Classic and dreamy 💙 Here’s an easy blueberry cheesecake—creamy, not fussy, and always a hit.
🫐 Blueberry Cheesecake
Ingredients
Crust
- 1½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
Filling
- 450 g (16 oz) cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream (or heavy cream)
Blueberry Topping
- 2 cups fresh or frozen blueberries
- ⅓ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- Make crust: Mix crumbs, sugar, and butter. Press into pan.
Bake 10 minutes, then cool. - Make filling: Beat cream cheese and sugar until smooth.
Add eggs one at a time, then vanilla and sour cream. - Pour filling over crust and smooth top.
- Bake 45–55 minutes until edges are set and center slightly jiggly.
- Turn oven off, crack the door, and let cheesecake cool 1 hour.
Chill at least 4 hours (overnight is best).
Blueberry Topping
7. In a saucepan, combine blueberries, sugar, and lemon juice.
Cook until berries burst.
8. Stir in cornstarch slurry; simmer until thick. Cool completely.
9. Spoon over chilled cheesecake before serving.
Tips & Variations
- No springform? Use a deep pie dish.
- Want no-bake? I can give you a fridge-only version.
- Extra fancy: swirl some blueberry sauce into the batter before baking ✨
Want it mini, no-bake, or extra-thick New York–style?
