Name: Blueberry Cheesecake Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 45 vanilla wafers (heaping 1-½ cups crumbs); 2 tablespoons sugar; 6 tablespoons butter, melted; 2 8 oz. blocks cream cheese, softened; 2 eggs, room temperature; 1 egg yolk, room temperature; 1 cup sugar; 1 cup sour cream, room temperature; 1 teaspoon vanilla extract; 1 recipe Blueberry Sauce (prepared separately according to recipe directions)

There’s something truly magical about the creamy texture of this luscious dessert combined with a burst of tangy sweetness from fresh berries. This homemade Blueberry Cheesecake Recipe delivers that perfect balance and is surprisingly easy to pull off — trust me, once you try it, you’ll see why it’s become my go-to for special occasions and cozy nights alike.

A clear glass pie dish sits on a white marbled surface with a striped cloth underneath. The pie has three visible layers: a light golden crumb crust forming the base and edge, a smooth creamy white middle layer that looks soft and thick, and a top layer of shiny dark purple blueberries covered in a glossy syrup. Part of the pie is missing, showing the contrast between the creamy middle and the juicy berry topping with syrup dripping onto the white marbled surface. Some fresh blueberries are scattered around the dish. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blueberry Cheesecake Recipe
Top Tip
How to Serve Blueberry Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blueberry Cheesecake Recipe

Why You'll Love This Recipe

I absolutely adore this Blueberry Cheesecake Recipe because it feels fancy without being complicated. It’s a real crowd-pleaser and never fails to impress — a perfect blend of buttery crust, dreamy cheesecake, and that vibrant blueberry topping that makes every bite irresistible.

Simple Ingredients: All pantry staples with a fresh twist from homemade blueberry sauce.
Perfect Texture: Smooth, creamy cheesecake with a slight jiggle that melts in your mouth.
Water Bath Baking: Helps prevent cracks and keeps the cheesecake silky every time.
Make Ahead Friendly: The cheesecake tastes even better after chilling overnight, making party prep easier.

A clear glass pie dish holds a three-layer blueberry cheesecake on a white marbled surface with a striped cloth underneath. The bottom crust is golden brown and crumbly, forming a firm base. Above it is a thick, creamy off-white cheesecake layer with a smooth texture. The top layer is a glossy, deep purple blueberry topping made of whole blueberries and syrup that slightly drips down the sides, adding rich color contrast. A slice has been removed and placed on a white plate in the background, where a woman's hand holds a fork with a bite of the cheesecake. Scattered fresh blueberries surround the dish and plate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

What’s great about this recipe is that each ingredient plays a crucial role — from the crunchy vanilla wafer crust that offers just the right base, to the silky cream cheese filling that’s smooth and rich. Using room temperature ingredients is key here, so everything blends perfectly without lumps or cracks.

Flat lay of a small stack of golden vanilla wafers, a few tablespoons of granulated sugar in a small white ceramic bowl, a small white bowl with melted golden butter, two blocks of smooth cream cheese, two whole brown eggs with clean shells, one whole brown egg with clean shell, a small white bowl filled with white granulated sugar, a small white bowl of thick white sour cream, a small white bowl with clear vanilla extract, and a small white ceramic bowl filled with fresh plump blueberries clustered together, all arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vanilla wafers: Crushed to form an easy, flavorful crust that's buttery but not overpowering.
Sugar: Sweetens both the crust and the filling just right.
Butter: Binds the crust crumbs for that crisp yet tender texture.
Cream cheese: The star of the show for creamy, rich cheesecake — make sure it’s softened well for best results.
Eggs and egg yolk: Help give structure while keeping the filling dense but tender.
Sour cream: Adds subtle tang and smoothness to the filling without making it too heavy.
Vanilla extract: Enhances the flavor, keeping it warm and inviting.
Blueberry sauce: Fresh and homemade to balance sweetness with slight tartness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch things up depending on the season and my mood. Sometimes, I’ll swap in a graham cracker crust for a different texture or try stirring lemon zest into the filling for a bright citrus kick. Feel free to play around a bit — this recipe is forgiving and super versatile.

Variation: Adding a handful of fresh blueberries right into the cheesecake filling gives an extra juicy surprise — I've found this adds a nice burst but watch for extra moisture that can affect baking time.

Step-by-Step: How I Make Blueberry Cheesecake Recipe

Step 1: Crafting the Perfect Crust

Start by pulsing vanilla wafers in your food processor until fine crumbs form — if you don’t have one, no worries, just crush them in a sealed bag with a rolling pin. Mix in melted butter and sugar, then firmly press this mixture into your pie pan, making sure to cover the bottom and sides evenly. A quick bake at 350°F for about 8-10 minutes sets the crust beautifully. Let it cool completely before moving on — this keeps the filling from soaking in and softening your crust.

