Why You’ll Love This Recipe
Simple Blueberry Cheesecake is a creamy, dreamy dessert layered with a buttery graham cracker crust, velvety cheesecake filling, and a sweet-tart blueberry topping. It’s elegant enough for special occasions yet easy enough for everyday indulgence. This classic treat is sure to impress with its smooth texture and fresh berry flavor.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
graham cracker crumbsunsalted buttermelted sugarsaltcream cheesegranulated sugareggsvanilla extractlemon zest sour creamfresh or frozen blueberrieslemon juicecornstarchwater
directions
Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, melted butter, sugar, and a pinch of salt until well combined.
Press the mixture firmly into the bottom of the prepared pan to form a crust.
Bake the crust for 10 minutes, then set aside to cool.
In a large mixing bowl, beat cream cheese until smooth and fluffy.
Add sugar, vanilla extract, and lemon zest, mixing well.
Beat in eggs one at a time, followed by sour cream, until smooth.
Pour the filling over the cooled crust and smooth the top.
Bake for 50-60 minutes, or until the center is set but slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
Chill in the refrigerator for at least 4 hours or overnight.
In a saucepan, combine blueberries, lemon juice, sugar, cornstarch, and water.
Cook over medium heat until thickened and bubbling, about 5-7 minutes.
Cool the blueberry topping, then spread it over the chilled cheesecake before serving.
Servings and timing
This recipe yields 8-10 slices.Preparation time: 20 minutesBaking time: 60 minutesCooling and chilling time: 5-6 hoursTotal time: 6-7 hours
Variations
Use a cookie crust for a twist (e.g., vanilla wafers or digestive biscuits).
Add a swirl of blueberry sauce into the filling before baking.
Use mixed berries instead of just blueberries.
Infuse the topping with a splash of liqueur for added depth.
Make mini cheesecakes using muffin tins.
storage/reheating
Store cheesecake in the fridge covered for up to 5 days.Freeze individual slices for up to 2 months and thaw overnight in the refrigerator.Best served chilled; avoid reheating as it alters the texture.
FAQs
Can I use low-fat cream cheese?
Yes, but the texture will be less rich and creamy.
Can I make it without a springform pan?
A deep pie dish can work, though serving will be trickier.
Is fresh or frozen blueberries better?
Both work well; just don’t thaw frozen berries before cooking.
Can I make it ahead of time?
Yes, it’s ideal for making the day before serving.
How do I prevent cracks?
Don’t overmix the batter, and cool gradually in the oven.
What if I don’t have sour cream?
Greek yogurt is a good substitute.
Can I skip the topping?
Yes, it’s delicious plain or with whipped cream.
What type of sugar is best?
Granulated white sugar works best for both crust and filling.
Can I use other fruit toppings?
Absolutely—strawberry, raspberry, or cherry all work well.
How do I know when it’s done?
The edges should be set and the center slightly jiggly.
Conclusion
Simple Blueberry Cheesecake is a timeless dessert that brings together creamy, fruity, and buttery layers in perfect harmony. It’s easy to make, stunning to serve, and loved by all. Whether you’re celebrating or just treating yourself, this cheesecake is sure to satisfy every time.
Print
Simple Blueberry Cheesecake
- Prep Time: 20 mins (plus 4 hrs chilling)
- Cook Time: 50 mins
- Total Time: 5 hrs 10 mins (including chill)
- Yield: 12 slices
- Category: Dessert / Cheesecake
- Method: Baking
- Cuisine: American-style
- Diet: Vegetarian
Description
A smooth and creamy blueberry cheesecake featuring a buttery graham cracker crust, rich cheesecake filling, and a tangy blueberry topping—perfect for dessert lovers.
Ingredients
- 1 ½ cups graham cracker crumbs (about 10 crackers)
- ¼ cup granulated sugar
- 5 Tbsp unsalted butter, melted
- 16 oz (450 g) cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 Tbsp lemon juice
- 1 cup fresh or frozen blueberries
- 2 Tbsp water
- 2 Tbsp sugar (for topping)
- 1 tsp cornstarch
Instructions
- Preheat oven to 325 °F (163 °C). Grease a 9‑inch springform pan.
- Mix graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl until combined. Press into the bottom of the pan to form crust.
- Bake crust for 8 minutes, then let cool slightly while preparing filling.
- Beat softened cream cheese and ⅔ cup sugar until smooth, about 2 minutes.
- Add eggs one at a time, mixing well after each. Then beat in sour cream, vanilla extract, and lemon juice until silky.
- Pour filling over the crust in the pan, smoothing the top.
- Bake for 45–50 minutes, until edges are set but the center slightly jiggles.
- Turn off oven and leave cheesecake inside with door ajar for 1 hour to cool gradually.
- Remove from oven and chill covered in the fridge for at least 4 hours or overnight.
- For blueberry topping: combine blueberries, water, 2 Tbsp sugar, and cornstarch in a small saucepan. Cook over medium heat until thickened, stirring constantly (about 5 minutes). Cool slightly.
- Spread blueberry topping over chilled cheesecake before serving. Release springform and slice into 12 pieces.
Notes
- For a no‑bake topping alternative, simply scatter fresh blueberries right before serving.
- Add a teaspoon of lemon zest to the filling for extra brightness.
- Prevent cracking: bake in a water bath or use a pan of hot water under the springform pan.
- Let cream cheese soften to room temperature to avoid lumps.
- Store leftovers covered in refrigerator for up to 5 days.