Blueberry Cheesecake a lusciously creamy baked cheesecake swirled with juicy blueberries and set on a buttery graham cracker crust. This dessert is the perfect blend of rich, tangy flavors and sweet, fruity accents. Every bite is a delightful combination of smooth cream cheese, a touch of lemony blueberry sauce, and a satisfying crunch from the graham cracker crust. Whether for a special occasion or a simple treat, this blueberry cheesecake will never disappoint.
Why You’ll Love This Recipe
This blueberry cheesecake is everything you could want in a dessert: creamy, tangy, and sweet with just the right amount of blueberry flavor. The graham cracker crust adds a delicious crunch that pairs beautifully with the smooth, velvety filling. What really takes this cheesecake to the next level is the blueberry swirl—fresh or frozen blueberries cooked with sugar, lemon juice, and a touch of cornstarch for a burst of vibrant color and flavor. It’s the perfect balance of rich cheesecake and fruity sweetness that’s sure to impress everyone.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons melted butter
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 tablespoon all-purpose flour
For the Blueberry Swirl:
1 cup fresh or frozen blueberries
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
In a small saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Cook until the berries begin to release their juices. Stir in the cornstarch slurry and cook until the mixture thickens. Remove from heat and let it cool.
In a large bowl, beat the cream cheese until smooth. Add sugar and beat until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and flour. Mix until just combined.
Pour half of the cheesecake batter into the cooled crust. Dollop half of the blueberry sauce on top and swirl gently with a knife. Repeat with the remaining batter and blueberry sauce.
Bake for 50–60 minutes, or until the center is just set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 60 minutes
Chill Time: At least 4 hours (or overnight)
Total Time: 6 hours
Servings: 12 servings
Variations
Crust Options: You can switch up the graham cracker crust with a digestive biscuit crust or even a cookie crust for a different flavor profile.
Blueberry Substitutes: Try other fruits like strawberries, raspberries, or blackberries for a twist on the classic blueberry flavor.
Cheesecake Flavors: For a more decadent version, mix in white chocolate chips or swirl in caramel sauce along with the blueberry sauce.
Sugar-Free: If you’re looking for a lighter option, use sugar substitutes like stevia or monk fruit in both the filling and the blueberry swirl.
Storage/Reheating
Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days. Make sure it is well-covered to prevent it from absorbing other odors in the fridge.
Reheating: While cheesecakes are usually enjoyed chilled, you can reheat individual slices in the microwave for about 20–30 seconds if you prefer a warm treat.
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FAQs
How do I prevent cracks from forming on my cheesecake?
To prevent cracks, make sure not to overbake your cheesecake. The center should be set but still slightly wobbly. It’s also helpful to let the cheesecake cool gradually in the oven with the door cracked before refrigerating.
Can I make this cheesecake ahead of time?
Absolutely! In fact, making it the day before is ideal because it gives the flavors time to meld together. Just be sure to refrigerate it for at least 4 hours or overnight before serving.
Can I use frozen blueberries for the swirl?
Yes, frozen blueberries work just as well as fresh ones. Simply thaw them before using and proceed with the recipe as directed.
Can I freeze this cheesecake?
Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and foil, and it will keep for up to 3 months in the freezer. Thaw in the fridge overnight before serving.
What can I serve with this cheesecake?
This blueberry cheesecake pairs beautifully with a dollop of whipped cream, a drizzle of extra blueberry sauce, or fresh berries on top. A scoop of vanilla ice cream also makes a great accompaniment.
Conclusion
This blueberry cheesecake is a show-stopping dessert that combines rich cream cheese, a buttery graham cracker crust, and the perfect balance of sweet blueberry sauce. It’s easy to make, but the results are incredibly impressive, making it a perfect treat for any occasion. Whether it’s for a family gathering, a dinner party, or a special celebration, this cheesecake is sure to be the star of the show. Enjoy.
📖 Recipe:
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Blueberry Cheesecake
- Total Time: 6 hours
- Yield: 12 servings
- Diet: Vegetarian
Description
Indulge in the irresistible flavors of this Blueberry Cheesecake with a luscious, creamy filling and a vibrant blueberry swirl. Perfectly balanced with tangy cream cheese and a buttery graham cracker crust, this dessert is an easy yet elegant treat. Whether for a special occasion or a simple indulgence, this blueberry cheesecake is a delightful combination of sweet, tart, and creamy, with the added freshness of blueberry sauce. Serve it chilled for a dessert that’s sure to impress!
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons melted butter
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1 tablespoon all-purpose flour
For the Blueberry Swirl:
1 cup fresh or frozen blueberries
2 tablespoons sugar
1 teaspoon lemon juice
1 teaspoon cornstarch mixed with 1 tablespoon water
Instructions
-
Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
-
Combine graham cracker crumbs, sugar, and melted butter in a medium bowl. Press mixture into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
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In a saucepan, combine blueberries, sugar, and lemon juice. Cook until berries release juices. Stir in cornstarch slurry and cook until thickened. Remove from heat and cool.
-
Beat cream cheese until smooth. Add sugar and beat until creamy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract, sour cream, and flour. Mix until combined.
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Pour half of the cheesecake batter into the cooled crust. Dollop half of the blueberry sauce and swirl gently. Repeat with the remaining batter and blueberry sauce.
-
Bake for 50-60 minutes or until the center is set. Turn off oven, crack door, and let cheesecake cool for 1 hour.
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Refrigerate cheesecake for at least 4 hours or overnight before serving.
Notes
Crust Options: You can use digestive biscuits or a cookie crust instead of graham crackers for a different flavor.
Blueberry Substitutes: Swap blueberries with strawberries, raspberries, or blackberries.
Sugar-Free Options: Use stevia or monk fruit as a sugar substitute.
- Prep Time: 20 minutes
- Chill Time: At least 4 hours (or overnight)
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 435 kcal
