This creamy blueberry cheesecake is a classic baked cheesecake topped with a glossy blueberry sauce made from scratch. Inside you'll find rich, smooth and fluffy cheesecake filling. Very straightforward recipe that turns out great every time for breakfast or brunch!
Why you'll love it
It's really not like any other cheesecake you've had before. It's easy to make and truly impossible to mess up, but keep in mind that it can be a messy cheesecake because of the blueberry component. The fluffy filling is studded with blueberries and flavored with lemon zest and vanilla.
It's really, really simple, but yet still really, really delicious. Kind of sweet, kind of lemony, and with a really great vanilla flavor - the creamy rich-yet-light filling.
What I love about this cake is truly just how easy it is to make compared to how it looks. And easy to eat it too! The sweet brightly colored blueberry topping makes every bite taste like a piece of heaven. If you love blueberry desserts as much as I do, you might also like Old Fashioned Blueberry Cobbler and Blueberry Scones.
Creamy Blueberry Cheesecake Ingredients
- The graham cracker crust: I have to mention that the crust is amazing - it's super soft, crumbly and tender, but also firm enough to hold the filling. I love the combination of blueberries and buttery crust so much that I keep making berry desserts. The cheesecake crust has finely crushed Graham Crackers, sugar and butter.
- Cheesecake Filling consists of a magic formula of cream cheese, Greek yogurt, sugar, cornstarch and eggs; it's rich but not too dense. I also added lemon zest, vanilla and of course fresh blueberries. You can use either fresh or frozen blueberries.
- Blueberry Sauce: Water, cornstarch, and fresh or frozen blueberries. I used half a cup of sugar to sweeten the sauce and some lemon juice to really compliment the blueberries.
How to make blueberry cheesecake
This is an overview with step-by-step instructions and photos. Full ingredients, measurements & instructions are in the recipe card below.
1. Prepare the Crust
Crush graham crackers into fine crumbs, mix with melted butter and sugar until it resembles damp sand.
Press the crumb mixture into a parchment-lined springform pan. Pre-bake for 10 minutes to set-it ensures the crust doesn't turn soggy later.
2. Make the Cheesecake Filling
You'll want to really beat in the softened cream cheese and Greek yogurt with the sugar and vanilla until smooth. Then just add eggs, lemon zest and cornstarch. Fold in blueberries.
3. Assemble and Bake
Pour the batter over the crust. Bake in a water bath for even heat and a crack-free surface. The cheesecake is done when edges are firm and the center jiggles slightly. Overbaking creates a dry, split texture.
4. Cool Slowly
Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour. Cheesecake dislikes sudden temperature changes. Chill at least 6 hours or overnight before adding topping.
5. Make Blueberry Sauce
Simmer blueberries, sugar, lemon juice, and a little cornstarch until thick and shiny. This topping thickens as it cools and adds both beauty and flavor. If your sauce looks dull or cloudy, you likely added too much cornstarch or overheated it-aim for a glossy, jam-like consistency
6. Assemble the Cheesecake
Add blueberry sauce on top of the chilled cheesecake and serve.
Creamy Blueberry Cheesecake
Ingredients
Crust
- 2 cups finely crushed graham crackers
- 3 tablespoon granulated sugar
- 5 tablespoon unsalted butter (melted)
Cheesecake Filling
- 24 oz cream cheese (room temperature)
- ½ cup full-fat plain greek yogurt (room temperature)
- ¾ cup granulated sugar
- 2 tablespoon cornstarch
- zest of 1 lemon
- 1 teaspoon vanilla extract
- 3 large eggs (room temperature)
- 2 cups fresh or frozen blueberries
Blueberry Sauce
- ½ cup water
- 1 tablespoon cornstarch
- 2 cups fresh or frozen blueberries (plus extra fresh blueberries to decorate)
- ½ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
Crust
- Preheat the oven to 350°F, and add a roasting pan or other large pan in the lower section of the oven to make a hot water bath.
