This Blueberry Cheesecake is the perfect summer dish for a Memorial Day gathering or a 4th of July party. Pair it with my mouthwatering Blueberry Glaze and you’ll be the talk of the town!
When envisioning a perfect summer’s day, I imagine sitting in a lawn chair, surrounded by family, with a bowl of fresh blueberries at my side.
If I’m being perfectly honest, the ideal summer day for me changes — like all the time. But for the time being, blueberries are calling my name (and my tastebuds).
To satisfy my cravings, I decided to make a Blueberry Cheesecake with a blueberry glaze topping. And in my opinion, it’s the perfect introductory dessert to the summer season!
*If you’re not a fan of Blueberry Cheesecake, take a look at my Lemon Cheesecake or Easy Chocolate Cheesecake recipes. Both are delicious alternatives!
Let’s get started!
Here’s what you’ll need.
Ingredients for the Graham Cracker Crust
- Graham Crackers
- Melted Butter (Salted or Unsalted)
Ingredients for the Blueberry Cheesecake
- Softened Cream Cheese
- Flour
- Vanilla Extract
- Sour Cream
- Granulated Sugar
- Eggs (room temperature)
- Fresh or Frozen Blueberries
Ingredients for the Blueberry Glaze Topping
- Fresh or Frozen Blueberries
- Lemon Juice (or water)
- Granulated Sugar
- Vanilla Extract
- Corn Starch
- Water
Tools
- Food Processor or Blender (I have the Hamilton Beach Big Mouth Processor and love it!)
- 8-inch Springform Pan
How to Make the Graham Cracker Crust
The first thing you are going to do is add your graham cracker sheets to your food processor (or blender).
Pulse graham crackers until they are finely ground.
Add the melted butter and pulse until your mixture looks like wet sand.
Press the graham cracker crust mixture into the bottom and sides of an 8-inch springform pan.
Spread the graham cracker crust across the bottom and up the sides of the springform pan.
If you need to, use a flat-bottomed item (like a measuring cup) to press the crumbs into the bottom and up the sides.
To help get the crust up the sides, you can use something with a straight side to press all around.
Keep in mind that if you press the crumbs too far up the sides, there is a risk that they’ll curl in on your cheesecake as it cools and the filling pulls the sides down.
Once this is done, preheat your oven to 320 degrees F. and get ready to make the Cheesecake filling.
How to Make the Cheesecake Filling
Use a hand or stand mixer to beat the softened cream cheese on medium speed until it’s completely smooth. Just try not to aerate (add air into) the cream cheese, as it will make your filling crack or fall.
Add the flour and beat for a few seconds.
Next, add vanilla, sour cream, and sugar. Beat until just combined on medium speed.
Add the eggs one at a time, beating them just until the yellow disappears.
Once your mixture is creamy and smooth, fold in eight ounces (about a cup) of blueberries with a rubber spatula.
Pour the mixture into your graham cracker crust.
Pour your filling into your graham cracker crust.
Place in the oven, and bake on the middle rack for 70 minutes.
When the time is up, turn off your oven and open the door a few inches. Do not remove the cheesecake! Instead, allow it to cool slowly in the oven for about two hours.
You can see that my crust folded in as the cheesecake cooled. Don’t worry. It’s merely cosmetic.
After two hours, remove the cheesecake from the oven, and cover it loosely with plastic wrap.
Refrigerate for at least 4 hours or overnight. Don’t worry if it sinks a little. This is normal.
How to make the Blueberry Glaze Topping
Place a cup of blueberries, 2 tablespoons of lemon juice, 1/2 cup of granulated sugar, and 1/2 teaspoon of vanilla in a medium-sized pot.
Put the pot on the stove over medium heat and stir until the blueberries begin to simmer and break down.
Mix a tablespoon of corn starch with two tablespoons of water. Slowly pour this into your simmering blueberries, stirring constantly while pouring.
After the mixture thickens, and you’ll add the rest of your frozen or fresh blueberries. Remove the pot from the burner and allow the glaze to cool at room temperature. If it seems a bit runny, don’t panic. It will thicken as it cools. However, if the topping seems a bit too thick, add 1/2 teaspoon of water. Continue this until you get the desired consistency.
Spoon your blueberry topping onto your cooled cheesecake. Make sure to completely cover the surface!
Loosely cover the dessert with plastic wrap and refrigerate for at least two hours.
Spread that delicious blueberry glaze over the top. (It will cover up any cracks in your cheesecake!)
When you are ready to serve this dish to your family and friends, remove the cheesecake from the refrigerator and place on a serving plate. Take off the plastic wrap and release the sides of the springform pan. Carefully lift the sides over the top of the cake. Slice. Serve. Perfection!
Slice with a large, sharp knife and serve!
