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–+ servings

Blueberry Cheesecake

Mandy Applegate
Blueberry Cheesecake is one of those desserts that feel a little special without any fuss or fancy tools behind the scenes. You get sweet toppings made with real blueberries, a smooth cream cheese filling with a hint of tang from the lemon juice, and a buttery graham cracker crust base that perfectly complements the creamy layers and ties it all together. It's fruity, rich, and always a crowd-pleaser, whether you serve it up for dinners, gatherings, potlucks, or birthdays. It stores well, freezes well, and still tastes just as delicious as the day you made it.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 1 hour
Chill Time 4 hours
Total Time 5 hours 15 minutes
Course Dessert
Cuisine American
Servings 8
Calories 301 kcal

Ingredients
 
 

For the crust:

  • ½ cups graham crumbs
  • 2 tablespoons butter melted
  • 1 tablespoon sugar

For the cheesecake layer:

  • 6 ounces cream cheese softened
  • 1 cup heavy cream
  • 1 egg
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice

For the blueberry topping:

  • 2 cups blueberries
  • ¼ cup sugar
  • ¾ tablespoon cornstarch
  • 1 tablespoon lemon juice
  • ¼ cup water

Instructions
 

  • In a saucepan over low heat, combine blueberries, sugar, cornstarch, lemon juice, and water. Simmer for 5–10 minutes until thick and syrupy. Remove from the heat and let it cool completely. Refrigerate until ready to use.
    1 tablespoon sugar, 1 teaspoon lemon juice, 2 cups blueberries, ¾ tablespoon cornstarch, ¼ cup water
  • Line the bottom of a 7-inch springform pan with parchment paper.
  • In a bowl, mix graham crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of the pan. Refrigerate while you make the filling.
    ½ cups graham crumbs, 2 tablespoons butter, ¼ cup sugar
  • In a large bowl, beat the softened cream cheese, egg, and vanilla until fluffy.
    6 ounces cream cheese, 1 egg, 1 teaspoon vanilla extract
  • Add the heavy cream, powdered sugar, and lemon juice. Mix until smooth and creamy. Pour the filling over the crust and smooth the top.
    1 cup heavy cream, ¼ cup powdered sugar, 1 tablespoon lemon juice
  • Bake at 375°F (190°C) for 50 minutes, or until the center is almost set but still slightly jiggly. Let it cool to room temperature.
  • Spoon the cooled blueberry topping over the cheesecake. Refrigerate for 3–4 hours, or until fully set.
  • Slice, serve, and enjoy a perfectly creamy cheesecake with a burst of berry goodness in every bite!

Video

Notes

  • Start with room temperature ingredients: Softened cream cheese and eggs mix more easily and make for a smoother batter.
  • Use full-fat cream cheese: It gives the richest texture and best results for cheesecake—low-fat versions just don't set as well or taste as creamy.
  • Chill the crust before filling: This helps the butter firm up, keeping the crust from crumbling when you slice.
  • Add lemon zest for brightness: A finely grated zest in the filling adds a fresh citrus boost to the cheesecake, but it's totally optional.
  • Don’t overmix the batter: Mixing too much adds air and can cause cracks during baking. Stop when it’s just combined.
  • Cool slowly before chilling: Let the cheesecake sit at room temperature first so it firms up and doesn't crack when you move it.
  • Chill thoroughly before slicing: Refrigerating for at least a few hours helps the filling set and hold its shape.
  • For clean slices, use a warm knife: Rinse or wipe the blade between cuts to keep the edges smooth.

Nutrition

Calories: 301kcalCarbohydrates: 24gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 83mgSodium: 141mgPotassium: 106mgFiber: 1gSugar: 18gVitamin A: 860IUVitamin C: 5mgCalcium: 51mgIron: 0.5mg
Keyword Blueberry Cheesecake
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