Blueberry Cheesecake

This is a great make-ahead dessert for birthdays, summer dinners, holidays, or a special family treat. Chill it overnight, add the topping, and it is ready when you are.

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

CREAM CHEESE – Use full-fat block cream cheese at room temperature. It blends into a smoother filling and gives the cheesecake its classic rich texture.

SOUR CREAM – Sour cream adds a soft tang and helps the filling bake up creamy. I recommend using full-fat sour cream here.

EGGS – Room temperature eggs blend in more gently. Add them one at a time so the filling stays smooth instead of airy.

GRAHAM CRACKER CRUMBS – Fine crumbs press into a firmer crust. A food processor makes this easy, but a zip-top bag and rolling pin work too.

BLUEBERRIES – Use two cups for the cooked topping and one fresh cup at the end. The fresh berries keep the top pretty and full of berry texture.

LEMON – A little lemon juice keeps the blueberry topping bright. It helps balance the sweetness without making the topping taste lemony.

CORNSTARCH – Stir the cornstarch into the water before adding it to the saucepan. That helps the topping thicken smoothly.

How To Make a Blueberry Cheesecake

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Keep leftover cheesecake covered in the fridge for up to 5 days. Once the topping is on, plan to eat it within 3 to 4 days. The fresh berries soften over time, so I store the topping separately if I want them firm.

FREEZE – Freeze the cheesecake without the topping for up to 2 months. Wrap the whole cake or single slices in plastic wrap, then again in foil. Thaw it overnight in the fridge and add the fresh topping before serving.

REHEAT – This Blueberry Cheesecake does not need to be reheated. You’ll want to take it out of the fridge about 15 to 20 minutes before you plan to serve it.

MAKE AHEAD – This cheesecake is a great make-ahead. Bake and chill it up to 2 days before serving. Add the blueberry topping the day you serve it, for the freshest look and cleanest slices.

More Cheesecake Recipes

Serving Suggestions

WHIPPED CREAM – Add a swirl of whipped cream to each slice. My go-to is this Mint Whipped Cream. Short on time? A spoonful of store-bought is just fine. Cabot’s is my favorite.

SUMMER DESSERT TABLE – This is a great pick for a summer spread. Set it out next to a Blueberry Crisp or a Blueberry Dump Cake when blueberries are everywhere.

HOLIDAYS – Planning a holiday table? Blueberry Cheesecake goes great next to a Pumpkin Cheesecake at Thanksgiving.

BRUNCH – It’s a great addition to a brunch buffet. Serve it with coffee, fresh fruit, and a batch of Blueberry Muffins.

Recipe Success Tips

ROOM TEMPERATURE – To make sure your Blueberry Cheesecake turns out perfectly, start with room-temperature ingredients. Eggs and cream cheese blend much better that way, so set them out about an hour before you start.

LOW SPEED – Add the eggs one at a time on low speed, and stop as soon as the last one disappears. Gentle mixing keeps the filling smooth and the top crack-free.

EXPERT TIP – When the cheesecake is done, turn the oven off and prop the door open with a wooden spoon. Let it sit inside for a full hour. This slow cooldown does the most for a smooth, even top.

JIGGLE – The cheesecake is done when the edges are set and the center still wobbles like gelatin. It firms up completely as it chills.

PERFECT SLICES – Dip your knife in hot water, then wipe the blade dry between cuts. You’ll get clean, bakery-worthy slices every time.

Commonly Asked Questions