This blueberry cheesecake has a rich, creamy, velvety-smooth cream cheese base combined with fresh blueberries. It's topped with a sweet and tart blueberry sauce bursting with blueberry flavor!
This recipe for blueberry cheesecake is the ultimate combination of velvety cream cheese, plump, juicy blueberries, and crunchy graham crackers.
We adapted our luxuriously smooth and creamy New York cheesecake recipe to include sweet summer blueberries and then topped it with a luscious, glossy blueberry compote to make this the best blueberry cheesecake!
Each bite is a delicious blend of creamy, tangy cheesecake, sweet and tart blueberries, and crisp buttery graham cracker crust. You won't be disappointed with the flavors and texture of this incredible cheesecake!
Blueberry cheesecake is an excellent dessert to serve during the summer when blueberries are fresh and in season. But you can also make this with frozen blueberries for a stunning dessert all year round. I especially recommend this for the holidays, as it's always a hit during Thanksgiving and Christmas!
Tips for the best blueberry cheesecake
- Blueberry sauce topping - As blueberries vary in sweetness and tartness, adjust the blueberry topping with sugar and lemon juice as needed. After all, the blueberry sauce is the highlight of this cheesecake, so make sure it's spot-on. Fresh summer blueberries are sweeter, so go easy on the sugar and add more lemon juice to counter the sweetness.
- Smooth and creamy cheesecake - For a smooth and creamy cheesecake, use room temperature ingredients and soften the cream cheese. I prefer to microwave the cream cheese for 20-second increments on 50% power. This warms the cream cheese, which helps dissolve the sugar and get a smooth batter.
- Crack-free cheesecake - One of the leading causes of cracked cheesecake is air bubbles, which bubble up to the surface during baking, resulting in large surface cracks. To remove air bubbles, mix the batter on the lowest speed for 2 minutes and slowly pour the batter from a height of 6 inches. Finally bang the pan a few times to release any remaining air pockets.
Ingredients for Blueberry Cheesecake
Cheesecake Filling Ingredients
- Graham crackers - Use a food processor to make crumbs or place the crackers in a resealable bag and crush them with a rolling pin or a kitchen mallet.
- Cream cheese - Use softened full-fat cream cheese. My preferred method is to microwave them on 50% power for 20 seconds at a time.
- Sour cream - Use full-fat sour cream for the best flavor. For a silkier, softer version replace half the sour cream with heavy cream.
- Eggs - I recommend room temperature eggs for easy mixing.
- Sugar - Use fine, granulated sugar that quickly dissolves in the batter.
Blueberry Topping Ingredients
- Blueberries - Fresh, summer blueberries are best, but frozen blueberries also work. Be sure to taste the sauce and adjust with more lemon juice or sugar as needed since blueberries vary in sweetness.
- Sugar - Use fine granulated sugar. Start with less and adjust with more if needed.
- Lemon juice - Use fresh lemon juice. It adds the perfect amount of brightness to the sauce.
- Cornstarch - Cornstarch is used to thicken the sauce to get the right consistency. If the sauce is too watery, it won't have the proper drip effect and won't cling to the cheesecake.
Blueberry Cheesecake - Step by Step Photos
- Prepare springform pan: Line a springform pan with a round of parchment paper and then double line with heavy-duty aluminum foil.
- Graham cracker crust: Prepare the graham cracker crust by making graham cracker crumbs in a food processor. Add the melted butter, sugar, and salt and process again to create a consistency similar to wet sand. Press the crumbs into the bottom and sides firmly. Finally, bake for 8 to 10 minutes and then set aside.
- Add the softened cream cheese, eggs, sour cream, sugar, and vanilla to a large mixing bowl. Use a stand mixer fitted with a paddle attachment or a hand mixer to create a smooth, creamy batter free of lumps. Mix for 1 to 2 minutes on low speed to remove air bubbles. This will push up large air bubbles that cause cracks. Once they reach the surface, pop the air bubbles.
- Gently fold the blueberries into the cheesecake batter. If using frozen blueberries, do not thaw them - add them while still frozen and add 5 minutes to the baking time.
- Pour the cheesecake filling into the crust and bang the pan several times on the counter to remove large air bubbles.
- Place the springform pan in a larger roasting pan and fill it with a few inches of hot water. This is called a water bath or baine marie and allows the cheesecake to bake at an even, consistent temperate while creating a humid environment. This prevents the cheesecake from drying out and cracking.
- Bake the cheesecake for 75 minutes and then turn off the oven, leaving the cheesecake inside.
- Open the oven door slightly and let the cheesecake slowly decrease in temperature for one hour. Afterward, remove the cheesecake from the water bath and remove the foil. Once it reaches room temperature, lightly cover and chill in the fridge for at least 4 hours to overnight.
Taking steps to remove air bubbles and using a water bath will prevent cracks from forming on the cheesecake, resulting in a smooth, even surface like the photo below. But don't worry if your cheesecake cracked, as you can hide imperfections with the luscious blueberry sauce!
Blueberry Cheesecake Topping - Step by Step Photos
- Add the blueberries, sugar, and lemon juice to a pot and cook over medium heat.
- Once the blueberries start to break down and release their juice, add the cornstarch mixed with water (cornstarch slurry). Continue to cook until it thickens and coats the back of a spoon.
