Yummy Blueberry Cheesecake

This Blueberry Cheesecake is rich, creamy, and topped with a luscious sweet-tangy blueberry sauce that takes every slice over the top! Made with fresh or frozen blueberries, this stunning dessert is perfect year-round—spring, summer, or holiday entertaining. Smooth, decadent, and crowd-pleasing every time!

Delectable blueberry cheesecake!!! For me, there isn’t a more satisfying dessert than a sumptuous cheesecake. My whole family loves cheesecake, so I have made different varieties through the years – from no-bake to plain, white chocolate, dark chocolate, green tea, Nutella, etc. – you name it.

While I haven’t exhausted all kinds of cheesecake – we are always willing to try something new.

Of course, one should always make the classic blueberry cheesecake, so when I saw some juicy blueberries on sale, I bought a pack so I could finally make this cake.

I love cheesecake because of its simplicity. Apart from the crust, it only has four ingredients—no frills—just plain delicious creamy cheesy goodness!

That’s the plain cheesecake; it’s so good that you can have it on its own without any toppings.

But of course, for extra flavor and deliciousness, I highly recommend this sumptuous blueberry sauce to be drizzled on top!

Doesn’t it look luscious? It’s totally scrumptious!

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WHAT ARE THE INGREDIENTS TO MAKE YUMMY BLUEBERRY CHEESECAKE? 

For the crust

Graham crackers or digestive biscuits (hubby prefers the English digestive)
pecans or walnuts (optional)
sugar (just to add a little sweetness to the crust)
unsalted Butter

For the Cheesecake

Cream Cheese (use good quality cheesecake and make sure to allow it to soften and reach room temperature before using)
Sugar
Eggs (room temperature)
Vanilla Extract

For the sauce/topping

Blueberries (fresh or frozen)
Sugar
Zest of 1 lemon plus juice of 1/2 lemon

The cheesecake may sink slightly during baking and may even crack, but don’t worry—that’s perfectly fine. Doing so creates an area on top of the cake where you could spoon the blueberry sauce! 

HOW DO YOU MAKE YUMMY BLUEBERRY CHEESECAKE?

For the crust

To make the crust, mix all ingredients in a bowl 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

Preheat the oven to 325 F. In a large mixing bowl, beat the softened cream cheese and sugar using a stand or hand mixer on medium speed until smooth and creamy, ensuring no lumps remain. 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 no lumps are remaining on the side or at the bottom.

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 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. 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

To make the sauce, add all the ingredients to a small saucepan and simmer over medium heat for 10 minutes or until the fruit begins to break down and the sauce has thickened slightly. Leave to cool before spreading on cheesecake.

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.

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Last updated on November 4th, 2025 at 10:10 pm