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A slice of blueberry cheesecake on a white plate topped with blueberry sauce, whipped cream, and fresh blueberries.
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4.91 from 43 votes

Blueberry Cheesecake

This blueberry cheesecake starts with a buttery graham cracker crust, a creamy cheesecake center, and a tangy blueberry swirl. This cheesecake is incredible!
Prep Time25 mins
Cook Time1 hr 10 mins
Total Time1 hr 35 mins
Servings: 12
Calories: 456kcal


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.
  • 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.


Prep time does not include cooling time for the cheesecake


Calories: 456kcal | Carbohydrates: 40g | Protein: 6g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 129mg | Sodium: 338mg | Potassium: 159mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1131IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 1mg