Cheesecake with Blueberry Topping
A perfect cheesecake should be creamy, smooth, and decadent — and this Blueberry Cheesecake delivers all that and more.
This dessert brings together three luxurious layers: a buttery graham cracker crust, a velvety cream cheese filling, and a glossy blueberry topping that’s equal parts sweet and tangy. The result is a classic yet show-stopping dessert that fits any occasion — from dinner parties and birthdays to quiet nights when you just want something special with a cup of coffee.
The beauty of this recipe lies in its balance. The cheesecake itself is rich and slightly tangy, while the blueberries add a fresh, fruity contrast that brightens every bite. You can make the topping with fresh or frozen berries, and the crust comes together in just minutes. Best of all, this recipe is straightforward and approachable, even if you’ve never baked a cheesecake before.
Ingredients for Blueberry Cheesecake
Graham cracker crumbs – The buttery, slightly sweet base that anchors the cheesecake. Digestive biscuits work just as well if you’re outside the U.S.
Sugar and butter – Sweeten and bind the crust while adding flavor and a golden, crisp edge.
Cream cheese – The heart of the cheesecake; make sure it’s softened so it blends smoothly.
Sour cream – Adds creaminess and a subtle tang that balances the richness.
Eggs – Help set the filling for that perfect, custard-like texture.
Vanilla extract – Enhances flavor and gives that bakery-style aroma.
Flour – Stabilizes the cheesecake and prevents cracks.
Blueberries – Provide a naturally vibrant topping full of sweet and tart flavor.
Lemon juice – Lifts the blueberry flavor and keeps the sauce fresh and bright.
Cornstarch – Thickens the blueberry topping so it holds beautifully on top of the cake.
How to Make This Blueberry Cheesecake
STEP 1: Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture looks like damp sand. Press it firmly into the bottom of a 9-inch (23 cm) springform pan. Bake for 10 minutes, then remove from the oven and let it cool slightly while you prepare the filling.
STEP 2: In a large bowl, beat the softened cream cheese with sugar until smooth and creamy — about 2 minutes. Add the sour cream, vanilla, and flour, mixing just until combined.
STEP 3: Add the eggs one at a time, beating on low speed after each addition. Overmixing can add air bubbles, which cause cracks, so mix only until the eggs are incorporated. Pour the filling over the cooled crust and smooth the top with a spatula.
STEP 4: Place the springform pan on a baking sheet to catch any drips and bake for 50–55 minutes. The edges should be set, but the center should still jiggle slightly when you move the pan.
STEP 5: Turn off the oven and crack the door open, leaving the cheesecake inside for 1 hour. This gradual cooling helps prevent cracks. Then remove it from the oven and cool completely at room temperature. Once cool, refrigerate for at least 4 hours or overnight for the best texture.
STEP 6: For the blueberry topping, combine blueberries, sugar, cornstarch, water, and lemon juice in a small saucepan over medium heat. Stir constantly until the mixture thickens and the blueberries start to burst — about 5–7 minutes. Let it cool completely before using.
STEP 7: Once the cheesecake is fully chilled, remove it from the springform pan and spoon the cooled blueberry topping evenly over the top. Slice and serve cold for the best flavor and texture.
Can I Use Frozen Blueberries for the Topping?
Yes, frozen blueberries work perfectly and make this recipe accessible year-round. There’s no need to thaw them first — just add an extra minute or two of cooking time. The result will be a glossy, thick blueberry sauce that tastes just as good as fresh.
How Do I Prevent Cracks in My Cheesecake?
The key is to avoid overmixing once you add the eggs and to let the cheesecake cool slowly. Leaving it in the oven with the door cracked open for an hour after baking prevents the sudden temperature change that causes cracking. Also, don’t worry if you do get a crack — the blueberry topping covers it beautifully.
Can I Make This Cheesecake Ahead of Time?
Absolutely! Cheesecake actually tastes better after it’s chilled for several hours, so making it a day in advance is ideal. You can also make the blueberry topping ahead and store it separately in the refrigerator. Just spoon it over the cheesecake before serving.
Helpful Tips
- Always start with room temperature cream cheese to avoid lumps in your batter.
- If you want a perfectly smooth cheesecake, use a water bath by wrapping the springform pan in foil and setting it inside a larger pan filled halfway with hot water before baking.
- Chill the cheesecake completely before slicing — it sets the texture and makes clean cuts easier.
- For extra shine on the topping, brush a little melted jelly or honey over the blueberries before serving.
What to Serve with Blueberry Cheesecake
This cheesecake is rich enough to stand on its own, but it pairs beautifully with hot coffee, espresso, or a glass of dessert wine.
For a summer twist, serve slices with fresh berries or a dollop of whipped cream.
If you want to turn it into a showpiece, garnish the top with thin lemon slices, mint leaves, or a dusting of powdered sugar.
Storage & Freezing
Store leftover cheesecake covered in the refrigerator for up to 5 days. The texture stays creamy, and the blueberry topping keeps its flavor beautifully.
You can also freeze the cheesecake (without the topping) for up to 2 months. Wrap slices tightly in plastic wrap and foil, then thaw in the refrigerator overnight before serving. Add the blueberry topping just before serving for the freshest flavor.
This Blueberry Cheesecake is the kind of dessert that feels both comforting and luxurious. With its silky texture, buttery crust, and bright, fruity topping, it’s a timeless recipe that never fails to impress — the perfect way to end any meal on a sweet note.
Cheesecake with Blueberry Topping
Ingredients
For the Crust
- 85 g 6 tablespoons unsalted butter, liquefied
- 50 g ¼ cup fine white sugar
- 150 g 1½ cups finely crushed graham crackers or digestive biscuits
For the Cheesecake Filling
- 680 g 24 oz softened cream cheese
- 240 g 1 cup sour cream, brought to room temperature
- 200 g 1 cup granulated sugar
- 2 tablespoons plain flour
- 3 large eggs at room temperature
- 1 teaspoon pure vanilla extract
For the Blueberry Compote
- 300 g 2 cups fresh or frozen blueberries
- 60 ml ¼ cup water
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons cornstarch
- 100 g ½ cup granulated sugar
Instructions
- Preheat the oven to 160°C (325°F). In a mixing bowl, combine the crushed biscuits with sugar and melted butter, stirring until the texture resembles damp sand.
- Firmly press the crumb mixture into the base of a 23 cm (9-inch) springform pan to create an even layer. Bake in the preheated oven for 10 minutes. Remove and set aside to cool slightly.
- In a large bowl, beat the softened cream cheese with sugar until smooth and creamy, approximately 2 minutes. Blend in the sour cream, vanilla extract, and flour until just incorporated.
- Add the eggs individually, mixing gently on low speed after each addition. Avoid overbeating to maintain a smooth texture. Pour the filling evenly over the slightly cooled crust.
- Place the filled springform pan on a baking tray. Bake for 50 to 55 minutes, or until the edges are set while the center remains slightly wobbly. Turn the oven off, open the door slightly, and allow the cheesecake to rest inside for 1 hour.
- Afterward, remove from the oven and let it reach room temperature. Transfer to the refrigerator and chill for at least 4 hours or overnight until fully set.
- To make the topping, combine blueberries, sugar, cornstarch, water, and lemon juice in a small saucepan. Cook over medium heat, stirring continuously, until the mixture thickens and the berries soften, about 5 to 7 minutes. Let the sauce cool completely.
- Once chilled, release the cheesecake from the springform pan. Spread the cooled blueberry topping generously over the surface.
- Slice and serve while cold.