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blueberry cheesecake

Blueberry Cheesecake

A rich, velvety cheesecake topped with a luscious blueberry compote—every bite is a perfect balance of creamy and fruity goodness! 🍰

  • Total Time: 1 hour 5 minutes

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup melted butter
  • 2 tablespoons sugar

For the Filling:

  • 2 cups cream cheese, softened
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream

For the Blueberry Topping:

  • 1 cup fresh or frozen blueberries
  • 2 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 tablespoon water

Instructions

  • Prepare the crust: Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan.
  • Make the filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour over the crust.
  • Bake at 325°F (165°C) for 40–45 minutes until set. Let cool completely.
  • Make the topping: In a saucepan, cook blueberries, sugar, and lemon juice over medium heat for 5 minutes. Add cornstarch mixture and stir until thickened. Let cool.
  • Spread blueberry topping over the cheesecake before serving.
  • Prep Time: 20 mins
  • Cook Time: 45 mins

Nutrition

  • Serving Size: 8
  • Calories: 320 per serving