Name: Creamy Blueberry Cheesecake
Prep time: 35 min
Cook time: 1 h
Total time: 7 h 35 min
Cuisine: American
Ingredients: Crust:; 2 cups finely crushed graham crackers; 3 tablespoons granulated sugar; 5 tablespoons unsalted butter, melted; Cheesecake Filling:; 24 oz cream cheese, room temperature; ½ cup full-fat plain Greek yogurt, room temperature; ¾ cup granulated sugar; 2 tablespoons cornstarch; Zest of 1 lemon; 1 teaspoon vanilla extract; 3 large eggs, room temperature; 2 cups fresh or frozen blueberries; Blueberry Sauce:; ½ cup water; 1 tablespoon cornstarch; 2 cups fresh or frozen blueberries (plus extra for garnish); ½ cup granulated sugar; 1 tablespoon lemon juice

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This Creamy Blueberry Cheesecake is a rich, fluffy, and smooth baked cheesecake crowned with a luscious homemade blueberry sauce. With a crisp graham cracker crust and a hint of lemon, this classic dessert delivers bright flavor and creamy texture in every slice. It’s straightforward to make and turns out beautifully every time—perfect for special occasions or when you’re craving an indulgent treat.

Why You’ll Love This Recipe

This cheesecake is a showstopper that’s surprisingly simple to make. The blend of cream cheese and Greek yogurt creates a perfectly smooth filling, while the tangy blueberry topping balances the sweetness with just the right amount of tart.

Creamy Blueberry Cheesecake

Classic flavor with a fresh blueberry twist
Ultra-creamy texture with a light, airy bite
Buttery graham cracker crust
Stunning presentation for holidays or gatherings
Make-ahead friendly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust

2 cups finely crushed graham crackers
3 tablespoons granulated sugar
5 tablespoons unsalted butter, melted

Cheesecake Filling

24 oz cream cheese, room temperature
½ cup full-fat plain Greek yogurt, room temperature
¾ cup granulated sugar
2 tablespoons cornstarch
Zest of 1 lemon
1 teaspoon vanilla extract
3 large eggs, room temperature
2 cups fresh or frozen blueberries

Blueberry Sauce

½ cup water
1 tablespoon cornstarch
2 cups fresh or frozen blueberries (plus extra for garnish)
½ cup granulated sugar
1 tablespoon lemon juice

Directions

Make the Crust:

Preheat oven to 350°F. Place a roasting pan on the bottom rack of the oven and fill with hot water (enough to rise about 2 inches up the side of your cheesecake pan when baking).
Pulse graham crackers in a food processor until fine crumbs form, or crush in a sealed bag.
In a bowl, mix the crumbs with sugar and melted butter until evenly coated.
Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.
Bake crust for 10 minutes. Let cool.
Wrap the bottom and sides of the pan tightly with foil or use an oven-safe baking bag to protect against water leakage during the water bath.

Make the Cheesecake Filling:

In a mixing bowl, beat the cream cheese and yogurt on low speed until smooth.
Add sugar, cornstarch, vanilla, and lemon zest. Mix until fully combined, scraping down the bowl as needed.
Add eggs one at a time, mixing just until combined—do not overmix.
Fold in the blueberries.
Pour batter into the cooled crust and smooth the top.

Bake the Cheesecake:

Place the foil-wrapped springform pan into the preheated oven water bath.
Bake for 50 to 60 minutes, or until edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake rest inside for 1 hour with the door closed.
Remove from oven and allow to cool completely at room temperature. Then chill in the fridge for at least 5 hours or overnight.
Once chilled, run a knife around the edge before removing the springform ring.

Make the Blueberry Sauce:

In a bowl, mix water and cornstarch to make a slurry. Set aside.
In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat, stirring until juices begin to release and berries soften slightly.
Strain the blueberry juice into the saucepan and discard any solids.
Whisk in the cornstarch slurry and cook until the sauce thickens, about 3 minutes.
Let cool slightly, then fold in the reserved blueberries.

Final Assembly:

Spoon the blueberry sauce over the fully chilled cheesecake.
Spread evenly and garnish with extra fresh blueberries or whipped cream if desired.
Slice and serve.

