Last summer, my neighbor Betty knocked on my door at 7:15 a.m. holding a plate of what looked like heaven. “Try this Fresh Blueberry Cheesecake,” she said, practically bouncing on her toes. One bite and I knew I had to master this recipe—the creamy filling paired with those burst-in-your-mouth berries was pure magic.
Contents
Ingredients
For the Crust:
- 1½ cups graham cracker crumbs (200g)
- ⅓ cup melted butter (75g)
- ¼ cup granulated sugar (50g)
For the Fresh Blueberry Cheesecake Filling:
- 24 oz cream cheese, softened (680g)
- ¾ cup granulated sugar (150g)
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- ¼ cup sour cream (60ml)
- 2 tbsp all-purpose flour (16g)
For the Blueberry Topping:
- 2 cups fresh blueberries (300g)
- ⅓ cup granulated sugar (65g)
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- ¼ cup water (60ml)
Step-by-Step Instructions
- Preheat oven to 325°F (165°C) and grease a 9-inch springform pan.
- Mix graham cracker crumbs, melted butter, and sugar until evenly moistened.
- Press mixture firmly into bottom of prepared pan using a measuring cup.
- Beat softened cream cheese until smooth and fluffy, about 3 minutes.
- Add sugar gradually, beating until well combined and no lumps remain.
- Incorporate eggs one at a time, mixing just until blended after each addition.
- Blend in vanilla extract, sour cream, and flour until smooth—don’t overmix.
- Pour filling over crust and smooth top with an offset spatula.
- Bake for 50-55 minutes until center is almost set but still jiggly.
- Cool completely on wire rack, then refrigerate for at least 4 hours.
- Combine blueberries, sugar, cornstarch, lemon juice, and water in saucepan.
- Cook over medium heat, stirring gently, until thickened and berries start popping.
- Spread cooled blueberry mixture over chilled cheesecake before serving.
Pro Tips & Variations
Room temperature ingredients are everything. I learned this the hard way when my first attempt looked like cottage cheese soup! Pull your cream cheese and eggs out about 2 hours before you start baking.
Try a no-bake version by skipping the oven entirely—just add 2 packets of unflavored gelatin dissolved in ¼ cup warm water to your filling. The texture’s different but equally divine for those sweltering July afternoons when y’all’re too hot to bake.
Boom! Switch up your berries seasonally—strawberries in June, blackberries in August, or even a mixed berry medley when you’re feeling fancy.
Storage & Food Safety
Keep your homemade cheesecake refrigerated and consume within 4 days for best quality. The cream cheese dessert should maintain a consistent temperature below 40°F. When reheating individual slices (though honestly, who reheats cheesecake?), ensure internal temperature reaches 165°F if warming in the oven.
Never leave this blueberry dessert at room temperature for more than 2 hours—bacteria love dairy products as much as we do.
Nutrition & Serving Ideas
Perfect.
This creamy blueberry cheesecake pairs beautifully with a steaming cup of Tim Hortons coffee during those early morning hockey playoff discussions. Each generous slice delivers approximately 485 calories with a satisfying balance of protein and indulgent sweetness.
| Nutrient | Per Slice |
|---|---|
| Calories | 485 |
| Total Fat | 28g |
| Saturated Fat | 17g |
| Carbohydrates | 52g |
| Protein | 8g |
| Sugar | 41g |
The tangy-sweet combination makes it an ideal finish to grilled salmon dinners or Sunday brunch spreads alongside fresh fruit salad.
FAQs
Can you freeze blueberry cheesecake? Absolutely! Wrap individual slices tightly in plastic wrap, then aluminum foil. They’ll keep for up to 3 months. Thaw overnight in the fridge—the texture stays remarkably creamy.
What’s the difference between baked and no-bake blueberry cheesecake? Baked versions have a denser, more traditional texture with that slight golden top. No-bake varieties are lighter and fluffier but require gelatin for structure. Both are delicious!
Why did my cheesecake crack? Usually from overbaking or temperature shock. A water bath prevents this, or try the slow-cooling method—turn off oven, crack door slightly, let cool for an hour before removing.
I’m Sarah, a Halifax home cook who’s been perfecting comfort food recipes for over 15 years, sharing the dishes that bring families together around Maritime kitchen tables.