- Place enough hot water in the pan that it will rise to about 2 inches around the cheesecake pan.
- In a food processor, pulse the Graham Crackers to crumbs (or smash in a plastic bag).
- Place in a small bowl. Stir in the Sugar and melted Butter. Pour the crumb mixture into the prepared spring form pan and press evenly into the bottom and up the sides of the pan using the back of a rounded spoon or a glass. Be careful to get an even layer of crust.
- Bake crust for 10 minutes. When cooled, place springform pan inside bottom of oven bag (or heavy-duty aluminum foil) to ensure no water leaks as it bakes in the water bath.
Cheesecake Filling
- In an electric mixing bowl blend together Cream Cheese and Yogurt until smooth.
- Add in Sugar, Cornstarch, Vanilla, and Lemon Zest, and mix on low speed until smooth, scraping the sides of the bowl.
- Beat in eggs one at a time, just enough to blend. Fold in Blueberries. Pour cheesecake batter into crust.
- Place wrapped springform pan filled with cheesecake mixture in the water bath pan in the oven. The hot water should be around 2 inches deep.
Bake
- Bake for 50 to 60 minutes. Begin checking the cheesecake at the 50-minute point to test its consistency.
- A slight jiggle of the pan (while still in the oven) will tell you if it's ready, or needs more time. The cheesecake should be set on edges, but jiggly in center, when done baking. If it seems a little liquid in the center, check it again in 10 to 15 minutes.
Cool the cheesecake
- When the cheesecake is done, turn the oven off, but leave the cheesecake in the oven for another hour, until the oven cools. Do not open the oven during this time. This allows the cheesecake to cool slowly as the oven cools, and prevents cracking.
- Remove from the oven when cooled. Carefully remove the lining from the springform pan.
- Chill in the fridge for at least 5 hours, or overnight.
- When fully chilled, run a knife around the edge of the pan to ensure an easy release when the springform is removed.
Blueberry Sauce
- In a small bowl, add the Water and Cornstarch, and stir into a slurry. Set aside.
- Add the Blueberries, Sugar and Lemon Juice to a saucepan.
- Cook over medium heat with frequent stirring until the blueberries release their juices and soften slightly. You don't want them to fall apart or become mushy, just slightly softened.
- Drain the released juices through a sieve and transfer them back into the saucepan. Add in the Cornstarch slurry and stir with a whisk. Place the Blueberries into a separate bowl.
- Return the juices to the heat and cook until reduced and thickened, around 3 minutes.
- Allow juices to cool a little, then pour over the Blueberries and gently mix together.
Final assembly
- Pour the blueberry sauce over the chilled cheesecake and gently spread it out into an even layer with a spoon.
- Garnish with fresh blueberries, or fresh whipped cream.
- Slice, serve and enjoy!
How to cool a cheesecake
- When the cheesecake is done baking, turn the oven off, but leave the cheesecake in the oven for another hour, until the oven cools. Do not open the oven during this time. This allows the cheesecake to cool slowly as the oven cools, and prevents cracking.
- Remove from the oven when cooled. Carefully remove the lining from the springform pan.
- Chill in the fridge for at least 5 hours, or overnight.
- When fully chilled, run a knife around the edge of the pan to ensure an easy release when the springform is removed.
FAQ
- Why use water bath: The cheesecake needs to bake in a humid environment to bake in. Adding steam to the otherwise dry oven prevents cracks on the surface of your blueberry cheesecake. Additionally, it keeps the dessert extra creamy and moist.
- How to cool off the cheesecake: After you turn the oven off, leave the cheesecake in the oven for another hour, until the oven cools. Do not open the oven during this time to allow the cheesecake to cool slowly as the oven cools, and prevents cracking.
- How long do I chill the cheesecake: Chill in the fridge for at least 5 hours, or overnight.