If you have more questions, be sure to scroll past the recipe to see the answers!
This recipe adapted from Blueberry Cheesecake on Recipe Tin Eats.
Blueberry Cheesecake Recipe
Ingredients
Graham Cracker Crust
- 14 full sheets of graham crackers
- 8 Tablespoons of butter, melted
Blueberry Cheesecake
- 1 pound cream cheese (two 8-oz. packages), softened
- 2 Tablespoons flour
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 1/4 cups granulated sugar
- 3 eggs, room temperature
- 8 ounces fresh (or frozen) blueberries
Blueberry Topping
- 10 ounces fresh (or frozen) blueberries
- 2 Tablespoons lemon juice (or water)
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 Tablespoon corn starch
- 2 Tablespoons water
Instructions
For the Graham Cracker Crust
Add the graham cracker sheets to a food processor or blender. (If they don't all fit, do this in several stages).
Pulse graham crackers until they are finely ground.
Add the melted butter and pulse until the mixture looks like wet sand.
Press into the bottom and up the sides of an 8-inch springform pan. (You can use a flat-bottomed item like a measuring cup to press the crumbs into the bottom and up the sides. Be aware that if you press the crumbs too far up the sides, there is the danger of them curling in on the cheesecake as it cools and the filling pulls the sides down).
Preheat your oven to 320 degrees F. while you prepare the filling.
For the Blueberry Cheesecake Filling
Use a stand mixer or hand mixer to beat the softened cream cheese on medium speed until smooth. Take care not to aerate the cream cheese, as this can cause your cheesecake to crack and/or fall.
Add the flour and beat for a few seconds.
Add the vanilla, sour cream, and sugar. Beat until just combined on medium speed.
Add the eggs one at a time, beating just until the yellow disappears. Scrape down the sides as necessary.
Once the mixture is smooth, fold in 8 ounces (about a cup) of blueberries with a rubber spatula.
Pour into your graham cracker crust and smooth the top.
Bake on the middle rack in your oven for 70 minutes.
When the time is up, turn off the oven and open the door about eight inches, but do not remove the cheesecake. Allow it to cool slowly in the oven for about two hours.
After two hours, remove the cheesecake from the oven, cover loosely with plastic wrap, and refrigerate for at least four hours or overnight. The cake will sink (this is normal).
For the Blueberry Topping
Place 1 cup of blueberries, 2 tablespoons of lemon juice, 1/2 cup granulated sugar, and 1/2 teaspoon of vanilla in a medium-sized pot.
Place the pot on the stove over medium heat and stir until the blueberries begin to simmer and break down.
Mix the tablespoon of corn starch with two tablespoons of water. Slowly pour into your simmering blueberries, stirring constantly while pouring.
Once the mixture thickens, add the rest of the fresh or frozen blueberries. Remove from the burner and allow to cool at room temperature. It will thicken more as it cools. (If you need to reduce the thickness of the sauce, add 1/2 teaspoon of water at a time and stir until you get your desired consistency).
Spoon onto the top of the cheesecake and completely cover the surface.
Loosely cover with plastic wrap and refrigerate for at least two hours.
When ready to serve, remove from the refrigerator and place on your serving plate. Remove the plastic wrap and release the sides of the springform pan. Carefully lift the sides over the top of the cake. Slice and serve!
Notes
You can use frozen blueberries in this recipe. If using frozen, do not thaw before using, and add 5 minutes to the baking time.
To quickly bring refrigerated eggs to room temperature, place in a glass of warm water and let sit for about 15 minutes.
You can use salted or unsalted butter in the graham cracker crust.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 365Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 111mgSodium: 207mgCarbohydrates: 35gFiber: 0gSugar: 31gProtein: 4g
Common Blueberry Cheesecake Questions
Is blueberry cheesecake baked?
This recipe is a baked cheesecake.
Does using frozen blueberries change how I bake the cheesecake?
Don’t worry if you don’t have fresh blueberries. You can totally use frozen blueberries. Keep in mind that you will not thaw them. Just throw them into your cheesecake batter right before pouring into your springform pan, and add 5 minutes to your baking time.
What substitutes are there for lemon juice?
You have a few different options when it comes to lemon juice in this recipe. You could use lime juice, orange juice, or just water.
What substitutes can I use for sour cream?
For this cheesecake, if you don’t have sour cream, you can use Greek Yogurt instead.
How do I know when my cheesecake is done?
The best way to tell if your cheesecake is done is my favorite. Jiggle it. If it’s done, only the center will jiggle.
What toppings do you suggest?
For me, the blueberry topping is enough, but you can totally add whipped cream for a little extra something.
Choose your favorite to pin!
OH yes please! That blueberry glaze looks to die for. Yumm,!!!
It is! You have to try it!