This Fresh Blueberry Cheesecake features a buttery graham cracker crust, a luscious cream cheese filling, and a vibrant, homemade blueberry topping. It’s the kind of dessert that looks impressive but is simple to pull off — perfect for holidays, summer gatherings, or just because.
🕒 Prep Time: 25 minutes
🔥 Bake Time: 55 minutes
❄️ Chill Time: 4 hours (or overnight)
⏱ Total Time: 5 hours 20 minutes
👨👩👧👦 Servings: 12 slices
🔥 Calories per Serving: ~390 kcal
🛒 Ingredients
For the Crust:
- 🍪 1 1/2 cups graham cracker crumbs
- 🧈 1/3 cup melted butter
- 🍬 2 tbsp sugar
For the Cheesecake:
- 🧀 3 packages (680g) cream cheese, softened
- 🍬 1 cup sugar
- 🥚 3 large eggs
- 🍶 1 tsp vanilla extract
- 🥛 1/2 cup sour cream
For the Blueberry Topping:
- 🫐 2 cups fresh blueberries
- 🍋 1 tbsp lemon juice
- 🍬 1/4 cup sugar
- 🌽 1 tbsp cornstarch mixed with 2 tbsp water
👩🍳 Step-by-Step Instructions
1️⃣ Prep the Crust
Preheat oven to 325°F (160°C). Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Bake for 8–10 minutes. Let cool.
2️⃣ Make the Filling
In a large bowl, beat cream cheese until smooth. Add sugar, then beat in eggs one at a time. Add vanilla and sour cream, mixing until creamy.
3️⃣ Bake the Cheesecake
Pour the filling over the crust. Bake for 50–55 minutes or until the center is almost set (slight jiggle is OK). Let cool, then refrigerate for at least 4 hours, preferably overnight.
4️⃣ Prepare the Blueberry Topping
In a saucepan, combine blueberries, lemon juice, sugar, and the cornstarch slurry. Cook over medium heat until bubbly and thickened. Let cool completely.
5️⃣ Assemble & Serve
Spoon cooled blueberry topping over the chilled cheesecake. Slice and serve!
💖 Why You’ll Love This Recipe
- Creamy, tangy cheesecake + fruity topping = flavor heaven
- Stunning presentation with very little effort 💙
- Pairs perfectly with coffee or tea ☕
- Great make-ahead dessert for guests and holidays 🎉
💡 Helpful Tips
- Avoid overmixing the batter to prevent cracks!
- Run a knife around the edge of the cake after baking to avoid splitting.
- Can sub frozen blueberries — just don’t thaw before cooking.
- Store leftovers covered in the fridge for up to 5 days.
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