Creamy, tangy, and loaded with juicy blueberries, this bake blueberry cheesecake recipe is a showstopper with its buttery graham cracker crust and homemade blueberry topping (plus even more blueberries baked right into the cheesecake itself!). It’s a perfect make-ahead dessert for summer barbecues and holidays, and if it’s your first time trying your hand at cheesecake, you’ll love my easy-to-follow steps.
I have made dozens and dozens of cheesecakes, but I find that I keep coming back to blueberry cheesecake as one of my go-to choices when asked to make a dessert. And I’m not just talking about a classic NY-style cheesecake with canned blueberry pie filling spooned on top.
My favorite blueberry cheesecake has a classic buttery graham cracker crust, creamy cheesecake filling that is studded with blueberries, and fresh blueberry topping made from scratch. It’s an amazing dessert that’s been tried and tested, with bright lemon notes and fresh juicy blueberries swirled into every bite.
You can use fresh or frozen blueberries and skip the water bath if needed – this one is flexible, reliable, and always a huge hit whenever I make it.
If you love this cheesecake flavor too, be sure to check out my Mini Lemon Blueberry Cheesecakes, Blueberry Cheesecake Ice Pops, Blueberry Cheesecake Bars, and even my Blueberry Cheesecake Tacos! Told you I was obsessed.
Why you’ll love this family favorite recipe!
It bakes up impressively tall and even, without cracks, and the water bath is optional!
The filling is smooth and tangy with just enough lemon to brighten the creamy texture and balance the sweet blueberry topping.
A crisp, buttery graham cracker crust holds its shape and slices cleanly without getting soggy.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Graham Cracker Crumbs – For that buttery, sturdy crust. Digestive biscuits or vanilla wafers work here too.
- Salted Butter – Binds the crust and adds flavor. If using unsalted, add a pinch of salt.
- Granulated Sugar – Sweetens the crust, filling, and blueberry topping.
- Cream Cheese – The base of the filling. Room temperature is key for a smooth, lump-free texture.
- Sour Cream – Adds tang and a silky finish. Greek yogurt works well too.
- Vanilla Extract – Adds a warmth to the filling, helping to round out the flavors.
- Salt – Balances the sweetness in the batter and enhances the flavors.
- Large Eggs – To give the cheesecake structure.
- Fresh Blueberries – Used in both the batter and topping. Frozen works too (don’t thaw them).
- Lemon Juice – Fresh lemon juice will give you the best flavor, but you can use bottled if you have it instead.
- Cornstarch – Thickens the blueberry topping to that perfect, jammy texture.
How to Make This Recipe
- Prep crust. Preheat oven to 350°F. Line a 9-inch springform pan with a round of parchment paper. Mix graham cracker crumbs, sugar, and melted butter in a medium bowl until evenly moistened. Press firmly into the bottom of the pan and about 1 inch up the sides of the pan. Bake for 10 minutes, then set aside to cool slightly. Reduce oven temperature to 325°F.
- Make filling. Beat softened cream cheese and sugar in a large bowl until smooth and creamy, about 1-2 minutes. Add sour cream, vanilla, and salt and mix until combined, scraping the bowl as needed. Add eggs one at a time, mixing on low just until incorporated. Stir in fresh blueberries.
- Assemble cheesecake. Pour the filling into the crust and smooth the top. Tap the pan gently on the counter to release air bubbles.
- Bake, cool, and chill. Place the springform pan inside a 10-inch cake pan, then nest both into a large roasting pan. Fill the outer pan halfway with boiling water. Bake for 80-90 minutes, until the edges are set and the center reaches 145°F when tested with an instant read digital thermometer. It should also jiggle slightly when you gently shake it. Turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes. Remove from the water bath, run a thin knife around the edge, and cool at room temperature for 1-2 hours. Chill for 4-6 hours until fully set, then loosen the edges again before removing the springform ring.
- Make blueberry topping. In a medium saucepan, combine 1 ½ cups blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium-low heat, stirring often, until the berries burst and the sauce thickens. Remove from heat and stir in the remaining blueberries, and leave it to cool completely.
- Top cheesecake and serve. Once chilled and set, spoon the blueberry topping over the cheesecake in an even layer before serving.
Recipe FAQ’s
Mix the cheesecake batter on low speed and only until each ingredient is just combined, especially after adding eggs. And let it cool gradually in the oven with the door cracked so the temperature change isn’t too abrupt.
I prefer it for extra insurance against cracks, but if you’re in a hurry or just don’t want the hassle, this recipe still bakes up beautifully without one. Just decrease the bake time to 60-70 minutes and keep a close eye toward the end.
Use a long, sharp knife dipped in hot water and wipe clean between each cut. It keeps the slices tidy and picture-perfect.
Cover tightly and keep in the fridge for up to 7 days. To freeze, chill completely, wrap in plastic wrap and foil, and freeze for up to 3 months.
Yes, and I actually recommend it. Cheesecake sets up best overnight, and the flavor improves with time. Add the blueberry topping just before serving.
How to Make a Perfect Cheesecake Filling
The biggest causes of cheesecake cracks are lumps in the batter, air bubbles, and overbaking.
Here are the best ways of avoiding these things to give you perfect cheesecake filling every time:
- Let cream cheese, sour cream, and eggs come fully to room temperature before mixing.
