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 crackers (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 batter and the sauce.
How to make a blueberry sauce?
The blueberry topping 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! If you love cheesecake, you’ll also love this turtle cheesecake – it’s one of my favorites!
This is the perfect recipe for cheesecake lovers. It’s such a great recipe, with all the tips and tricks for the perfect blueberry swirl cheesecake with a homemade blueberry sauce.
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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Blueberry Cheesecake
Ingredients
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)
Equipment
Instructions
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.
- Turn the oven off, and 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.
Video
Notes
Nutrition
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:
Janelle says
Not really special
Nicole says
Hi… Can I half this recipe and also use a loaf pan?
Aimee says
I haven’t ever tried, it might be a little thinner in a loaf pan cut in half. You could try the recipe from Dessert for Two and use our blueberry sauce recipe with it?
Rocio says
This was my first time making cheesecake and it came out so delicious!I used a round baking pan instead of a springform pan.
Aimee says
Ahh that makes me so happy! ❤️❤️
Emily says
Made this for Father’s Day! My dad loved it!
Aya says
I saw other recipe adding some flour and more eggs. But same size pan. Thats makes me confused a little bit btw you’re cheesecake looks delicious!
Aimee says
Some cheesecakes are thicker than others, or fluffier, the flour can help the risk of cracks
Gargi Avachat says
Making this tomorrow. Just wanted to know if instead of the sauce I can use blueberry spread after heating it for a bit so that it can create a swirl.
Aimee says
Sorry I just saw this, the jam may not keep the right texture as it bakes up, maybe add some liquid to thin it. Or use canned blueberry pie filling
Megan says
Can I use my own cheesecake recipe? Or does the blueberry sauce only work with it?
Aimee says
It should work with any cheesecake recipe, I can’t say how it will effect the cooking time though
mallory dragony says
Hello!
I want to make this recipe for my boyfriend’s birthday. I’m just wondering if it’s better to refrigerate overnight or is 4 hours okay?
Thank you!
Aimee says
I prefer it overnight, but you should be fine with 4 hours in the fridge if you’re rushed on time
mallory dragony says
Great, Thank you!
Denelle Krusick says
I haven’t tried this recipe yet but can you use blueberry pie filling instead?
Aimee says
I haven’t tried it, but it should work! Let me know if you try it!
Jennifer Hidalgo says
Nice my hubby love it
Lorena says
I was wondering if I can use lime juice instead of lemon? Will it make a difference?
Aimee says
It might change the flavor a teeny bit, but it’s a pretty small amount so it shouldn’t
Rebecca Chan says
Hi, I had a question about the water bath. Because I made the cheesecake in a springform pan, the water leaked into the crust (even with the tinfoil buffer. I was wondering how to prevent that. The cheesecake recipe itself turned out amazing. But, the crust got really soggy, kind of unfortunate.
Aimee says
I’m sorry that yours leaked 🙁 I’ve seen some people use a slow cooker liner instead of the foil because the foil can get tiny little tears easily for the water to seep through. Or you can put the springform pan into a bigger pan like a 10inch cake pan, then put all of that together into the water bath. The water bath is necessary to try and prevent the cheesecake from cracking, because it needs moisture in the air.
Michelle Gaffney says
Same thing always used to happen to me. Now I just fill a cake pan with boiling water and put it on the rack under the cheesecake rack. Also, a secret I learned to keep the cheesecake from cracking is to mix the batter at a low speed. High speed beating/whipping the ingredients puts air into the batter and that causes the cracks. I haven’t had a cheesecake crack since.
Shannon says
Watch Alton Brown Good Eat on cheesecake. He just use a cake pan.
Ellen says
I located and watched his video on hints and tips for cheesecakes. He does use just a cake pan but it is a deep cake pan, plus he lines the cake pan. He still does the water bath. Here is the link to one of his videos that should help you.
https://www.foodnetwork.com/recipes/alton-brown/sour-cream-cheesecake-recipe-1939639
Mary says
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.
Tony Reading says
5 stars!!! Great recipe!
Nikhila says
Hi I was wondering if the baking time for the crust and the once we put the filling in changes if the measurements change because I’m making one for 3 people and have adjusted the measurements accordingly. I’m making the cake right now!
Aimee says
Since the cheesecake will be smaller, then yes the baking time would need to be adjusted. I’m not sure how long it would need to be baked for this size, so I’d just try and watch it closely until the middle looks mostly set. You won’t want to open the door to check it, if possible though because that could cause cracks in your cheesecake.
Nikhila says
Thanks for getting back to me so quickly! I’ll keep an eye out for that 🙂 I’m going to try to make it again today as it didn’t come out as I thought it would 😅
Court says
I’m about to use this recipe for the third time! The only thing I do different is use a regular cake pan lined with parchment. I let the cake cool and then set in the fridge before I flip it out. Thank you for your recipe!
Eva says
Can you freeze this cheesecake? I made it today but it’s for a party on Friday.
Aimee says
I’m not sure! I’ve never tried freezing a homemade cheesecake before. Let me know if you try it!
Mary says
Do you keep the oven on while it’s open, it’s in there now!!
Aimee Berrett says
Just saw this, no. You’ll turn the oven off after you bake for 1 hour. Then open the door but leave it in there to slowly, cool it down. It should help avoid some of the cracks.
Carolyn Garrod says
How do you keep your graham cracker crust from getting soggy as the cheesecake cools down and before it is served?
Aimee Berrett says
Make sure your pan is wrapped well so that none of the water bath gets into the crust, and then you shouldn’t have any problems with the crust getting soggy. It isn’t crispy, but like a normal graham cracker crust.
linda says
Looks so good if I wanted to make a strawberry cheesecake can I use the same ingredients from the blueberry sauce? but I would replace fresh strawberries instead?
Aimee Berrett says
Yes! Strawberry should work totally the same, I’d just chop them up before putting them in the sauce!
roroshell says
That slice of cheesecake looks so good. I love blueberry.
Keith @ How's it Lookin? says
Looks great. There’s nothing like a good cheesecake, thanks for sharing
RUTH JUSTICE says
I see all the ingredients, guess we should all know how to put them together as there are no instructions with the recipe.
Aimee Berrett says
So sorry, I’m not sure how that happened. Putting them in now.
Jen | Baked by an Introvert says
Love all the tips on how to avoid cracks! Now I can whip up a gorgeous cheesecake just like this blueberry one. It looks dreamy!!
Aimee Berrett says
Thanks so much Jen, and if all else fails, top it with whipped cream 😉
Sarah @Whole and Heavenly Oven says
This is SUCH a pretty cheesecake, Aimee! I can almost taste all that luscious creamy blueberry goodness! Need this. 🙂