This blueberry cheesecake features a silky smooth vanilla filling with fresh blueberries dotted throughout, a buttery biscuit base, and a sweet, juicy blueberry topping. It’s rich, creamy, and probably one of the best cheesecakes I’ve had!
Why You’ll Love This Blueberry Cheesecake
If you’re looking for a blueberry cheesecake that’s creamy, packed with real blueberry flavour and easy to make without a water bath, this recipe is for you. With a buttery biscuit crust, a smooth cheesecake filling and a fresh blueberry topping, this is the kind of dessert that looks impressive but is actually very simple to make.
Packed with blueberry flavor
This cheesecake is loaded with blueberries both inside the filling and on top, giving you bursts of fresh fruity flavor in every bite. The homemade blueberry topping also adds a bright, slightly tangy contrast to the creamy cheesecake.
Ultra creamy texture
The filling is mixed gently to create that classic dense and creamy cheesecake texture without being heavy. The slow cooling process also helps prevent cracks and keeps the texture perfectly smooth.
No water bath needed
Unlike many baked cheesecake recipes, this one skips the water bath but still gives you a beautiful, creamy result. Simple baking steps and controlled cooling make this much more beginner-friendly.
The perfect make-ahead dessert
Since this cheesecake needs time to chill, it’s the perfect dessert to prepare the day before a gathering or special occasion. Just add the blueberry topping before serving and it’s ready to go.
Simple ingredients, bakery-style results
This recipe uses basic ingredients but gives you a bakery-quality cheesecake with minimal fuss. It’s a reliable, foolproof recipe that’s perfect for beginners and you can come back to again and again, I promise!
For more blueberry recipes, check out my simple blueberry cake, blueberry pie and blueberry muffins!
Top Tips for the Perfect Cheesecake
Follow these simple tips and tricks to make sure your blueberry cheesecake turns out smooth, creamy and crack-free every time!
Use room temperature ingredients
Room temperature cream cheese, eggs and sour cream mix much more smoothly and help prevent lumps in your cheesecake batter.
Don’t overmix the batter
Mix on low speed and only until combined, especially after adding the eggs. Overmixing adds too much air, which can cause cracks while baking.
Don’t overbake
A perfect baked cheesecake should still have a slight wobble in the centre when you remove it from the oven. It will continue to set as it cools.
Cool the cheesecake slowly
Allowing the cheesecake to cool gradually in the oven helps prevent sudden temperature changes that can cause cracking.
Chill before serving
For the best texture and flavor, always refrigerate your cheesecake for several hours or overnight before slicing. This helps it fully set and makes cleaner slices.
How to Make Blueberry Cheesecake
Preheat oven to 180°C (350°F) conventional. Lightly grease a 9-inch springform pan and line the base and sides with parchment paper. Set aside.
Cheesecake Crust
Blend the biscuits in a food processor until fine crumbs form (avoid over-processing into powder). Transfer to a bowl, add the melted butter and sugar, and mix until evenly combined.
Pour the crumbs into the springform pan, and using your hands or the bottom of a cup, firmly press the crumbs up the sides of the cake pan and evenly on the bottom.
Bake for 8 minutes, then remove from the oven and allow to cool. Reduce oven temperature to 160°C (320°F) conventional.
Cheesecake Filling
In a large bowl, beat the cream cheese (use a firm type, not spreadable cream cheese) on low-medium speed until smooth and creamy. Don’t overmix.
Add the flour and mix until just combined.
Add the sugar, sour cream, vanilla, lemon juice and salt. Mix on low speed until smooth and combined.
Add the eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix. Set the mixer aside as the rest of the mixing will be done by hand.
Using a spatula, gently fold in the blueberries.
Pour the filling into the crust and gently shake the pan to level the top. Place the springform pan onto a baking tray or large roasting pan and bake for about 65 minutes, or until the edges are set and the centre still has a slight wobble. To check, gently touch the centre of the cheesecake — if no batter sticks to your finger, it’s ready. If the top browns too quickly, loosely cover it with foil.
Turn the oven off and allow the cheesecake to cool in the oven for 30 minutes with the oven door closed, then for 1 hour with the door slightly open. Remove and cool completely at room temperature.
Cover and refrigerate for at least 4 hours or preferably overnight for the best taste and texture.
