This Luscious Blueberry Cheesecake combines the rich creaminess of a classic cheesecake with a sweet and tangy blueberry topping. The velvety smooth cheesecake filling, paired with the buttery graham cracker crust, is an irresistible dessert that will leave you craving more. Whether you’re hosting a gathering or treating yourself, this no-fuss cheesecake with fresh blueberry topping is sure to impress!

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs
¼ cup unsalted butter, melted
2 tbsp sugar

For the Cheesecake Filling:

24 oz cream cheese, softened
¾ cup granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup sour cream
2 tbsp all-purpose flour

For the Blueberry Topping:

1 ½ cups fresh or frozen blueberries
¼ cup granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch
2 tbsp water

Preparation:

Step 1: Make the Crust

Preheat your oven to 325°F (160°C).
In a medium-sized bowl, mix together graham cracker crumbs, melted butter, and sugar until everything is evenly coated. The mixture should have a slightly crumbly texture but will hold together when pressed.
Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Bake for 10 minutes to set the crust, then remove it from the oven and allow it to cool completely while you prepare the filling.

Step 2: Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and creamy. This may take a few minutes, so be patient.
Add eggs, one at a time, making sure to mix well after each addition. This will ensure the eggs incorporate evenly into the batter.
Stir in the vanilla extract, sour cream, and flour until the mixture is completely combined and smooth.
Once the crust has cooled, pour the cheesecake batter over it in the springform pan, smoothing the top with a spatula for an even layer.

Step 3: Bake the Cheesecake

Place the cheesecake into the preheated oven and bake for 50-60 minutes. You want the center to be set but slightly jiggly when you gently shake the pan. If the cheesecake cracks slightly, don’t worry—it’s all part of the process.
Once baked, remove the cheesecake from the oven and allow it to cool to room temperature. This will take about an hour. Then, refrigerate it for at least 4 hours (overnight is ideal) to fully set.

Step 4: Make the Blueberry Topping

In a small saucepan, combine the blueberries, sugar, lemon juice, cornstarch, and water.
Cook over medium heat, stirring frequently, until the blueberries begin to release their juices and the mixture thickens, about 5-7 minutes.
Remove from heat and let it cool to room temperature.

Step 5: Assemble the Cheesecake

Once the cheesecake has chilled, spread the cooled blueberry topping evenly over the top. You can use a spoon or spatula to gently spread it without disturbing the cheesecake layer.
Once the topping is spread, refrigerate the cheesecake again for 15-30 minutes to set the topping before serving.

Cooking Notes:

To ensure a smooth and creamy cheesecake, make sure the cream cheese is softened properly before mixing. This will prevent lumps in the batter.
Be sure to let the cheesecake cool completely before refrigerating to avoid condensation that can create a watery surface.
If you are using frozen blueberries, be sure to thaw and drain them first to avoid excess moisture in the topping.
The cheesecake can be made a day ahead to allow for ample chilling time, which also helps the flavors develop.

Serving Suggestions:

Slice the cheesecake into 12 equal servings and serve chilled. This cheesecake pairs wonderfully with a dollop of whipped cream or even a drizzle of caramel sauce for extra indulgence.
For an extra pop of flavor, sprinkle some freshly grated lemon zest on top to balance the sweetness of the blueberries and add a citrusy tang.

Tips:

Customize the Topping: Feel free to swap the blueberry topping with other fruits like strawberries, raspberries, or blackberries depending on your preference or what’s in season.
Make it Gluten-Free: Use gluten-free graham crackers or even almond flour for the crust if you are following a gluten-free diet.
No Springform Pan? If you don’t have a springform pan, you can use a regular 9-inch round cake pan; however, you’ll need to line the pan with parchment paper for easy removal.
Serve Chilled: Make sure the cheesecake is fully chilled before serving for the best texture and flavor.

Prep Time: 20 minutes
Baking Time: 60 minutes
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Servings: 12

Nutritional Information (per serving):

Calories: 400 kcal
Protein: 6g
Sodium: 220mg

FAQs:

Can I use frozen blueberries for the topping?

Yes, you can! Just be sure to thaw and drain them well to avoid excess moisture in the topping.

How long can I store this cheesecake?

The cheesecake can be stored in the refrigerator for up to 3 days. Just cover it tightly with plastic wrap or place it in an airtight container.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day in advance. Just make sure to give it enough time to chill and set before serving.

Can I add a different topping?

Absolutely! You can substitute the blueberry topping with any berry or fruit of your choice, such as strawberries, raspberries, or even a mixed berry compote.

Conclusion:

This Luscious Blueberry Cheesecake is a perfect dessert for any occasion. The combination of the creamy cheesecake filling, the buttery graham cracker crust, and the sweet-tart blueberry topping makes for a delightful treat that everyone will love. With simple ingredients and easy steps, this dessert will impress your guests and leave them wanting more. Enjoy this delicious, no-bake cheesecake for a refreshing and indulgent treat that’s perfect for warm weather or any time you’re craving something sweet and creamy!

Luscious Blueberry Cheesecake Recipe

Author: Imili Johnson
Total Time: 5 hours 20 minutes (Chill Time: 4 hours)

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