Fresh Blueberry Cheesecake: You’ll Crave All Year
There’s something unforgettably indulgent about a classic fresh blueberry cheesecake. From its buttery graham cracker crust to the sweet-tart blueberry topping, this dessert brings together the best of creamy and fruity in one delightful slice.
Whether you’re making it for a summer gathering or simply craving a luxurious dessert, this cheesecake is a must. If you love fruit-topped cheesecake variations, you might also enjoy this strawberry cheesecake recipe.
And for a chilled treat without the oven, check out these creative no-bake cheesecake options.
Why You’ll Love This Fresh Blueberry Cheesecake
- Creamy, velvety filling made with real cream cheese
- Bright, fresh blueberry topping full of natural sweetness
- Classic graham cracker crust with perfect crunch
- Ideal for make-ahead entertaining
- Beginner-friendly and visually impressive
Ingredients
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tablespoons sugar
- Pinch of salt
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
Blueberry Topping:
- 2 cups fresh blueberries
- ½ cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
Tools You’ll Need
- 9-inch springform pan
- Roasting pan (for water bath)
- Electric mixer or stand mixer
- Mixing bowls
- Aluminum foil for wrapping the pan
For more info on which pans and tools give you the best results, don’t miss this guide to baking equipment by King Arthur Baking.
fresh blueberry cheesecake Step-by-Step Instructions
Step 1: Make the Crust
- Combine graham cracker crumbs, melted butter, sugar, and a pinch of salt.
- Press the mixture firmly into the base of a 9-inch springform pan.
- Bake at 325°F (163°C) for 10 minutes, then set aside to cool.
2: Prepare the Filling
- Beat the cream cheese until smooth and fluffy.
- Add sugar and vanilla, mixing until combined.
- Incorporate eggs one at a time, mixing on low speed.
- Add sour cream and heavy cream, mixing just until smooth and creamy.
3: Bake the Cheesecake
- Pour filling over the crust.
- Wrap the pan in foil and place into a larger pan filled with 1 inch of hot water.
- Bake at 325°F for 55–70 minutes or until the center jiggles slightly.
- Let it rest in the turned-off oven for 1 hour with the door cracked.
- Cool completely and refrigerate at least 4 hours or overnight.
4: Make the Blueberry Topping
- In a saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water.
- Simmer over medium heat until thickened (about 10 minutes).
- Let cool, then spoon over the chilled cheesecake.
Make-Ahead & Storage Tips
- Make ahead: Bake the cheesecake a day in advance; top before serving.
- Fridge: Store covered in the refrigerator for up to 5 days.
- Freezer: Wrap slices in plastic and foil; freeze up to 2 months.
Variations and Flavor Ideas
- Add lemon zest to the filling for a citrus twist.
- Swirl blueberry compote into the batter before baking.
- Use a shortbread crust for a buttery alternative.
- Skip the baking altogether with these unique cheesecake flavor combos.
Fresh Blueberry Cheesecake Serving Suggestions
- Serve chilled with extra berries on top.
- Add whipped cream or shaved white chocolate for flair.
- For a full dessert spread, layered dessert lovers might also enjoy this strawberry shortcake tiramisu.
Frequently Asked Questions
How do I prevent cracks?
Use a water bath, avoid overmixing, and cool gradually.
Can I use frozen blueberries?
Yes, especially for the topping. No need to thaw first.
How long does my Homemade blueberry cheesecake last?
In the fridge, up to 5 days. Frozen, up to 2 months.
Can I skip the water bath?
It’s optional, but helps ensure a smooth texture without cracks.
Why is my cheesecake soft in the center?
It may need a longer bake or more time to chill. It should be slightly jiggly, not runny, when done
Final Thoughts
Making a fresh blueberry cheesecake at home is simpler than you might think—and it’s always worth the effort. From its tangy, creamy filling to the burst of berries on top, this dessert never disappoints.
Explore other fruit-topped cheesecake variations or branch out with no-bake options for your next occasion. This recipe is your gateway to endless cheesecake creativity.