracks, the softer the cream cheese is, the easier it is to beat the filling smoothly with less beating involved. Do not ever beat the cheesecake filling at a high speed, it should be low speed, to avoid cracks. Too much beating will leave you with an aerated cake, too much air which will cause the cake to rise and then crack. Cracks can also occur due to oven temp too high or by overbaking. If this does happen, it’s ok! Just cover any cracks with blueberry topping!
- Fresh or frozen blueberries? If using frozen, do not thaw before adding into batter, and add 5 minutes onto the bake time.
- To get nice cheesecake slices, slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water and wipe dry after each cut.
- Check out The Perfect Cheesecake Experience for more tips and tricks!
When you want to impress, this ultimate blueberry cheesecake is what you need to make! Prepare this blueberry cheesecake recipe the day before and serve it to your friends and family and you’ll see the smiles!
More Delish Desserts!
- 25 Buzz-Worthy Blueberry Desserts to Bake
- Best Blueberry Crumble Muffins
- Buttermilk Blueberry Explosion Cake
- Rainbow Sprinkle Cake
- Super Easy Chocolate Cake Recipe with Chocolate Frosting
- Blueberry Crumble Coffee Cake
Ultimate Blueberry Cheesecake Recipe
Kim Lange
Ultimate Blueberry Cheesecake Recipeis an easy creamy and fruity blueberry cheesecake filled and topped with sweet, succulent blueberry topping! Take pleasure with every delicious, delectable bite of this undeniably rich and creamy magnificent New York-style blueberry loaded cheesecake!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 1 hour hr
Resting time 1 hour hr
Course Dessert
Servings 12 Servings
Calories
Ingredients
Graham Cracker Crust
- 2 cups crushed graham crackers
- 1 stick unsalted butter melted
Cheesecake Filling
- 3 8 ounce cream cheese softened
- 3 large eggs room temperature
- 1 cup granulated sugar
- 1 cup Greek yogurt or sour cream room temperature
- 1 lemon zested
- 1 dash vanilla extract
- 2 cups blueberries fresh or frozen
Blueberry Topping
- 2 cups blueberries fresh or frozen
- 1 lemon zested and juiced
- 2 tablespoons sugar
Instructions
How to Ultimate Make Blueberry Cheesecake Recipe
Graham Cracker Crust
In a mixing bowl, combine the graham cracker crumbs and melted butter together until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray. Line bottom with parchment for easy removal.
Pour the crumbs into the pan and using the bottom of a measuring cup, press the crumbs down into the base and 1-inch up the sides.
Refrigerate for 5 minutes or until ready to fill or bake crust at 350ºF for 10 minutes, then remove from the oven and allow to cool completely before filling with cheesecake filling.
Cheesecake Filling
Preheat the oven to 325 degrees F.
Using mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
Add Greek yogurt/sour cream, lemon zest, and vanilla. The batter should be well-mixed but not over-beaten. Mix in blueberries.
Pour the filling into the graham cracker crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it tightly to keep the water from seeping into the cheesecake. Place the cake pan in a large roasting pan or large baking sheet. Pour boiling water into the roasting pan until the water is about 1 inch up the sides of the cheesecake pan.
Bake for 55-70 minutes. The cheesecake should still jiggle and the center should appear just set and dull looking, not wet. Cheesecake will firm up after chilling, so be careful not to overcook. Remove the pan from water bath and let cheesecake cool on a wire rack for an hour or so or leave in the oven with door ajar.
Once cheesecake has come to room temperature, chill in the refrigerator, loosely covered, for at least 4 hours or overnight.
To serve, loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.
Using a spatula spread a layer of blueberry topping over the whole cheesecake or serve it individually on each piece.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Blueberry Topping
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly.
Leave to cool before spreading on cheesecake.
Notes
CHEESECAKE TIPS
- Make sure the cream cheese is softenedand not melting or cold/chilled.
- The softer the cream cheese is, the easier it is to beat the filling smoothly with less beating involved. Do not ever beat the cheesecake filling at a high speed, it should be low speed, to avoid cracks. Too much beating will leave you with an aerated cake, too much air which will cause the cake to rise and then crack. Cracks can also occur due to oven temp too high or by overbaking. If this does happen, it's ok! Just cover any cracks with blueberry topping!
- Fresh or frozen blueberries?If using frozen, do not thaw before adding into batter, and add 5 minutes onto the bake time.
- To get nice cheesecake slices, slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
- Check outThe Perfect Cheesecake Experiencefor more tips and tricks!
Keyword blueberries, cheesecake, cream cheese, graham crackers
Tried This Recipe?Let us know how it was by commenting below!
