Dessert

Blueberry Cheesecake Recipe

ByIsabella Vance November 26, 2025November 26, 2025

Introduction

This classic blueberry cheesecake is creamy, rich, and topped with a glossy blueberry glaze that adds a fresh burst of flavor. Perfect for special occasions or whenever you crave a luscious dessert that’s sure to impress.

A single slice of cheesecake sits on a white plate with a thin black rim, placed on a white marbled surface. The dessert has three distinct layers: a light brown crumb crust at the bottom textured with small crumbs, a thick creamy off-white middle layer with a smooth and slightly dense texture, and a topping of glossy dark purple blueberry compote mixed with fresh whole blueberries, some of which have spilled onto the plate around the slice. The blueberries are shiny and plump, and the compote adds a wet, slightly sticky look to the top. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup graham cracker crumbs
¼ cup melted butter
2 tablespoons white sugar
2 (8 ounce) packages cream cheese, softened
1 cup sour cream
¾ cup white sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
4 large eggs
2 cups frozen blueberries, dry pack
⅓ cup blueberry jelly

Instructions

Step 1: Preheat the oven to 325 degrees F (165 degrees C).
Step 2: In a bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Step 3: In a mixing bowl, mash the softened cream cheese until soft and creamy. Gradually beat in the sour cream, ¾ cup sugar, flour, and vanilla extract until smooth.
Step 4: Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
Step 5: Pour the cream cheese mixture over the prepared crust in the springform pan.
Step 6: Bake in the preheated oven for about 1 hour, or until the cheesecake is firm to the touch.
Step 7: Remove from the oven and let the cheesecake cool completely, then refrigerate for at least 4 hours to chill thoroughly.
Step 8: Carefully loosen the edges of the cheesecake with a knife and release the springform pan latch. Transfer the cheesecake to a serving platter.
Step 9: Arrange the frozen blueberries on top of the cheesecake.
Step 10: Melt the blueberry jelly in a saucepan over low heat until smooth, then spoon it over the blueberries to create a glaze.
Step 11: Chill the glazed cheesecake in the refrigerator until ready to serve.

Tips & Variations

Use fresh blueberries instead of frozen for a brighter texture and flavor.
Add a teaspoon of lemon zest to the filling for a subtle citrus note.
If you prefer a crunchier crust, bake the graham cracker crust for 8 minutes before adding the filling.
Substitute blueberry jelly with apricot jam for a different but equally delicious glaze.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To serve, let it sit at room temperature for about 15 minutes for the best texture. Leftovers can be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

The image shows a round cheesecake with three visible layers on a white plate, placed on a white marbled surface. The base layer is a golden-brown crust, firm and slightly crumbly. Above it is a thick, smooth creamy white cheese layer, evenly spread. The top layer consists of fresh dark blue blueberries scattered across the surface, with a shiny dark blueberry sauce thickly poured over the center, creating a mix of textures and deep colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, fresh blueberries work well and will give a slightly different texture, offering a fresher bite compared to frozen berries.

How do I prevent cracks on the cheesecake surface?

To minimize cracking, avoid overmixing the batter and bake the cheesecake gently at a low temperature. Cooling it slowly and chilling thoroughly also helps maintain a smooth top.