Print

Blueberry Cheesecake Dessert Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 149 reviews

This Easy Blueberry Cheesecake Dessert features a creamy, tangy filling studded with fresh blueberries atop a buttery graham cracker crust. A vibrant homemade blueberry sauce crowns the chilled cheesecake, making it a perfect elegant yet simple dessert for any occasion.

Ingredients

Base

  • 7.75 ounces graham crackers or digestive biscuits, finely crushed
  • 4.5 tablespoons unsalted butter, melted

Filling

  • 21 ounces full-fat cream cheese, room temperature
  • 4 ounces plain or Greek yogurt, room temperature
  • 5.3 ounces caster sugar
  • 2 tablespoons cornstarch
  • Zest of 1 lemon
  • 3 large eggs, room temperature
  • 1.5 teaspoons lemon juice
  • 0.5 teaspoon vanilla bean paste
  • 2 cups fresh blueberries, divided

Blueberry Sauce

  • 1 cup fresh blueberries
  • 1.75 ounces sugar
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the crust: Preheat oven to 355°F. Line an 8-inch springform pan with parchment paper, covering the base and sides. Combine crushed graham crackers with melted butter, then firmly press the mixture into the base and up the sides of the pan to form an even crust. Bake for 10 minutes, then remove from oven.
  2. Cool crust and reduce temperature: Lower oven temperature to 285°F and set the crust aside to cool slightly while you prepare the filling.
  3. Mix filling base: Beat cream cheese and yogurt together until smooth and creamy. Add sugar, cornstarch, and lemon zest, mixing until fully combined.
  4. Add eggs and flavorings: Incorporate eggs one at a time, gently mixing after each addition to maintain a smooth texture. Blend in lemon juice and vanilla bean paste just until combined.
  5. Fold in blueberries: Gently fold in half of the fresh blueberries to distribute evenly without overmixing the batter.
  6. Bake the cheesecake: Pour the filling into the baked crust. Bake for 50 to 60 minutes at 285°F until the edges are set but the center still slightly wobbles when gently shaken.
  7. Cool and chill: Turn off the oven and allow the cheesecake to cool inside with the door slightly ajar. Once cooled, chill in the refrigerator for at least 4 hours or preferably overnight for best results.
  8. Prepare blueberry sauce: In a saucepan over medium heat, cook the remaining blueberries with sugar and lemon juice until the fruit is soft and juicy. Strain the mixture, reduce the juice over heat until syrupy, then mix the syrup back into the cooked berries.
  9. Serve: Pour the blueberry sauce over the chilled cheesecake. Refrigerate for an additional 30 minutes before slicing and serving to allow flavors to meld.

Notes

  • Use room temperature ingredients for a smooth, lump-free filling.
  • Be careful not to overmix when adding eggs to avoid incorporating too much air.
  • Baking at a lower temperature prevents cracking and ensures a creamy texture.
  • Allow the cheesecake to chill thoroughly to properly set for clean slices.
  • Fresh blueberries can be substituted with frozen if fresh are out of season, just thaw and drain first.

Find it online: https://mealsbykate.com/blueberry-cheesecake-dessert-recipe/