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

12

Prep Time

30 minutes

Cook Time

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

Total Time

6-12 hours

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

Preparing the Crust
Preheat your oven to 325°F. In a bowl, mix 1½ cups graham cracker crumbs, ¼ cup granulated sugar, and ½ cup melted unsalted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then remove and let cool.

Making the Filling
In a large bowl, beat 3 (8 oz) packages softened cream cheese until smooth. Add 1 cup granulated sugar and 1 teaspoon vanilla extract, mixing until creamy. Add 3 large eggs, one at a time, mixing just until incorporated after each addition. Stir in ½ cup sour cream and ½ cup heavy cream until smooth. Gently fold in 2 cups blueberries.

Assembling and Baking
Pour the filling over the cooled crust and smooth the top. Place the pan on a baking sheet and bake for 50–60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool inside for about 1 hour to prevent cracking. Then refrigerate for at least 4 hours or overnight.

Making the Blueberry Topping
In a saucepan over medium heat, combine 2 cups blueberries, ¼ cup granulated sugar, and 1 tablespoon lemon juice. Cook for 4–5 minutes until the berries begin to release their juices. Stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook for another 1–2 minutes until thickened. Let cool completely.

Finishing and Serving
Spread the cooled blueberry topping over the chilled cheesecake. Slice and serve cold for a rich, creamy dessert with a bright berry finish.