Blueberry Cheesecake

Blueberry cheesecake with a buttery graham cracker crust, a creamy filling swirled with fresh blueberries, and a vibrant blueberry topping for a perfect balance of sweet and tangy flavors.

This decadent blueberry cheesecake begins with a buttery graham cracker crust, baked to golden perfection. The rich and creamy filling is made with smooth cream cheese, sour cream, and heavy cream, and delicately folded with fresh or frozen blueberries for a burst of flavor in every bite. After baking, it’s topped with a vibrant, homemade blueberry compote made with fresh berries, sugar, and a touch of lemon for a hint of tang. Chilled to set, this cheesecake offers a perfect balance of sweet, creamy, and fruity, making it an irresistible dessert for any occasion.

Servings

Prep Time

30 minutes

Cook Time

60-70 minutes
+ 60 minutes cool
+ 4 hours to overnight chill

Total Time

6-12 hours

Ingredients

For the Crust

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling

3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy cream
2 cups fresh or frozen blueberries

For the Blueberry Topping

2 cups fresh or frozen blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

Preheat the Oven

Preheat your oven to 325°F (163°C).

Prepare the Crust

In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Use the back of a spoon or the bottom of a glass to press it down firmly. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Prepare the Filling

In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the 1 cup sugar and vanilla extract, and beat until well combined. Add the eggs, one at a time, beating well after each addition. Mix in the sour cream and heavy cream until smooth and well combined. Gently fold in the 2 cups of blueberries.

Bake the Cheesecake

Pour the filling over the cooled crust and spread it out evenly. Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 55-70 minutes, or until the center is set but still slightly jiggly. The edges should be slightly puffed and golden brown.

Cool and Chill

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate the cheesecake for at least 4 hours or overnight.

Prepare the Blueberry Topping

In a medium saucepan, combine 2 cups blueberries, 1/4 cup sugar, and lemon juice. Cook over medium heat until the blueberries release their juices and the mixture begins to simmer. Stir in the cornstarch mixture and continue to cook, stirring constantly, until the mixture thickens, about 2-3 minutes. Remove from heat and let cool completely.

Serve

Once the cheesecake is chilled, spread the blueberry topping over the top. Remove the sides of the springform pan before serving.

In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until the crumbs are evenly coated.

Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Use the back of a spoon or the bottom of a glass to press it down firmly.

Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Add the 1 cup sugar and vanilla extract, and beat until well combined.

Add the eggs, one at a time, beating well after each addition.

Mix in the sour cream and heavy cream until smooth and well combined.

Gently fold in the 2 cups of blueberries.

Pour the filling over the cooled crust and spread it out evenly. Place the springform pan on a baking sheet to catch any drips.

Bake in the preheated oven for 55-70 minutes, or until the center is set but still slightly jiggly. The edges should be slightly puffed and golden brown.

Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 1 hour.

Remove the cheesecake from the oven and let it cool completely at room temperature. Refrigerate the cheesecake for at least 4 hours or overnight.

In a medium saucepan, combine 2 cups blueberries, 1/4 cup sugar, and lemon juice. Cook over medium heat until the blueberries release their juices and the mixture begins to simmer.