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Yummy Blueberry Cheesecake

Delicious and creamy blueberry cheesecake with a luscious sweet-tangy sauce that brings this dessert over the top. Fresh or frozen blueberries can be used so it's an all-season dessert. So yummy!

Course Dessert
Cuisine American, English
Keyword best blueberry cheesecake ever, blueberry cheesecake no sour cream, blueberry sauce for cheesecake topping, easy blueberry sauce, the best blueberry cheesecake, yummy blueberry cheesecake
Prep Time 30 minutes
Cook Time 50 minutes


For the crust

  • cups finely crushed graham crackers, about 18 Graham Cracker Squares or about 10 digestive biscuits
  • 3/4 cup crushed walnuts or pecans, about one (2.5-3 oz) packet of pecans or walnuts
  • 1 tbsp sugar
  • 6 tbsp unsalted Butter, melted

For the cheesecake

  • 3 packs of (8-ounce block) cream cheese, softened (room temperature)
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract

For the blueberry sauce/topping

  • ¾ cup water
  • 1 pint plus 1/2 cup blueberries
  • 2-3 tbsp sugar, or to taste (I like it sweet-tangy)
  • 1 lemon, zested
  • juice of half a lemon


For the crust

  1. To make the crust, combine all the ingredients in a bowl and mix until evenly moistened. Press the crumb mixture into a greased 9-inch springform pan using the smooth bottom of a glass. Set aside.

For the cheesecake

  1. Preheat the oven to 325 F. Using an electric mixer, beat the cream cheese in medium speed until soft, creamy, and completely smooth (no lumps). Add the sugar slowly and continue to beat until the mixture is smooth. Add the eggs one at a time beating well after each addition. Pour in the vanilla extract and beat again until just until it’s mixed. Occasionally scrape the sides of the mixing bowl to ensure that there are no lumps remaining on the side or at the bottom.

  2. Pour the cheesecake batter onto the prepared springform pan. Bake in the preheated oven for 50-55 minutes. The cake may brown on the edges and may even crack in the middle but that’s perfectly fine. If you don’t like the appearance of cracks, try to bake the cheesecake using a water bath. I don’t worry much about this as the cheesecake would be covered on top with the sauce anyway. Besides, the browning, sinking or cracking won’t affect the cheesecake’s taste one bit. When done, transfer the cake to a rack and cool completely. Refrigerate. The cake can be done two days ahead.

For the blueberry sauce/topping

  1. To make the sauce, in a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or until the fruit begins to break down and the sauce has thickened slightly. Leave to cool before spreading on cheesecake.

  2. To serve, transfer the cheesecake to a serving platter. Spoon the blueberry sauce onto each slice of cake. Enjoy thoroughly.

Recipe Notes

This is best made a day ahead. Drizzle with blueberry sauce when you serve the cake.