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Blueberry Cheesecake That’s Worth Every Bite

Let me tell you, this blueberry cheesecake isn’t just a dessert—it’s a little slice of heaven wrapped in creamy, tangy, blueberry-kissed goodness. I honestly can’t even count how many times I’ve made it, but every single time, it wows me (and anyone lucky enough to sneak a slice). The crust is perfectly buttery and crumbly, the filling is silky smooth with just the right hint of sweet and tart, and those juicy blueberries? They’re like little bursts of summer in every bite! If you love desserts that feel both fancy and homey, this one is definitely your new best friend. Plus, I’m sharing my foolproof tricks so you’ll get that silky texture every single time.

Quick Facts

Yield: Serves 8
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 5 hours (including chilling time)

Ingredients

For the Main Dish:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tbsp unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 tbsp all-purpose flour
1 1/2 cups fresh blueberries (plus extra for garnish)

For the Sauce / Garnish (optional):

1/2 cup blueberries
2 tbsp sugar
1 tsp lemon juice
1 tsp cornstarch mixed with 1 tbsp water

How I Make It

Step 1:

First up, get your crust ready by mixing graham cracker crumbs, sugar, and melted butter until the mixture is well combined and looks like wet sand. Press it evenly into the bottom of a 9-inch springform pan with the back of a spoon or your fingers. Don’t forget to press it firmly—that’s what helps the crust hold together once baked.

Step 2:

Pop the crust into a preheated 350°F oven and bake for 10 minutes until it’s lightly golden and fragrant. The warm, toasty smell is the best little signal that your cheesecake is off to a great start!

Step 3:

While the crust cools, grab a large bowl and beat the softened cream cheese and sugar together until perfectly smooth and creamy—no lumps! Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and flour, then gently fold in the fresh blueberries, being careful not to crush them.

Step 4:

Pour the dreamy cheesecake batter over the crust and smooth the top with a spatula. You want it even—this helps the cheesecake bake uniformly.

Step 5:

Bake at 325°F for about 50-60 minutes. The edges should be set while the center still jiggles a bit when you gently shake the pan. This is key so your cheesecake stays creamy instead of dry and crumbly.

Step 6:

Turn off the oven, open the door halfway, and let the cheesecake cool inside for one hour. Then, pop it into the fridge for at least 4 hours or overnight to fully set. Before serving, top with extra fresh blueberries or drizzle the optional blueberry sauce for a gorgeous, tasty finish!

Variations & Tips

Swap graham crackers for digestive biscuits or vanilla wafer crumbs for a different crust flavor.
Use frozen blueberries if fresh aren’t available—just thaw and drain before adding to prevent too much moisture.
For a slight tang, add a tablespoon of lemon zest into the filling.
To avoid cracks, bake the cheesecake in a water bath. Wrap the springform pan in foil and place it in a deep pan with hot water halfway up the sides.
If your cheesecake cracks, don’t worry! Cover it with fresh berries, whipped cream, or blueberry sauce—it’ll be just as gorgeous and delicious.

How I Like to Serve It

This cheesecake is perfect for summery gatherings or cozy weekend treats. I love slicing it up on warm afternoons with a cup of freshly brewed coffee or serving it chilled after a festive dinner. It’s also a showstopper for birthdays or Mother’s Day, especially when topped with a handful of plump blueberries and a drizzle of that sweet blueberry sauce.

Notes

Store leftovers covered in the fridge for up to 4 days—cheesecake actually tastes better the next day!
If you need to free up fridge space, it freezes well wrapped tightly in plastic and foil; just thaw overnight before serving.

Closing: This blueberry cheesecake never fails to impress because of its creamy texture and fresh bursts of blueberry flavor—trust me, you’ll be making it again and again!