Introduction

This Creamy Blueberry Cheesecake is a delightful dessert that combines a smooth, tangy filling with a crisp graham cracker crust and a luscious blueberry sauce. Perfect for special occasions or a sweet treat any time, it’s sure to impress with its fresh flavors and creamy texture.

Creamy Blueberry Cheesecake Recipe - Recipe Image

Ingredients

2 cups finely crushed graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted
24 oz cream cheese (3 blocks)
½ cup full-fat plain Greek yogurt, room temperature
¾ cup granulated sugar
2 tablespoons cornstarch
Zest of 1 lemon
1 teaspoon vanilla extract
3 large eggs, room temperature
2 cups fresh or frozen blueberries (for filling)
½ cup water
1 tablespoon cornstarch (for blueberry sauce)
2 cups fresh or frozen blueberries (plus extra fresh blueberries to decorate)
½ cup granulated sugar (for blueberry sauce)
1 tablespoon lemon juice

Instructions

Step 1: Preheat the oven to 350°F and place a roasting pan or a large pan in the lower oven section to prepare a hot water bath. Fill the pan with enough hot water to rise about 2 inches around the cheesecake pan.
Step 2: Crush the graham crackers into fine crumbs using a food processor or by smashing them in a plastic bag. In a small bowl, combine the crumbs with sugar and melted butter. Press the mixture evenly into the bottom and up the sides of a springform pan using the back of a spoon or a glass. Bake the crust for 10 minutes.
Step 3: Once the crust has cooled, wrap the springform pan with an oven bag or heavy-duty aluminum foil to prevent water from leaking in during baking.
Step 4: In an electric mixer, blend the cream cheese and Greek yogurt until smooth. Add sugar, cornstarch, vanilla extract, and lemon zest, mixing on low until fully combined, scraping the bowl sides as needed.
Step 5: Beat in the eggs one at a time, mixing just until blended. Gently fold in 2 cups of blueberries. Pour the cheesecake batter into the prepared crust.
Step 6: Place the wrapped springform pan into the hot water bath in the oven. Bake for 50 to 60 minutes, checking at 50 minutes by gently shaking the pan. The edges should be set while the center slightly jiggles. If still liquid, continue baking and check every 10 to 15 minutes.
Step 7: When baking is complete, turn off the oven but leave the cheesecake inside for one hour to cool slowly, preventing cracks. Do not open the oven during this time.
Step 8: Remove the cheesecake from the oven, carefully take off the lining, and chill in the refrigerator for at least 5 hours or preferably overnight.
Step 9: For the blueberry sauce, mix water and cornstarch in a small bowl to form a slurry. In a saucepan, combine 2 cups blueberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the blueberries soften but do not break apart.
Step 10: Strain the juices through a sieve back into the saucepan, discard solids or keep separately. Add the cornstarch slurry to the juices and heat for about 3 minutes until thickened. Let cool slightly, then stir the cooked juices with the reserved blueberries.
Step 11: Pour the blueberry sauce evenly over the chilled cheesecake and spread gently with a spoon. Garnish with fresh blueberries or whipped cream if desired.
Step 12: Slice, serve, and enjoy your creamy blueberry cheesecake!

Tips & Variations

For a nutty twist, add finely chopped toasted almonds or pecans to the crust mixture.
If you prefer a smoother sauce, skip adding the cooked blueberries back into the sauce and serve them fresh on top instead.
Room temperature eggs and cream cheese help avoid lumps in the batter and ensure a creamy texture.
Use frozen blueberries straight from the freezer for the filling to prevent the batter from turning purple.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Keep blueberry sauce separate if possible to preserve texture. Reheat blueberry sauce gently on the stove if needed. Consume within a day for best freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries for the filling and sauce?

Yes, frozen blueberries work well. Use them directly from the freezer for the filling to avoid discoloring the batter, and thaw them slightly before making the sauce to ensure even cooking.

How do I prevent cracks in my cheesecake?

Slowly cooling the cheesecake in the turned-off oven for an hour after baking helps prevent cracks by allowing it to set gradually. Also, avoid overmixing the batter and do not overbake.

Creamy Blueberry Cheesecake Recipe

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★★★★★

4.8 from 138 reviews

This creamy blueberry cheesecake features a buttery graham cracker crust, a smooth and tangy cream cheese filling studded with fresh blueberries, and a luscious homemade blueberry sauce topping. Baked in a water bath to ensure a perfectly silky and crack-free texture, this dessert is a delightful treat for any occasion.

Author: Marco
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 6 hours 30 minutes
Yield: 10 to 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

2 cups finely crushed graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

Cheesecake Filling

24 oz (3 blocks) cream cheese, room temperature
½ cup full-fat plain Greek yogurt, room temperature
¾ cup granulated sugar
2 tablespoons 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 for decoration)
½ cup granulated sugar
1 tablespoon lemon juice

Instructions

Preheat and prepare water bath: Preheat your oven to 350°F (175°C) and place a roasting pan or large pan on the bottom rack. This pan will be filled with hot water to create a water bath for baking the cheesecake, which helps to cook it evenly and prevent cracking.
Make crust: Pulse graham crackers in a food processor or crush in a plastic bag until finely crumbed. In a bowl, combine crumbs with sugar and melted butter. Press this mixture evenly into the bottom and up the sides of a springform pan. Bake the crust for 10 minutes, then let it cool. Wrap the springform pan bottom with an oven bag or heavy-duty foil to prevent leaks during the water bath baking.
Prepare cheesecake filling: In a mixing bowl, beat cream cheese and Greek yogurt until smooth. Add sugar, cornstarch, vanilla, and lemon zest and mix on low speed. Beat in eggs one at a time until just combined. Gently fold in the blueberries. Pour this batter over the cooled crust in the springform pan.
Bake cheesecake: Place the springform pan inside the larger pan containing about 2 inches of hot water carefully. Bake for 50 to 60 minutes. Check at 50 minutes by gently shaking the pan; the edges should be set while the center slightly jiggles. If still very liquid, bake an additional 10-15 minutes.
Cool cheesecake: Turn off the oven but leave the cheesecake inside for 1 hour with the door closed to cool gradually, which helps prevent cracks. Then remove from oven and take off the baking bag or foil. Chill in the refrigerator for at least 5 hours or overnight.
Make blueberry sauce: In a small bowl, mix water and cornstarch into a slurry. In a saucepan, combine blueberries, sugar, and lemon juice over medium heat. Cook while stirring until berries soften but don’t break apart. Strain the juices into the pan, return to heat, and whisk in cornstarch slurry. Cook until thickened, about 3 minutes. Let cool slightly, then mix with reserved whole blueberries.
Assemble and serve: Pour the blueberry sauce over the chilled cheesecake and gently spread it evenly. Garnish with extra fresh blueberries or whipped cream if desired. Slice and serve.

Notes

Using a water bath helps prevent cracks and produces a smooth texture.
Make sure all dairy ingredients are at room temperature for a smoother batter.
Do not overmix eggs into the filling to avoid excess air which can cause cracking.
Cooling the cheesecake slowly in the oven prevents sudden temperature changes that lead to cracks.
The blueberry sauce can be prepared ahead and refrigerated for up to 2 days.
Use fresh blueberries if possible for best texture; frozen also works but thaw before use.

Keywords: blueberry cheesecake, creamy cheesecake, graham cracker crust, blueberry sauce, baked cheesecake, dessert recipe