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Homemade blueberry cheesecake slice with a golden graham cracker crust, creamy filling, and glossy blueberry topping, served with fresh berries on a plate.

Blueberry Cheesecake

A creamy, crack-free blueberry cheesecake topped with jammy berries. This summer favorite is easy to make, improves overnight, and is full of nostalgic family tips that guarantee success.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Best blueberry cheesecake, Blueberry Cheesecake, Blueberry cheesecake cookies, Blueberry cheesecake ice cream, Blueberry cheesecake muffins, Blueberry Cheesecake near me, Easy blueberry cheesecake, Lemon blueberry cheesecake
Prep Time: 20 minutes
Cook Time: 1 hour
Cooling & Chilling Time: 6 hours
Total Time: 7 hours 20 minutes
Servings: 12
Calories: 420kcal
Cost: $15

Equipment

  • 1 9-inch springform pan (Foil-wrapped for water bath)
  • 1 Electric mixer (Stand or hand mixer)
  • 1 Food processor (For crushing graham crackers)
  • 1 Large roasting pan (For water bath)
  • 1 Medium saucepan (For making topping)

Ingredients

Crust:

  • 1 ½ cups Graham cracker crumbs - (about 10 full crackers)
  • 5 tablespoon Butter - Melted
  • 2 tablespoon Sugar
  • 1 pinch Salt

Filling:

  • 24 oz Cream cheese - Room temperature
  • 1 cup Sugar
  • 3 Eggs - Room temperature
  • 1 teaspoon Vanilla extract
  • ½ cup Sour cream
  • ¼ cup Heavy cream

Blueberry Topping:

  • 2 cups Fresh blueberries - Plus more for garnish
  • ¼ cup Sugar
  • 1 tablespoon Lemon juice
  • 1 teaspoon Cornstarch - Mixed with 1 tablespoon water

Optional Additions:

  • 1 teaspoon Lemon zest - For filling
  • ½ teaspoon Almond extract - For filling
  • 1 teaspoon Extra vanilla - For topping

Instructions

  • Crush graham crackers in a food processor until fine. Mix with melted butter, sugar, and a pinch of salt. Press the mixture firmly into the bottom of a 9-inch springform pan and bake at 350°F (175°C) for 10 minutes.
    Homemade graham cracker crust pressed into a round pan, ready for baking on a marble surface.
  • Lower the oven temperature to 325°F (160°C). Wrap the outside of the springform pan with foil to prevent leaks. Boil water and prepare a large roasting pan for the water bath.
  • Beat cream cheese until smooth. Gradually add sugar, then mix in eggs one at a time. Stir in vanilla extract, sour cream, and heavy cream. Do not overmix after adding eggs.
    Creamy cheesecake filling being mixed in a large metal bowl on a rustic wooden surface.
  • Pour the filling over the baked crust. Place the springform pan inside the roasting pan and pour hot water around it, halfway up the sides. Bake for 50–60 minutes, then turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
    Unbaked blueberry cheesecake filling with whole berries in a springform pan on a marble countertop.
  • Remove the cheesecake from the oven, run a knife around the edge, and cool it completely on the counter. Refrigerate for at least 6 hours or overnight for best results.
    Homemade blueberry cheesecake with glossy whole berries and vibrant purple topping on a ceramic plate.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 1slice | Calories: 420kcal | Carbohydrates: 36g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 115mg | Sodium: 270mg | Potassium: 140mg | Fiber: 1g | Sugar: 25g | Vitamin A: 900IU | Vitamin C: 4mg | Calcium: 90mg | Iron: 0.8mg