🫐 Fresh Blueberry Cheesecake with Homemade Crust
Ingredients
For the Crust:
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1½ cups graham cracker crumbs (about 10 full sheets, crushed)
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¼ cup granulated sugar
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6 tbsp unsalted butter, melted
For the Cheesecake Filling:
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24 oz (3 packages) cream cheese, softened
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1 cup granulated sugar
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1 tsp vanilla extract
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3 large eggs
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1 cup sour cream
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2 tbsp all-purpose flour
For the Blueberry Topping:
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2 cups fresh blueberries
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¼ cup granulated sugar
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1 tbsp lemon juice
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1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
1. Prepare the Crust
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Preheat oven to 325°F (163°C).
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In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
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Press the mixture firmly into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then remove and set aside to cool.
2. Make the Cheesecake Filling
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In a large bowl, beat cream cheese and sugar until smooth and creamy.
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Add vanilla extract, then beat in the eggs one at a time, mixing well after each.
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Mix in sour cream and flour until combined and smooth.
3. Bake the Cheesecake
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Pour the filling over the cooled crust in the springform pan.
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Place the pan on a baking sheet (to catch drips) and bake for 50–60 minutes, until the edges are set but the center still slightly jiggles.
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Turn off oven and leave the cheesecake inside for 1 hour with the door slightly ajar to prevent cracking.
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Remove and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
4. Prepare the Blueberry Topping
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In a small saucepan over medium heat, combine blueberries, sugar, and lemon juice.
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Cook until blueberries release their juices and the sugar dissolves, about 5 minutes.
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Stir in the cornstarch slurry and cook for another 1–2 minutes until thickened.
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Remove from heat and cool to room temperature.
5. Serve
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Spoon the blueberry topping over the chilled cheesecake before serving.
Tips
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For extra flavor, add a teaspoon of lemon zest to the cheesecake batter.
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Make sure cream cheese is fully softened for a smooth batter.
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Use fresh or frozen blueberries for the topping — if frozen, thaw first.
Want a no-bake blueberry cheesecake or a version with a nut crust?
