How to Make Blueberry Cheesecake

Co-authored by Jessica Gibson

Last Updated: March 29, 2019 References Tested

Blueberries are a perfect fruit to balance the creaminess of rich cheesecake. For a classic blueberry cheesecake, top a tangy baked cheesecake with blueberries tossed with blueberry jam. If you'd like a faster dessert, spread a smooth cheesecake filling over a no-bake graham cracker crust. Then spoon whipped topping and blueberry pie filling over it and enjoy!

Ingredients

Baked Blueberry Cheesecake

2 1/3 cups (200 g) of graham cracker crumbs
1/2 cup (113 g) of unsalted butter, melted
1 3/4 cups (350 g) of granulated sugar, divided
2 pounds (0.91 kg) of cream cheese, at room temperature
1/4 cup (30 g) of flour
5 large eggs
1 16-ounce (460 g) container of sour cream
¹⁄₄ cup (59 ml) of milk
1 tablespoon (15 ml) of vanilla extract
1/3 cup (110 g) of all-fruit blueberry jam
3 1/2 cups (350 g) of fresh or thawed blueberries

Makes a 10 in (25 cm) cheesecake

No-Bake Blueberry Cheesecake Bars

1/2 cup (113 g) of butter, melted
1/4 cup (50 g) of granulated sugar
2 cups (170 g) of graham cracker crumbs, finely crushed
1 1/2 cups (187 g) of powdered sugar
1 1/3 cups (300 g) of cream cheese, softened
3 tablespoons (44 ml) of milk
1 teaspoon (4.9 ml) of vanilla
2 cups (453 g) of whipped topping or whipped cream
2 cups (524 g) of blueberry pie filling

Makes a 9 in × 13 in (23 cm × 33 cm) pan

Method 1

Method 1 of 2:
Baked Blueberry Cheesecake

1
Preheat the oven to 375 °F (191 °C) and wrap foil around a pan. Get out a 10 in (25 cm) springform pan and tear off a sheet of aluminum foil. Set the pan on the foil and then wrap the foil up and over the outside of the pan.^{[1]
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- The foil will prevent water from seeping into the springform pan as the cheesecake bakes in the water bath.
2
Mix the crumbs with butter and 1/4 cup (50 g) of the sugar. Get out a mixing bowl and put 2 1/3 cups (200 g) of graham cracker crumbs into it. Stir in 1/2 cup (113 g) of melted butter and 1/4 cup (50 g) of the sugar until the crumbs are moistened.^{[2]
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- The moist graham cracker crumbs will be like damp sand.
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3
Press the crumb mixture into the springform pan. Transfer the graham cracker mixture into the pan and then push the mixture across the bottom of the pan. Press the mixture 2 inches (5.1 cm) up the sides of the pan to create a crust.^{[3]
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- Use your fingers or the bottom of a measuring cup to push the crumbs into the pan.
4
Bake the graham cracker crust for 8 minutes. Put the springform pan into the preheated oven and bake the crust until it's fragrant and lightly browned. This should take about 8 minutes. Then take the pan out and set it on a wire rack to cool while you make the cheesecake filling.^{[4]
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- Keep the oven turned on to 375 °F (191 °C) after you've removed the cooked crust.
5
Beat the sugar with cream cheese and mix in the flour. Put 1 1/2 cups (300 g) of granulated sugar into a mixing bowl and add 2 pounds (0.91 kg) of softened cream cheese. Beat the mixture on medium speed until it's smooth and combined. Then turn the mixer to low and beat in 1/4 cup (30 g) of flour until it's incorporated.^{[5]
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- It's important to beat the mixture until it's smooth or the cheesecake will be lumpy when you bake it.
Variation: For a fresh lemon flavor, you can also beat in the zest of 1 lemon.
6
Beat in 5 eggs 1 at a time. Keep the mixer at low speed and add 1 egg to the bowl. Once the egg is incorporated, add another egg. Continue to beat in the eggs 1 at a time until you've mixed in a total of 5 eggs.^{[6]
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- Beating the eggs in 1 at a time will prevent the cheesecake mixture from curdling.
7
Add the sour cream, milk, and vanilla before spreading the filling. Add a 16-ounce (460 g) container of sour cream to the cream cheese mixture along with ¹⁄₄ cup (59 ml) of milk and 1 tablespoon (15 ml) of vanilla extract. Beat the filling mixture on low speed for about 30 seconds. Then spread it into cooled crust.^{[7]
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- The filling should be thick and smooth.
8
Put the springform pan into a roasting pan with hot water. Set the springform pan down into a large roasting pan. Carefully pour hot water from the tap into the roasting pan so the water comes 1 inch (2.5 cm) up the side of the springform pan.^{[8]
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- Baking the cheesecake in a water bath will help it cook evenly and prevent cracking.
9
Bake the cheesecake for 1 hour. Place the cheesecake in the water bath into the preheated oven. Cook the cheesecake until it puffs up slightly and wobbles only a little in the center.^{[9]
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- The top of the cheesecake should look golden brown.
10
Turn off the oven and leave the cheesecake in it for 1 hour. Keep the oven door closed and leave the cheesecake in the water bath. This will allow the cheesecake to finish setting up and will prevent cracking.^{[10]
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- Cheesecakes crack when they're exposed to extreme changes in temperature.
11
Remove the cheesecake and chill it for at least 6 hours. Once the cheesecake has cooled in the oven, take it out of the roasting pan and cover it with plastic wrap. Refrigerate the cheesecake for at least 6 hours.^{[11]
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- If you want to make the cheesecake in advance, refrigerate it overnight.
12
Heat the jam and stir in the berries. While the cheesecake chills put 1/3 cup (110 g) of all-fruit blueberry jam into a small saucepan and turn the heat to low. Once the jam liquifies, turn off the heat and add 3 1/2 cups (350 g) of fresh or thawed blueberries. Stir until the berries are coated in the jam.^{[12]
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- To save time, you could also use blueberry pie filling instead of mixing the jam with the berries.
- For an additional lemon flavor, consider stirring the juice and zest of 1 lemon into the blueberry mixture.
13
Spread the berries over the cheesecake and chill it for at least 1 hour. Scoop the blueberry mixture onto the chilled cheesecake and spread it until it covers the top. Return the cheesecake to the refrigerator and chill it for up to 4 hours before you remove the side of the springform pan. Then cut the cheesecake into slices.^{[13]
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- Cover and refrigerate the leftover cheesecake for up to 5 to 7 days. Keep in mind that the graham cracker crust will soften as it's stored.
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Method 2

