This Blueberry Cheesecake is a homemade blueberry cheesecake recipe with a buttery graham cracker crust, sweet and tangy cheesecake filling that's swirled with a blueberry sauce. This blueberry swirl cheesecake is incredible, down to the last crumb. Check out the rest of the Cheesecake recipes too.
Blueberries are one of my favorite fruits for tossing into desserts. The versatility and flavor the blueberries leave in this cheesecake are phenomenal.
Blueberry Cheesecake
If you are new to making cheesecake, this is a great recipe to start with. An easy blueberry flavored cheesecake that has a homemade blueberry sauce for the cheesecake that throws it over the top.
How to make Blueberry Cheesecake
First, you are going to start by making your blueberry sauce but we'll go into that down below. This is going to be poured into the cheesecake and on top as well. You can then swirl it into the batter like I did if you want. While you let your blueberry mixture cool, work on the graham cracker crust.
This is my go-to cheesecake crust that you can whip up with just graham cracker crumbs, sugar, and melted butter. Once you get your crust combined and coated with butter, press it into the bottom of a 9-inch springform pan. Chill it in the fridge while you begin working on the cheesecake batter.
One of the biggest tips that I always share is to make sure your cream cheese is softened. Otherwise, it will leave your cheesecake curdled like cottage cheese and it's SO hard to get those lumps out once they're there without overbeating your batter.
- Beat the cream cheese in a mixing bowl with an electric mixer until creamy.
- Beat in the sugar.
- Add in the vanilla extract and then the eggs one at a time. Beat in each egg just until combined. Scrape down the bottom and sides of the bowl.
- Beat in sour cream, heavy whipping cream, lemon zest, and fresh lemon juice.
Pour half of the cheesecake batter into the pan and then drizzle half of the blueberry sauce over the cheesecake. Spoon the remaining cheesecake batter over top of the blueberry sauce and then drizzle the remaining blueberry sauce on top. You can use a skewer to drag through the cheesecake a few times, but the more you drag the skewer, the more your cheesecake will crack.
PRO TIP: Add the blueberry sauce to a sandwich bag with a hole cut in the corner that's just big enough for the bits of blueberry to come through. Poke the hole of the bag into the cheesecake just slightly and begin swirling. You should be able to still see the blueberry sauce. You can pull it up above the cheesecake for thinner lines.
Place the cheesecake in a water bath with hot water and bake accordingly.
How to make Blueberry Topping for Cheesecake
The blueberry topping for this cheesecake is so easy. You are going to add fresh or frozen blueberries, sugar, lemon zest, and lemon juice into a saucepan. Let it break down and cook for around 10 minutes.
Then create the cornstarch slurry by whisking some of the blueberry juice and cornstarch together. You'll stir the slurry into the saucepan to help thicken the sauce. Once your blueberry sauce is done, you set it aside and let it cool.
Looking for even more cheesecake recipes
- Brownie Chocolate Chip Cheesecake | Love brownies? If you said yes you have to try this cheesecake recipe. A great combo of brownie and cheesecake in every single luscious bite.
- Chocolate Raspberry Cheesecake | Fruit and cheesecake really work well together. This raspberry cheesecake is an instant favorite to anyone who tries it.
- Cheesecake Stuffed Strawberries | This is one dessert I am always game for nibbling on! Try these strawberries that are stuffed with creamy cheesecake.
- Mint Chocolate Cheesecake | The perfect cheesecake for mint chocolate lovers! It's a green minty cheesecake with bits of chocolate in it and a thick chocolate ganache on top.
How Long Does It Take Cheesecake To Cool
I left this cheesecake in the oven for 4-5 hours with the door cracked once it was done. I found that was a great timeframe to allow my cheesecake to fully cool. Then I covered the cheesecake and placed it in the fridge overnight before serving.
Frequently Asked Questions
You can use either. If you're using frozen blueberries, the sauce will be slightly thinner than when you're using fresh blueberries.
This cheesecake recipe doesn't need flour to set up, but it does require a very long bake time. If you want the cheesecake to be able to set up quicker, you can add 2 tablespoons of all-purpose flour to the cheesecake batter when you're adding the sugar.
It can last covered with plastic wrap or stored in an airtight container in the fridge for 5 to 7 days or in the freezer for about 3 months.
