This tantalizing blueberry cheesecake is absolutely delicious. A classic cheesecake recipe made with a fresh homemade blueberry sauce mixed into the cheesecake and swirled on top, and baked to perfection on a graham cracker crust.
The only thing better than cheesecake is cheesecake with some kind of berries in or on it. I love a good cheesecake, but I absolutely adore cheesecake with fruit. That’s why I love this recipe. Like some of my other fruity cheesecakes on the site, this one has a delicious homemade fruit sauce swirled into the top for amazing flavor, and it makes a great family, potluck, or holiday dessert. I love this one because even though it’s homemade, it’s super simple, and that’s really what we all want in any recipe, isn’t it?
This particular cheesecake has been in my rotation for several years now. It’s a variation of another fruity, swirled cheesecake that I made for years. I loved all the strawberry filling, but I wanted to try something different. This delicious dessert starts with a homemade graham cracker crust. Then, I top it with sweet and tangy baked cheesecake. Finally, I swirl in a fresh, homemade blueberry sauce and bake the whole thing up to perfect. In the end, I have a rich, soft, and dense cheesecake loaded with the classic flavor combo of cheesecake and sweet berries. Everyone always loves it, and I rarely have leftovers when I bring it to special events.
Why You’ll Love This Blueberry Cheesecake Recipe
- It’s a creamy, mouthwatering cheesecake recipe that’s an instant family favorite.
- It combines classic cheesecake with a fresh blueberry filling throughout and swirled on top.
- It uses simple ingredients and makes the perfect dessert for any occasion.
Blueberry Cheesecake Ingredients
You’ll only need a few simple ingredients to make this delicious recipe. You probably have most of them in your kitchen right now. Any that you don’t have are easily found at your local grocery store.
- Graham cracker crumbs
- Melted butter
- Cream cheese
- Vanilla extract
- Large eggs
- Fresh blueberries
- Lemon juice
How to Make Blueberry Cheesecake
Making this cheesecake is so much easier than you might think. It uses a water bath, which is simple to do, and there is not complicated heat changing or cooling involved.
Step 1: Prep
Preheat the oven to 325 degrees. Spray the bottom of a 9-inch springform pan with nonstick spray and line it with parchment paper.
Step 2: Make the Crust
Mix the graham cracker crumbs, sugar, and melted butter until combined in a small bowl. Then, press the mixture evenly into the bottom of the prepared pan.
Step 2: Make the Blueberry Filling
Add blueberries, sugar, corn starch, water, and lemon juice in a small saucepan. Stir and cook over medium heat, stirring constantly, until the blueberries have burst and the sauce has thickened. Remove from the heat and let it cool.
Step 3: Make the Cheesecake Filling
Beat the cream cheese, sugar, and vanilla until light and fluffy. Then, add the eggs one at a time, beating on low speed after each addition, until blended.
Step 4: Make the Cheesecake
Pour 2/3 of the cheesecake filling over the graham cracker crust. Then, spoon half the blueberry mixture over the cheesecake batter. Add the remaining cheesecake batter and top with the rest of the blueberry sauce. Swirl with a toothpick or knife.
Step 5: Bake
Place the pan on a large sheet of foil. Then, wrap the foil up and around the sides of the pan. Place the pan in a shallow pan or roasting pan and fill the outside pan with hot water until it reaches about halfway up the springform pan. Bake for 1 hour to 1 hour and 10 minutes until the center is jiggly and almost set.
Step 6: Cool
Remove the cheesecake from the pan and let it cool for 45 minutes in the water bath. Then, remove the springform pan from the roasting pan and chill in the refrigerator for a minimum of 4 hours to overnight. Enjoy!
- Make sure the cream cheese and eggs are at room temperature.
- Be sure to mix the eggs in one at a time for even distribution.
- Always wrap the pan with aluminum foil. Even the best springform pan might not keep the water out of the cheesecake.
- Be gentle when swirling the top of the cheesecake. You want sweeping swirls, not purple mud.
- Use any flavor of graham crackers you like to make the crust.
- Try making the crust with Oreos instead.
- Use any of your favorite berries for the fresh berry sauce.