- How to remove the cheesecake from the springform pan: When fully chilled, run a knife around the edge of the pan to ensure an easy release when the springform is removed.
- When do I add blueberry sauce: Pour the blueberry sauce over the chilled cheesecake and gently spread it out into an even layer with a spoon.
Success Tips for Making a Cheesecake
- Use bricks of cream cheese: Cheesecake won't set up properly if you're not careful about the type of cream cheese you use. Make sure you use 8-ounce bricks of full-fat cream cheese. Do not use low-fat cream cheese or cream cheese spread that's sold in a tub.
- Read through the entire recipe and helpful hints: Read the entire recipe before you begin. Have everything in place so you don't miss an important ingredient or step.
- Take your time: Don't rush and work on each blueberry cheesecake component one at a time. This isn't a recipe you have to speed through because the blueberry sauce and cheesecake mixture can be done separately.
- Begin checking the cheesecake at the 50-minute point to test its consistency. A slight jiggle of the pan (while still in the oven) will tell you if it's ready, or needs more time. The cheesecake should be set on edges, but jiggly in center, when done baking. If it seems a little liquid in the center, check it again in 10 to 15 minutes.
- Cool the cheesecake: Cheesecake doesn't like vast temperature differences, so cool it by turning off the oven, cracking the door open, and and then letting the cheesecake sit in the oven for 1 hour. After that, place it on the counter at room temperature to fully cool down. When it's cool, chill it in the refrigerator for at least 3 hours or preferably overnight.
Why did my cheesecake crack?
Cracks often occur due to overmixing, overbaking, or temperature shock. Overmixing incorporates too much air, which expands during baking and contracts as it cools, causing surface cracks.
- Mix the batter on low speed just until smooth using room-temperature ingredients.
- Bake in a water bath to keep the temperature gentle and even.
- After baking, cool the cheesecake in the oven with the door slightly open for 1 hour before refrigerating. This prevents sudden temperature changes that lead to cracking.
My cheesecake is runny or didn't set properly
A runny filling often means underbaking or incorrect ingredient ratios. For baked cheesecakes, the center should jiggle slightly when done-it will firm up as it cools. For no-bake cheesecakes, it usually means insufficient chilling or not enough thickener.
- Chill no-bake cheesecakes for 6 to 8 hours or overnight.
- For baked versions, bake until the edges are set and the middle jiggles slightly.
- If still soft after chilling, you can freeze for 30 minutes before slicing.
Why is my cheesecake lumpy?
Cold cream cheese or over--beating after adding eggs can cause a grainy texture. To avoid lumpy cheesecake:
- Always use room-temperature cream cheese and beat it first until completely smooth before adding sugar or eggs.
- Once eggs are added, mix on low speed just until combined, not whipped.
My blueberry topping is watery
Too much liquid or insufficient thickening can cause this. To fix, simmer the blueberry mixture for 8-10 minutes with 1 tablespoon cornstarch dissolved in water until thickened. Let topping cool completely before spreading to avoid melting the cheesecake layer.
Storage and Leftovers
- Cool the cheesecake on the counter before refrigerating or freezing.
- Refrigerate: Cover and store leftover cheesecake in the refrigerator for up to 1 week.
- Freeze inside springform pan: Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze in plastic wrap: After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper lined piece of cardboard or use a plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.
- Freeze for up to 3 months, then thaw overnight in the refrigerator before serving.
More berry dessert recipes
- Blueberry Crumble Cheesecake
- Peach Cobbler Cheesecake
- Cheesecake Stuffed Strawberries
- Berry Cream Cheese Pie
- No Bake Berry Delight
Diana says
This was the most unbelievably delicious cheesecake. I can’t get enough of it!!’ Thank you so much for sharing!
Olya says
I am glad to hear this!
Jackie says
I made this today and I absolutely love it! I used coconut milk instead of heavy cream and I honestly forgot that I used that as a substitute.
Olya says
I am so glad you tried this, Jackie!