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Homemade blueberry cheesecake slice with a graham cracker crust, creamy filling swirled with blueberries, topped with fresh berries and a mint leaf on a white plate.

Blueberry Cheesecake

5 from 1 vote
This rich and creamy blueberry cheesecake is the ultimate summer dessert, combining a smooth baked cheesecake with a vibrant blueberry topping. Easy enough for beginners and elegant enough for celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Cooling + Chilling 6 hours
Total Time 7 hours 35 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Graham Cracker Crust:
  • 1 ½ cups Graham crackers - Crushed (about 10 sheets)
  • 5 tablespoon Butter - Melted
  • 2 tablespoon Granulated sugar
  • 1 pinch Salt
For the Cream Cheese Filling:
  • 24 oz Cream cheese - Full-fat, room temp
  • 1 cup Granulated sugar
  • 3 Large eggs - Room temperature
  • ½ cup Sour cream
  • ½ cup Heavy cream
  • 2 teaspoon Vanilla extract
  • 1 teaspoon Lemon zest - Freshly grated
  • ¼ teaspoon Salt
For the Blueberry Topping:
  • 2 cups Blueberries - Fresh or frozen (thawed)
  • ¼ cup Granulated sugar
  • 1 tablespoon Cornstarch
  • 1 tablespoon Lemon juice - Fresh
  • 2 tablespoon Water

Equipment

  • 1 9-inch springform pan (Wrapped in foil for water bath)
  • 1 Large mixing bowl (For cheesecake filling)
  • 1 Electric mixer (Hand or stand mixer)
  • 1 Food processor (Or a zip bag + rolling pin)
  • 1 Large roasting pan (For the water bath)
  • 1 Oven thermometer (Optional, for accurate baking)

Method
 

  1. Preheat oven to 300°F, wrap springform pan in foil, boil water, and bring all ingredients to room temp.
  2. Crush graham crackers, mix with butter and sugar, press into pan, and bake for 10 minutes.
    Golden graham cracker crust in a round springform pan, set on a white marble countertop, smooth and evenly baked for a homemade cheesecake.
  3. Beat cream cheese, add sugar, eggs, sour cream, heavy cream, vanilla, lemon zest, and salt.
  4. Pour filling into crust, use water bath, and bake for 55–65 minutes until center is just set.
    Creamy cheesecake filling spread in a springform pan with visible swirls, resting on a marble countertop.
  5. Cool cheesecake in oven for 1 hour, then chill in fridge for at least 6 hours or overnight.
  6. Simmer blueberries with sugar and cornstarch, stir in lemon juice, and spread over chilled cheesecake.
    Glossy blueberry topping being stirred in a saucepan with a wooden spatula, showing whole berries and thick syrup.

Nutrition

Serving: 150gCalories: 420kcalCarbohydrates: 36gProtein: 6gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 110mgSodium: 280mgPotassium: 120mgFiber: 1gSugar: 26gVitamin A: 950IUVitamin C: 3mgCalcium: 90mgIron: 1mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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