Ohhh yes — Fresh Blueberry Cheesecake is creamy, dreamy, and bursting with juicy blueberries! 🫐🍰💜
This version gives you a silky cheesecake with a buttery crust and a fresh blueberry topping — perfect for any occasion.
🍰 Fresh Blueberry Cheesecake
🧈 Crust:
- 1½ cups graham cracker crumbs (or digestive biscuits)
- ¼ cup granulated sugar
- 6 tbsp melted butter
- Pinch of salt
🍮 Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 2 tsp vanilla extract
- 1 tbsp lemon juice (brightens the flavor)
- 1 tbsp cornstarch (optional, helps prevent cracks)
🫐 Fresh Blueberry Topping:
- 2 cups fresh blueberries (divided)
- ¼ cup water
- ¼ cup sugar
- 1 tsp cornstarch mixed with 1 tsp cold water
- ½ tsp lemon zest or juice
👩🍳 Instructions
1. Prepare crust
- Preheat oven to 325°F (165°C).
- Mix graham crumbs, sugar, melted butter, and salt until combined.
- Press mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then set aside to cool.
2. Make cheesecake filling
- In a large bowl, beat cream cheese until smooth and fluffy.
- Add sugar and beat again.
- Mix in eggs one at a time.
- Add sour cream, vanilla, lemon juice, and cornstarch. Beat just until smooth — don’t overmix.
Pour filling over the cooled crust.
3. Bake the cheesecake
- Place pan on a baking sheet.
- Bake for 55–65 minutes, until the center is just set but still slightly jiggly.
- Turn off oven, crack the door, and let cheesecake rest inside for 1 hour.
- Cool completely, then refrigerate for at least 4 hours (overnight is best).
4. Make blueberry topping
- In a small saucepan, combine 1 cup blueberries, water, sugar, and lemon zest.
- Bring to a simmer for 5–6 minutes until berries start to burst.
- Stir in cornstarch slurry; cook until thickened.
- Remove from heat and stir in remaining 1 cup of fresh blueberries for texture.
- Cool completely before spooning over chilled cheesecake.
5. Serve
Top with extra berries or whipped cream. Slice with a warm knife for clean cuts.
💡 Tips
- Use room-temperature ingredients for a smooth filling.
- Don’t overbake — it should still have a slight wobble in the center.
- Chill well before serving for best texture.
🌿 Mediterranean / Lighter Option
- Use Greek yogurt instead of sour cream.
- Swap half the cream cheese for Neufchâtel or light cream cheese.
- Sweeten the topping with honey or maple syrup instead of sugar.
- Use a whole grain or almond crust for more fiber.
Would you like me to give you a no-bake Mediterranean-style blueberry cheesecake next (lighter, creamy, and anti-inflammatory)?
