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Ultimate Blueberry Cheesecake Recipe is an easy creamy and fruity blueberry cheesecake filled and topped with sweet, succulent blueberry topping! Take pleasure with every delicious, delectable bite of this undeniably rich and creamy magnificent New York-style blueberry loaded cheesecake!

We’re all about the cheesecake and blueberries, OMG! You’ll love this Best Lemon Cheesecake, this Easy No Bake Biscoff Cheesecake and this Keto Cheesecake as well!

This luscious cheesecake filling is fluffy yet creamy. Rich, but not too dense. The perfect cheesecake when it comes to the perfect texture you want in a baked cheesecake!

Plus, we get blueberries 2 ways! We packed them in the cheesecake filling and then topped it with a lustrous blueberry sauce, smothering our cheesecake! It’s insane!

Why I Love This Blueberry Cheesecake

This recipe is easy and straightforward. I know a baked cheesecake can be daunting, like pie crust, but you don’t have to an expert to make this! Beginners, as well as bakers alike can make this recipe with the easy instructions. Plus there are visual photos you can see the major steps!
3 components – the crust, the cheesecake and the filling! Do each step at your own pace.
It’s the perfect dessert for any occasion! You can’t go wrong with cheesecake, especially when it has blueberries with a touch of lemon!

Ingredients You Need

Graham Cracker Crust

crushed graham crackers
unsalted butter, melted

Cheesecake Batter Mixture

cream cheese, softened
eggs, room temperature
granulated sugar
Greek yogurt or sour cream, room temperature
lemon, zested
vanilla extract
fresh blueberries or frozen blueberries, could also use strawberries, raspberries or blackberries

Homemade Blueberry Sauce

fresh or frozen blueberries
lemon, zested and juiced
sugar

How to Make Ultimate Blueberry Cheesecake Recipe

Graham Cracker Crust

In a medium mixing bowl, combine the graham cracker crumbs and melted butter together until evenly moistened. Can use a food processor or rolling pin to crush the graham crackers. Lightly coat the bottom and sides of an 8-inch springform pan with nonstick cooking spray. Line bottom with parchment for easy removal.
Pour the crumbs into the pan and using the bottom of a measuring cup, press the crumbs down into the base and 1-inch up the sides.
Refrigerate for 5 minutes or until ready to fill or bake crust at 350ºF for 10 minutes, then remove from the oven and allow to cool completely before filling with cheesecake filling.

Cheesecake Batter Filling

Preheat the oven to 325 degrees F.
Using mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
Add Greek yogurt/sour cream, lemon zest, and vanilla. The batter should be well-mixed but not over-beaten. Mix in blueberries.
Pour the filling into the graham cracker crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it tightly. Place the cake pan in a large roasting pan or large baking sheet. Pour boiling water into the roasting pan until the water is about 1 inch up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake.
Bake for 55-70 minutes. The cheesecake should still jiggle and the center should appear just set and dull looking, not wet. Cheesecake will firm up after chilling, so be careful not to overcook. Remove the pan from water bath and let cheesecake cool on a wire rack for an hour or leave in the oven with door ajar.
Chill in the refrigerator, loosely covered, for at least 4 hours or overnight.
To serve, loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.
Using a spatula spread a layer of blueberry topping over the whole cheesecake or serve it individually on each piece.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Homemade Blueberry Sauce

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly.
Leave to cool before spreading on cheesecake.

Storing Blueberry Cheesecake

Store up to 4 days in the fridge in sealed container or wrapped in saran wrap or foil.

Easy Blueberry Cheesecake Recipe Tips

All the cold ingredients like eggs, Greek yogurt/sour cream and cream cheese should be at room temperature for best results before starting. This ensures everything will combine smoothly, without lumps and inconsistency in the filling. Make sure the cream cheese is softened and not melting or cold/chilled.
To avoid cracks, the softer the cream cheese is, the easier it is to beat the filling smoothly with less beating involved. Do not ever beat the cheesecake filling at a high speed, it should be low speed, to avoid cracks. Too much beating will leave you with an aerated cake, too much air which will cause the cake to rise and then crack. Cracks can also occur due to oven temp too high or by overbaking. If this does happen, it’s ok! Just cover any cracks with blueberry topping!
Fresh or frozen blueberries? If using frozen, do not thaw before adding into batter, and add 5 minutes onto the bake time.
To get nice cheesecake slices, slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water and wipe dry after each cut.
Check out The Perfect Cheesecake Experience for more tips and tricks!

When you want to impress, this ultimate blueberry cheesecake is what you need to make! Prepare this blueberry cheesecake recipe the day before and serve it to your friends and family and you’ll see the smiles!

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