Blueberry cheesecake is one of my family’s favorite desserts with its sweet creamy filling, tangy blueberry purée, and buttery graham cracker crust. This is one of the best blueberry desserts to make for a summer picnic or just for a snack anytime you are craving sweets.
The Best Blueberry Cheesecake
If this is your first time making cheesecake, our blueberry cheesecake recipe is a good one to start with. The instructions are simple, and you can change the ingredients to tailor it to your needs.
If you do not like blueberries, try strawberries or raspberries instead. You can also choose whichever crust you like most so your whole family will love it.
Another delicious option is this classic New York cheesecake recipe, that is better that even the one at the cheesecake factory. Serve it with strawberry sauce or cherry sauce for the perfect dessert.
These are the basic ingredients for this great recipe. Scroll down to our handy, recipe card for detailed instructions and measurements.
- Fresh blueberries
- Granulated sugar
- Lemon juice
- Melted butter
- Granulated sugar
- Graham cracker crumbs
For the cheesecake:
- Sour cream
- Pure vanilla extract
- Lemon zest
- Large eggs
- Kosher salt
- Granulated sugar
- Cream cheese: Softened.
- Blueberry puree
- All-purpose flour
For the topping:
- Whipped cream
How to make blueberry cheesecake from scratch?
Here is a quick video for how to make a blueberry cheesecake from scratch as well as the step by step instructions.
Preheat: To begin, preheat oven to 325 degrees F.
Purée: Meanwhile, purée your berries in a blender or food processor until it is smooth.
Cook the sauce: Next, put lemon juice, sugar, and blueberry purée in a small saucepan and bring it to a boil over medium heat. Reduce heat and let it simmer, stirring occasionally, for 10 minutes. Let it cool down to room temperature.
Make the crust: Using a medium bowl, combine ¼ cup sugar, melted butter, and graham cracker crumbs until it looks like wet sand. Then, press the crust into the bottom of the pan and up the sides of the springform pan.
Make cheesecake filling: Next, use a hand mixer and large bowl or the bowl of a stand mixer to beat the sugar and cream cheese using a paddle attachment at medium speed. Add eggs one at a time before stirring in sour cream and vanilla on low speed. Then add the salt and flour and mix on low speed until it is just combined before gently folding in blueberry purée and lemon zest.
Fill: Immediately, scoop and spread the filling onto the crust and wrap it with aluminum foil. Put the pan in a large roasting pan and pour boiling water in to fill it halfway to the top of the cake pan.
Bake: Then, bake blueberry cheesecake for about 90 minutes or until the center of the cake jiggles slightly. Then, turn off the oven and open the oven door, letting the cake cool in the oven for one hour.
Chill: Lastly, remove the foil and refrigerate for at least five hours. For best results, chill overnight.
Serve: Finally, put fresh blueberries and whipped cream on top of the cheesecake before serving.
- Other fruit: Feel free to use your own favorite fruit like strawberry, raspberry, blackberry, or even cranberries.
- Blueberry filling: To help save time, you can use blueberry pie filling instead of fresh or frozen berries.
- Swirl: For a blueberry swirl cheesecake, drop homemade blueberry sauce on top of cheesecake batter once in pan and swirl it with a knife.
- Different crust: Instead of graham crackers, try using vanilla wafers or some other cookie for the crust.
- Heavy cream: Use heavy cream or Greek yogurt instead of sour cream if needed.
Frequently Asked Questions:
How to serve
Blueberry cheesecake is easy and fool proof with this great recipe. Serve slices chilled for a cool dessert or try one of these ideas:
- Add fresh fruit to the top of the cake including juicy blueberries as well as other berries.
- Chocolate lovers will appreciate some chocolate chips or syrup on top.
- Caramel sauce is also a delicious topping to try.
- Ice cream goes great with everything so why not add a dollop to the top of each slice when serving?
How can I fix a cracked cheesecake?
It happens to almost everyone at least once. Your beautiful cheesecake cracks. If you are a perfectionist, you just want to toss it out and make a new one. But don’t do that! You can fix it. First, make sure it is chilled. Put it in the fridge for at least three hours because a cold cheesecake is easier to fix than one at room temperature.
Then, use your fingers to press the cracks together as much as you can. Next, use an offset spatula or wooden spoon to smooth over the cracks. It works best if you run it under hot water to heat it up. Keep repeating these steps, wiping the spatula or spoon every time. If that does not work, just cover it up with blueberry topping, whipped cream, or even chocolate chips.
