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Blueberry Cheesecake Slice on a plate with a bite taken out

Blueberry Cheesecake

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 slices
Calories: 707kcal
Author: Catalina
Blueberry Cheesecake is a classic cheesecake that is rich, creamy and very flavorful.



  • 2 cups graham cracker crumbs
  • 1 stick unsalted butter melted


Whipped Cream (optional):

  • 2 cups heavy cream cold
  • 2 tablespoons sugar
  • 1 packet whipped cream stabilizer

Blueberry Topping:

  • 1 ½ cups blueberries fresh or frozen
  • 1 cup sugar
  • ½ cup water
  • 2 tablespoons cornstarch



  • Combine cookie crumbs and melted butter in a large bowl and stir until combined.
  • Add the mixture to a 9-inch springform pan and using a measuring cup, press it into the bottom and slightly up the sides of the pan.
  • Refrigerate for at least 20 minutes.

Cheesecake Filling:

  • Preheat oven to 325°F.
  • In a large bowl, add cream cheese, sugar, salt, and flour. Beat until creamy and combined. Scrape down the sides of the bowl with a spatula.
  • With the mixer on low, add the eggs, one at a time, beat until combined.
  • Add vanilla extract, cream, sour cream, lemon zest, and lemon juice. Beat until combined, stopping to scrape the sides and bottom of the bowl with a spatula.
  • Stir in the fresh or frozen blueberries.
  • Pour the batter into the prepared pan. Level the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes and slightly more if using frozen blueberries. The cheesecake should be slightly jiggly in the center, but puffy and settled on the sides.
  • Turn off the oven and crack open the door. Cool cheesecake completely in the open oven.
  • Run a butter knife around the edges to release it from the pan. After that, chill in the fridge for 6 hours or better overnight.

Blueberry Topping:

  • Add blueberries and sugar to a saucepan over medium heat. Stir and cook for 15 minutes. Mix cornstarch with water and add to the saucepan. Stir until mixture thickens.
  • In the sauce, it too thick, add a bit more water. If the sauce is too thin, add more cornstarch slurry.
  • Let sauce cool a bit and add it to the cheesecake center, spread with a spatula and refrigerate.

Whipped Cream (optional):

  • Add all ingredients to the bowl of a high speed mixer and whisk until stiff peaks form. Pipe on cheesecake.


Calories: 707kcal | Carbohydrates: 65g | Protein: 7g | Fat: 48g | Saturated Fat: 27g | Cholesterol: 189mg | Sodium: 413mg | Potassium: 188mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1790IU | Vitamin C: 4.3mg | Calcium: 116mg | Iron: 1.2mg