Blueberry Cheesecake

Few things are as satisfying and happiness-inducing as an indulgent (and super easy-to-make) cheesecake.

Throw in a few handfuls of sweet blueberries, and you’ll get a dessert that the whole family will absolutely love!

The best bit? You don’t even need to wait until blueberries are in season as you can use frozen ones.

What are you waiting for? Try this easy blueberry cheesecake recipe today!

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Why I Love Blueberry Cheesecake

Here are just a few of the many reasons why I keep coming back to this blueberry cheesecake recipe, over and over again:

• It works great with both fresh blueberries and frozen ones, meaning you can make it all year round!
• It’s really simple to make – why not rope in the kids, too, and turn this into a fun family moment?
• It’s the perfect dish to bring to a summer party: it tastes delicious and looks beautiful, too!

How Do You Keep Blueberries from Sinking in Cheesecake?

Unlike a “standard” cake, cheesecakes are a lot less likely to sink in the middle. However, to prevent your blueberries from falling down the bottom of your batter, try to coat them with a couple of tablespoons of flour before adding them in.

Should Blueberries Be Washed Before Baking?

Unless your blueberries are frozen, then you should definitely wash your fresh blueberries well before adding them to your recipe.

How to Serve Blueberry Cheesecake?

This cheesecake should be served chilled from the fridge. Try pairing it with a few cheese crackers or even a handful of dried fruit, to really elevate the tastes.

Variations:

If you love cheesecake but are not a big fan of blueberries, why not try some of our other cheesecake recipes below?

Ingredients:

Graham cracker base:

• Graham crackers
• White sugar
• Melted butter

Cheesecake:

• Cream cheese
• Sour cream
• White sugar
• Vanilla extract
• All-purpose flour
• Eggs

Blueberry topping:

• Blueberries
• Blueberry jelly

How To Make Blueberry Cheesecake:

Step 1. Preheat oven to 325˚C and grease a 9-inch springform pan.

Step 2. In a small bowl, combine crushed graham crackers, sugar and melted butter.

Press mixture firmly into the bottom of the springform pan.

Step 3. In a large mixing bowl, beat cream cheese until soft and creamy. Gradually beat in sour cream, ¾ cup of sugar, vanilla extract and flour. Once well-combined, beat in eggs, one at a time.

Add egs one at a time,

Step 4. Pour the cheesecake mixture into the pan on top of the graham cracker base. Bake in oven for 1 hour, or until slightly browning on top and firm to touch.

Step 5. Remove from oven and allow to cool for 15 minutes. Place in fridge to set for at least one hour before removing cheesecake from tin.

Step 6. Place frozen blueberries on top of cake, then spoon jelly over the top of the blueberries to form a glaze. Refrigerate till ready to serve.

Blueberry Cheesecake

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Additional Time: 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 1 -9 inch cake

Few things are as satisfying and happiness-inducing as an indulgent (and super easy-to-make) cheesecake. Throw in a few handfuls of sweet blueberries, and you’ll get a dessert that the whole family will absolutely love! The best bit? You don't even need to wait until blueberries are in season as you can use frozen ones. What are you waiting for? Try this easy blueberry cheesecake recipe today!

5 from 3 votes

Review Recipe

Ingredients 

Graham cracker base:

• 1 cup Graham crackers, crushed
• 2 tablespoons white sugar
• ¼ cup melted butter

Cheesecake:

• 8 oz cream cheese, softened
• 1 cup sour cream
• ¾ cup white sugar
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour
• 4 eggs

Blueberry topping:

• 2 cups frozen blueberries
• ⅓ cup blueberry jelly

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Instructions

• Preheat oven to 325˚C and grease a 9-inch springform pan.
• In a small bowl, combine crushed graham crackers, 2 tablespoons of sugar and melted butter. Press mixture firmly into the bottom of springform pan.
• In a large mixing bowl, beat cream cheese until soft and creamy. Gradually beat in sour cream, ¾ cup of sugar, vanilla extract and flour. Once well-combined, beat in eggs, one at a time.
• Pour the cheesecake mixture into the pan on top of the graham cracker base. Bake in oven for 1 hour, or until slightly browning on top and firm to touch.
• Remove from oven and allow to cool for 15 minutes. Place in fridge to set for at least one hour before removing cheesecake from tin.
• Place frozen blueberries on top of cake, then spoon jelly over the top of the blueberries to form a glaze. Refrigerate till ready to serve.

Nutrition

Calories: 284kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 103mg | Sodium: 154mg | Fiber: 1g | Sugar: 23g

Author: Marta

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How to Store Blueberry Cheesecake

You should store your blueberry cheesecake in a sealed, airtight container in the fridge.

How Much Does Your Blueberry Cheesecake Last in the Fridge?

Your blueberry cheesecake will keep in the fridge for 2-3 days, stored in an airtight container.

Can I Make This Blueberry Cheesecake Ahead?

To enjoy this cake at its best, we recommend making it on the day when you intend to eat it or, at most, the day before.

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