Easy & Creamy Baked Blueberry Cheesecake with Blueberry Sauce

A slice of blueberry cheesecake with a crumbly crust, creamy filling, and blueberry topping sits on a light-colored plate against a pale background.

5 from 6 votes

Easy & Creamy Baked Blueberry Cheesecake with Blueberry Sauce

This creamy baked blueberry cheesecake features a buttery crust, rich filling, and vibrant blueberry topping, perfect for summer desserts and special occasions.

Prep Time25

Cook Time1

Total Time1 25

Course: Dessert

Cuisine: American

Keyword: blueberry, cheesecake

Servings: yields

Calories: 562kcal

Equipment

Ingredients

Fort the crust:

8.8 oz Digestive biscuits/crackers
6 tablespoons Butter melted
1-2 tablespoons Milk

For the cheesecake filling:

4 cups Cream cheese room temperature
1 cup Sugar
¼ cup Heavy cream
½ teaspoon Vanilla bean paste
4 Eggs large
1 cup Sour cream
1 ½ tablespoons Cornstarch
Lemon zest
Pinch Salt
1-2 cups blueberries fresh or frozen

For the blueberry topping:

1 ¼ cups Blueberries fresh or frozen
1 tablespoon Cornstarch
¼ cup Sugar
Lemon zest from 1 lemon
1 tablespoon Lemon juice
2 tablespoons Water

US Customary - Metric

Instructions

Prepare the crust: Preheat oven to 325°F (160°C). Using a food processor or a Ziploc bag and rolling pin, crush the biscuits into fine crumbs. Add melted butter and stir or pulse until well combined. If the mixture feels too dry, add 1–2 tablespoons of milk.
Press the crumb mixture into the bottom of a 9-inch (23cm) springform pan. Bake for 7–8 minutes. Let cool while you prepare the filling.
Make the cheesecake filling: In a large bowl, beat the cream cheese and sugar on medium speed until smooth and creamy. Add the eggs one at a time, mixing gently after each addition. Avoid overbeating.
Mix in the vanilla, sour cream, heavy cream, salt, lemon zest, and cornstarch. Beat just until incorporated and smooth. Gently fold in the blueberries.
Bake in a water bath: Wrap the outside of the springform pan in foil to prevent water from seeping in. Pour the filling over the pre-baked crust and smooth the top.
Place the pan in a large roasting pan and fill with hot water halfway up the sides of the springform pan.
Bake for 50–65 minutes, or until the edges are set and the center has a slight wobble.
Turn off the oven, leave the door closed, and let the cheesecake rest in the oven for 1 hour.
Remove from oven, cool at room temperature for another hour, then refrigerate for at least 4 hours or overnight.
Make the blueberry topping: In a small saucepan, mix the sugar and cornstarch. Add blueberries, lemon zest, lemon juice, and water.
Cook over medium heat, stirring constantly, until the sauce thickens and the blueberries soften (5–7 minutes). Let cool slightly before spreading over the chilled cheesecake.

Video

Notes

Room Temperature Ingredients: Bring cream cheese, eggs, and sour cream to room temperature before mixing to ensure a silky-smooth batter.
Water Bath: Prevents cracking and ensures even baking. Be sure the foil is tightly wrapped to avoid water leaks.
Do Not Overmix: Overbeating introduces air, which can lead to cracks. Mix just until smooth.
Chilling Time: Don’t skip this! The cheesecake needs time to set and develop its flavor and texture.
Frozen Blueberries: If using frozen berries, don’t thaw them. Toss them in a teaspoon of flour before folding in to prevent them from sinking.
Baking Time Varies: Every oven is different, so keep an eye on your cheesecake as it bakes. The total baking time can range from 50 to 65 minutes. You’ll know it’s ready when the edges are set but the center still has a slight wobble. Don’t wait for it to be fully firm in the center, it will continue to set as it cools.

Nutrition