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 😉
How to make a Lemon Blueberry Cheesecake:
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.
If you’re a lemon lover through and through, you’ll also love this No Bake Lemon Cheesecake and these Lemon Cheesecake Bars.
Variations on this easy Blueberry Cheesecake recipe:
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.
How to store baked cheesecake:
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.
Tools you’ll need for making this cheesecake:
- 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!)
Blueberry Cheesecake
written by Ashley Fehr
Ingredients
Blueberry Sauce
- 3 cups fresh or frozen blueberries
- 1/4 cup granulated sugar (50g)
- 1/4 cup water
- 1 tablespoon corn starch
Crust
- 2 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 1 tablespoon granulated sugar
Filling
- 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
Instructions
Blueberry Sauce
- 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)
Crust
- 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.
Filling
- 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 ½ 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.
- Remove from pan and serve with whipped cream (optional) and remaining blueberry sauce.
Nutrition Information
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Billie says
When do you remove the cheesecake from the springform?
Ashley Fehr says
You can remove it from the pan once it has chilled completely
Juliet says
Thank you for your recipe, this is my second time making it. Its really a keeper my go to on special occasion now.
Ashley Fehr says
I’m so glad you liked it!
Ludwina says
Love this recipe tried it and turns out delish, thanks for your recipe Ashley 😙
Ashley Fehr says
I’m so happy to hear that!
Himani says
Can i skip eggs in this recipe?
Ashley Fehr says
No, not this recipe.
Charlie says
Absolutely delicious but you need to adjust the recipe at top where it tells the time it takes. It said it takes 2 1/2 hrs but you didn’t include the 8 hrs refrigerate so it wasn’t ready for my Easter Sunday meal. It was my only dessert. I was very sad.
Ashley Fehr says
Hi Charlie! I’m glad you liked it! It’s a good idea to read through any recipe entirely before beginning.
Nina says
Do this make a 2 inch or 4 inch deep cheese cake ? The recipe sounds easy and tasty but I need a deep cheesecake
Ashley Fehr says
Hi Nina! It will depend on what size of pan is used, but if you use a 9″ pan as the recipe requires the batter will come nearly to the top. If you wanted it any deeper than that, you would need a specialty pan.
Hanna says
Can other fruits be put in this? Like raspberries? Also, would this recipe work plain and adding chocolate?
Ashley Fehr says
Definitely! If you are looking for a vanilla cheesecake I would use this recipe: https://www.thereciperebel.com/the-best-vanilla-cheesecake/
If you are looking for a chocolate cheesecake I would use this recipe: https://www.thereciperebel.com/the-best-chocolate-cheesecake/
Christina says
This recipe sounds great!
Just out of curiosity – do you reckon I could bake this at 350 degrees F for a shorter amount of time? I bake for a cafe so I can’t really spare 2 hours in the oven with just one cake 😉 Is the lower heat to prevent the cake for craking?
If so I’d guess I could bake at a higher temperature if using a water bath – what do you think?
Ashley Fehr says
Hi Christina! I wouldn’t ever dare try 🙂 Low and slow is the best method if you ask me, so I don’t plan to change it. Feel free to experiment with the recipe as you desire 🙂
Heather says
This was beyond delicious! I made this for my father in laws birthday and everyone raved about it! I’m making it again this weekend because me and my husband want more 🙂 definitely a go to recipe! Sooo good!
Ashley Fehr says
Thanks Heather! I’m so happy to hear that!
Heather says
Hi Ashley!
Can you bake 2 of these blueberry cheesecakes in the oven at the same time? Thanks!
Ashley Fehr says
Yes absolutely! As long as you have room 🙂
Sara says
Can stevia be used for a sugar substitute?
Ashley Fehr says
It may be able to, but I haven’t tried so I can’t say what the results would be
V. Hurtubise says
You do not say whether the parchment paper should go all the way up the pan, or just the bottom going up a couple of inches. My cheesecake is still in the oven, so I don’t know if I will have trouble removing the cake.
Ashley Fehr says
I do explain that the parchment paper will go in the bottom of the pan, pinched between the bottom and the sides. The parchment is not really necessary but does make it easier to remove from the pan.
Sam says
Made this twice. Delicious. Will make it again. Thanks for the recipe.
Ashley Fehr says
Thanks Sam!
SJP says
Should the oven door be open or closed for the hour it stays in with the oven off? It’s in there now!
Alaina Diaz says
maybe the door stays closed
Ashley Fehr says
It should stay closed.
Ana says
I really want to make this cheesecake but I don’t know the exact quantity as I live in Europe and we measure by ml or grams. Cam somebody help me?
Ashley Fehr says
All measurements are in grams aside from the graham crumbs. Google tells me that one cup of graham crumbs is roughly 100-110 grams.
Ana says
1 1/2 cup of granulated sugar is 300 grams? And 1 cup of graham crumbs is only 100-110 grams?
Ann says
Yes, different ingredients have different weights.
Brenda says
How do you make the whip cream is it store brought
Ashley Fehr says
Easily! Here is a tutorial for making whipped cream: https://www.thereciperebel.com/whipped-cream/
Shannon utz says
What is the baking time if I want to make the cupcake size?
Ashley Fehr says
It will depend on how full they are. Watching for doneness is more reliable than counting bake time, but probably roughly 20 minutes.
Isabella says
I want to make this but the amount of sour cream seems like a lot. Does the cheesecake have a sour cream taste? I’m making it for a party and don’t want to mess up
Ashley Fehr says
The sour cream adds a bit of a tangy flavor but I like that in cheesecake because it complements the fruit sauce and whipped cream. It adds more to the texture than the flavor.
Melanie says
This recipe was so easy to follow and the cheesecake came out exactly as described and was delicious!
Ashley Fehr says
Thanks Melanie!
Maryam says
Thank you for this great recipe, but I have question about the baking of the cheesecake. Do we need to make water bath for the filling or not?
Ashley Fehr says
The recipe does not call for a water bath, no
Maria says
Can blueberry pie filling be used instead of blueberry sauce?
Ashley Fehr says
Yes, you definitely could!
Kirk says
Tasty, recipe turned out great! However, I found the total time to be an astonishing underestimate. Total time suggests 2.5 hours. Steps 7 and 8 alone take that long – at minimum. 20 minute prep time might be reasonable for anyone regularly baking or caking cheese in general, but if you’re looking up a recipe for cheesecake like myself, you’re probably not either of those. This is to say nothing about the 8 hour chill time – again which many people may not realize before going into this recipe, but granted is pretty standard if you know anything about how particular cheesecakes can be.
Otherwise I’d say fantastic recipe. The layered effect is lovely, the texture is just as dense as I like it to be and the flavor is outstanding. Definitely will give a heads up to friends about estimated time though if they’re looking for a recipe.
Ashley Fehr says
Thanks Kirk! The total time is automatically calculated to include the active prep and cook time.
Beth says
It was easy, looked great and tasted great. But the refrigerate overnight was a shock as I thought it could cool and be ready for a birthday dinner 🤨
Ashley Fehr says
It’s always a good idea to read a recipe through before beginning. Cheesecakes are large and thick and not as appetizing (or sliceable) when they are warm. I’m glad you enjoyed it!
joe says
going to make it today .can any yogourt be used .I have astro .natural .made them before never with yogourt
Ashley Fehr says
Yes, any yogurt should work fine but lower fat or non-Greek yogurt may make for a softer cheesecake as it’s not as thick