If you have a soft spot for creamy, fruity desserts that feel like a warm hug, this Blueberry Cheesecake Recipe is going to be your new best friend in the kitchen. It perfectly balances a buttery, crumbly base with a luxuriously smooth cream cheese filling, all brightened up by fresh blueberries and just the right hint of lemon. Whether you’re making it for a special occasion or simply to treat yourself, this cheesecake promises a decadent yet fresh bite that’s irresistibly good. Get ready to create a showstopper dessert that’s as stunning as it is delicious!
Ingredients You’ll Need
This Blueberry Cheesecake Recipe calls for simple, pantry-friendly ingredients that pack a punch in flavor, texture, and color. Each component is carefully chosen to contribute to that classic cheesecake experience, from the buttery crust to the tangy, fruity topping.
- 200g Arnott’s Marie crackers or 28 Graham cracker squares: These form the crunchy, buttery base that gives the cheesecake its perfect foundation.
- 120g unsalted butter, melted: Helps bind the crust, adding rich flavor and a tender crunch.
- 500g cream cheese, well softened: The star of the show, providing the creamy texture and tanginess.
- 2 tbsp plain (all-purpose) flour: Adds stability for a smooth, crack-resistant filling.
- 1 tsp vanilla extract: Infuses subtle warmth and aroma to deepen the cheesecake’s flavor.
- 1/2 cup full-fat sour cream (or yogurt): Adds a slight tang and silkiness to the batter.
- 1 1/2 cups caster sugar (superfine): Sweetens the filling delicately without graininess.
- Zest of 1 lemon: Brings brightness and a fresh zing, perfectly complementing the blueberries.
- 3 eggs at room temperature: Important for binding the filling and adding richness.
- 250g fresh blueberries: Fresh bursts of juicy sweetness folded into the batter.
- 375g blueberries for topping: Creates a beautiful, vibrant blueberry layer on top.
- 2 tbsp lemon juice (or water): Used in the topping to enhance the natural blueberry flavor.
- 1/2 cup white sugar: Sweetens the blueberry topping perfectly.
- 1/2 tsp vanilla extract: Just a touch here for flavor harmony.
- 1 1/2 tsp cornflour (cornstarch) mixed with 2 tbsp water: Thickens the topping to a glossy perfection.
How to Make Blueberry Cheesecake Recipe
Step 1: Prepare the Crust
Start by crushing your Arnott’s Marie crackers or Graham crackers into fine crumbs—using a food processor is quickest, but placing them in a sealed bag and gently pounding with a rolling pin works too. Mix the buttery crumbs thoroughly until they resemble wet sand, then press them evenly into the base of a springform pan. This step sets the stage for the creaminess to come and ensures a crispy, flavorful crust every time.
Step 2: Mix the Cream Cheese Filling
Beat the softened cream cheese with flour until smooth and lump-free for a flawless texture. Gradually add sugar and lemon zest, then blend in vanilla and sour cream to enrich the mixture. Crack in the eggs one at a time, mixing gently after each to avoid incorporating air that can cause cracks during baking. Finally, carefully fold in 250g of the blueberries, distributing them evenly so each slice delivers a delightful pop of fruit.
Step 3: Bake the Cheesecake
Pour the luscious cream cheese batter over your prepared crust and smooth it out. Bake in a preheated oven at 160°C (320°F) for about 70 minutes until the edges are set but the center still slightly wobbly. This gentle baking method ensures the cheesecake stays creamy and doesn’t dry out. Once done, cool it at room temperature, then chill for several hours or overnight—this resting time lets all the flavors meld and the texture firm up beautifully.
Step 4: Create the Blueberry Topping
Prepare the topping by cooking together 375g blueberries, lemon juice, white sugar, vanilla, and cornflour slurry in a saucepan over medium heat. Stir constantly until the mixture thickens into a glossy, jewel-toned glaze. Allow it to cool slightly before spooning the luscious topping over your chilled cheesecake, enhancing it with extra natural sweetness and vibrancy.
How to Serve Blueberry Cheesecake Recipe
Garnishes
To elevate your Blueberry Cheesecake Recipe, scatter a few fresh blueberries on top just before serving and add a sprinkle of lemon zest for a zesty visual pop. For an elegant or festive touch, a dollop of whipped cream or a sprig of mint can bring extra freshness and contrast to the rich cheesecake.
Side Dishes
This cheesecake pairs wonderfully with light accompaniments to balance its richness—think freshly brewed coffee, a crisp glass of Riesling, or a scoop of vanilla bean ice cream. Fresh fruit salads or tangy citrus sorbets also complement the blueberry notes beautifully, creating a complete and refreshing dessert experience.
Creative Ways to Present
For a fun twist, try serving slices in individual glass jars layered with crushed biscuits and whipped cream for an impressive parfait-style presentation. Alternatively, cut the cheesecake into bite-sized squares, add a blueberry on top, and serve on a platter for parties or gatherings—making it easy for guests to enjoy this Blueberry Cheesecake Recipe in a chic, casual way.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake snugly with plastic wrap or store it in an airtight container to prevent it from drying out or absorbing other flavors in the fridge. It will stay fresh and creamy for up to 4 days, making it perfect for enjoying the next day or two without sacrificing any of its delightful texture or flavor.
