Fresh Blueberry Cheesecake

This fresh blueberry cheesecake is rich, creamy, and full of bright berry flavor. A buttery graham cracker crust holds a smooth, vanilla-scented cream cheese filling, all swirled with a simple homemade blueberry sauce. It looks impressive enough for holidays or special occasions, but the steps are straightforward and beginner-friendly. You can make it a day ahead, chill it, and have a beautiful dessert ready to go when guests arrive. Serve each slice with a few extra berries or a little whipped cream for an extra pretty plate.

Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup sugar
• 1/4 cup melted butter
• 24 oz cream cheese, softened
• 1 cup sugar
• 1 teaspoon vanilla extract
• 4 eggs
• 2 cups fresh blueberries
• 1/4 cup sugar
• 2 teaspoons cornstarch

Directions

1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.
2. In a bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter until the crumbs are evenly moistened.
3. Press the crumb mixture firmly into the bottom of the springform pan to form an even crust; set aside.
4. In a large bowl, beat the softened cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
5. Add the eggs one at a time, beating on low speed just until each is incorporated, and scraping down the bowl as needed.
6. In a small saucepan, combine the blueberries, 1/4 cup sugar, and cornstarch. Cook over medium heat, stirring often, until the mixture bubbles and thickens, then remove from heat and let cool slightly.
7. Pour the cream cheese mixture over the prepared crust and smooth the top.
8. Drop spoonfuls of the blueberry mixture over the cream cheese layer, then use a knife or skewer to gently swirl the blueberry sauce into the filling.
9. Bake for 60–70 minutes, or until the edges are set and the center is just slightly jiggly when the pan is gently shaken.
10. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 30 minutes, then cool completely at room temperature before chilling in the refrigerator for several hours or overnight. Remove from the pan and slice to serve.

Prep Time: 25 minutes | Cooking Time: 65 minutes | Total Time: 150 minutes
Kcal: 380 kcal | Servings: 12

Tips

For the creamiest texture, make sure the cream cheese is fully softened and mix on low to medium speed so you don’t incorporate too much air, which can cause cracks.

Let the cheesecake cool completely and chill for several hours (or overnight) before slicing; store leftovers covered in the refrigerator for up to 4–5 days.

FAQ

Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries—no need to thaw, but you may need a few extra minutes of cooking for the sauce to thicken.

Do I need a water bath for this cheesecake?
A water bath isn’t required for this recipe; baking at a moderate temperature and cooling gradually helps minimize cracks.

Can I make this cheesecake ahead of time?
Absolutely, cheesecake is perfect for making a day ahead since it needs plenty of chilling time to fully set and slice cleanly.

What if my cheesecake cracks on top?
No worries—cracks are mostly cosmetic and will still taste great; you can cover them with extra blueberry sauce or whipped cream.

Can I skip the crust or use a different one?
You can use a store-bought graham crust in a deep pan or swap in chocolate cookie crumbs for a different flavor twist.