This Blueberry Cheesecake is ultra creamy and swirled with fresh blueberry sauce. It’s baked to perfection with no water bath and no fuss!
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If you know me at all you probably know that there are two loves in my foodie life: soup and cheesecake.
It’s an odd combination, maybe, but one that makes perfect sense. It’s all about balance, right?
I’ve got a solid collection of cheesecake recipes here on The Recipe Rebel — some reader favorites are this Easy Cheesecake Recipe, this No Bake Oreo Cheesecake, and this No Bake White Chocolate Raspberry Cheesecake.
This Blueberry Cheesecake is the newest addition to my cheesecake family and it’s a showstopper for sure.
It starts with my Best Vanilla Cheesecake Base and is swirled with the most striking homemade blueberry sauce. It looks impressive but is surprisingly easy to make.
I have a few tips and tricks up my sleeve that creates the most luxurious baked cheesecake filling without all the fuss and the water bath that normally goes along with it.
*When I baked this cheesecake to photograph it I did bake it a little long and have a couple of cracks — for this reason I recommend checking at the 1.5 hour mark and on. Even when “overbaked”, this cheesecake is ridiculously creamy.
I’m warning you, though — by taking out some of the most labor-intensive parts of making cheesecake it does make it dangerously easy. You may find yourself with a cheesecake in the fridge or freezer more often than ever before 😉
We all know that lemon and blueberry is one of the most epic combinations (after, yes – AFTER, peanut butter and chocolate), and it’s actually very easy to add a lemon-y twist to this blueberry cheesecake recipe. (The same goes for lime, if that’s more your thing)
Simply stir the zest of 2 lemons into the cheesecake filling and it will add a ton of fresh lemon flavor.
The zest packs the most punch, so I recommend adding zest to flavor the base instead of additional juice, as we don’t want to affect the consistency and acidity of the cheesecake.
This Blueberry Cheesecake recipe is surprisingly versatile!
- You can make the sauce with fresh or frozen blueberries, so it is the perfect dessert for cheesecake lovers year round.
- Not a blueberry fan? Then you probably wouldn’t be checking out a blieberry cheesecake recipe 😉 I’m kidding! Feel free to swap the blueberries for strawberries, raspberries or blackberries and you don’t have to change the recipe at all.
- Use a combination of berries for a new twist — maybe blueberries and raspberries or raspberries and strawberries.
- Try a chocolate graham cracker base instead of original
- You can turn this recipe into individual cheesecake cups. The plus side of doing this is you can have individual cheesecakes in the freezer for when a cheesecake emergency hits 😉 Simply divide the recipe into a muffin pan lined with paper liners. You should get about 36 cupcakes from this recipe and follow the baking directions for these Easy Cheesecake Cupcakes.
One of the best things about baked cheesecake is how long it can be stored and still be amazing.
You can store it in the fridge for 4-5 days, and probably even a couple more than that but I know it won’t last that long 😉
Baked cheesecakes also freeze perfectly and can be stored frozen for up to 3 months. To serve, simply thaw in the refrigerator overnight.
- You’ll need a 9″ springform pan — something deep and leak-proof is what you’re going for!
- You’ll need an electric mixer to beat the cream cheese — this is the best way to get it smooth and I don’t recommend whisking by hand. You don’t need something huge and powerful, an inexpensive hand mixer will do the trick (<– this is the one I have!)
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- 3 cups fresh or frozen blueberries
- 1/4 cup granulated sugar (50g)
- 1/4 cup water
- 1 tablespoon corn starch
- 2 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1 tablespoon granulated sugar
- 3 packages cream cheese (24 oz or 750g total), room temperature
- 2 cups sour cream or Greek yogurt
- 1 1/2 cups granulated sugar (300g)
- 4 large eggs
- 1 tablespoon vanilla
- In a medium pan, combine blueberries and sugar. Whisk together water and corn starch and add to the pan.
- Cook over medium heat, stirring often, until bubbly and thickened, about 5-8 minutes.
- Set aside to cool to room temperature (the fridge makes this go much quicker)
- Preheat oven to 325 degrees F and line a 9" Springform pan with parchment paper (pinch it in between the bottom and the sides)
- Stir together graham cracker crumbs, butter and sugar and press into the pan and about 1/2" up the sides.
- Bake for 10-12 minutes, just until dry. Remove to cool and reduce oven temperature to 275 degrees F.
- In a large bowl, beat cream cheese with an electric mixer until smooth.
- Add sour cream, sugar, eggs and vanilla and beat until smooth.
- Pour half of the filling into another bowl. Stir in 1/2 cup blueberry sauce.
- Pour blueberry cheesecake filling into prepared crust.
- Carefully pour plain cheesecake filling over the blueberry, drizzling back and forth to cover in an even layer. Spread to smooth.
- Drop teaspoons of blueberry sauce over the top of the cheesecake and gently swirl. Reserve remaining sauce for serving.
- Bake at 275 degrees F for 1.5-2 hours, until the outer 2" are set and the center is still somewhat jiggly.
- Turn oven off and let sit in warm oven for 1 more hour.
- Remove from oven and set on the counter to cool to room temperature. Refrigerate at least 8 hours or overnight before slicing.
- Serve with whipped cream (optional) and remaining blueberry sauce.
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