This creamy, brilliantly flavored Blueberry Cheesecake is so simple to make with NO water bath! My recipe has blueberries in both the cake and the topping for a bright, yet balanced berry flavor. Recipe includes a how-to video!
The BEST Blueberry Cheesecake
Meet the newest member of my cheesecake collection: blueberry cheesecake! This recipe is so easy, so creamy, and bursting with fresh blueberries. Like my traditional cheesecake recipe, there’s no water bath needed today (yay!), and you’ll still get smooth, creamy, crack-free results!
The cheesecake itself is a classic vanilla custard base punctuated by bright, juicy, fresh berries. Then the homemade blueberry topping (it’s SO much better than a canned blueberry topping!) takes everything to the next level…it’s fresh, robust, brightly flavored, and the perfect balance of sweet and tart.
Of course everything is nestled in a crisp graham cracker crust. Today’s crust is a modified version of my traditional recipe, with a bit less butter to make up for the moisture from the berries.
This one is a showstopper, and I know you’re going to love it!
What You Need
This blueberry cheesecake recipe is really so easy–not much more difficult than a traditional cheesecake, in fact. Here are a few of the key ingredients you’ll need:
- Cream cheese. As with all of my cheesecakes (and my cream cheese frosting), I recommend using full-fat, brick-style cream cheese for this recipe. Tub-style cream cheese or even low-fat brick-style cream cheese could negatively affect the texture of your blueberry cheesecake.
- Blueberries. I recommend fresh blueberries for this recipe–at least for the cheesecake batter part–as frozen berries would have to be completely thawed, drained, and blotted before using (if you’re looking for an easy way to use up frozen blueberries without thawing, try my blueberry cobbler recipe instead).
- Sour cream. This is an essential cheesecake ingredient; it adds a distinct flavor that cream cheese alone can’t provide. Don’t skip it, but note that full-fat plain Greek yogurt could be used in a pinch!
- Eggs. It’s best if your eggs are at room temperature before adding them (and once you do add them, be gentle!).
SAM’S TIP: If you can’t find graham cracker crumbs in your country, you can always use pulverized digestive biscuits instead.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Blueberry Cheesecake
- Combine the graham cracker crust ingredients, then pour and press into the bottom and high up the sides of a springform pan.
- Combine the cream cheese and sugar until smooth, pausing to scrape the sides and bottom of the bowl to ensure everything is combined, then stir in the sour cream and vanilla.
- Add the eggs, mixing until just combined after each addition–do NOT overbeat or your cheesecake could be mealy or crack.
- Fold in the blueberries (use a spoon or spatula and not an electric mixer, you don’t want to smash them!).
- Pour the batter into your prepared pan and bake for 45-50 minutes.
- Let the cheesecake cool to room temperature before chilling for at least 6 hours/overnight.
- Cook the sugar, cornstarch, water, lemon juice, and half of the blueberries over medium-low heat until the blueberries release their juices and the mixture thickens slightly.
- Remove from heat, add the remaining berries, and stir in the butter until it melts. Cover and let cool completely before spooning over your cooled cheesecake.
SAM’S TIP: Pressing the crust high up the sides of the pan (about ⅔ of the way up), higher than the cheesecake batter, helps ensure your cheesecake will bake and cool evenly with NO cracks! If your batter ends up higher than the crust, don’t panic; simply use a sharp knife to loosen the blueberry cheesecake from the sides of the pan once it comes out of the oven. But remember, cracks aren’t a huge deal anyway, since we’re covering our cheesecake with a blueberry topping.
Frequently Asked Questions
A cheesecake that rises or puffs a great deal (and often cracks too) is usually a sign that the batter has been overbeaten. Be very gentle during and after adding the eggs, and try your best not to beat too much air into the batter.
Frozen berries contain a lot of extra moisture compared to fresh. This recipe was designed for fresh berries, so frozen berries could have a negative impact on the texture if not substituted properly. Because of this, I really recommend sticking with fresh berries in the cheesecake itself; but you can always use frozen berries for the topping!
Sure! Adding lemon zest to the batter could give it a subtle lemony flavor, but it won’t be as strong as a lemon cheesecake, per say.
It seems we have quite a few lemon blueberry fans around here, I know lemon blueberry cake was a huge hit!), let me know in the comments if there are any other lemon/blueberry recipes you’d like to see.
This recipe is great with store-bought berries, but if you can get your hands on some fresh-picked berries (in season now!), it’s even better!
