Blueberry Cheesecake – Creamy, Fruity & Irresistible
Introduction
This Blueberry Cheesecake is a dreamy dessert that combines a buttery graham cracker crust, velvety cream cheese filling, and bursts of fresh blueberries. It’s baked to perfection, chilled until set, and finished with a sprinkle of sugar for a touch of sparkle. Whether you’re serving it at a dinner party, holiday gathering, or simply treating yourself, this cheesecake is guaranteed to impress.
Why You’ll Love This Recipe
Classic meets fruity: Creamy cheesecake with juicy blueberries.
Beautiful presentation: A stunning dessert that looks as good as it tastes.
Make‑ahead friendly: Chill overnight for stress‑free entertaining.
Crowd‑pleaser: Perfect balance of rich and refreshing.
Ingredients
For the Crust
1½ cups graham cracker crumbs
¼ cup sugar
⅓ cup butter, melted
For the Filling
16 oz cream cheese, softened
¾ cup sugar
2 tbsp all‑purpose flour
1 tsp vanilla extract
2 large eggs
1 cup fresh blueberries
For the Topping
2 tbsp sugar (for sprinkling)
Step‑by‑Step Instructions
Step 1: Prep the Oven
Preheat oven to 350°F (180°C). Grease a 9‑inch springform pan.
Step 2: Make the Crust
Mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into bottom of pan.
Step 3: Prepare the Filling
Beat cream cheese until smooth. Add sugar, flour, and vanilla; mix well. Add eggs one at a time, beating after each.
Step 4: Add Blueberries
Gently fold in fresh blueberries. Pour filling over crust.
Step 5: Bake
Bake 45–50 minutes, until edges are set but center is slightly jiggly.
Step 6: Chill
Cool to room temperature. Refrigerate at least 4 hours or overnight.
Step 7: Finish & Serve
Sprinkle top with sugar before serving. Slice and enjoy chilled.
Tips & Tricks
Room‑temperature cream cheese: Ensures smooth filling.
Don’t overbake: Slight jiggle in the center means perfect texture.
Extra flavor: Add lemon zest for brightness.
Storage: Keeps 4–5 days refrigerated.
Variations
Berry Mix Cheesecake: Use raspberries or blackberries along with blueberries.
Swirl Style: Add blueberry jam swirls before baking.
Mini Cheesecakes: Bake in muffin tins for individual servings.
No‑Bake Version: Use whipped cream and gelatin instead of eggs.
Serving Ideas
Top with blueberry compote or fresh whipped cream.
Pair with hot coffee or iced tea.
Garnish with mint leaves for elegance.
Serve alongside fresh fruit for balance.
FAQs
Q: Can I use frozen blueberries?
Yes, but thaw and drain well to avoid excess moisture.
Q: Can I make this ahead of time?
Absolutely—best when chilled overnight.
Q: Can I freeze cheesecake?
Yes, wrap tightly and freeze up to 2 months.
Recipe Details
Prep Time: 20 minutes
Bake Time: 45–50 minutes
Chill Time: 4 hours+
Total Time: ~5 hours
Yield: 8–10 servings
Final Thoughts
This Blueberry Cheesecake is creamy, fruity, and utterly irresistible. With its buttery crust, luscious filling, and fresh blueberry bursts, it’s a dessert that will win hearts every time.