This Creamy Blueberry Cheesecake is a rich, smooth, and indulgent dessert made with real cream cheese, fresh blueberries, and a buttery homemade graham cracker crust. Balanced with tangy sour cream, bright lemon zest, and vanilla, this cheesecake delivers bakery-quality results right from your kitchen. Perfect for special occasions or whenever you crave a luxurious homemade dessert.
Who Is This Recipe For?
This recipe is ideal for:
- Cheesecake lovers who enjoy classic, creamy desserts
- Home bakers looking for a reliable cheesecake recipe
- Anyone hosting parties, holidays, or celebrations
- Beginners who want a straightforward cheesecake method
- Dessert creators focused on homemade, crowd-pleasing treats
Why It’s Great
- Ultra-creamy texture with no cracks
- Made with fresh blueberries for natural flavor
- Rich yet balanced with lemon zest
- Buttery homemade graham cracker crust
- Perfect for make-ahead desserts
Ingredients
Cheesecake Filling
- 2 cups fresh blueberries
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
Homemade Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup brown sugar
- ¼ teaspoon salt
Kitchen Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups and spoons
- Baking sheet
- Oven
How to Make Blueberry Cheesecake
Step 1: Prepare the Crust
Preheat oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs, melted butter, brown sugar, and salt until combined. Press firmly into the bottom of a greased springform pan. Bake for 10 minutes, then let cool.
Step 2: Make the Cheesecake Filling
Beat softened cream cheese until smooth. Add sugar and mix until creamy. Add eggs one at a time, mixing gently. Fold in sour cream, flour, vanilla extract, and lemon zest.
Step 3: Add Blueberries
Gently fold fresh blueberries into the batter, being careful not to crush them.
Step 4: Bake
Pour filling over the cooled crust. Place the pan on a baking sheet and bake for 50–60 minutes, until the center is slightly set but still jiggles.
Step 5: Cool and Chill
Turn off oven, crack the door open, and allow cheesecake to cool slowly. Refrigerate for at least 4 hours, preferably overnight.
Storage
- Refrigerator: Store covered for up to 5 days
- Freezer: Freeze slices for up to 2 months
- Thawing: Thaw overnight in the refrigerator
FAQ
Can I use frozen blueberries?
Yes, but do not thaw them first to avoid excess moisture.
How do I prevent cracks?
Avoid overmixing and allow slow cooling in the oven.
Can I substitute graham crackers?
Yes, digestive biscuits or vanilla wafers work well.
Is a water bath necessary?
Not required, but it helps create an even creamier texture.
Conclusion
This Creamy Blueberry Cheesecake with Homemade Graham Cracker Crust is the perfect balance of richness, freshness, and indulgence. Whether served at celebrations or enjoyed as a weekend treat, this dessert never fails to impress. Easy to prepare, beautifully textured, and bursting with flavor—this cheesecake deserves a permanent place in your recipe collection.
