Dessert

Blueberry Cheesecake Recipe

ByLuna Ryder December 20, 2025December 20, 2025

Introduction

Blueberry cheesecake is a delightful dessert that combines a creamy, tangy filling with a buttery graham cracker crust and fresh blueberries. This recipe is perfect for impressing guests or treating yourself to a classic favorite. Let’s dive into making this luscious cheesecake from scratch.

A round cheesecake with three visible layers sits on a white marbled surface. The bottom layer is a thick, crumbly brown crust that looks crunchy. Above it is a creamy, smooth pale yellow cheesecake layer. The top layer is a thin, glossy light yellow filling, covered densely with fresh, plump dark blue blueberries arranged in a neat circle. Some powdered sugar is lightly dusted over the blueberries and the surface around the cheesecake. In the background, there are stacks of white plates and a bowl filled with powdered sugar. photo taken with an iphone --ar 4:5 --v 7

Ingredients

375 gram Cream Cheese
200 gram Graham Crackers
6 1/4 tablespoon Butter
3/4 cup Whipping Cream
3/4 cup Caster Sugar
1 Lemon (zest and juice)
1 teaspoon Vanilla Extract
3 Eggs
1 1/2 cup Fresh Blueberries
2 tablespoon Powdered Confectioners Sugar

Instructions

Step 1: Preheat the oven to 170 degrees C (340 degrees F).
Step 2: Crush the graham crackers and combine with melted butter in a large bowl, mixing well.
Step 3: Press the mixture evenly into the bottom of a greased and lined 22-centimeter springform tin using the bottom of a glass. Chill in the fridge while preparing the filling.
Step 4: In a food processor, blend cream cheese, caster sugar, whipping cream, lemon zest and juice, and vanilla extract until smooth.
Step 5: Add eggs one at a time, mixing well after each addition to incorporate fully.
Step 6: Pour the cream cheese mixture onto the chilled crust, then gently fold in the fresh blueberries, ensuring they are evenly coated.
Step 7: Bake in the preheated oven for one hour. After baking, leave the cheesecake in the oven with the door open to cool completely.
Step 8: Refrigerate the cake for 6 to 8 hours to set. Before serving, decorate with additional blueberries and sift powdered confectioners sugar on top.

Tips & Variations

Use room temperature cream cheese for a smoother filling.
Substitute graham crackers with digestive biscuits if unavailable.
Try adding a layer of blueberry jam between the crust and filling for extra flavor.
For a lighter texture, fold whipped cream into the cream cheese mixture before baking.

Storage

Store the blueberry cheesecake covered in the refrigerator for up to 4 days. To keep it fresh longer, wrap it tightly with plastic wrap or store in an airtight container. When ready to enjoy, you can serve it chilled or at room temperature. Reheat is not recommended to preserve texture and flavor.

How to Serve

A round cheesecake with three visible layers sits on a white marbled surface. The bottom layer is a thick, crumbly golden brown crust, the middle layer is a smooth, creamy light yellow cheesecake, and the top layer is a thin glossy lemon-yellow glaze. The cheesecake is topped with a dense layer of fresh, plump blueberries dusted lightly with powdered sugar. Some loose blueberries and powdered sugar are scattered around the cheesecake. In the background, there are stacks of white plates and a white bowl with powdered sugar. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Yes, but make sure to thaw and drain them well to avoid excess moisture in the cheesecake. This will help keep the texture firm.

How do I prevent cracks on my cheesecake?

To avoid cracks, do not overmix the batter, bake at a consistent low temperature, and let the cheesecake cool slowly by leaving the oven door ajar after baking. Also, avoid opening the oven door too early.