This blueberry cheesecake is a must-bake in the spring and summer months. Made with a graham cracker crust and filled with a luscious cream cheese filling, our otherwise traditional cheesecake recipe has fresh blueberry sauce swirled throughout the filling.
I especially love to serve blueberry cheesecake for Memorial Day and Fourth of July. Topped with real whipped cream and a combination of fresh blueberries, raspberries and strawberries—it’s a perfectly patriotic dessert.
Blueberry Cheesecake Ingredients
- Blueberries: This recipe calls for fresh blueberries. Luckily, relative to other berries, blueberries boast a longer harvest season, and are ripe in the United States as early as April.
- Sugar: Use granulated sugar to sweeten the cream cheese filling and blueberry jam swirl.
- Lemon juice: Citrus adds brightness and acidity to balance out the sweetness of the sugar and blueberries.
- Cornstarch: Cornstarch is a popular thickener for pie filling, jams, sauces and spreads.
- Graham cracker crust: Form the base of this blueberry cheesecake with a classic combo of graham cracker crumbs, melted butter and sugar.
- Cream cheese: For the best taste, texture, and consistency, stick with full-fat cream cheese.
- Sour cream: While some cheesecakes add a sour cream topping, this blueberry cheesecake bakes it right into the filling. The sour cream adds extra tang and helps soften the cheesecake, making it lighter and less dense.
- Flour: Flour is a stabilizing ingredient added to some cheesecake recipes to help prevent cracking and make the cheesecake easier to slice.
- Vanilla extract: Enhance the flavor of the tangy cheesecake filling with real vanilla.
- Eggs: Eggs are a key ingredient in cheesecake and other custard desserts. The egg yolks add richness to the filling to create a smooth and silky texture. The egg whites influence the cheesecake’s structure.
Step 1: Prepare the blueberry sauce
Preheat oven to 350°F. In a small saucepan, combine the blueberries, sugar and lemon juice. Cook and stir over medium heat for five minutes or until the berries are softened. In a small glass measuring cup, combine the cornstarch and water and whisk together until smooth.
Stir the cornstarch mixture into the blueberry mixture, then bring to a boil. Cook and stir for two minutes or until thickened, then remove from the heat. Cool the blueberry mixture to room temperature, then transfer to a blender. Cover and process until smooth. Set aside.
Step 2: Make the crust
In a small bowl, combine the graham cracker crumbs and sugar. Stir in the butter until the mixture resembles wet sand. Press the crumbs into an even layer on the bottom of a greased 9-inch springform pan. Place the pan on a baking sheet, then bake at 350°F for 10 minutes. Remove promptly and cool on a wire rack.
Editor’s Tip: To evenly press crumb crust into a pan, use the bottom of a glass or a measuring cup.
Step 3: Make the cream cheese filling
In a large bowl, beat the cream cheese and sugar together until smooth. Add the sour cream, flour and vanilla and continue to beat until well incorporated. Add the eggs, beating at a low speed until just combined.
Step 4: Swirl in the blueberry sauce
Pour the cream cheese filling over the cooled crust. Then, drizzle 3 tablespoons of the blueberry jam mixture over the top. Next, cut through the batter with a knife to swirl the sauce through the cheesecake.
Step 5: Bake the cheesecake
Return the springform pan to the baking sheet and transfer it to the oven. Bake the blueberry cheesecake until the center is almost set, about 40 to 45 minutes. Cool on a wire rack for 10 minutes, then carefully run a knife around the edge of the pan to loosen. Cool for 1 hour longer, then transfer to the refrigerator to chill overnight.
To serve, remove the outer ring from the springform pan and cut the cheesecake into slices. Serve with the remaining blueberry sauce.
Recipe Variations
- Add a blueberry topping: For more blueberry punch, top this cheesecake with additional fresh blueberries or blueberry sauce.
- Stir in whole blueberries: To have whole blueberries interspersed throughout the filling, toss 1/2 cup of fresh berries in 1 tablespoon of flour until lightly coated. This prevents them from sinking to the bottom of the cheesecake. Then, fold gently into the cream cheese filling.
- Change up the crust: Instead of a graham cracker crust, make this blueberry cheesecake recipe with other crumb crust ingredients. To do so, swap the graham crackers for an equal amount of another ingredient like pretzels or Oreos.
- Make mini blueberry cheesecakes: Once you master the art of making blueberry cheesecake, bake a batch of minis. Use this mini cherry cheesecake recipe as a guide.
How to Store Blueberry Cheesecake
Due to the dairy content in this recipe, blueberry cheesecake should be kept refrigerated until ready to serve.
How long does blueberry cheesecake last?
Most cheesecake recipes, including this blueberry cheesecake recipe, will keep in the fridge for up to a week when stored in an airtight container or wrapped tightly in plastic wrap.
Can you freeze blueberry cheesecake?
Yes, this blueberry cheesecake recipe may be kept frozen for up to three months without a loss in taste, texture or quality. For best results, freeze the cheesecake wrapped tightly in a layer of plastic and a layer of heavy-duty foil.
When ready to eat, defrost completely in the fridge before serving.
Blueberry Cheesecake Tips
How do you prevent blueberry cheesecake from cracking?
The flour in this recipe provides some insurance, but there are some other tricks to safeguard your cheesecake. First, when adding the eggs, beat just until they are blended into the filling. Beating the eggs too long can incorporate too much air into the batter and cause the cheesecake to rise and then fall too much while baking. Second, resist the urge to open the oven door while baking. Cheesecakes benefit from consistent heat and humidity, and opening the oven door disrupts this. Finally, cool your cheesecake slowly. Immediately transferring it to the fridge can cause a cracked cheesecake, too.
Do you need a water bath to make blueberry cheesecake?
No. While many cheesecake recipes recommend a water bath, it’s not always necessary, depending on the composition of your cheesecake filling. That said, a water bath is an easy way to help prevent a cheesecake from cracking, keep it moist and promote a more even bake.
Can you use frozen blueberries for blueberry cheesecake?
You can make the blueberry sauce with frozen berries instead of fresh blueberries. Just note that you may need to either cook the sauce longer in order for it to thicken properly or add additional cornstarch since frozen blueberries tend to contain more water than fresh blueberries.
If adding whole blueberries to the cheesecake, do not add frozen berries. They release too much water during the baking process and negatively impact the blueberry cheesecake’s texture and consistency.
How do you know when a cheesecake is done baking?
It can be tricky to know when a cheesecake is done. The best way to judge a cheesecake for doneness is to perform the wobble test. Near the end of baking, take a wooden spoon and gently tap the side of your cheesecake pan. If the surface of the cheesecake ripples and appears shiny, it’s not done. If the entire surface wobbles as one solid sheet and appears slightly dull, that’s a good indicator that the cheesecake is ready to be removed from the oven.
If you’re OK with poking holes in your cheesecake, use an instant-read thermometer to check the internal temperature. When it registers 150°, your blueberry cheesecake is done baking.
