Blueberry Cheesecake Recipe

Imagine biting into a luscious, velvety cheesecake with delicious blueberry sauce that melts in your mouth. This blueberry cheesecake recipe delivers just what you want.

This is creamy, luscious, and full of blueberries. It is not excessively sweet because it is balanced by blueberries and sour cream. I used frozen blueberries in this recipe, but you can use fresh blueberries instead.

Warning: I never have any leftovers from this cheesecake. So be careful to save some for yourself.

Do not want to use the oven? Try my no-bake 5 5-ingredient cheesecake recipe or no-bake Mars cheesecake.

Why will you love this blueberry cheesecake recipe? 

1. Incredibly delicious with homemade blueberry sauce.
2. Surprisingly easy to make as it uses basic pantry staples.
3. Make-ahead dessert.
4. Can be frozen for up to 2 months.
5. Highly customizable with other types of berries.

How do you make a blueberry cheesecake recipe? 

I have mentioned in detail how to prepare this blueberry cheesecake recipe below, but let us understand the overall steps first.

Blueberry cheesecake ingredients

Cheesecake base ingredients

• Digestive biscuits – Use regular digestive biscuits. You can also substitute graham crackers or Oreo cookies.
• Butter –To regulate the amount of salt in the dish, I recommend unsalted butter. However, ordinary butter can also be used. A little salt here and there won’t make a difference.

Cheesecake filling ingredients

• Cream cheese – Use full-fat cream cheese. I recommend Philadelphia, as it is my favorite brand. I am not getting paid to say this, but it is simply my personal preference:). This will determine the richness and texture of our cheesecakes.

• Caster sugar – This is often known as sugar or granulated sugar, is widely accessible in food stores. If you have a sugar substitute, feel free to use equivalent amounts.

• Sour cream – This has a tart flavor. I understand that the cream cheese is sour, but mixing the two will provide the right balance of sweet flavor.

• Egg yolk – This provides richness and acts as a binding agent.

• Vanilla extract – Use pure vanilla extract, vanilla imitation, whichever is available in the pantry.

• All-purpose flour – Use all-purpose flour to prevent cracks while baking cheesecakes. It adds texture and stability to cheesecakes. To make gluten-free cheesecakes, simply use gluten-free flour or cornstarch.

• Blueberries – Use frozen or fresh blueberries. PS: You do not defrost frozen blueberries.

Any substitutes? 

• Gluten-free cheesecake – To make gluten-free cheesecake, replace all-purpose flour with a gluten-free blend or cornstarch.

• Sugar-free cheesecake – Feel free to use any sugar replacements as monk fruit sweetener, in a 1:1 ratio. I haven’t tried replacing it yet, however.

Tools needed

1. Mixing bowl – to make the cheesecake filling.
2. 4-inch springform pan – to bake the cheesecake.
3. Measuring cups / Measuring spoons – to measure ingredients.
4. Weighing scale – to precisely measure ingredients.
5. Food processor – to crush cookies needed in cheesecake base.
6. Hand beater or stand mixer (use this to make large quantities) – to make the cheesecake filling.
7. 7-inch Cooking pan – need for water bath.

Blueberry cheesecake(step-by-step) recipe

Cheesecake base step-by-step recipe

1. Prepare aluminum pan as shown in the video for water bath.

2. Crush digestive biscuits into fine powder. You may do it in a food processor, as shown in the video, or using a Ziplock bag.

3. Mix melted butter into the crushed digestive biscuits (or graham cracker crumbs) until fully combined. The texture should resemble wet sand.

4. Place this in a prepared baking pan and press with the flat side of a spoon or your fingers. Bake in a preheated oven for 10-15 minutes. Remove it from the oven and set aside. Let’s make the cheesecake filling while the crust is cooling.

Cheesecake filling step-by-step recipe

5. In a large mixing bowl, add sugar and softened room-temperature cream cheese. Beat with a hand mixer on medium speed until light and fluffy. If you’re using a stand mixer, place the cream cheese and sugar in a mixing bowl and use the paddle attachment on medium-low speed.

6. Now, add the egg yolk, sour cream, and vanilla extract and whisk until well combined. Scrape down the edges of the bowl with a rubber spatula as needed.

7. Add in the flour and gently whisk to mix.

8. Add in the frozen blueberries. Stir just until combined. Do not overmix.

9. Pour the cheesecake batter over the baked cheesecake crust. Tap the pan on the kitchen counter to ensure there are no air bubbles.

10. Now, place this cheesecake pan in the aluminum pan created above and place both in a 9-inch pan. Add hot water from the sides.

11. Bake the cheesecake in a preheated oven for 40 to 45 minutes, or until the edges are firm. Turn off the oven, open the door, and allow the cheesecake to settle for about an hour.

12. Remove from the oven and place on the kitchen counter until thoroughly cool.

13. Once cooled down, remove from the 9-inch pan and cover the pan with a cling wrap.

14. Refrigerate for 2 hours. Loosen up the pan from the sides.

15. Garnish it with blueberry sauce.

16. Cut and serve immediately. Enjoy!

How to serve?

Cheesecake should be served cool. So, allow enough time to chill before serving. Serve with whipped cream, your favorite coffee, or a glass of wine. The choice is yours:).

Watch me making it (video)

Storing and freezing instructions for the blueberry cheesecake recipe

Just like any other cheesecake recipe, this can be made ahead of time and stored in the refrigerator or freezer.

Storing instructions

I recommend storing the cheesecake once it has totally cooled down and without any toppings.

