Blueberry Cheesecake Recipe

Blueberry Cheesecake Recipe

Cheesecake lovers, rejoice. This blueberry cheesecake is incredibly easy to make and requires no water bath or other special equipment. It’s perfectly creamy, packed full of lemon zest and juicy blueberries, and topped with a luxurious blueberry sauce. It’s guaranteed to impress, and you’ll want to make it over and over (and over) again.

Cheesecake lovers, rejoice! This blueberry cheesecake is incredibly easy to make — no water bath, no fancy equipment needed. It’s creamy, packed with lemon zest and juicy blueberries, and topped with a glossy blueberry sauce.

Prep Time: 45 minutes
Cook Time: 1 hour
Chill Time: 4 hours 30 minutes
Total Time: 6 hours 15 minutes
Servings: 12
Author: Kat | The Loopy Whisk

🧈 Ingredients

For Cheesecake Base:

• 220 g (2 ¼ cups) finely crushed digestive biscuits or graham crackers

• 65 g (½ stick + ½ tbsp) unsalted butter, melted

For Blueberry Cheesecake Filling:

• 600 g (2 ⅔ cups) full-fat cream cheese, room temperature

• 115 g (½ cup) full-fat plain or Greek-style yogurt (or sour cream), room temperature

• 150 g (¾ cup) caster/superfine sugar

• 15 g (2 tbsp) cornstarch

• Zest of 1 lemon

• 3 large eggs, room temperature

• ½ tbsp lemon juice

• ½ tsp vanilla bean paste (or 1 tsp vanilla extract)

• 250 g (2 cups) fresh blueberries

For Blueberry Sauce:

• 250 g (2 cups) fresh or frozen blueberries

• 50 g (¼ cup) caster/superfine or granulated sugar

• 1 tbsp lemon juice

👩‍🍳 Instructions

1. Prepare the Cheesecake Base

1. Preheat the oven to 355ºF (180ºC). Line an 8-inch (20cm) springform pan with parchment paper.

2. Mix crushed biscuits with melted butter until the texture resembles wet sand.

3. Press into the pan, forming an even layer with a 1½-inch rim up the sides.

4. Bake for 10 minutes, then cool until warm.

2. Make the Blueberry Cheesecake Filling

1. Reduce oven temperature to 285ºF (140ºC).

2. In a large bowl, mix cream cheese and yogurt until smooth (don’t overmix).

3. Combine sugar, cornstarch, and lemon zest, then mix into the cream cheese blend.

4. Add eggs one at a time, mixing after each addition.

5. Stir in lemon juice, vanilla, and zest until smooth.

6. Fold in blueberries gently.

7. Pour filling over the cooled crust and smooth the top.

8. Bake for 50–60 minutes — edges should be set, center slightly wobbly.

9. Turn off the oven, open the door slightly, and let the cheesecake cool inside until room temperature.

10. Refrigerate for at least 4 hours or overnight before unmolding.

3. Make the Blueberry Sauce

1. In a saucepan, combine blueberries, sugar, and lemon juice.

2. Cook over medium heat until berries release their juices but remain mostly whole.

3. Strain juices, return them to the pan, and reduce until thick and syrupy.

4. Pour reduced syrup back over the berries and stir.

5. Spread over the chilled cheesecake.

6. Chill for 30–45 minutes before slicing and serving.

🫐 Storage

Store in an airtight container or wrapped in cling film in the fridge for up to 5 days.