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This image shows a blueberry cheesecake on a round white plate with a crispy golden brown crust and a rich blueberry cream cheese filling in the center.

Blueberry Cheesecake Recipe

This luscious blueberry cheesecake features a buttery graham cracker crust, rich and creamy filling, and a glossy blueberry glaze on top. Baked until set and chilled to perfection, it's a show-stopping dessert that’s as indulgent as it is beautiful, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 1 hour
Additional Time 4 hours
Total Time 5 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 356 kcal

Equipment

  • 9-inch springform pan
  • Mixing bowls (medium and large)
  • Hand or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Saucepan
  • Spoon

Ingredients
  

  • ¼ cup melted butter
  • ⅓ cup blueberry jelly
  • 1 cup Graham cracker crumbs
  • 2 packages cream cheese, softened
  • ¾ cup white sugar
  • 2 tbsp white sugar
  • 2 cups Frozen blueberries, dry pack
  • 2 tbsp all-purpose flour
  • 1 cup sour cream
  • 4 large eggs
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 325°F (165°C).
  • In a bowl, mix graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture is well combined.
    This image shows graham cracker crumbs, melted butter, and sugar being mixed in a glass bowl to form the base crust mixture.
  • Pat this into the bottom of a 9-inch springform pan.
    This image shows the graham cracker crust being firmly pressed into the bottom of a 9-inch springform pan.
  • In a separate mixing bowl, mash the cream cheese until soft and creamy.
    This image shows cream cheese being mashed in a bowl until it becomes smooth and creamy.
  • Gradually beat in sour cream, 3/4 cup sugar, flour, and vanilla extract.
    This image shows sour cream, sugar, flour, and vanilla being gradually incorporated into the mashed cream cheese.
  • Add the eggs one at a time, beating until just incorporated.
    This image shows eggs being added one at a time to the cheesecake mixture and mixed until just combined.
  • Pour the cream cheese mixture over the crust in the pan.
    This image shows the creamy cheesecake mixture being poured over the prepared graham cracker crust in a springform pan.
  • Bake for about 1 hour, or until the center is firm to the touch.
    This image shows a cheesecake baking in the oven with a firm center and lightly golden, slightly raised edges.
  • Once baked, transfer the cheesecake to the refrigerator and chill for at least 4 hours until thoroughly cold.
    This image shows the baked cheesecake resting in the refrigerator, chilling until fully set and cold.
  • To serve, run a knife around the edge of the cheesecake, release the springform latch, and place the cheesecake on a serving platter.
  • Arrange frozen blueberries on top.
  • Melt the jelly over low heat in a saucepan and spoon it over the blueberries to glaze.
    This image shows a hand gently releasing the latch of a springform pan and placing the cheesecake onto a serving plate.
  • Chill again until ready to serve.
    This image shows melted jelly being spooned over frozen blueberries to give the cheesecake a beautiful glossy fruit glaze.

Notes

  • For the smoothest filling, ensure all ingredients—especially cream cheese and eggs—are at room temperature before mixing.
  • Avoid overmixing after adding eggs to prevent air bubbles and cracks.
  • A water bath can be used during baking to maintain an even temperature and prevent cracking.
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