Enjoy!
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Blueberry Cheesecake
Ingredients
Crust
- 1 ½ cups (170 g) graham cracker crumbs
- 2 Tablespoons granulated sugar
- 1 Tablespoon light brown sugar firmly packed
- 5 Tablespoons (74 g) unsalted butter melted
Blueberry Cheesecake Filling
- 24 oz (680 g) cream cheese softened use full-fat brick style cream cheese, not the spreadable kind in the tub
- ¾ cup (150 g) granulated sugar
- ½ cup (120 g) sour cream
- 1 teaspoon vanilla extract
- 3 large eggs lightly beaten (room temperature preferred)
- 2 cups (311 g) fresh blueberries washed and dried
Blueberry Topping
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon cornstarch
- 3 cups (465 g) fresh blueberries divided
- ¼ cup (60 ml) cold water
- 1 Tablespoon lemon juice
- 1 Tablespoon butter salted or unsalted is fine
Recommended Equipment
Instructions
Crust
- Preheat oven to 325F (160C). In a medium-sized bowl, stir together graham cracker crumbs, granulated sugar, and brown sugar until combined. Stir in melted butter, stirring until all of the graham cracker crumbs are moistened.1 ½ cups (170 g) graham cracker crumbs, 2 Tablespoons granulated sugar, 1 Tablespoon light brown sugar, 5 Tablespoons (74 g) unsalted butter
- Press graham cracker crumbs evenly into the bottom and up the sides of 9” springform pan (I like to use the bottoms and sides of a glass to do this). Set aside and prepare filling.
Blueberry Cheesecake Filling
- In a large mixing bowl using an electric mixer (or using stand mixer fitted with paddle attachment), stir together cream cheese and sugar on medium-low speed until smooth, creamy, and completely combined (scrape side and bottom of the bowl with a spatula to ensure ingredients are thoroughly combined).24 oz (680 g) cream cheese softened, ¾ cup (150 g) granulated sugar
- Stir in sour cream and vanilla extract until combined.½ cup (120 g) sour cream, 1 teaspoon vanilla extract
- Add eggs, one at a time, stirring until just combined after each addition.3 large eggs
- Add blueberries and use a spatula to gently fold them into the batter until well distributed. Pour batter evenly into prepared springform pan and bake on 325F (160C) for 45-50 minutes. When finished the center will be slightly jiggly but cheesecake will be mostly set.2 cups (311 g) fresh blueberries
- Allow cheesecake to cool at room temperature until no longer warm then transfer to the refrigerator to chill for at least 6 hours (preferably overnight, I do not remove the springform collar until I am ready to serve). Blueberry topping can be prepared any time between now to an hour before serving.
Blueberry Topping
- Whisk together sugar and cornstarch in a medium-sized saucepan.¼ cup (50 g) granulated sugar, 1 Tablespoon cornstarch
- Add 1 ½ cups (232g) blueberries, water, and lemon juice and stir to combine.3 cups (465 g) fresh blueberries, ¼ cup (60 ml) cold water, 1 Tablespoon lemon juice
- Turn stovetop to medium/low and stir constantly until blueberries release their juices and are softened and the mixture reaches a jammy consistency.
- Remove from heat and add remaining 1 ½ cups (232g) blueberries and butter and stir until completely combined and butter is melted.1 Tablespoon butter
- Transfer to a heatproof container then cover and allow to cool completely in refrigerator.
- Once cheesecake has set, spoon blueberry topping evenly over the top of the cheesecake (if it’s become too firm in the refrigerator, simply stir in a splash of water).
Notes
Blueberries
Fresh blueberries are best for the filling. While frozen could be used, they would need to be completely thawed and dried of excess moisture first, otherwise they could negatively affect the texture of the cheesecake. For the topping, I prefer to use fresh blueberries but frozen may be substituted without issue.Storing
Store in the refrigerator, preferably covered, for up to 5 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Ladyjlaird
Hello! Making this cheesecake as we speak. Quick question! I have some liquid coming out of the bottom of my spring form pan as it cooks. Is that ok? I’ve never had this issue before. Don’t know if it’s from my blueberries or something. I hope it will still work out! So far it’s been a blast to make and super delicious
Sam Merritt
I hope you love the cheesecake! The spring form pan is probably just leaking a little bit of the butter. It will make a mess in your oven, but won’t cause any issues with the cheesecake. 🙂