This blueberry cheesecake starts with a buttery graham cracker crust, a creamy cheesecake center, and a tangy blueberry swirl. This cheesecake is incredible!
I made this amazing blueberry cheesecake last Thanksgiving but since it hasn’t been pie season or blueberry season I decided to wait till now to share it with you! But trust me I’ve been waiting anxiously. This blueberry cheesecake is INCREDIBLE!
Nate loves blueberries and he loved this blueberry cheesecake. In fact we all did! It was the favorite thanksgiving dessert, but I recommend not waiting till Thanksgiving to make this delicious cheesecake. This cheesecake would be great for a summer barbecue, a birthday party, or just any occasion when you want cheesecake – because cheesecake is so delicious!
If you don’t like blueberries you could make a strawberry sauce or raspberry sauce too. But trust me, the blueberry is amazing.
This cheesecake has a perfect buttery graham cracker crust. Topped with a smooth, creamy, and tangy cheesecake. Swirled with a sweet blueberry sauce! Top it with even more blueberry sauce when serving and some whipped cream too, for pure perfection!
This is one of my favorite desserts ever and I think you will love it too.
What do I need to make blueberry cheesecake?
- graham cracker crumbs, butter, and granulated sugar – for a buttery and crunchy graham cracker crust
- fresh blueberries, sugar, lemon juice, cornstarch, water – for a thick, sweet, blueberry sauce
- cream cheese – because you always need cream cheese for a cheesecake
- granulated white sugar – to keep the cheesecake sweet
- sour cream – to add tanginess to the cheesecake
- vanilla extract – to add a little sweetness and bring out the flavor
- eggs – to hold the cheesecake all together
How to make blueberry cheesecake?
Start by preheating the oven, so you can bake your graham cracker crust. Mix together graham cracker crumbs, butter and sugar till you have a nice sandy mixture. Then press it into the bottom and up the edges of a 9inch springform pan. Bake for about 10 minutes until the crust is lightly golden, and then let the crust cool as you make the cheesecake filling and the sauce.
How to make a blueberry sauce?
The blueberry sauce is made from mixing the blueberries (fresh or frozen) in a small sauce pan, with a little sugar. Add in a cornstarch slurry (made of cornstarch, water, and lemon juice) to thicken the sauce.
Smash the blueberries squish the juices out and continue to stir everything together till the mixture starts to thicken. Separate the sauce through a fine mesh strainer to get the skins out of the sauce that you’ll use in the cheesecake swirl. You will use about 1/4 cup of the blueberry sauce to swirl into the cheesecake.
Add the rest of the juice to the smashed blueberries and the remaining blueberries, and save that to serve some on top of the cooked cheesecake.
How to make the cheesecake filling?
Mix the cream cheese in a large bowl with a stand mixer or a hand mixer till it’s nice and smooth. Add in the sugar and keep beating it. Then add in the sour cream, and vanilla extract. Add in each of the eggs one at a time, mixing until they’re just blended in.
Pour the cream cheese filling into the prepared graham cracker crust. Then drop the blueberry sauce on top of the batter. About 1/4 cup of it total, then swirl it into the cheesecake with a knife.
Place the cheesecake into a large roasting pan filled with 1/2 inch or so of water (to create a water bath). Bake the cheesecake until the center is almost set. It’s okay if a couple inches in the middle are still a little jiggly. Open the oven door slightly and leave the cheesecake in the oven for 1 more hour. Then remove the cheesecake and let it cool to room temperature. Then cover it in and let it cool in the fridge overnight.
When you’re ready to serve the cheesecake top it with remaining sauce and whipped cream and enjoy.
Tips to avoid cracks in your cheesecake:
- Bring your ingredients to room temperature, eggs and cream cheese.
- Cook your cheesecake in a waterbath. Use a large roasting pan, or cookie sheet with edges to hold water and place your cheesecake in the pan. Wrap your cheesecake springform pan in foil so it doesn’t get wet.