Blueberry Topping
Combine 1 cup (150g) of the blueberries, lemon juice, sugar, water, cornstarch and vanilla in a saucepan over medium heat. Cook, stirring frequently, until the blueberries soften and the mixture thickens.
Remove from heat and fold in the remaining blueberries and butter. Transfer to a heatproof bowl and cool completely.
Once set, carefully remove the cheesecake from the pan and peel away the parchment. Transfer to a serving plate and spoon the cooled blueberry sauce over the cheesecake before slicing and serving.
How to Store Blueberry Cheesecake
Store the cheesecake covered in the fridge for up to 5 days. For best results, keep it in an airtight container or cover tightly with plastic wrap to prevent it from drying out or absorbing fridge odors.
The Best Blueberry Cheesecake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Cheesecake Crust
- 3 cups (360 g) plain sweet biscuits - you can use graham crackers, superwine, Arnott's marie biscuits etc. I used superwine biscuits (my preferred option)
- ¾ cup (170 g) unsalted butter - melted
- 3 tbsp (35 g) white granulated sugar
Cheesecake Filling
- 3 cups (680 g) cream cheese - room temperature (24 oz in the US)
- 1½ tbsps (11 g) all-purpose flour
- 1 cup (200 g) white granulated sugar
- ½ cup (125 g) sour cream - room temperature
- 1½ tsps vanilla extract/essence
- 1 tsp fresh lemon juice
- pinch of salt
- 3 large eggs - room temperature
- 1½ cups (225 g) fresh blueberries
Blueberry Topping
- 2½ cups (375 g) fresh blueberries - divided into 1 cup (150g) and 1½ cups (225g)
- 2 tbsps lemon juice - fresh
- ¼ cup (50 g) white granulated sugar
- 2 tbsps water
- 2 tsps cornstarch
- ¼ tsp vanilla extract/essence
- 1 tbsp unsalted butter - cold
Instructions
- Preheat oven to 180°C (350°F) conventional (see note 1 if using a convection oven with a fan). Lightly grease a 9-inch springform pan and line the base and sides with parchment paper. Set aside.
Cheesecake Crust
- Blend the biscuits in a food processor until fine crumbs form (avoid over-processing into powder). Transfer to a bowl, add the melted butter and sugar, and mix until evenly combined.
- Pour the crumbs into the springform pan, and using your hands or the bottom of a cup, firmly press the crumbs up the sides of the cake pan and evenly on the bottom (see note 2 for extra tips on how I like to do this).
- Bake for 8 minutes, then remove from the oven and allow to cool. Reduce oven temperature to 160°C (320°F) conventional (see note 1 if using a convection oven with a fan).
Cheesecake Filling
- In a large bowl, beat the cream cheese on low-medium speed until smooth and creamy. Don't overmix (see note 3).
- Add the flour and mix until just combined.
- Add the sugar, sour cream, vanilla, lemon juice and salt. Mix on low speed until smooth and combined.
- Add the eggs one at a time, mixing on low speed until just incorporated after each addition. Do not overmix. Set the mixer aside as the rest of the mixing will be done by hand.
- Using a spatula, gently fold in the blueberries.
- Pour the filling into the crust and gently shake the pan to level the top. Place the springform pan onto a baking tray (in case it leaks) and bake for about 65 minutes, or until the edges are set and the centre still has a slight wobble (see note 4). To check, gently touch the centre of the cheesecake — if no batter sticks to your finger, it's ready. If the top browns too quickly while baking, loosely cover it with foil.
- Turn the oven off and allow the cheesecake to cool in the oven for 30 minutes with the door closed, then for 1 hour with the door slightly open. Remove and cool completely at room temperature.
- Cover and refrigerate for at least 4 hours or preferably overnight for the best taste and texture.
Blueberry Topping
- Combine 1 cup (150g) of the blueberries, lemon juice, sugar, water, cornstarch and vanilla in a saucepan over medium heat. Cook, stirring frequently, until the blueberries soften and the mixture thickens.
- Remove from heat and fold in the remaining 1½ cups (225g) of blueberries and butter. Transfer to a heatproof bowl and cool completely.
- Once set, carefully remove the cheesecake from the pan and peel away the parchment. Transfer to a serving plate and spoon the cooled blueberry topping over the cheesecake before slicing and serving.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
