This homemade Blueberry Cheesecake is an elegant, fresh, and dreamy dessert that's perfect for any special occasion or family gathering. It features a rich, smooth filling, a thick blueberry topping, and the perfect swirl of blueberry compote for a beautiful finish. If you're looking for a simple, show-stopping dessert, this is it!
Why This Recipe is the Best
This blueberry cheesecake is rich, creamy, and topped with a luscious homemade blueberry glaze that makes every slice pop with fresh flavor. It’s the kind of dessert that looks bakery-worthy but is totally doable at home—even if it’s your first time making cheesecake. We walk you through exactly how to get that smooth, crack-free top and perfectly set center without any stress.
The filling is velvety and tangy without being too sweet, and the blueberry topping adds the perfect balance of brightness and color. It’s a beautiful centerpiece for any gathering, but it’s easy enough to whip up for a weekend treat too. Whether you're a cheesecake lover or just looking for something a little special, this recipe delivers every time.
For more of our tasty cheesecake recipes, try our Philadelphia Cheesecake, White Chocolate Cranberry Cheesecake, and Chocolate Swirl Cheesecake.
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Key Ingredients
Blueberry Cheesecake is the perfect summer dessert with these fresh and flavorful ingredients.
- Cream Cheese - After making and testing many cheesecakes with different brands of cream cheese, we can confidently say that brand matters a lot here. For the best results, we highly recommend using Philadelphia or another high-quality cream cheese — it truly makes the difference between a cheesecake that turns out perfectly and one that doesn’t.
- Fresh Blueberries - We don't recommend using frozen blueberries in the filling, as they can release too much moisture and make the cheesecake wet. Instead, use your favorite fresh blueberries — their flavor and texture really shine in the topping, especially since some berries stay whole for a firm, tart bite. We love how it looks and tastes, but rosemary or thyme work too.
How to make Blueberry Cheesecake
Learn how to bake Blueberry Cheesecake with these easy to follow step by step process photos.
- Crush graham crackers into a fine, sandy texture (a food processor works great for this), then mix with melted butter until fully combined. Press the mixture firmly into the bottom and about 2 inches up the sides of a springform pan using a measuring cup, bake for 7 minutes, and then set aside to cool.
- Place very soft cream cheese into a mixing bowl with the cornstarch and ¼ cup of the sugar, and mix on low speed for 2 minutes until smooth and creamy. Add one brick of cream cheese at a time. Once all the cream cheese is incorporated, slowly mix in the remaining sugar, then the vanilla.
- Increase the mixer to medium speed and add the eggs one at a time. Add the heavy whipping cream and mix just until combined, stir in the blueberries, pour the batter into the prepared pan. Place the pan into a water bath. Bake at 325°F for 60–70 minutes until set with a slight center wobble.
- About 30 minutes before serving, simmer blueberries with lemon juice and sugar until they break down, about 7–8 minutes. Stir in a cornstarch slurry and cook for 30–60 seconds until thickened and translucent.
- Stir in the remaining blueberries and vanilla, then remove from heat and let cool for at least 20 minutes. For serving, cut the cheesecake first (to avoid mess), then spoon the topping over the whole cheesecake or serve it on the side for individual portions.
Hint: Turn off the oven and crack the door slightly to let it cool for 1 hour, then let the cheesecake cool at room temperature for about 2 hours before transferring to the fridge to chill for at least 4 hours (preferably overnight).
Water Bath
We highly recommend using a water bath. Here's why:
- Even Baking: Prevents the edges from overcooking while the center sets.
- No Cracks: Helps the cheesecake bake gently, avoiding sudden temperature changes.
- Better Texture: Yields that creamy interior you’re dreaming of.
Watch a quick YouTube tutorial on wrapping your pan in foil. Leaks are the #1 heartbreak when baking cheesecake!
Common Mistakes
We know it can be tempting to crank your mixer up to medium or high to speed things along. But truly, the secret to a smooth cheesecake is patience. Keep your mixer on low speed the entire time, scraping the sides of the bowl frequently. This prevents too much air from getting whipped into the batter, which causes cracks or a grainy texture after baking. Trust us: it’s worth the extra few minutes for a perfect result.
Top tip
A super smooth cheesecake starts with perfectly smooth cream cheese, so take your time to eliminate every last lump. If you're using a stand mixer, use the paddle attachment and be sure to scrape down the sides, bottom of the bowl, and the paddle itself after every addition to prevent any hidden lumps from sneaking into your batter.
More Cheesecake Recipes
Looking for other recipes like this? Try these:
Recipe
Blueberry Cheesecake
Equipment
- spring form pan
Ingredients
Crust:
- 6.5 ounces graham crackers usually 1 package plus 3 long strips
- 7 Tablespoons butter I like to use salted
Blueberry Cheesecake Filling:
- 24 ounces full fat cream cheese VERY soft (note 1 below), Philadelphia HIGHLY recommended (note 2)
- ¼ cup cornstarch
- 1 ¼ cups sugar see note 3 below
- 1 Tablespoon vanilla pure vanilla extract recommended
- 3 large eggs at room temperature
- ½ cup heaving whipping cream
- 1 ⅔ cups blueberries fresh, see note 4 below
Blueberry Topping:
- 2 cups blueberries divided, fresh, again see note 4
- 2 ½ Tablespoons lemon juice fresh squeezed is ideal
- ½ cup granulated sugar
- 2 teaspoons corn starch
- 1 Tablespoon water
- ½ teaspoon vanilla
Instructions
For the Crust:
- Preheat oven to 350°F. Butter the sides of a 10" springform pan and line the bottom with parchment paper (this makes removal SO much easier). Wrap your springform pan with foil (I recommend following a tutorial on Youtube to ensure you don't get any leaks) or use a cheesecake moat. Place a large pot of water on to boil for your cheesecake bath.
