The BEST Blueberry Cheesecake
Meet the newest member of my cheesecake collection: blueberry cheesecake! This recipe is so easy, so creamy, and bursting with fresh blueberries. Like my traditional cheesecake recipe, there’s no water bath needed today (yay!), and you’ll still get smooth, creamy, crack-free results! The cheesecake itself is a classic vanilla custard base punctuated by bright, juicy, fresh berries. Then the homemade blueberry topping (it’s SO much better than a canned blueberry topping!) takes everything to the next level…it’s fresh, robust, brightly flavored, and the perfect balance of sweet and tart. Of course everything is nestled in a crisp graham cracker crust. Today’s crust is a modified version of my traditional recipe, with a bit less butter to make up for the moisture from the berries. This one is a showstopper, and I know you’re going to love it!
What You Need
This blueberry cheesecake recipe is really so easy–not much more difficult than a traditional cheesecake, in fact. Here are a few of the key ingredients you’ll need:
Cream cheese. As with all of my cheesecakes (and my cream cheese frosting), I recommend using full-fat, brick-style cream cheese for this recipe. Tub-style cream cheese or even low-fat brick-style cream cheese could negatively affect the texture of your blueberry cheesecake. Blueberries. I recommend fresh blueberries for this recipe–at least for the cheesecake batter part–as frozen berries would have to be completely thawed, drained, and blotted before using (if you’re looking for an easy way to use up frozen blueberries without thawing, try my blueberry cobbler recipe instead). Sour cream. This is an essential cheesecake ingredient; it adds a distinct flavor that cream cheese alone can’t provide. Don’t skip it, but note that full-fat plain Greek yogurt could be used in a pinch! Eggs. It’s best if your eggs are at room temperature before adding them (and once you do add them, be gentle!).
SAM’S TIP: If you can’t find graham cracker crumbs in your country, you can always use pulverized digestive biscuits instead. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Blueberry Cheesecake
SAM’S TIP: Pressing the crust high up the sides of the pan (about ⅔ of the way up), higher than the cheesecake batter, helps ensure your cheesecake will bake and cool evenly with NO cracks! If your batter ends up higher than the crust, don’t panic; simply use a sharp knife to loosen the blueberry cheesecake from the sides of the pan once it comes out of the oven. But remember, cracks aren’t a huge deal anyway, since we’re covering our cheesecake with a blueberry topping. This recipe is great with store-bought berries, but if you can get your hands on some fresh-picked berries (in season now!), it’s even better! Enjoy! Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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