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Easy Blueberry Cheesecake Recipe

Easy Blueberry Cheesecake

This easy blueberry cheesecake recipe combines the creamy texture of cheesecake with vibrant blueberries, making it perfect for special occasions or cozy nights in.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups graham cracker crumbs For that classic cheesecake crust.
  • 0.5 cup unsalted butter melted
For the Filling
  • 1 cup granulated sugar Sweetness to balance the tanginess of the cream cheese.
  • 16 oz cream cheese softened
  • 1 teaspoon vanilla extract A hint of warmth and flavor.
  • 2 large eggs For structure and stability.
  • 1 cup sour cream Adds a delightful tang and creaminess.
  • 1 cup fresh blueberries Bursting with flavor and color!
  • 0.25 cup blueberry preserves optional for topping

Equipment

  • 9-inch Springform Pan
  • Mixing bowl
  • Mixer

Method
 

  1. Step 1: Preheat the oven to 325°F (160°C).
  2. Step 2: In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
  3. Step 3: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the vanilla extract and mix well.
  4. Step 4: Add the eggs one at a time, mixing well after each addition. Stir in the sour cream until fully incorporated.
  5. Step 5: Gently fold in the fresh blueberries.
  6. Step 6: Pour the cream cheese mixture over the prepared crust in the springform pan.
  7. Step 7: Bake for 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour.
  8. Step 8: Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
  9. Step 9: Before serving, top with blueberry preserves if desired. Slice and enjoy!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can freeze slices wrapped tightly in plastic wrap for up to 3 months.