Here’s a fresh blueberry cheesecake recipe that’s simple and teen-friendly 🍰🫐
Fresh Blueberry Cheesecake
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ⅓ cup melted butter
- 2 tbsp sugar
Cheesecake Filling
- 16 oz (450 g) cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or plain Greek yogurt
Fresh Blueberry Topping
- 2 cups fresh blueberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water
Instructions
- Make the crust
- Preheat oven to 325°F (160°C).
- Mix crumbs, sugar, and melted butter.
- Press into the bottom of a springform pan.
- Bake for 10 minutes, then cool.
- Prepare the filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Stir in vanilla and sour cream.
- Bake
- Pour filling over crust.
- Bake 45–50 minutes until the center is just slightly jiggly.
- Turn off oven, crack the door, and let cool for 1 hour.
- Chill in the fridge at least 4 hours.
- Blueberry topping
- Cook blueberries, sugar, and lemon juice over medium heat.
- Add cornstarch mixture and simmer until thick.
- Cool completely.
- Serve
- Spoon fresh blueberry topping over chilled cheesecake and enjoy!
If you want, I can also give you a no-bake version, a lighter/less sweet option, or help scale this for a smaller pan.
