Fresh Blueberry Cheesecake with Homemade Crust-A buttery graham cracker crust, velvety cream cheese filling, and juicy blueberry topping—pure dessert bliss

Introduction

This Fresh Blueberry Cheesecake is a showstopper that combines classic cheesecake richness with the bright pop of fresh blueberries. The homemade graham cracker crust adds a nutty crunch, while the creamy filling is smooth and tangy. Topped with a glossy blueberry sauce, it’s the kind of dessert that makes people close their eyes and savor every bite.

Perfect for birthdays, holidays, or just because—it’s a recipe you’ll make again and again.

Ingredients

For the Crust

• 2 cups graham cracker crumbs
• ⅓ cup granulated sugar
• ¼ tsp salt
• ½ cup melted butter

For the Cheesecake Filling

• 2 packages (8 oz each) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• ½ cup sour cream (optional for extra creaminess)

For the Blueberry Topping

• 2 cups fresh blueberries (or frozen)
• ½ cup sugar
• 1 tbsp cornstarch
• ½ cup water
• 1 tbsp lemon juice
• ¼ tsp cinnamon (optional)

Instructions

Step 1: Make the Crust

• Preheat oven to 350°F (175°C).
• Mix graham cracker crumbs, sugar, salt, and melted butter until combined.
• Press into the bottom of a 9-inch springform pan.
• Bake for 10 minutes, then let cool.

Step 2: Make the Filling

• Beat cream cheese and sugar until smooth.
• Add eggs one at a time, then mix in vanilla, lemon juice, and sour cream.
• Pour over cooled crust and smooth the top.

Step 3: Bake the Cheesecake

• Bake at 325°F (160°C) for 45–50 minutes, until center is just set.
• Turn off oven and let cheesecake sit inside with door cracked for 1 hour.
• Chill in the fridge for at least 4 hours, or overnight.

Step 4: Make the Blueberry Topping

• In a saucepan, combine blueberries, sugar, cornstarch, water, and cinnamon.
• Cook over medium heat, stirring constantly, until thickened (about 5 minutes).
• Remove from heat and stir in lemon juice. Let cool.

Step 5: Assemble and Serve

• Spoon blueberry topping over chilled cheesecake.
• Garnish with whipped cream or lemon zest if desired.
• Slice and serve!

Tips for Success

• Use room-temp cream cheese for a smooth filling.
• Don’t overmix—it can cause cracks.
• Water bath optional: Wrap pan in foil and bake in a larger pan with hot water for extra creaminess.
• Make ahead: Cheesecake tastes even better the next day!

Serving Suggestions

• Serve with fresh mint or a dollop of whipped cream
• Pair with coffee, tea, or sparkling lemonade
• Add a scoop of vanilla ice cream for extra indulgence

Variations to Try

• Berry Swap: Use raspberries, blackberries, or cherries
• Nutty Crust: Add ground almonds or pecans to the crust
• Mini Cheesecakes: Bake in muffin tins for individual servings
• No-Bake Version: Use a chilled filling with condensed milk and lemon juice

Storage

• Refrigerate for up to 5 days
• Freeze slices for up to 1 month—thaw overnight in the fridge
• Keep covered to prevent drying out

Final Thoughts

This Fresh Blueberry Cheesecake is creamy, fruity, and totally irresistible. Whether you’re baking for a crowd or just treating yourself, it’s a dessert that always delivers.