Name: Blueberry Cheesecake Dessert Recipes You’ll Want Every Summer
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 1/2 cup butter, melted; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 1 tsp vanilla extract; 3 large eggs; 1 cup sour cream; 1 1/2 cups fresh blueberries; 2 tbsp sugar (for blueberry topping)

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Dessert recipes don’t have to be complicated, and this one proves it. Let’s be honest—we all need a go-to fresh recipe in our back pocket that doesn’t involve sweating over the stove. This homemade cheesecake is the kind of homemade recipe I turn to when I want a dessert that feels special without being fussy. We’re talking about creamy, melt-in-your-mouth cheesecake topped with sweet-tart blueberries. It’s one of my personal favorites in my recipes notebook—yes, I still keep a handwritten one. The whole thing reminds me of Sunday afternoons at my grandma’s house where dessert came before small talk and the berry sauce always stained your shirt. Some folks serve their blueberry cheesecake chilled and dense, others go light and whipped. Me? I like that perfect balance between rich and airy. And if you’re wondering what homemade pasta sauce has to do with any of this… it doesn’t. But hey, I make that too, and it lives in the same messy binder as this recipe for dessert. So it counts, right?

1) Key Takeaways
2) Easy Blueberry Cheesecake Recipe
3) Ingredients for Blueberry Cheesecake
4) How to Make Blueberry Cheesecake
5) Tips for Making Blueberry Cheesecake
6) Making Blueberry Cheesecake Ahead of Time
7) Storing Leftover Blueberry Cheesecake
8) Try these Dessert Recipes next!
9) Blueberry Cheesecake
10) Nutrition

1) Key Takeaways

This blueberry cheesecake strikes the perfect balance between rich and airy.
The fresh blueberry topping is simple and made with just two ingredients.
You can make it ahead, which makes it perfect for gatherings or lazy Sundays.
It stores well in the fridge for days, and tastes even better chilled.

2) Easy Blueberry Cheesecake Recipe

I’m not saying this blueberry cheesecake is magic, but when you make it once, it sort of becomes your go-to. Like that worn-in hoodie you always grab when the weather drops. It’s creamy, a little sweet, and feels like it came from your favorite bakery, except you made it.

Now, dessert recipes are often either complicated or boring. This one doesn’t play that game. It sits nicely in the middle. It uses simple ingredients you probably already have and lets those ingredients do all the talking. The filling is rich without being heavy, and the graham cracker crust keeps everything grounded—literally and flavor-wise.

For anyone hunting down a fresh recipe to add to their weekend baking list, or just looking for a solid homemade recipe that doesn’t require a culinary degree, this is it. Whether you’re browsing my recipes section or still figuring out what to bring to Sunday dinner, this dessert fits the bill. And no, you don’t need homemade pasta sauce skills to pull it off.

3) Ingredients for Blueberry Cheesecake

Graham Cracker Crumbs: These form the base. They bring that buttery, slightly crunchy texture that holds everything together and gives a nice contrast to the creamy filling.

Granulated Sugar: Just enough to sweeten both the crust and the filling. It keeps the flavors from falling flat.

Butter: Melted and mixed with crumbs for a crust that sticks but doesn’t get soggy. The butter flavor sneaks in there too, which I love.

Cream Cheese: You’ll want this softened for a smooth blend. It’s the heart of the cheesecake, so don’t skimp on quality here.

Vanilla Extract: Adds warmth and depth to the filling. It’s one of those behind-the-scenes ingredients that makes a big difference.

Eggs: These give the cheesecake structure and richness. Adding them one at a time helps everything come together without lumps.

Sour Cream: This is what keeps things light but creamy. It balances the sweetness with a little tang.

Fresh Blueberries: They add that pop of flavor and color. When heated with sugar, they turn into a simple, beautiful topping.

Extra Sugar (for topping): Just a touch to sweeten the berries. It pulls out their juice and makes a quick sauce.

4) How to Make Blueberry Cheesecake

Step 1: Preheat your oven to 325°F. While that’s happening, mix the graham cracker crumbs, sugar, and melted butter until everything sticks together.

Step 2: Press the crumb mixture into the bottom of a 9-inch springform pan. Press it down firmly, then bake for 10 minutes. Set it aside to cool.

Step 3: In a large bowl, beat the softened cream cheese until it’s smooth. Add the sugar and vanilla and keep mixing until well blended.

Step 4: Add in the eggs one by one, mixing gently after each. Don’t overmix—you’re not making whipped cream here.

Step 5: Add the sour cream and stir it in until it looks glossy and even. Pour this mixture over the crust and smooth the top with a spatula.

Step 6: Bake for about 50 minutes. The edges should be set, but the center should still have a little wobble. Let it sit in the oven with the door cracked open for an hour.

Step 7: After that, chill it in the fridge for at least four hours. Overnight is better if you’ve got the patience.

Step 8: Before serving, heat the blueberries and sugar in a saucepan until they release their juices and thicken slightly. Spoon over the cheesecake and serve cold.

5) Tips for Making Blueberry Cheesecake

Make sure your cream cheese is at room temperature. Cold cream cheese fights back and gives you lumps, and no one wants that. Let it sit on the counter for at least an hour.

Don’t overmix the batter. Once you add the eggs, mix just enough to combine. Overbeating introduces air, which can lead to cracks.

Use a water bath if you’re nervous about cracking. It helps regulate the temperature, and the steam keeps the cheesecake nice and moist.

6) Making Blueberry Cheesecake Ahead of Time

This dessert gets better with time, which is great news for anyone who likes to plan ahead. You can make it a day or even two in advance and it will still taste fresh.

Store the cheesecake in the pan with foil or plastic wrap. Don’t add the blueberry topping until you’re ready to serve—this keeps the crust from getting soggy and the berries from sliding everywhere.

If you need to travel with it, wrap the whole pan tightly and keep it chilled in a cooler. Cheesecake doesn’t like hot cars or bumpy roads. Neither do I, honestly.

7) Storing Leftover Blueberry Cheesecake

Cover any leftover slices tightly and store them in the fridge. They’ll keep for up to five days. The texture might soften a bit, but the flavor stays solid.

If you want to freeze it, go right ahead. Wrap individual slices in plastic and then foil. When you’re ready to eat, thaw in the fridge overnight.

One more thing: avoid storing it with the topping on if you’re freezing. Keep it separate and add it fresh after thawing for the best taste and appearance.

8) Try these Dessert Recipes next!

9) Blueberry Cheesecake