Today I am going to show you how to make the creamiest, most delicious Blueberry Cheesecake. This recipe is incredibly easy to prepare, yet the result is a perfectly smooth, rich cheesecake topped with vibrant blueberry jam and fresh blueberries.

It features a classic cookie crust base, a velvety cream cheese filling, a layer of sweet blueberry jam, and a topping of fresh, juicy blueberries. Each bite offers a balanced combination of buttery crunch, creamy cheesecake, and bright blueberry flavour.

If you know us, you already know how much we love cheesecakes. We share new cheesecake recipes every single week, sometimes even more than one, simply because cheesecakes are our all-time favorite dessert. On our website, you will find a wide variety of cheesecake recipes, from baked cheesecakes for traditional lovers to no bake cheesecakes for those easy and refreshing treats.

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Since I am always posting no bake cheesecake recipes, I decided to change things up today and share a baked cheesecake recipe. Baked cheesecakes have always been my favourite. As much as I love the light, mousse-like texture of a no bake cheesecake, I often find myself craving the creamy, velvety texture of a traditional baked cheesecake.

If you don’t already know, my traditional cheesecake base recipe is actually a family recipe that has been passed down through generations. Over time, I have made all the adjustments necessary to ensure it is not only incredibly delicious but also more budget-friendly, without compromising its luxurious taste and texture.

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Why You’ll Love This Blueberry Cheesecake

• This recipe has everything you love about a classic traditional cheesecake, plus the refreshing sweetness of blueberries.
• The cheesecake itself is creamy, rich, and velvety smooth, melting effortlessly in your mouth with each bite.
• Every mouthful is infused with the taste of fresh blueberries.
• Sandwiched between a thick, buttery cookie crust and a luscious blueberry topping.
• You can also adapt this recipe to make smaller-batch cheesecake bars or even mini cheesecakes, perfect for individual servings at gatherings or as a quick treat to store in the fridge.

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Easy blueberry dessert

First, let me explain why we use each of these ingredients. When making a cheesecake, you will notice that most recipes include the same essential components: cream cheese, sugar, eggs, cornstarch, biscuits, butter, and heavy cream.

• Cream cheese is essential for cheesecake. It must be at room temperature before use to ensure a smooth, lump-free filling. I recommend leaving it on the counter the night before you plan to make your cheesecake. Additionally, always use full-fat cream cheese.
• You can use either frozen or fresh blueberries for this recipe. It truly doesn’t matter, as it will not affect the flavour of your cheesecake. Personally, I always use whichever option is more cost-effective at the time. Both frozen and fresh blueberries provide the same sweet, tangy burst in every bite.
• Make sure that the heavy whipping cream you use has a high enough fat content for the perfect consistency.

Special Tools

To make this Blueberry Cheesecake, you will need some basic equipment, and I will also share practical substitutions to ensure everyone can prepare it with ease.

• Mixing bowls: Ensure you have a few mixing bowls ready for preparing the cheesecake filling and assembling each layer efficiently.
• Food processor (or alternatives): You will need a food processor to crush the biscuits into fine crumbs for the crust. However, if you do not have one, you can place the biscuits in a ziplock bag or any strong plastic bag and crush them using a rolling pin until you achieve a fine crumb texture. Alternatively, a blender works well for this step too.
• Springform pan: My favorite size to use is 17 cm x 8 cm (approximately 6.7 x 3.1 inches). For this recipe, I am using a slightly smaller but taller pan, approximately 16 cm x 10 cm (about 6.3 x 3.9 inches).
• Whisk or electric whisk: This is essential for mixing the cream cheese filling.
• Microwave-safe bowl: For the blueberry jam topping, you will not need a pan, as we are using a quick microwave method. Any microwave-safe bowl will work perfectly for this step.

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How To Make a Blueberry Cheesecake

Let me show you a step by step guide on how to make this easy and delicious Blueberry Cheesecake.

prepare the crust

We will start by crushing all the biscuits in a food processor until they reach a fine, sand-like powder. If you do not have a food processor, you can place the biscuits in a ziplock bag and crush them with a rolling pin until very fine.