- Avoid opening your oven when baking your cheesecake. You don’t want to cause a sudden drop in temperature.
- Don’t overbake your cheesecake! It’ll have a couple inches in the middle that are still wobbly when its done.
- Allow your cheesecake to cool slowly. First in the oven with the temperature off and the oven cracked. Then on the counter for about an hour and then in the fridge to chill for 4 hours up to overnight.
- And lastly if your cheesecake still cracks – mine did a little, top it with lots of extra blueberry sauce and whipped cream!
Oh my gosh, I’m seriously drooling just looking at these pictures, so embarrassing, I can’t wait to make this blueberry cheesecake again!
This blueberry cheesecake is a time consuming process with all the baking, cooling, and chilling time needed. But I promise the effort is worth the result. The cheesecake is so smooth and creamy, with a perfect blueberry sauce swirled throughout. It’s one of my favorite desserts, and I just know it will be one of your favorites too!
What people are saying about this blueberry cheesecake?
“I love this Blueberry Cheesecake it came out perfect and cool, not too sweet and with a touch tanginess treat. A perfect balance of flavors that you will surely love.” – Jocelyn
“I love this recipe. Very creamy and full of flavor. I haven’t made a cheesecake for many years – this one turned out perfectly. Saving this recipe and will try with different fruits.” – Mary
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For the Crust:
- 1 1/2 cups graham cracker crumbs (12 -13 full sheet graham crackers)
- 6 TBS melted butter
- 1/4 cup granulated white sugar
For the Blueberry Sauce:
- 2 cups fresh blueberries
- 3 TBS granulated white sugar
- 1 tsp lemon juice
- 1 TBS cornstarch
- 1 TBS warm water
For the Cheesecake Filling:
- 24 oz cream cheese (softened)
- 1 cup granulated white sugar
- 1 cup sour cream
- 1/2 TBS vanilla extract
- 3 large eggs (room temperature)
For the Crust:
- Preheat the oven to 350 degrees Fahrenheit.
- Crush up your graham cracker pieces in a blender or food processor till a nice fine crumb is formed.
- Mix the crumbs, melted butter and sugar together.
- Press into the bottom and slightly up the sides of a 9 in springform sprayed with pam.
- Wrap foil around the bottom of the pan and around the sides over the top.
- Bake for about 8 - 10 minutes. Allow to cool as you prepare the blueberry sauce and filling.
For the Blueberry Sauce:
- Put the blueberries and sugar together in a small saucepan over medium heat.
- In a small bowl mix together the lemon juice, cornstarch and water.
- Add the cornstarch to the blueberries, smashing some of the berries as you stir it together. Remove from heat as the mixture starts to thicken.
- Push through a fine mesh strainer to separate the juice and the berries. Save both for later.
For the Cheesecake Filling:
- Mix your cream cheese in a stand mixer till smooth.
- Add in the sugar and beat for 2-3 minutes.
- Add in the sour cream, vanilla extract and stir to combine.
- Add in the eggs, one at a time, mixing after each addition till just blended.
For the Cheesecake Assembly:
- Pour the filling into the cooled crust.
- Drop the blueberry sauce (not the berries) on the top of the batter. You'll use about 1/4 cup of it here. Mix the extra sauce back in with the cooked berries and save for later.
- Use a knife to gently swirl the blueberry sauce around the top of the cheesecake in a marbled fashion.
- Place the pan into a large roasting pan, or deep cookie sheet filled with 1/2 to 1 inch of hot water.
- Bake for 55-65 minutes until the center is almost set, except for a couple inches in the middle.
- Open the oven door slightly and leave the cheesecake in there for 1 hour.
- Remove cheesecake from the oven and allow to cool to room temperature.
- Cover and place in the fridge overnight.
- Carefully remove the cheesecake from the pan.
- Cut into slices and serve.
- Top with remaining berries and whipped cream if desired.
This blueberry cheesecake was first posted on April 20, 2016. The photos and text were updated for clarity on October 30, 2020.
Things you might need for this recipe: