Name: Blueberry Cheesecake Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 45 vanilla wafers (heaping 1-½ cups crumbs); 2 tablespoons sugar; 6 tablespoons butter, melted; 2 8 oz. blocks cream cheese, softened; 2 eggs, room temperature; 1 egg yolk, room temperature; 1 cup sugar; 1 cup sour cream, room temperature; 1 teaspoon vanilla extract; 1 Recipe Blueberry Sauce (prepared separately and chilled)

There’s something irresistibly creamy and sweet about a perfectly made Blueberry Cheesecake Recipe—that velvety texture paired with a bright, fresh blueberry sauce just hits all the right notes. It’s truly one of those desserts that feels like a special treat every time.

A clear glass pie dish sits on a white marbled surface with a striped cloth underneath. The pie has three visible layers: a light golden crumb crust forming the base and edge, a smooth creamy white middle layer that looks soft and thick, and a top layer of shiny dark purple blueberries covered in a glossy syrup. Part of the pie is missing, showing the contrast between the creamy middle and the juicy berry topping with syrup dripping onto the white marbled surface. Some fresh blueberries are scattered around the dish. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blueberry Cheesecake Recipe
Top Tip
How to Serve Blueberry Cheesecake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blueberry Cheesecake Recipe

Why You'll Love This Recipe

I’ve made quite a few cheesecakes in my day, but this Blueberry Cheesecake Recipe holds a special place on my kitchen counter. It's straightforward enough for even nervous bakers, and the homemade blueberry sauce brings that fresh, homemade feel many store-bought versions just can’t match.

Perfectly Balanced Flavors: The tangy cream cheese filling with a sweet, buttery vanilla wafer crust creates a match made in heaven.
Homemade Blueberry Sauce: It adds a fresh, fruity brightness that elevates the whole dessert.
Water Bath Baking Method: Ensures a smooth, crack-free cheesecake every time, which I can’t recommend enough for great results.
Make-Ahead Friendly: Prepare it a day before your event and have a hassle-free stunning dessert ready to impress.

A clear glass pie dish holds a three-layer blueberry cheesecake on a white marbled surface with a striped cloth underneath. The bottom crust is golden brown and crumbly, forming a firm base. Above it is a thick, creamy off-white cheesecake layer with a smooth texture. The top layer is a glossy, deep purple blueberry topping made of whole blueberries and syrup that slightly drips down the sides, adding rich color contrast. A slice has been removed and placed on a white plate in the background, where a woman's hand holds a fork with a bite of the cheesecake. Scattered fresh blueberries surround the dish and plate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic is in the ingredients here. The vanilla wafers give the crust a nostalgic crunch and a wonderful vanilla aroma, while using room temperature cream cheese and eggs makes mixing effortless and smooth, guaranteeing a silky cheesecake batter.

Flat lay of a small stack of golden vanilla wafers, a few tablespoons of granulated sugar in a small white ceramic bowl, a small white bowl with melted golden butter, two blocks of smooth cream cheese, two whole brown eggs with clean shells, one whole brown egg with clean shell, a small white bowl filled with white granulated sugar, a small white bowl of thick white sour cream, a small white bowl with clear vanilla extract, and a small white ceramic bowl filled with fresh plump blueberries clustered together, all arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vanilla Wafers: Using cookies instead of graham crackers adds a deeper vanilla flavor that's absolutely delicious in the crust.
Sugar: Balances the tang of sour cream and cream cheese, making this cheesecake delightfully sweet without being overpowering.
Butter: Melting it so it evenly binds the crust keeps it sturdy but tender when baked.
Cream Cheese: The heart of any cheesecake, softened to room temp for that lump-free, creamy texture.
Eggs: Room temperature eggs help create a smooth batter and set the cheesecake without overcooking.
Sour Cream: Adds a subtle tang and moisture, making the cheesecake luxuriously creamy.
Vanilla Extract: Enhances the overall flavor, complementing both the crust and the filling.
Blueberry Sauce: Homemade and prepared fresh alongside baking makes this cheesecake feel extra special.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts about this Blueberry Cheesecake Recipe is how easy it is to tweak! I like to switch up the crust sometimes or try different fruit sauces depending on the season, and you should too.

Variation: When blueberries aren’t in season, I love swapping in fresh raspberries or a mixed berry compote. It’s equally delicious with almost any berry you enjoy.
Dietary Tip: For a lighter spin, I've experimented with reduced-fat cream cheese without compromising the texture too much.
Crust Swap: Graham cracker or digestive biscuit crust are fine alternatives if you can't find vanilla wafers.

Step-by-Step: How I Make Blueberry Cheesecake Recipe

Step 1: Crafting the Perfect Vanilla Wafer Crust

Start by pulsing your vanilla wafers in a food processor until they’re finely ground—this step is key for the right crust texture. Then, mix in sugar and melted butter until the crumbs hold together when pressed. I find pressing the mixture firmly into the pie pan makes for a crispier crust that holds the filling beautifully. Bake it at 350°F for 8-10 minutes until just lightly browned. Let it cool fully before the cheesecake filling goes on — this prevents sogginess.