Freezing
You can freeze this Blueberry Cheesecake Recipe by wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. When you’re ready to enjoy, thaw it in the fridge overnight—this helps preserve the delicate cream cheese texture and delicious blueberry flavor without sogginess.
Reheating
Cheesecake is best enjoyed chilled, so reheating isn’t usually necessary. However, if you prefer a softer texture, simply let slices sit at room temperature for about 10 minutes before serving. This gentle warming brings out the creamy richness and lets the flavors shine beautifully.
FAQs
Can I use frozen blueberries for the cheesecake?
Absolutely! Just make sure to thaw and drain them well to avoid excess moisture, which can affect the texture of both the filling and topping. Frozen blueberries work great if fresh ones aren’t in season.
Why is my cheesecake cracking on top?
Cracks often happen when the cheesecake is overmixed or baked at too high a temperature. Mixing eggs gently and baking at a moderate temperature helps prevent cracks. Cooling the cheesecake slowly also reduces cracking.
Can I substitute sour cream with yogurt?
Yes, full-fat plain yogurt can be swapped in for sour cream without changing the texture much, and it will still provide that slight tang we love in this Blueberry Cheesecake Recipe.
How do I know when the cheesecake is done?
The edges should be set and slightly puffed, but the center will still have a gentle wobble when you gently shake the pan. It will firm up completely while cooling in the fridge.
Is it okay to prepare the cheesecake base ahead of time?
Definitely! You can make the crust a day ahead, keep it wrapped in the fridge, then add the filling and bake when you’re ready. This saves time on the big day and ensures a crisp crust.
Final Thoughts
This Blueberry Cheesecake Recipe is a definite crowd-pleaser that combines the dreamy creaminess of classic cheesecake with the bright, juicy burst of blueberries. It’s simple enough to make at home yet impressive enough for any celebration. I can’t wait for you to try it and fall in love with every luscious bite just like I have!
Print
Blueberry Cheesecake Recipe
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 8 hours (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This classic Blueberry Cheesecake recipe features a buttery biscuit crust topped with a creamy, smooth cream cheese filling infused with lemon zest and vanilla. Fresh blueberries are swirled into the filling and cooked down to create a luscious blueberry topping, making a perfect dessert for any occasion. The cheesecake is baked to perfection, offering a rich, tangy, and sweet flavor profile balanced by the fresh fruit.
Ingredients
Crust
- 200g/7 oz Arnott’s Marie crackers or other plain biscuits (28 Graham Cracker squares)
- 120g / 8 tbsp unsalted butter, melted
Filling
- 1 lb / 500g cream cheese, well softened
- 2 tbsp plain/all-purpose flour
- 1 tsp vanilla extract
- 1/2 cup sour cream (full fat, can substitute yogurt)
- 1 1/2 cups caster sugar (superfine sugar)
- Zest of 1 lemon (optional)
- 3 eggs, at room temperature
- 250g / 8 oz blueberries
Blueberry Topping
- 375g / 13 oz blueberries
- 2 tbsp lemon juice (or water)
- 1/2 cup white sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp cornflour/cornstarch
- 2 tbsp water
Instructions
- Prepare the crust: Crush the Arnott’s Marie crackers or Graham crackers until finely ground. Mix the crushed biscuits with the melted unsalted butter until combined evenly. Press this mixture into the base of a springform pan to form an even crust layer. Chill in the refrigerator while preparing the filling to help it set.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the plain flour, vanilla extract, sour cream, caster sugar, and lemon zest (if using), mixing well to combine. Incorporate the eggs one at a time, beating gently after each addition to avoid incorporating too much air. Finally, gently fold in 250g of blueberries to distribute evenly.
- Bake the cheesecake: Pour the cheesecake filling over the chilled crust in the springform pan. Place the pan in a preheated oven at 160°C (320°F) and bake for approximately 70 minutes or until the center is almost set but still slightly wobbly. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for one hour to cool gradually and minimize cracking. Remove afterward and chill in the refrigerator for several hours or overnight to fully set.
- Prepare blueberry topping: While the cheesecake is baking or cooling, make the blueberry topping. In a saucepan, combine 375g blueberries, lemon juice, white sugar, and vanilla extract over medium heat. Cook until the berries soften and release their juices. Mix cornflour with water to make a slurry and add it to the simmering blueberries to thicken the sauce. Stir gently until the sauce thickens, then remove from heat and allow to cool.
- Assemble and serve: Once the cheesecake is fully chilled and set, gently spread the blueberry topping evenly over the surface. Return to the refrigerator to chill briefly if needed. Serve cold, sliced into 12 portions, and enjoy your creamy, fruity blueberry cheesecake.
Notes
- Note 1: You can substitute Arnott’s Marie crackers with Graham crackers or any plain sweet biscuit.
- Note 2: Make sure the cream cheese is well softened to avoid lumps in the batter.
- Note 3: Fresh or frozen blueberries can be used. For best results, use fresh blueberries if available.
- Allow the cheesecake to cool gradually to avoid cracks on the surface.
- Chilling overnight helps enhance the cheesecake’s flavor and texture.