Next, melt some butter and combine it with the crushed biscuits. Mix well until the texture resembles wet sand.

Then, press this mixture into your springform pan. Make sure to press it firmly up the sides and evenly across the bottom of the pan to create a stable, uniform crust.

Then, place the pan with the prepared crust in the freezer to firm up while you prepare the rest of the cheesecake.

Next, in a microwave-safe bowl, add the blueberries along with granulated sugar. Mix well to combine.

Microwave the mixture for about 1 and a half minutes. However, make sure to check it at least twice during this time, giving it a gentle stir each time to prevent burning.

Be very careful when handling the bowl after microwaving, as it will be extremely hot, and the blueberry mixture will bubble up

If your bowl is too small, it may spill over, creating a sticky mess that is difficult to clean. Always use a bowl with enough space to allow the blueberries to heat and bubble safely.

Now, let the blueberry jam cool down slightly before using it.

We will use half of the jam at this stage, and the other half will be reserved to decorate the cheesecake later.

Take the cooled jam and pour half of it over the crust, spreading it evenly across the bottom to create a delicious fruity layer.

Once done, place the pan back in the freezer while you prepare the blueberry cheesecake filling.

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let’s preapre the blueberry cheesecake filling!

“This is probably the most important step when making a baked cheesecake that contains cornstarch. Doing this properly will ensure your cheesecake filling is completely smooth with no lumps.”

Start by adding the cornstarch into a large mixing bowl. Then, pour in half of the heavy whipping cream and whisk well until there are no visible lumps and the mixture is completely smooth.

Once it is lump-free, add the remaining heavy cream and mix gently to combine.

Then, add the room temperature cream cheese to the mixture and mix well until everything is fully combined.

Start by mixing the cream cheese into the mixture using a spatula. This helps achieve a smooth, lump-free texture without incorporating too much air.

Once the mixture is mostly combined and smooth, you can switch to a whisk to ensure everything is fully blended and silky.

Then, add the three eggs, one at a time.

Add the first egg and whisk it into the mixture until fully combined. Next, add the second egg and whisk again, followed by the third egg, whisking well after each addition.

Make sure to whisk thoroughly after adding each egg to achieve a smooth, uniform cheesecake filling. As the final step for the filling, add the granulated sugar and mix well until it is fully incorporated.

At this stage, you will have your delicious, creamy cheesecake filling ready.

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bake the cake!

Now, carefully pour the cheesecake filling into the prepared pan over the blueberry jam layer.

Preheat your oven to 180°C (350°F). Once the oven has reached the correct temperature, place the cheesecake inside and bake it for 50 minutes to 1 hour, or until the center is set but still slightly wobbly.

When the baking time is finished, turn off the oven and leave the cheesecake inside for an additional 20 minutes. This helps prevent cracks by allowing it to cool gradually.

After that, slightly open the oven door and let the cheesecake continue to cool down slowly before removing it from the oven completely.

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REFRIGERATE AND DECORATE!

Refrigerate the cheesecake for at least 4 hours, but it is even better if you leave it overnight. This allows the cheesecake to set fully, resulting in the best texture and flavor.

To decorate, spread the leftover blueberry jam evenly on top of the cheesecake. Finish by decorating with fresh blueberries for a beautiful presentation.

Your Blueberry Cheesecake is now ready to serve and enjoy.

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Best tips!

• If you want, you can also fold in some fresh or frozen blueberries to add bursts of flavour throughout the cheesecake. However, keep in mind that adding them will create blue streaks in the mixture, which may slightly alter the final visual appearance of your cheesecake.
• Make sure that all your ingredients are at room temperature, this includes the cream cheese, and eggs. Using room temperature ingredients helps create a smooth, even batter and prevents the cheesecake from cracking while baking.
• We all make this mistake at times, and if your cheesecake does crack, do not worry. It will not affect the flavor, and you can easily cover any cracks with the blueberry jam and fresh blueberries when decorating.
• Always start by adding the cornstarch into a bowl with half of the heavy cream and mix it well with a whisk until there are no lumps remaining. Only then should you add the rest of the ingredients.

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Blueberry Cheesecake Recipe Instructions

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