- Beat on low speed to avoid whipping in extra air.
- Scrape the bowl often so everything blends evenly without lumps.
- Gently tap the filled pan on the counter to pop hidden air bubbles.
- Use a digital thermometer to know when it’s ready. Pull the cheesecake at 145°F with just a slight wobble in the center.
More Cheesecake Recipes You’ll Love
- Black Forest Cheesecake
- Peach Cobbler Cheesecake
- Nutella Cheesecake
- White Chocolate Raspberry Cheesecake
- Cranberry Cheesecake
- Oreo Cheesecake
- No-Bake Cheesecake
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Blueberry Cheesecake
Ingredients
Crust
- 1 3/4 cup graham cracker crumbs
- 3 Tablespoons granulated sugar
- 6 Tablespoons salted butter melted
Filling
- 32 ounces cream cheese softened (four 8-ounce packages)
- 1 1/3 cups granulated sugar
- 1 cup sour cream room temperature
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 4 large eggs room temperature
- 2 cups fresh blueberries
Blueberry Topping
- 3 cups blueberries divided
- 1/3 cup granulated sugar
- 1 Tablespoon cornstarch
- 3 Tablespoons water
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 350°F. Line a 9-inch springform pan with a circle of parchment paper.
- Combine graham cracker crumbs with the granulated sugar and melted butter until evenly moistened. Press crust mixture into the bottom and about 1 inch up the sides of the prepared pan. Bake 10 minutes. Reduce oven temperature to 325°F.1 ¾ cup graham cracker crumbs, 3 Tablespoons granulated sugar, 6 Tablespoons salted butter
- Combine cream cheese and sugar in a large bowl. Beat for 1-2 minutes until creamy and smooth.32 ounces cream cheese, 1 ⅓ cups granulated sugar
- Add sour cream, vanilla, and salt. Beat again on medium-low speed until combined, stopping to scrape the bottom and sides of the bowl.1 cup sour cream, 2 teaspoons vanilla extract, ¼ teaspoon salt
- Add eggs, one at a time, mixing on low speed between each addition just until incorporated. Scrape the bottom and sides of the bowl partway through to ensure the eggs mix in evenly.4 large eggs
- Stir in the fresh blueberries until evenly dispersed. Pour the cheesecake filling into the prepared crust. Tap the pan against the counter a few times to help remove air bubbles.2 cups fresh blueberries
- Place the 9-inch springform pan inside a larger 10-inch cake pan. Nest these into a larger 12-inch cake pan or roasting pan and carefully transfer to the oven. Fill the outer ring halfway with boiling water to create a water bath before closing the oven door.
- Bake for 80-90 minutes just until it reaches 145°F when tested with an instant read digital thermometer in the center of the cheesecake and the edges are set but there is a still a slight jiggle in the center of the cheesecake.
- Turn off the oven and leave the oven door slightly ajar so the cheesecake can cool slowly for 30 minutes. Then carefully remove the springform pan from the water bath and run a thin, sharp knife around the inside edge of the cheesecake pan to help release the cheesecake from the pan. Let the cheesecake cool completely at room temperature for 1-2 hours.
- Transfer the cooled cheesecake to the fridge and chill for 4-6 hours until completely set. Run a thin, sharp knife around the inside edge of the cheesecake pan again to loosen the cheesecake before removing the cheesecake from the springform pan.
- Combine 1 ½ cups of the blueberries in a medium saucepan over medium heat with the sugar, cornstarch, water, and lemon juice.3 cups blueberries, ⅓ cup granulated sugar, 1 Tablespoon cornstarch, 3 Tablespoons water, 1 Tablespoon lemon juice
- Cook over medium-low heat, stirring frequently, until the blueberries begin to release their juices and burst and the mixture thickens to a jam-like consistency.
- Remove from heat and stir in the remaining 1 ½ cups of whole blueberries.
- Cool completely before topping the cheesecake with the blueberry topping.
Notes
- You can use fresh or frozen blueberries. If using frozen, do not thaw first or they will cause the batter to streak.
- Use room temperature cream cheese, sour cream, and eggs for the smoothest batter.
- Don’t overmix once the eggs are added.
- Tap the filled pan on the counter before baking to pop air bubbles.
- Let the cheesecake cool slowly in the oven, then chill fully for clean slices and the best texture.
- No water bath: Bake at 325°F for 55-65 minutes in a 9-inch springform pan.
Storage & Make Ahead
- Store: Keep the cheesecake covered in the fridge for up to 7 days.
- Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge.
- Make Ahead: Cheesecake can be made 1–2 days in advance. Add the blueberry topping just before serving.
Oh, my. This cheesecake is so delicious. It’s just the two of us, so I put the blueberry topping in a separate container. We just spoon some on when we get a slice of cheesecake. I didn’t have pans large enough to put my springform pan in to do the water bath, so I baked it at 325 for 65 minutes. I used a digital thermometer to check the temperature before I took it from the oven. It was hard to wait so long to cut it and we waited about 2 hours on the counter followed by four hours in the refrigerator. It was a little soft in the middle, but I could still cut it and remove it from the base. Spooned on some of the berry topping and it was wonderful.
I put if back into the refrigerator last night and just checked it and it was firmer. This recipe is a keeper.
Thank you so much for making it Deborah! Sounds like it turned out great!