Blueberry Cheesecake Recipe

As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy.

This post contains affiliate links.

Cheesecake is one of my favorite desserts, especially topped with fruit like blueberries or raspberries. I rarely make it though, because it is so rich and calorie laden.  But the holidays seem to call for decadent desserts. Thanksgiving or Christmas wouldn’t be complete without a delicious dessert like this Blueberry Cheesecake.

Save This Recipe Form

Want To Save This Recipe?

Enter your email below & I will send it straight to your inbox. Plus you’ll get great new recipes each week!

blueberry cheesecake on a platter

We usually visit my mom who lives 5 hours away for Thanksgiving dinner. This year we are not only staying here, I also talked my sister in law into letting my host the dinner for a change.

So I am planning a number of different dishes for the holiday! Of course we will have the traditional turkey, stuffing and apple pie, but I want to include some new and different recipes also, and this blueberry cheesecake will be perfect.

A slice of blueberry cheesecake on a plate.

To make this cheesecake I used the Classic Cheesecake recipe from the King Arthur Flour’s Baker’s Companion for the filling, and my own very simple recipes for the crust and topping.  For the crust I used Vanilla wafer cookies, which makes it quick and easy.

A cheesecake with blueberries on top of a glass plate.

I wanted a fruit topping that didn’t have any extra sugar, because there is plenty of sugar in the cake itself!  Blueberries are one of my favorite fruits, so I combined them with some cornstarch and water for a simple fruit filled topping. 

I let the cheesecake cool in the oven after it was done baking, which worked well to prevent the top from cracking. Of course since the top is covered completely in fruit it doesn’t really matter if it cracks a little bit!

blueberry cheesecake

Nordic Ware Leakproof Springform Pan, 10 Cup, 9 InchNordic Ware Leakproof Springform Pan, 10 Cup, 9 InchThe King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook A James Beard Award Winner (King Arthur Flour Cookbooks)The King Arthur Flour Baker’s Companion: The All-Purpose Baking Cookbook A James Beard Award Winner (King Arthur Flour Cookbooks)

Blueberry Cheesecake Recipe | Easy Desserts | Simple Cheesecake with Berries | New York Cheesecake | Holiday Desserts | Thanksgiving Dessert Recipes

Find More Blueberry Desserts

blueberry cheesecake pin image
4.77 from 21 votes

Blueberry Cheesecake

Published By Anne
This creamy cheesecake is topped off with a rich blueberry sauce.
Prep Time5 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 10 minutes
Servings: 12
Print Save Rate Pin

Ingredients
 

Crust

Filling

  • 3 boxes cream cheese
  • 1 1/4 cup sugar
  • 1/4 teaspoon salt
  • 4 eggs
  • 3 Tablespoon lemon juice
  • 2 teaspoon vanilla
  • 1 cup sour cream
  • 1/2 cup heavy cream

Topping

  • 2 cup blueberries
  • 1/4 cup water
  • 1 Tablespoon water
  • 1 Tablespoon cornstarch

Instructions

  • Preheat oven to 350. Use a food processor to mix the vanilla wafers, butter and sugar until crumbly.
  • Press into the bottom of a springform pan, then bake for 5 minutes.
  • Reduce the oven heat to 325, and let the crust cool while you make the cheesecake filling.
  • Beat the cream cheese in the mixer until it is nice and smooth with no lumps remaining.
  • Add sugar and salt and mix until smooth.
  • Add the eggs one at a time, beating the mixture smooth after each. Make sure you scrape the sides and bottom of the bowl after each egg.
  • Mix in the lemon juice, vanilla, sour cream and heavy cream and stir until smooth.
  • Pour the batter on top of the crust in the pan and bake at 325 for 60 minutes.
  • The middle should still be a little jiggly, but the sides should be set. Crack open the oven door a little bit and turn the oven off and let the cheesecake cool in the oven for an hour.
  • Then take the cheesecake out, and let it sit at room temperature for 45 minutes to continue cooling. Then refrigerate.
  • To make the topping combine the blueberries with the 1/4 c. of water and bring to a boil in a small saucepan. Once it is boiling mix the cornstarch with the 1 T of water and add it to the blueberries to thicken them up. Let the berries cool for 10 minutes before putting on top of the cake.

Notes

Nutrition facts are estimates.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information

Calories: 303kcal | Carbohydrates: 39g | Protein: 3g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 184mg | Sugar: 30g

Nutrition facts are estimates.

Enjoy this recipe?Follow Family Friendly Foods on Facebook
pinterest image for blueberry cheesecake
anne

Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

24 thoughts on “Blueberry Cheesecake Recipe”

  1. I really enjoyed your Blueberry Cheesecake recipe that you shared at my Shine a Spotlight Linky Party this week. Pinned it! Thanks for stopping by and sharing and be sure to stop by again on Saturday. Your recipe might be one of my featured posts!—Deb at DialMforMoms.com

    Reply

Leave a Comment

Recipe Rating