How can I prevent cheesecake cracks?
The best way to keep your cake from cracking is to use a water bath. After wrapping the outside of your springform pan in aluminum foil, place it in a large roasting pan filled with hot water. The water should be about two or three inches. The moisture will keep it from cracking, so you get a smooth and creamy baked cheesecake every time.
Other issues that can cause cracks include over baking, cooking at too high of a temperature, and beating your cheesecake batter too much. You should always remove your cake when it is still jiggly to prevent it from drying out. Also, make sure your oven is cooking at the right temperature using an oven thermometer.
What is the proper way to cool a cheesecake?
Even if your gorgeous cake comes out of the oven perfectly, that does not mean it will not crack. You have to make sure your cheesecake cools at just the right speed and temperature. After removing it from the oven, let it cool on a wire rack for 10 minutes before running a sharp knife around the edges. Do not remove the ring around the pan until it has completely cooled.
How to store leftovers:
- Store: Your leftover cheesecake will stay fresh for five days in the fridge wrapped in plastic wrap and then placed in an airtight container. Do not remove it from the pan.
- Freeze: For freezing, remove it from the pan and wrap it with plastic wrap and inside a freezer bag. You can keep it in the freezer for about 90 days.
- Thaw: Defrost overnight in the refrigerator for best results.
- Make sure all of your ingredients are at room temperature before you start.
- If you use fresh, whole blueberries in the batter, dry them with paper towels and toss them in two tablespoons of all-purpose flour to keep them from sinking to the bottom.
- Alternatively, if you are using frozen blueberries, add a teaspoon of corn starch to absorb the extra moisture.
- After every mixing, scrape the sides of the bowl to make sure it is evenly blended.
- You can line your cake pan with parchment paper to make sure it does not stick.
Printable Recipe Card
Blueberry Cheesecake Recipe
- BLUEBERRY PUREE
- 2 1/2 cups fresh blueberries
- 1/4 cup white granulated sugar
- 2 teaspoons lemon juice
- 1 1/2cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 1/4 cup white sugar
- 4 (8-oz.) packages full fat cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 teaspoon kosher salt
- 1 1/2 cup blueberry puree, that you made
- 1 teaspoon lemon zest
- 1 cup whipped cream (for garnish)
- 1/2 cup fresh blueberries (for garnish)
- Preheat oven to 325 degrees F.
- Wrap bottom of the springform pan in aluminum foil. Set aside.
- Blueberry puree:
- In a food processor, blend blueberries until very smooth.
- In a small saucepan over medium heat, add the blueberry puree, sugar, and lemon juice. Bring to a boil, after that reduce the heat, stir well and let it simmer until slightly reduced. Stir and cook for about 10 minutes. Remo from heat and let it cool to room temperature.
- Make the crust:
- In a large bowl, mix together the crust ingredients, until well combined. Press the mixture into the bottom and 1 inch up the sides of the springform pan.
- Cheesecake filling:
- In a large bowl beat cream cheese and sugar until smooth. Add the eggs, one at a time, then vanilla and sour cream.
- After that, add flour and salt and beat until just combined.
- Using a spatula, fold in the blueberry puree and lemon zest.
- Pour mixture over the crust. Place the pan in a large roasting pan. Pour in enough boiling water to come halfway up the springform pan.
- Bake until the center of cheesecake only slightly jiggles, about 1 hour 30 minutes.
- After that, turn off the heat, prop open the oven door, and let cheesecake cool in the oven, for about 1 hour.
- Remove from the oven and remove the foil.
- Refrigerate the cheesecake until completely chilled, overnight.
- When ready to serve, top the cheesecake with whipped cream and blueberries.
Blueberry Cheesecake Recipe
Amount Per Serving:
|% Daily Value*|
|Total Fat 35.45 g||53.8%|
|Saturated Fat 19.51 g||95%|
|Trans Fat 0.27 g|
|Cholesterol 133.17 mg||44.3%|
|Sodium 378.34 mg||15.8%|
|Total Carbohydrate 42.05 g||14%|
|Dietary Fiber 1.54 g||4%|
|Sugars 34.08 g|
|Protein 6.82 g|
|Vitamin A 350.0 µg||Vitamin C 5.97 mg|
|Calcium 102.41 mg||Iron 0.94 mg|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
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This was so good! Thanks so much for sharing.
Thanks for a delicious recipe. Saving for blueberry season!
such a summery treat