Fresh Blueberry Cheesecake is a delightful dessert that pairs the creamy richness of classic cheesecake with the juicy burst of fresh blueberries. Baked to perfection on a buttery graham cracker crust, this cheesecake is both elegant and refreshing—ideal for summer gatherings or year-round indulgence.

Why You’ll Love This Recipe
This cheesecake combines a traditional, silky filling with the tart-sweet pop of fresh blueberries in every bite. It’s a show-stopping dessert that’s surprisingly simple to make at home. The graham cracker crust provides a crunchy contrast to the soft, creamy filling, while the blueberries add color, flavor, and natural sweetness. It’s the perfect dessert for entertaining or treating yourself.

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

3 (225 g) packages cream cheese, softened

1 cup granulated sugar

3 cups fresh blueberries

1 tablespoon lemon juice

2 teaspoons vanilla extract

3 large eggs

directions
Preheat the oven:

Preheat the oven to 160°C (325°F).

Grease a 9-inch springform pan and set aside.

Prepare the crust:

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.

Press the mixture firmly into the bottom of the prepared springform pan to form an even crust.

Set aside while preparing the filling.

Make the cheesecake filling:
4. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
5. Add lemon juice and vanilla extract, and mix until fully incorporated.
6. Add eggs one at a time, mixing well after each addition to ensure a smooth texture.
7. Gently fold in the fresh blueberries with a spatula.

Assemble the cheesecake:
8. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

Bake:
9. Bake in the preheated oven for 55–60 minutes, or until the center is set but still slightly wobbly.
10. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.

Chill and serve:
11. Refrigerate the cheesecake for at least 4 hours or preferably overnight until completely chilled and firm.
12. Slice and serve chilled for best flavor and texture.

Servings and timing
This recipe makes approximately 12 servings.
Prep time: 20 minutes
Bake time: 55–60 minutes
Cooling and chilling time: Minimum 5 hours (1 hour in oven + 4 hours in refrigerator)
Total time: Around 6 hours 30 minutes (including chilling)

Variations
Mixed Berry Version: Use a combination of blueberries, raspberries, and blackberries for more depth in flavor.

Lemon Blueberry Cheesecake: Add 1–2 teaspoons of lemon zest to the filling for a citrusy twist.

Gluten-Free: Use gluten-free graham crackers for the crust to make the dessert gluten-free.

Topping Option: Add a blueberry compote or whipped cream on top for an extra layer of flavor.

Mini Cheesecakes: Use a muffin tin to create individual servings and reduce bake time to about 20 minutes.

storage/reheating
Store leftover cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. Cheesecake can also be frozen for up to 2 months—wrap tightly in plastic and foil before freezing. To serve, thaw overnight in the refrigerator. Reheating is not recommended, as this dessert is meant to be enjoyed chilled.

FAQs
Can I use frozen blueberries?
Yes, but thaw and drain them well before folding into the batter to avoid excess moisture.

Do I need to use a water bath?
It’s not required for this recipe, but you can use a water bath to help prevent cracks in the cheesecake.

How do I know when the cheesecake is done?
The edges should be set, and the center should have a slight jiggle. It will firm up more as it cools.

Can I use low-fat cream cheese?
Full-fat cream cheese is recommended for best texture and flavor, but low-fat can be used with slightly different results.

What can I substitute for graham crackers?
Digestive biscuits, vanilla wafers, or shortbread cookies are good alternatives.

Why did my cheesecake crack?
Cracks can occur from overmixing or sudden temperature changes. Cooling the cheesecake gradually helps minimize this.

Can I make it ahead of time?
Yes, it’s ideal to make this cheesecake a day in advance to allow enough chilling time.

Should I remove the springform pan right after baking?
No, allow the cheesecake to chill completely before removing the springform sides to ensure it holds its shape.

What’s the best way to slice cheesecake?
Use a sharp knife dipped in hot water and wiped clean between slices for neat results.

Can I add a topping?
Yes, blueberry sauce, lemon glaze, or whipped cream make excellent toppings.

Conclusion
Fresh Blueberry Cheesecake is a perfect blend of creamy, tangy, and sweet flavors wrapped in a rich, buttery crust. Whether served at a festive occasion or a quiet dinner, it offers a refreshing take on a beloved dessert. Simple to prepare and stunning to present, it’s a recipe that delivers satisfaction in every slice.

Fresh Blueberry Cheesecake

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Author: Olivia
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 1 hour 20 minutes
Yield: 10–12 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

This Fresh Blueberry Cheesecake is a rich and creamy dessert packed with juicy blueberries and a buttery graham cracker crust. A perfect summer treat or elegant dessert for any occasion. Keywords: blueberry cheesecake, fresh blueberry dessert, homemade cheesecake recipe, baked blueberry cheesecake, summer cheesecake

Instructions

Preheat the Oven:
- Preheat oven to 160°C (325°F) and grease a 9-inch springform pan.
Prepare the Crust:
- Combine graham cracker crumbs, 1/4 cup sugar, and melted butter.
- Press the mixture into the base of the springform pan to form an even crust.
Make the Filling:
- Beat cream cheese and 1 cup sugar until smooth and creamy.
- Add lemon juice and vanilla; mix to combine.
- Add eggs one at a time, mixing well after each.
- Fold in fresh blueberries gently.
Assemble and Bake:
- Pour the filling onto the crust and smooth the top.
- Bake for 55–60 minutes, or until the center is set.
- Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour.
Chill and Serve:
- Refrigerate for at least 4 hours or overnight. Slice and enjoy!