To prevent outside odors, cover the basic cheesecake in plastic wrap and then in aluminum foil before refrigerating it in an airtight container. It can also be stored in individual plastic containers similar to those used by the Cheesecake Factory for takeout cheesecake.

It remains fresh and creamy for up to five days.

Freezing instructions

Wrap leftovers and freeze in a freezer-safe container. It is fine for up to two months.

Thawing instructions

Defrost the cheesecake overnight in the refrigerator or for a few of hours on the kitchen counter if you’re in a hurry, but keep an eye on it because cream cheese is highly perishable and should only be left outside for a few hours.

In short,

Variations

Use any other berry (like strawberry, raspberry, or blackberry) or mixed berries of these all.

Secret tips to make the blueberry cheesecake recipe

• Room-temperature ingredients – For most sweets, ingredients should be at room temperature. Ingredients at room temperature will integrate easily, resulting in a smooth batter. This also prevents overbeating, which results in denser sweets.

• Do not thaw blueberries – Do not defrost blueberries; use frozen blueberries as is. Do not thaw otherwise, as it will exude juice, making the cheesecake filling runny.

• Quality ingredients – Use high-quality components to achieve optimal outcomes. For example, choose full-fat cream cheese over low-fat. Cheesecake produced using low-fat cheesecake tastes fine, but full-fat cheesecake tastes far better. Do you understand the difference?

• Chill before serving – Chill before serving to allow for flavor development. So chill it in the fridge for at least an hour, or overnight if you have time.

FAQs

Why are my mini cheesecakes sinking in the middle? Overbeating is the culprit; it contains a large amount of air. As a result, it will rise and fall during baking in the oven.

Can I make these ahead of time? By all means! In fact, I recommend preparing it ahead of time and chilling before serving.

If you have any further questions, please feel free to drop a comment below, and I will be happy to answer them. 

Want to try some other cheesecake recipes? 

1. Crowd-pleasing New York-style cheesecake.
2. Mini white chocolate and raspberry cheesecake.
3. Oreo cheesecake topped with ganache.

Did you make it?

Have you made the blueberry cheesecake recipe yet? If so, please let me know how things went out for you. If not, then what are you waiting for? Just take the supplies (very simple) and get started straight away.

I love hearing from you, and your input is very important to me.

If you share the photos on Instagram, remember to tag @DessertKatta or include the hashtags #DessertKatta or #DessertKattaRecipes.

Recipe card

Print Recipe

Blueberry Cheesecake Recipe

Author: Sayali Bhave Courses: Cheesecakes Recipe Keys: Cold Dairy Nut Free

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Rest Time 1 hr Total Time 1 hr 30 mins

Cooking Temp: 350  F Servings: 2

Best Season: Summer, Suitable throughout the year

Description

If you want a dessert that tastes as good as it looks, this is the one to try. Trust me, once you take that first mouthful, you'll be hooked—it's one of those sweets that makes folks want seconds (and the recipe!)

Ingredients

Servings

Cheesecake base ingredients

• 7 Digestive (91 gms) Biscuits
• 3 tbsp (42 gms) Butter, melted

Cheesecake Filling Ingredients

• 4 oz (114 gms) Cream Cheese, at room temperature
• ¹⁄₄ cup (50 gms) Sugar
• 1.25 tbsp (20 ml) Sour Cream
• 1 Egg Yolk, at room temperature
• ¹⁄₂ tsp (2.5 ml) Vanilla Extract
• 1.5 tsp (7.5 gms) All-purpose Flour
• 2.5 tbsp (37.5 gms) Blueberries
• 2-3 tbsp (30-45 ml) Blueberry Sauce

Recipe

Cheesecake base step-by-step recipe

1. Crush digestive biscuits into fine powder. You may do it in a Ziploc bag, as shown in the video, or using a grinder.
2. Mix melted butter into the crushed digestive biscuits (or graham cracker crumbs) until fully combined. The texture should resemble wet sand.
3. Place this in a prepared baking pan and press with the flat side of any cup or your fingers.
4. Bake in a preheated oven for 10-15 minutes. Remove it from the oven and set aside. Let's make the cheesecake filling while the crust is cooling.

Cheesecake filling step-by-step recipe

1. In a large mixing bowl, add sugar and softened room-temperature cream cheese. Beat with a hand mixer on medium speed until light and fluffy. If you're using a stand mixer, place the cream cheese and sugar in a mixing bowl and use the paddle attachment on medium-low speed.
2. Now, add the egg yolk, sour cream, and vanilla extract and whisk until well combined. Scrape down the edges of the bowl with a rubber spatula as needed.
3. Sift in the flour and gently whisk to mix.
4. Add in the frozen blueberries. Stir just until combined. Do not overmix.
5. Pour the cheesecake batter over the baked cheesecake crust. Tap the pan on the kitchen counter to ensure there are no air bubbles.
6. Fill a 7-inch pan with hot water, then place your 4-inch cheesecake pan within.
7. Bake the cheesecake in a preheated oven for 40 to 45 minutes, or until the edges are firm. Turn off the oven, open the door, and allow the cheesecake to settle for about an hour.
8. Remove from the oven and place on the kitchen counter until thoroughly cool.
9. After at least 2 hours in the refrigerator, remove the cheesecake from the pan. Hold the parchment paper on both sides and carefully lift. Remove the parchment paper from the sides and transfer it to the serving dish.
10. Smooth down the edges with a butter knife.
11. Garnish it with blueberry sauce and a few blueberries.
12. Serve immediately. Enjoy!

Keywords: blueberry cheesecake, blueberry cheesecake recipe, dessertkatta, dessertkatta recipes