This Blueberry Cream Cheese Cheesecake is a luscious, bakery-style dessert that combines the richness of cream cheese with the bright, juicy burst of blueberries. Nestled on a buttery graham cracker crust, the cheesecake filling is smooth, slightly tangy, and delicately sweet. What makes this version extra special is the swirl of fresh blueberry compote baked right into the batter, plus a glossy blueberry topping that adds both beauty and flavor.
Whether you’re celebrating a holiday, hosting a dinner party, or simply treating yourself, this cheesecake is a showstopper. It’s baked low and slow for that perfect creamy texture—no cracks, no fuss. And the best part? It can be made ahead, making it a stress-free dessert option for any occasion.
Ingredients:
For the Crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
- 1 tbsp all-purpose flour
- Zest of 1 lemon (optional, for brightness)
For the Blueberry Swirl:
- 1½ cups fresh or frozen blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
For the Topping (Optional but Gorgeous):
- 1 cup fresh blueberries
- ½ cup blueberry preserves or jam
- 1 tsp lemon juice
Instructions:
1. Make the Crust:
- Preheat your oven to 325°F (160°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass to compact it evenly.
- Bake for 10 minutes, then set aside to cool.
2. Prepare the Blueberry Swirl:
- In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries burst and release their juices—about 5–7 minutes.
- Stir in the cornstarch slurry and cook for another 1–2 minutes until thickened. Remove from heat and let cool.
3. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add sugar and beat until well combined.
- Add eggs one at a time, mixing on low speed after each addition.
- Stir in vanilla, sour cream, flour, and lemon zest (if using). Mix just until smooth—don’t overbeat.
4. Assemble the Cheesecake:
- Pour half of the cheesecake batter into the cooled crust.
- Spoon half of the blueberry swirl over the batter and gently swirl with a knife or skewer.
- Add the remaining batter and repeat the swirl with the rest of the blueberry compote.
- Tap the pan gently on the counter to release air bubbles.
5. Bake the Cheesecake:
- Place the springform pan on a baking sheet. Bake for 50–60 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
6. Add the Topping (Optional):
- In a small saucepan, warm the blueberry preserves with lemon juice until pourable.
- Stir in fresh blueberries and spoon the mixture over the chilled cheesecake.
- Chill for another 30 minutes before slicing.
Tips & Variations:
- No cracks: Don’t overmix the batter and avoid opening the oven door while baking.
- Crust alternatives: Try crushed vanilla wafers or digestive biscuits for a twist.
- Dairy-free version: Use plant-based cream cheese and coconut yogurt.
- Tropical flair: Add a layer of mango or passionfruit puree under the blueberry topping.
This cheesecake is a creamy dream with a burst of berry brightness—perfect for your next celebration or just a cozy night in. If you’d like to turn this into a layered parfait or mini cheesecake cups next, I’ve got ideas ready to go, My!