Yes, you can freeze this cheesecake if you have leftover cheesecake. Place in an airtight container and store in the freezer for up to three months. Then thaw on the counter or in the fridge overnight before you plan to eat.
This Blueberry Cheesecake is a homemade blueberry cheesecake recipe with a buttery graham crust, sweet and tangy cheesecake filling, topped with a blueberry sauce.
Blueberry Cheesecake
Ingredients
Blueberry Sauce
- 2 cups blueberries
- ¾ cup granulated sugar
- 1 teaspoon lemon juice
- ½ teaspoon lemon zest
- 1 teaspoon cornstarch
Crust
- 1 ½ cups graham cracker crumbs
- 5 tablespoons butter melted
- 1 ½ tablespoons granulated sugar
Cheesecake
- 24 ounces cream cheese room temperature
- 1 ¼ cups granulated sugar
- 4 large eggs
- 1 cup full-fat sour cream
- ½ cup heavy whipping cream
- 2 teaspoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
Blueberry Sauce
- In a medium saucepan, add the blueberries, granulated sugar, lemon juice, and lemon zest. Place over medium heat and cook for about 8 to 10 minutes or until the blueberries are completely broken down.
- In a small bowl, add in the cornstarch and about ¼ cup of the blueberry sauce. Whisk until the cornstarch is completely combined.
- Add the cornstarch mixture into the saucepan with the rest of the blueberry sauce and whisk until combined.
- Let the sauce come up to a boil and stir constantly. Once the sauce comes up to a boil, let it boil for 1 minute to thicken the sauce. Remove from heat and let cool.
Crust
- Preheat oven to 325 degrees. Spray the sides of the 9-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
- Mix the graham crackers crumbs, melted butter, and sugar in a medium bowl. Mix until it resembles wet sand and can be packed down.
- Press the crust into a 9-inch springform pan.
- Place in the fridge for about 15 minutes while preparing the cheesecake filling.
Cheesecake
- Add the cream cheese to a large mixing bowl and beat on medium until the cream cheese is smooth. Scrape down the bowl.
- Add in the sugar and beat on medium again until combined.
- Add in the eggs one at a time until they are all incorporated. Scrape down the sides and bottom of the bowl.
- Add in the sour cream, heavy cream, lemon, and lemon zest. Beat on medium until the mixture comes together.
- Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil. You can also place the springform pan inside a slightly larger pan and then down in the water bath.
- Pour half of the cheesecake batter into the prepared pan on top of the crust.
- Pour half of the blueberry sauce evenly on the cheesecake. Using a skewer or knife, swirl the sauce into the cheesecake.
- Repeat adding the remaining cheesecake and blueberry sauce. Using a skewer, drag it 3 to 5 times through the cheesecake. To reduce the chances of cracking, add the blueberry sauce into a storage bag and cut a hole big enough for the blueberries to get through. Pipe the sauce on top of the cheesecake instead of swirling it with a skewer.
- Place the cheesecake into a slightly bigger pan and fill the outer pan with 1 inch of water.
- Place the cheesecake in the preheated oven and bake for 1 hour 25 minutes or until the edges of the cheesecake are set and the center slightly jiggles like jello when the pan is wiggled back and forth and not like wet batter. This time may vary so always give it the jiggle test and bake longer if needed.
- Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.
- Once the cheesecake has cooled, move to the fridge and allow to chill overnight to set up.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
This post was originally published July 16, 2020, but updated in August 2021 with additional information.
Rie says
I broke my cheesecake! It rose on the sides, sank in the middle, cracked in weird rings, and looks absolutely nothing like the picture. I didn’t have a pan big enough to put my spring form in, so I put a pan of water on the rack below my cheesecake. Other than that, I followed the recipe exactly. What went wrong?’
Miranda C. says
Hi Rie! I think there were a few issues going on here. First I think that too much of the blueberry filling was in the center of the cheesecake. This would cause it to not rise in the center since the blueberries are quite heavy and weigh down the cheesecake. It is also important that the cheesecake pan is directly in the water bath. This makes the cheesecake cook slowly and not rise so drastically. The direct heat of the oven caused the cheesecake to quickly cook, puff and rise up out of the pan. See if your springform pan will fit in a casserole dish or just a large rimmed sheet tray full of water will work. Hope this helps and you give the cheesecake another try!