Method 2 of 2:
No-Bake Blueberry Cheesecake Bars

1
Mix the butter, sugar, and graham cracker crumbs. Pour 1/2 cup (113 g) of melted butter into a mixing bowl along with 1/4 cup (50 g) of granulated sugar and 2 cups (170 g) of graham cracker crumbs. Stir until the crumbs are moistened.^{[14]
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- The graham mixture should feel like wet sand.
2
Press the crumb mixture into a 9 in × 13 in (23 cm × 33 cm) pan. Transfer the crumb mixture to the baking pan. Then use your fingers or the bottom of a measuring cup to pack the mixture down so it's level.^{[15]
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- There's no need to grease the baking pan because there's plenty of butter in the graham cracker crust.
3
Beat the powdered sugar, cream cheese, milk, and vanilla. Get out a large mixing bowl and put 1 1/3 cups (300 g) of softened cream cheese into it. Add 1 1/2 cups (187 g) of powdered sugar, 3 tablespoons (44 ml) of milk, and 1 teaspoon (4.9 ml) of vanilla. Then beat the mixture on medium speed until it's smooth. This should take about 1 minute.^{[16]
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- For lower-calorie cheesecake bars, substitute Neufchatel cheese.
- If you're beating the mixture by hand, use a wooden spoon to beat the cream cheese mixture for about 2 to 3 minutes.
Did You Know? It's important to soften the cream cheese because cold cream cheese will become lumpy when you beat it.
4
Spread the mixture over the crust. Spoon the smooth cream cheese mixture into the pan. Then use the back of a spoon or an offset spatula to spread the filling until it's level.^{[17]
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- Do this slowly so you don't break the crust in the pan.
5
Spoon whipped topping and blueberry pie filling on top. Scoop 2 cups (453 g) of whipped topping or whipped cream onto the top of the cream cheese filling. Spread it until the top of the pan is covered. Then spread 2 cups (524 g) of blueberry pie filling over the whipped topping.^{[18]
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- If you'd like to make your own blueberry pie filling, heat blueberries in a saucepan with as much sugar as you like. Cook the berries until some of the liquid evaporates. Then cool the mixture before using it.
6
Chill the blueberry cheesecake for 6 hours before cutting it into bars. Cover the pan and put it in the refrigerator. Chill the cheesecake until it's completely firm. Then uncover it and slice the cheesecake into about 12 bars.^{[19]
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- Cover and refrigerate the leftover bars for up to 3 to 4 days.
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