What to Serve with Blueberry Cheesecake
This cheesecake is delicious with a glass of milk or a cup of coffee. It’s also great when topped with whipped cream. This classic dessert makes the perfect end to a meal of beef, chicken, or pork, as well.
Why did my cheesecake crack?
If you don’t use a water bath, your cheesecake can crack because it becomes too dry. The water bath ensures that the outside of the cheesecake remains moist and cooks at the same speed as the inside of the cheesecake. Cheesecake can also crack if you overcook it, which also dries it out.
Why use a water bath to bake cheesecakes?
A water bath helps ensure that your cheesecake cooks evenly and doesn’t crack by keeping the air in the oven humid. Otherwise, the outside of the cheesecake can get too dry and crack as the inside continues to cook and expand.
How do I ensure my cheesecake doesn’t crack?
A water bath is one of the major ways to ensure your cheesecake doesn’t crack. It keeps the outside moist so it can expand as the interior cooks. Thoroughly mixing your cheesecake batter will also help keep it from cracking.
When is blueberry season?
Depending on the area where they’re grown, blueberry season can begin as early as June and last through mid-September.
Can you freeze homemade blueberry cheesecake?
Yes, you can. This cheesecake will last for up to a month in the freezer.
How to Store Leftover Blueberry Cheesecake
Store this cheesecake in the refrigerator in an airtight container for up to 5 days. For longer storage, you can freeze it for up to a month wrapped in a double layer of plastic wrap and a layer of aluminum foil.
Try This Delicious Blueberry Cheesecake Recipe Today
This blueberry cheesecake recipe is made from scratch from the crust all the way to the blueberry filling, but it’s not hard to make. It only takes a few simple steps to make, and it’s always so delicious. Give this sweet, tangy, and fruity blueberry cheesecake a try, and I know you’ll find yourself making it again and again. You’ll be looking for reasons to make it!
More Delicious Cheesecake Recipes You’ll Enjoy
Luscious Lemon Cheesecake – This delicious cheesecake is creamy, lemony and topped with a homemade lemon curd that is absolutely amazing.
Lemon Cheesecake Squares – These lemon cheesecake squares are topped with a homemade blueberry topping with a buttery graham cracker crust.
And, here is a Pumpkin Cheesecake with Candied Pecans from Deliciously Seasoned that is absolutely delicious.
Graham Cracker Crust
- 2 ⅔ cups graham cracker crumbs
- ⅔ cup butter melted
- ⅓ cup sugar
- (4) 8 ounce packages cream cheese, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1 cup fresh blueberries
- ⅛ cup sugar
- 2 tablespoons water
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- Preheat the oven to 325 degrees. Spray and line the bottom and sides of a 9-inch springform pan with parchment paper and lightly spray again.
Graham Cracker Crust
- In a small bowl, mix graham cracker crumbs, sugar and melted butter together until combined.
- Press on the bottom and up the sides in the prepared pan.
- In a small saucepan over medium heat, add blueberries, sugar, cornstarch, water, and lemon juice. Stir to combine and cook, stirring constantly until the blueberries have burst and has thickened. Remove from heat and let cool.
- In a medium bowl, beat cream cheese, sugar and vanilla together until light and fluffy
- Add eggs, one at a time. Beat on low speed after each addition until blended.
- Pour 2/3rds of the cheesecake filling into the graham cracker crust.
- Spoon half the blueberry mixture over the cheesecake, add the remaining cheesecake filling and spoon the remaining blueberry sauce on top and swirl the sauce around with a toothpick or knife.
- Place the cheesecake on aluminum foil and wrap the foil up around the sides to protect it from water seeping in. during baking
- Place springform pan in a shallow pan or roasting pan.
- Add hot water halfway up the springform pan (this helps the cheesecake from cracking).
- Bake for 1 hour to 1 hour and10 minutes or until the center is almost set and a little jiggly still.
- Carefully remove from the oven and let water cool enough then remove the cheesecake from the roasting pan and set on a wire rack to cool.
- Once cool enough, place in the refrigerator and chill for 4+ hours or overnight then remove cheesecake from the springform pan and enjoy.