Name: Blueberry Cheesecake Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 45 vanilla wafers (heaping 1-½ cups crumbs); 2 tablespoons sugar; 6 tablespoons butter, melted; 2 8 oz. blocks cream cheese, softened; 2 eggs, room temperature; 1 egg yolk, room temperature; 1 cup sugar; 1 cup sour cream, room temperature; 1 teaspoon vanilla extract; 1 recipe Blueberry Sauce (prepared separately)

There's something truly magical about a perfectly creamy and tangy cheesecake topped with luscious blueberries, isn’t there? This Blueberry Cheesecake Recipe hits that sweet spot every time. It’s fresh, comforting, and bright—a dessert that feels special yet surprisingly approachable to make at home.

A clear glass pie dish sits on a white marbled surface with a striped cloth underneath. The pie has three visible layers: a light golden crumb crust forming the base and edge, a smooth creamy white middle layer that looks soft and thick, and a top layer of shiny dark purple blueberries covered in a glossy syrup. Part of the pie is missing, showing the contrast between the creamy middle and the juicy berry topping with syrup dripping onto the white marbled surface. Some fresh blueberries are scattered around the dish. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blueberry Cheesecake Recipe
Top Tip
How to Serve Blueberry Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blueberry Cheesecake Recipe

Why You'll Love This Recipe

I’ve made this Blueberry Cheesecake Recipe more times than I can count, and each time I’m reminded why it’s such a keeper. The balance of sweetness, the creamy texture, and that burst of blueberry sauce on top—it's irresistible.

Ultra-creamy filling: The softened cream cheese and sour cream blend into a silky smooth batter that bakes flawlessly every time.
Delicious vanilla wafer crust: Crunchy yet tender, it adds the perfect contrast without overpowering the cheesecake.
Easy blueberry sauce: A simple homemade topping that feels fresh and vibrant—way better than store-bought.
Water bath baking method: This prevents cracking and ensures a delicate texture that jigs just right.

A clear glass pie dish holds a three-layer blueberry cheesecake on a white marbled surface with a striped cloth underneath. The bottom crust is golden brown and crumbly, forming a firm base. Above it is a thick, creamy off-white cheesecake layer with a smooth texture. The top layer is a glossy, deep purple blueberry topping made of whole blueberries and syrup that slightly drips down the sides, adding rich color contrast. A slice has been removed and placed on a white plate in the background, where a woman's hand holds a fork with a bite of the cheesecake. Scattered fresh blueberries surround the dish and plate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic with this Blueberry Cheesecake Recipe really starts with fresh, thoughtfully chosen ingredients. Each plays a role in creating that perfect balance of texture and flavor you’re aiming for.

Flat lay of a small stack of golden vanilla wafers, a few tablespoons of granulated sugar in a small white ceramic bowl, a small white bowl with melted golden butter, two blocks of smooth cream cheese, two whole brown eggs with clean shells, one whole brown egg with clean shell, a small white bowl filled with white granulated sugar, a small white bowl of thick white sour cream, a small white bowl with clear vanilla extract, and a small white ceramic bowl filled with fresh plump blueberries clustered together, all arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vanilla wafers: Using these for the crust gives a sweet, buttery base that bakes up crisp but tender—much easier than making a graham cracker crust from scratch.
Sugar: It sweetens both crust and filling just right, letting the cream cheese and blueberry flavors shine without being cloying.
Butter: Melting it brings the wafers together and fattens the crust for that perfect crunch.
Cream cheese: The hero of the cheesecake, softened to avoid lumps and ensure a creamy, luscious filling.
Eggs and egg yolk: Adding stability and richness, but beating just until combined keeps the texture light.
Sour cream: Adds a tangy note and smooth finish, balancing the sweetness beautifully.
Vanilla extract: Elevates all the flavors with its comforting warmth.
Blueberry Sauce: Fresh or frozen blueberries cooked down with a touch of sweetener to make a vibrant topping and complement the cheesecake’s flavor.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love customizing this Blueberry Cheesecake Recipe depending on the season or mood. Sometimes I toss in fresh lemon zest for a subtle citrus zing, or switch up the sauce by adding a splash of balsamic vinegar for complexity. You’ll find your own twists as you get familiar with it!

Dairy-Free Variation: I’ve experimented using vegan cream cheese and coconut yogurt for a dairy-free version. It works pretty well but expect a slightly different texture and tang.
Seasonal Fruit Substitutes: Swap the blueberry sauce for raspberry or strawberry sauce when berries are at their peak.
Mini Cheesecakes: Using a muffin tin or small pans lets you make individual portions perfect for parties or gifting.

Step-by-Step: How I Make Blueberry Cheesecake Recipe

Step 1: Preparing the Crust

Start by pulsing vanilla wafers in a food processor until finely ground—you want sandy crumbs, not powder. If you don’t have a processor, place them in a zip-top bag and crush with a rolling pin. Next, stir in sugar and melted butter until the mixture sticks together when pressed. Press this mix evenly into a 9-inch pie pan, making sure to push it up the sides to create a sturdy crust. Bake at 350°F for about 8-10 minutes until just golden around the edges. Let it cool completely before filling to prevent sogginess.