Step 2: Whipping Up the Cheesecake Filling

Beat the softened cream cheese on medium speed until it’s velvety smooth, about 3 to 5 minutes — this step is so important because it ensures no lumps sneak in. Gradually add sugar and beat for another three minutes to get that creamy texture. Add eggs one at a time, mixing just until combined to avoid incorporating too much air. Finish mixing in sour cream and vanilla gently — you want everything combined but not overworked.

Step 3: Baking with a Water Bath

Pour the filling into your cooled crust, then set the pie pan inside a large roasting pan. Pour warm water into the roasting pan until it comes halfway up your pie pan’s sides — this water bath prevents cracking by providing gentle, even heat. Bake in a 325°F oven for about 45 minutes. When done, the edges will be mostly set but the center should still jiggle slightly — remember, it firms up once chilled.

Step 4: Cooling and Chilling

Once baked, turn the oven off and crack the door open. Let the cheesecake slowly cool inside for about 30 minutes to avoid temperature shocks that cause cracks. Then transfer it to a wire rack to cool completely at room temperature before chilling in the fridge for at least four hours, ideally overnight. This resting period is what develops the best flavor and texture, so don’t rush it!

Step 5: Making and Adding Blueberry Sauce

While the cheesecake’s baking, whip up the blueberry sauce. It thickens nicely in the fridge and provides that fresh tang that cuts through the richness of the cheese perfectly. When you’re ready to serve, just spoon the sauce generously over each slice — it’s honestly the best finishing touch.

Top Tip

After a handful of attempts, I’ve realized that the key to a flawless Blueberry Cheesecake Recipe is patience and gentle handling throughout the process. These tips saved me from cracked cakes and dense textures — so I’m sharing the best bits with you!

Use a water bath: It insulates heat, so your cheesecake bakes evenly, preventing cracks and dry edges.
Softened cream cheese: Take your time to bring this to room temperature and beat it thoroughly — lumpy batter never bakes well.
Don’t overmix eggs: Add them one at a time, beating just until combined to keep a creamy, smooth texture.
Slow cooling: Let the cheesecake cool gradually, first in the oven with the door open, then on the counter — sudden temperature changes cause cracks!

How to Serve Blueberry Cheesecake Recipe

blueberry cheesecake - Serving Suggestion

Garnishes

I usually finish mine with a generous spoonful of that homemade blueberry sauce, but sometimes I add a few fresh berries on top for extra color and freshness. A light sprinkle of powdered sugar or a dollop of whipped cream never hurts either — it takes the presentation up a notch without any fuss.

Side Dishes

This cheesecake pairs beautifully with a simple cup of coffee or black tea for dessert. I like to serve it alongside a fresh green salad or a lightly sweetened fruit compote if serving after dinner — keeps things balanced and the flavors fresh.

Creative Ways to Present

For special occasions, I’m a big fan of individual mini cheesecakes in cute jars — they’re perfect for parties and look adorable with a small blueberry sprig on top. Another fun idea is layering the blueberry sauce inside as a swirl in the filling before baking — it looks stunning when sliced.

Make Ahead and Storage

Storing Leftovers

Once cool, I cover leftover cheesecake tightly with plastic wrap or move it into an airtight container. It keeps well in the fridge for up to five days. I always find the flavors deepen overnight, so leftovers are the perfect excuse to enjoy it again the next day.

Freezing

I’ve frozen this cheesecake successfully — just wrap it tightly in plastic wrap and then in foil or place in a freezer-safe container. When thawed overnight in the fridge, it tastes almost as good as fresh, which is a lifesaver when preparing desserts ahead for big events.

Reheating

Cheesecake is best served cool or room temperature, so reheating isn’t usually needed. If you want to take the chill off, just let slices sit out for 20-30 minutes before serving. This little step helps bring out the flavors and makes it silky soft again.

Frequently Asked Questions:

How do I prevent cracks in my Blueberry Cheesecake Recipe?

The best way to avoid cracks is by baking it in a water bath, using room temperature ingredients, and cooling it gradually in the oven with the door cracked open before chilling. Avoid overmixing and overbaking for smoother results.

Can I use frozen blueberries for the sauce?

Yes, frozen blueberries work well for the sauce. Just thaw them completely and drain any excess juice before cooking to prevent the sauce from becoming too watery.

Can I make this cheesecake gluten-free?

Absolutely! Simply substitute the vanilla wafer crust with gluten-free cookies or graham crackers. Make sure any other ingredients you use are certified gluten-free to keep it safe and delicious.

How long can I keep leftover cheesecake in the fridge?

Leftover cheesecake can be safely kept in the refrigerator for up to 5 days when stored properly in an airtight container or wrapped tightly with plastic wrap.

Final Thoughts

This Blueberry Cheesecake Recipe has become a little treasure in my kitchen. It’s that kind of dessert that feels special but stays wonderfully approachable, a real joy to make and even better to share. I can’t wait for you to try it and discover your own favorite way to enjoy every creamy, fruity bite.