- Melt butter and crush graham crackers until they're a sandy texture. I like to use my food processor. Add the butter and mix until well combined. Press into the bottom and about 2 inches up the sides of the springform pan. Use the bottom and sides of a measuring cup to push the crust in firmly. Bake for 7 minutes and remove from the oven.
For the Blueberry Cheesecake Filling:
- Place very soft cream cheese into a mixing bowl with the corn starch and ¼ cup of the sugar. Mix with a hand mixer on LOW speed for 2 minutes (see note 6 below for tips with a stand mixer). It will be smooth and creamy. Scrape down the sides and bottom then add another brick of cream cheese and beat on low for 1 minute until well combined. Scrape the sides again. Repeat with the final brick of cream cheese. Also scrape off the beaters. With the mixer on, slowly add the remaining 1 cup of sugar and mix for about 1 minute total. Scrape down the sides again. Add the vanilla and mix until combined.
- Increase mixer speed to medium and add eggs, 1 at a time. Mix for about 30 seconds each, scraping down the bowl before adding the third. Add the heavy whipping cream and mix on medium speed, only until just combined, maybe 20 seconds. Stir in the blueberries. Pour batter into the prepared springform pan.
- Place pan in the water bath (I use a large turkey pan) and pour the boiling water until it's a couple inches up the side of the pan. Place in the oven on the middle rack and bake for 60-70 minutes. When you nudge it, the edges should be pretty set and it will have a little wobble in the center. If you have an instant read thermometer, it should read 150°F. Turn off the oven and crack the oven door a tiny bit and walk away for an hour. After an hour, pull the cheesecake out and allow it to cool on a cooling rack undisturbed until it's about room temperature, around 2 hours. Move to the refrigerator and chill at least 4 hours, but preferably 8 or more before serving.
Blueberry Topping:
- 30 minutes or more before serving: Place 1 cup of blueberries in the pan with the lemon juice and sugar over medium heat. Bring to a boil and let boil for 7-8 minutes until the blueberries start to break down. Mix together the corn starch and water together in a small bowl to make the slurry. Stir into the mixture and stir continuously for about 30-60 seconds until it becomes translucent and the milky look has gone away and the sauce has thickened a bit.
- Stir in the remaining cup of blueberries and vanilla and remove from heat. Allow to cool for at least 20 minutes. I like to serve the cheesecake with the topping on the side so people can control how much they get. For a beautiful presentation, I recommend first cutting the cheesecake (it always makes such a mess!) but leaving it in the circular shape. Spread the blueberry topping across the whole thing, serve and enjoy!
Notes
- For the smoothest possible cheesecake, you don't want to over mix it. Part of this means using cream cheese that is super soft. Your finger should be able to smoosh through it easily before use. Feel free to microwave room temperature cream cheese at 50% power in 10 second increments to reach this very soft phase if your kitchen isn't warm enough to get it there.
- I have made many many cheesecakes and tested a lot of different brands of cream cheese. With many ingredients, name brand makes no difference. When it comes to cheesecake it makes a HUGE difference. Please consider using Philadelphia or even higher end cream cheese. There is a reason there is a big price difference and it will mean having your cheesecake turn out vs not turning out.
- This is not a super sweet cheesecake. For a sweeter cheesecake, increase sugar to 1 ⅔ cups.
- We do not recommend using frozen blueberries in the filling of this cheesecake, as it would likely make it too wet. I highly recommend using your favorite type of blueberry as they really shine in this recipe, especially in the topping. Not all of the berries are cooked in the topping, so if you like firm tart blueberries and use them, that is what you'll get in the topping.
- A water bath will help your cheesecake bake evenly and help prevent cracks and also help prevent it from falling while it cools. I have tried many different ways of doing this and nothing works as well as a classic cheesecake bath. I HIGHLY recommend you watch a youtube video if wrapping your pan with foil to ensure you don't have any leaks. There is nothing worse than pulling your beautiful cheesecake out of the oven only to find it's flooded.
- Part of the key to getting cheesecake super smooth is to get every last lump of cream cheese smooth. If you're using a stand mixer, use the paddle attachment. After every single addition of an ingredient, you'll need to scrape down the bottom and edges of your bowl as well as the paddle attachment where bits of cream cheese attach. If you don't do this, you'll end up with little lumps from the paddle.
Nutrition
Substitutions and Variations
Try some of our favorite customizations:
- White Chocolate: Fold in ½ cup melted white chocolate for an extra indulgent filling.
- Peanut Butter: Swirl ¼ cup creamy peanut butter into the batter along with the blueberries for a peanut butter and jelly vibe.
- Lemon: Add lemon zest and juice to the blueberry topping for a citrusy twist.
- Fresh vs Frozen Blueberries: Either works! Just be sure to cook down frozen berries slightly longer when making your compote.
Storage
Store leftover cheesecake covered tightly in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before enjoying.
Andrea says
My family loves this Blueberry Cheesecake. It's a really fun summer dessert.