- Reserve some fresh blueberries to add in the last few minutes of cooking for more texture. Whole blueberries make for a great presentation, and the burst of berry flavor adds more texture and a delightful burst of flavor!
- Taste and adjust with more lemon juice or sugar, depending on the sweetness of the blueberries. If desired, add one teaspoon of water at a time for a thinner sauce, considering that the sauce thickens once cooled.
Wait for the blueberry topping to cool before topping the cheesecake. Warm sauce can cause the cheesecake to melt.
To serve, dip a thin knife in hot water and wipe it dry before every cheesecake slice. Warming the blade allows for smooth, even slices without dragging or tearing the cheesecake. Serve and enjoy!
Graham Cracker Crust
- 1 cup graham cracker crumbs - See Note 1
- 2 ½ tablespoons butter - melted
- 1 ½ tablespoons sugar
- pinch of salt
- 2 8oz packages cream cheese - softened, see Note 2
- 2 eggs
- ⅔ cup sugar
- ⅔ cup sour cream - See Note 3
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- 1 cup blueberries - See Note 4
- 2 ½ cups blueberries
- 3 tablespoons sugar - adjust as needed
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- ¼ cup water
- Use a food processor to make graham cracker crumbs. Alternatively, crush them in a resealable bag using a rolling pin or kitchen mallet. Next, mix 1 cup graham cracker crumbs with 2 ½ tablespoons butter (melted), 1 ½ tablespoons sugar, and a pinch of salt. It should resemble wet sand and hold its shape when pressed. Add the crumbs to the springform pan and firmly pat down to get an even layer on the bottom and sides. Bake for 8 to 10 minutes. Set aside.
- Make the batter: Reduce the oven to 325°F. Using a stand mixer fitted with a paddle attachment or a hand mixer, beat 2 8oz packages cream cheese (softened), 2 eggs, ⅔ cup sugar, ⅔ cup sour cream, 1 tablespoon lemon juice, and ¼ teaspoon salt until smooth and creamy on medium-high speed. Scrape down the sides and bottom halfway through. To remove large air bubbles, reduce the speed to the lowest setting for 1 to 2 minutes. Lastly, gently fold 1 cup blueberries into the batter. Note: If using frozen blueberries, add 5 minutes to the baking time.
- Water bath: Pour the batter into the springform pan and remove any air bubbles by banging the pan onto the kitchen counter lined with a kitchen towel. Put the springform pan into a larger roasting pan and add hot water a few inches up the side to create a water bath.
- Bake: Bake at 325°F for 75 minutes. Turn off the oven and use a wooden spoon to crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
- Chill: Remove the cheesecake from the water bath and remove the foil. Once it reaches room temperature, loosely cover and chill in the fridge for at least 4 hours to overnight.
Blueberry Sauce Topping
- Heat a pot over medium heat and add 2 ½ cups blueberries, 3 tablespoons sugar (adjust to taste), and 1 tablespoon lemon juice. Cook until the blueberries break down and start to release their juices. Optional: Reserve a handful of blueberries and add them during the last few minutes of cooking to retain their shape.
- To thicken the sauce, mix together 1 tablespoon cornstarch and ¼ cup water and it to the blueberry sauce. Once the it coats the back of a spoon, add in the optional reserved blueberries and continue to cook for 1 to 2 minutes.
Top with blueberry sauce and serve
- Add the cooled blueberry topping to the cheesecake, reserving some for serving on the side. To get clean slices, dip a thin knife into hot water and wipe it dry before each cut. Serve and enjoy!
✎ Recipe Notes
- Graham cracker crust - Reduce the amount by half if you only want a bottom crust with no sides.
- Cream cheese - Use full-fat cream cheese for best results. To soften, leave at room temperature or microwave for 20 seconds increments at half power until soft (my preferred method).
- Sour cream - Replace half the sour cream with heavy cream for a softer, silkier texture. This will give you a creamy, melt-in-your-mouth cheesecake that's velvety soft. I highly recommend this for those who prefer soft cheesecakes over dense ones.
- Blueberries - Fresh or frozen blueberries can be used. Do not thaw frozen berries - add them into the batter while frozen and bake for an additional 5 minutes.
- Crust: Use a flat-bottomed measuring cup with straight sides to easily press down the graham cracker crumbs.
- Crack-free cheesecake: Cracks can form in cheesecakes due to air bubbles, over-mixing, and improper temperature. Avoid opening the oven during baking to keep the temperature consistent.
- Once it's finished baking, allow the cheesecake to rest in the oven with the door cracked for an hour to let the temperature decrease slowly. This prevents the cheesecake from collapsing and cracking.
- Once the cheesecake comes to room temperature, cover it loosely to prevent any condensation from dripping onto the cheesecake.
- Chill overnight for best results.
- Make-ahead for the holidays - Blueberry cheesecake can be made up to 2 days in advance and stored in the fridge.
*Nutritional information is an estimate, calculated using online tools.
The cheesecake base can be frozen for up to 1 month. I don't recommend freezing the blueberry topping as it gets watery when thawed. Thaw the cheesecake in the fridge overnight and add the blueberry topping before serving.
The blueberry sauce can be stored in an airtight container and refrigerated for 3 days.
Yes, blueberry cheesecake can be made ahead of time and refrigerated for 3 days. Or you can freeze the cheesecake separately for up to 1 month and thaw it in the fridge overnight. Add the blueberry topping right before serving.