Step 2: Making the Creamy Filling

With softened cream cheese, patience is key—beat it for 3 to 5 minutes until perfectly smooth and free of lumps. This step can’t be rushed; it’s worth every second for that velvety texture. Add sugar and beat for another 3 minutes until light and fluffy. Incorporate the eggs and yolk one at a time, mixing gently after each to avoid overbeating. Stir in sour cream and vanilla extract just until combined—remember, gentle mixing preserves a tender crumb.

Step 3: Baking in a Water Bath

Pour your filling over the cooled crust, then place your pie pan inside a large roasting pan. Pour warm water into the roasting pan until it reaches halfway up the sides of your pie pan—this water bath will shield the cheesecake, allowing it to bake evenly without cracks. Bake at 325°F for 45 minutes. The edges should be set and the center slightly jiggly when you gently shake the pan. Resist the urge to open the oven door during baking—it really helps prevent cracking!

Step 4: Cooling and Chilling

Once the timer goes off, turn off the oven but leave the cheesecake inside with the door cracked open for 30 minutes—this slow cooling step helps avoid dramatic temperature changes that can cause cracks. After that, let it cool to room temperature on a wire rack, then refrigerate for at least 4 hours, preferably overnight. The patience here is rewarded with the best texture and flavor.

Step 5: Blueberry Sauce and Serving

While the cheesecake chills, whip up your blueberry sauce—a simple simmer of blueberries with a touch of sweetener until thickened and glossy. Chill it separately in the fridge. When you’re ready to serve, spoon that vibrant sauce generously over slices. It’s such a fresh burst of flavor that lifts the whole dessert beautifully.

Top Tip

Over the years, I’ve learned some little tricks that make all the difference with this Blueberry Cheesecake Recipe—seriously, they help you look like a pro and save you from common pitfalls.

Softening the Cream Cheese: Take it out of the fridge an hour before you start, and if you’re short on time, warm it gently in 10-second bursts in the microwave. This prevents lumps and makes for a silky batter.
Water Bath Magic: Wrap the pie pan’s bottom with foil if your roasting pan isn’t leak-proof—that way no water sneaks in and ruins the crust.
Don’t Overmix Eggs: Beat them just until combined to avoid incorporating too much air, which can cause cracks and holes in your cheesecake.
Cool Gradually: Avoid removing the cheesecake suddenly from hot to cold environments. Cooling slowly in the oven reduces cracking and shrinkage a lot.

How to Serve Blueberry Cheesecake Recipe

blueberry cheesecake - Serving Suggestion

Garnishes

On a busy weekend, I keep it simple with a dusting of powdered sugar and a few fresh blueberries scattered on top. For special occasions, I like to add a sprig of fresh mint and a dollop of whipped cream—elevates the look and echoes the creamy texture inside.

Side Dishes

This cheesecake pairs beautifully with a light herbal tea or coffee to balance the richness. I’ve also served it alongside fresh fruit salads in warmer months for a fresh, summery dessert spread.

Creative Ways to Present

For birthdays or celebrations, I’ve assembled mini versions in clear ramekins layered with crushed crust, cheesecake filling, and blueberry sauce to create elegant parfaits. It’s a fun way to serve guests and looks stunning on a dessert table.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover cheesecake tightly with plastic wrap or foil and store it in the fridge. It stays wonderfully fresh for 3 to 4 days, though honestly, it rarely lasts that long in my house!

Freezing

If you want to freeze, slice the cheesecake first, place pieces on a tray to freeze individually, then transfer to an airtight container. When thawed overnight in the fridge, the texture remains impressively creamy with just a slight difference in crumb.

Reheating

I generally serve cheesecake chilled, but if you prefer it a bit warmer, leave slices at room temperature for 15-20 minutes before serving. Microwaving isn’t ideal—it can break down the smooth texture.

Frequently Asked Questions:

Can I use frozen blueberries for the sauce?

Absolutely! Frozen blueberries work great for the sauce. Just thaw them completely before cooking, and you might need to cook the sauce a minute or two longer to thicken it up.

Why did my cheesecake crack while baking?

Cracks usually happen if the oven temperature is too high, or the cheesecake cools too quickly. Using a water bath, mixing ingredients gently, and cooling the cheesecake gradually in the oven helps prevent cracks.

Can I make this recipe gluten-free?

Yes! You can substitute the vanilla wafer crust with gluten-free cookies or almond meal mixed with butter. Just press and bake as usual to form the crust.

How long does the cheesecake need to chill?

For the best texture and flavor, chill the cheesecake for at least 4 hours, but overnight chilling is ideal. This helps it set fully and makes slicing easier.

Final Thoughts

This Blueberry Cheesecake Recipe has become my go-to dessert for gatherings and cozy nights alike because it’s truly dependable in both flavor and texture. It’s that kind of recipe that welcomes a little love and patience and returns big on deliciousness. I can’t wait for you to try it and find your favorite ways to enjoy it with family and friends!