Absolutely — Blueberry Cheesecake is a dreamy, creamy dessert with a buttery crust, rich cheesecake filling, and a sweet blueberry topping that brings it all together. You can make it baked or no-bake — I’ll give you the classic baked version first, then note the no-bake option below.

💜 Classic Baked Blueberry Cheesecake

🕒 Prep: 25 min | Bake: 55 min | Chill: 4 hrs+

🍽️ Serves: 10–12

🍪 Crust Ingredients

1 ½ cups graham cracker crumbs
¼ cup sugar
½ cup (1 stick) unsalted butter, melted
Pinch of salt

🍰 Cheesecake Filling

3 (8 oz) packages cream cheese, softened
1 cup sugar
3 eggs
1 tsp vanilla extract
½ cup sour cream
Zest of 1 lemon (optional, but brightens it up)

🫐 Blueberry Topping

2 cups fresh or frozen blueberries
¼ cup sugar
1 tbsp lemon juice
1 tbsp cornstarch + 2 tbsp cold water

🔥 Instructions

1. Make the Crust

Preheat oven to 325°F (160°C).
Combine graham crumbs, sugar, salt, and melted butter.
Press into the bottom of a 9-inch springform pan.
Bake for 10 minutes, then set aside to cool.

2. Make the Filling

In a large bowl, beat cream cheese until smooth (no lumps).
Add sugar, beat again.
Beat in eggs, one at a time.
Mix in vanilla, sour cream, and lemon zest.
Pour filling over crust.

3. Bake the Cheesecake

Place springform pan on a baking sheet.
Bake at 325°F for 50–60 minutes, or until the center is just set (it may jiggle slightly).
Turn off the oven, crack the door, and let it rest inside for 1 hour.
Chill in fridge for at least 4 hours, preferably overnight.

4. Make the Blueberry Topping

In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice.
Cook until berries start to release juices.
Stir in cornstarch slurry and cook 1–2 minutes until thickened.
Let cool completely, then spoon over chilled cheesecake.

✅ Tips

Wrap the pan in foil and bake in a water bath for a smoother top and no cracks (optional, but professional touch).
For a smoother texture, use room-temp ingredients.
The cheesecake keeps up to 5 days in the fridge or 3 months frozen (without topping).

🍰 No-Bake Version (Quick Overview)

Mix 2 cups crushed graham crackers + ½ cup butter for crust.
Filling: Beat 16 oz cream cheese + 1 cup powdered sugar + 1 tsp vanilla, then fold in 1½ cups whipped cream or Cool Whip.
Chill for 4 hours, then top with blueberry compote.

Would you like a gluten-free crust, or a version with swirled blueberry inside the cheesecake itself?

blueberry cheesecake