This Blueberry Cream Cheese Cheesecake is a luscious, creamy dessert that combines the richness of cream cheese with the tart sweetness of blueberries. With a buttery graham cracker crust, a smooth and velvety cheesecake filling, and a glossy blueberry topping, this recipe is a showstopper for any occasion. Whether you’re celebrating a special event or simply indulging in a homemade treat, this cheesecake delivers decadence and elegance in every bite.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 1 tablespoon lemon juice
- 1 cup fresh or frozen blueberries
For the Blueberry Topping:
- 2 cups fresh blueberries
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch mixed with 2 tablespoons water
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat cream cheese until smooth.
- Add sugar and mix until fully incorporated.
- Beat in eggs one at a time, ensuring each is well blended.
- Stir in vanilla extract, sour cream, and lemon juice.
- Gently fold in blueberries.
Step 3: Bake the Cheesecake
- Pour the cheesecake batter over the cooled crust.
- Bake at 325°F (163°C) for 50-55 minutes, or until the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours, preferably overnight.
Step 4: Prepare the Blueberry Topping
- In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.
- Cook for 5-7 minutes, stirring occasionally, until the blueberries release their juices.
- Stir in the cornstarch mixture and cook until the sauce thickens.
- Remove from heat and let cool completely.
Step 5: Assemble & Serve
- Spread the blueberry topping over the chilled cheesecake.
- Slice and serve with whipped cream or extra blueberries for garnish.
Serving & Storage Tips
- Serve chilled for the best texture and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze individual slices for up to 3 months, thawing in the fridge before serving.
This Blueberry Cream Cheese Cheesecake is a creamy, fruity delight that’s perfect for any occasion. Enjoy every bite of this smooth, tangy, and sweet masterpiece! 🍰🫐✨
For more inspiration, check out this recipe and another variation here!