Step 2: Whipping a Silky, Smooth Cheesecake Filling

Beat your softened cream cheese thoroughly until it's smooth and creamy—that’s the secret to avoiding lumps. Next, gradually add the sugar and beat well again. Add your eggs one by one, mixing just until combined after each addition to avoid trapping too much air. Finally, gently mix in the sour cream and vanilla extract. Pour this luscious batter over the cooled crust slowly to keep everything smooth and even.

Step 3: Baking with a Water Bath for Perfection

This is the trick that gives you that smooth, crack-free cheesecake. Set your filled pie pan inside a larger roasting pan. Pour warm water into the roasting pan until it reaches halfway up the sides of the pie pan—think of it as a gentle, moist heat hug. Bake at 325°F for 45 minutes; the center should still jiggle slightly when you gently shake the pan. That wobble means it’s perfectly baked and won’t dry out.

Step 4: Cooling Like a Pro

Once baking is done, turn off the oven and crack the door open, then let the cheesecake hang out inside for 30 minutes to cool gradually. Sudden temperature changes can cause cracks, so this slow cool-down is worth it. Afterward, bring it out to fully cool on the counter, then pop it into the fridge for at least 4 hours, ideally overnight—patience here yields the best texture.

Step 5: Making Your Fresh Blueberry Sauce

While your cheesecake chills, whip up the blueberry sauce. I like to make mine fresh to keep that bright flavor—and the sauce thickens perfectly as it chills too. When it’s time to serve, generously spoon the blueberry sauce over each slice for a beautiful and tasty finish.

Top Tip

From my experience, this recipe is all about gentle handling and patience. I used to rush the cooling process and ended up with cracks, but these tips changed the game for me—and they’ll make your cheesecake look like it came from a bakery.

Use a Water Bath: This moist baking environment prevents the edges from overcooking and cracking.
Bring Ingredients to Room Temp: Cold cream cheese or eggs cause lumps and uneven cooking, so give them plenty of time.
Don’t Overbeat After Adding Eggs: Once eggs are in, just mix until combined to avoid trapping air bubbles that lead to cracks.
Be Patient When Cooling: Cooling first in the oven with the door cracked, then to room temperature, then fridge is key.

How to Serve Blueberry Cheesecake Recipe

blueberry cheesecake - Serving Suggestion

Garnishes

I usually keep it simple with a fresh handful of blueberries sprinkled on top and a light dusting of powdered sugar. Sometimes I add a sprig of fresh mint when serving guests—it adds a lovely touch of color and a refreshing scent.

Side Dishes

Since this cheesecake is quite rich, I like serving it with light sides like a crisp green salad or a citrusy sorbet palate cleanser. It balances out the richness and keeps the meal feeling fresh.

Creative Ways to Present

For special occasions, I’ve served this cheesecake in mini springform pans as individual portions topped with a decorative swirl of whipped cream and a single blueberry on top. It always gets compliments and makes guests feel extra special.

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake should always be stored in the fridge, covered tightly with plastic wrap or in an airtight container. From my experience, it stays fresh and creamy for up to 4 days—if you don’t sneak bites right away!

Freezing

I’ve frozen this cheesecake several times, wrapping it tightly in plastic wrap and then foil to protect from freezer burn. Thaw it overnight in the fridge before serving, and the texture remains lovely—just like fresh.

Reheating

Cheesecake is best served chilled, but if you want to lose any fridge chill, let slices sit out for 15-20 minutes before serving. I avoid microwaving because it can alter the texture, but a warm fork will melt the blueberry sauce beautifully.

Frequently Asked Questions:

How do I prevent my cheesecake from cracking?

The key to avoiding cracks is to bake your cheesecake in a water bath, use room temperature ingredients, avoid overbeating after adding the eggs, and let it cool slowly in the oven with the door cracked open before refrigerating.

Can I make blueberry sauce ahead of time?

Absolutely! The blueberry sauce can be made earlier the same day or even the day before. It actually thickens beautifully as it chills, making it even easier to spoon over your cheesecake at serving time.

What is the best way to bake the cheesecake?

Baking the cheesecake in a water bath at 325°F for about 45 minutes ensures gentle, even heat. This method prevents cracking and creates that wonderfully creamy texture that defines a good cheesecake.

Can I use frozen blueberries for the sauce?

Yes, frozen blueberries work well for the sauce. Just thaw them and drain any excess liquid to avoid watery sauce. Fresh berries tend to give a brighter flavor, but frozen works fine in a pinch.

Final Thoughts

This Blueberry Cheesecake Recipe is like a hug in dessert form—it’s rich, fresh, and always worth the little bit of patience it asks from you. I truly hope you’ll give it a try and enjoy that moment of pure bliss when you take your first bite. It’s one of my favorite sweets to share, and I know it’ll be a new favorite of yours too.