💜 Blueberry Cream Cheese Cheesecake
A velvety, tangy, and fruity dessert that’s as dreamy as it looks.
If you’re craving a dessert that’s creamy, rich, and bursting with fresh blueberry flavor, this Blueberry Cream Cheese Cheesecake will hit all the right notes. With a buttery graham cracker crust, luscious cream cheese filling, and a vibrant blueberry layer on top, it’s the kind of show-stopping dessert that’s deceptively easy to make.
Perfect for special occasions, holidays, or any time you want to treat yourself and your loved ones to something truly indulgent.
🧾 Ingredients
For the Crust:
- 1½ cups graham cracker crumbs
- ½ cup melted butter
- 2 tablespoons granulated sugar
For the Blueberry Layer:
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon lemon juice
- 2 tablespoons sugar
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
👨🍳 Instructions
1️⃣ Make the Crust
Preheat your oven to 325°F (165°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then let it cool while you prepare the rest of the cheesecake.
2️⃣ Cook the Blueberries
In a small saucepan over medium heat, combine the blueberries, lemon juice, and sugar. Cook, stirring occasionally, until the blueberries break down and the mixture thickens slightly, about 5–7 minutes.
Set aside to cool. You can strain the mixture if you prefer a smoother topping or leave it rustic with whole berries.
3️⃣ Make the Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and fluffy.
Add the eggs, one at a time, mixing well after each. Stir in the vanilla extract and sour cream, and mix until the filling is smooth and creamy.
4️⃣ Assemble the Cheesecake
Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
Gently spoon the blueberry mixture over the filling and swirl it lightly with a knife or toothpick for a marbled effect—or leave it layered for a bold presentation.
5️⃣ Bake & Chill
Bake the cheesecake for 45–50 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the oven door, and let the cheesecake cool inside for about 1 hour—this helps prevent cracks.
Refrigerate for at least 4 hours, preferably overnight, to let it fully set.
🍽️ To Serve
Once chilled, carefully remove the cheesecake from the springform pan. Slice with a sharp knife (wiped clean between cuts) and serve as is or with a dollop of whipped cream and extra blueberries on top.
📝 Tips & Variations
- No graham crackers? Use crushed digestive biscuits or vanilla wafers.
- Want extra blueberry topping? Double the blueberry layer and serve half on the side!
- Lemon twist: Add a teaspoon of lemon zest to the filling for a citrusy kick.
🕒 Recipe Summary
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Chill Time: 4 hours
- Total Time: ~5 hours 15 minutes
- Servings: 8–10
- Calories per Slice: Approx. 400
💬 Final Thoughts
This Blueberry Cream Cheese Cheesecake is everything a homemade dessert should be—impressive, delicious, and completely irresistible. Whether you’re a cheesecake enthusiast or simply love blueberries, this one is guaranteed to win hearts.
Make it once and don’t be surprised when it becomes your signature dessert. 💙