Servings and timing

Servings: 10 slices
Prep time: 35 minutes
Cook time: 1 hour
Chill time: 6 hours
Total time: 7 hours 35 minutes

Variations

Fruit swap: Use raspberries, blackberries, or strawberries for a different fruit topping.
Gluten-free: Use gluten-free graham crackers for the crust.
Citrus twist: Add orange zest to the filling or sauce for added flavor depth.
Chocolate crust: Swap graham crackers with crushed chocolate cookies for a richer base.
Mini cheesecakes: Bake in muffin tins with liners for personal-sized servings—reduce bake time to about 20–25 minutes.

Storage/Reheating

Refrigerator: Store covered for up to 5 days.
Freezer: Freeze whole or sliced cheesecake (without sauce) for up to 2 months. Wrap tightly and thaw overnight in the fridge.
Reheating: Not necessary—this cheesecake is best served chilled.

FAQs

Can I use frozen blueberries?

Yes. No need to thaw for the filling. For the sauce, thaw or cook directly from frozen.

Why do I need a water bath?

A water bath ensures even baking and prevents the cheesecake from cracking.

Can I skip the yogurt?

You can substitute with sour cream for a similar texture and taste.

How do I know when the cheesecake is done?

The edges should be set and the center slightly jiggly. It will firm up as it cools.

What if my cheesecake cracks?

Cracks are cosmetic only. The blueberry sauce will cover them beautifully.

Can I use a store-bought crust?

Yes, but ensure it fits your springform pan. Baking times may vary slightly.

Do I need to let the cheesecake rest in the oven?

Yes, it helps prevent cracking and ensures a smooth texture by cooling gradually.

How do I cut clean slices?

Use a sharp knife dipped in hot water and wiped dry between cuts.

Is this cheesecake overly sweet?

No, the lemon zest and berries balance the sweetness with a subtle tang.

Can I double this recipe?

Yes, for a thicker cheesecake, use a deeper pan and increase bake time by 15–20 minutes.

Conclusion

Creamy Blueberry Cheesecake is a dessert that blends elegance with simplicity. From the buttery graham cracker crust to the rich filling and vibrant fruit topping, it’s a recipe that’s as visually stunning as it is delicious. Whether for a holiday table, dinner party, or just a weekend indulgence, this cheesecake will be a memorable centerpiece that everyone will love.

Creamy Blueberry Cheesecake

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Author: Molly
Total Time: 7 hours 35 minutes
Yield: 10 slices
Diet: Vegetarian

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Description

This Creamy Blueberry Cheesecake is a rich, smooth, and fluffy baked cheesecake with a golden graham cracker crust and a glossy homemade blueberry sauce. It’s a classic dessert that’s simple to make and delivers show-stopping results every time.

Instructions

Preheat oven to 350°F. Place a roasting pan filled with hot water on a lower oven rack to create a water bath. Prepare a 9-inch springform pan by lining the bottom with parchment paper and wrapping the outside in heavy-duty foil or an oven bag.
Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom and up the sides of the springform pan. Bake for 10 minutes, then cool.
Make the filling: In a mixing bowl, blend cream cheese and yogurt until smooth. Add sugar, cornstarch, lemon zest, and vanilla; mix until combined. Beat in eggs one at a time until just blended. Fold in blueberries and pour the mixture over the crust.
Bake: Place the filled springform pan in the water bath. Bake for 50–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake sit inside for 1 hour without opening the door.
Cool and chill: Remove cheesecake, allow to cool at room temperature, then refrigerate for at least 6 hours or overnight.
Make the blueberry sauce: In a small bowl, stir together water and cornstarch to make a slurry. In a saucepan, cook blueberries, sugar, and lemon juice over medium heat until juices are released and berries are softened. Strain juices into the pan, stir in the slurry, and cook until thickened. Combine with cooked berries and let cool slightly.
Assemble: Pour the blueberry sauce over the chilled cheesecake and spread evenly. Garnish with fresh blueberries or whipped cream if desired. Slice and serve.