One slice of this blueberry cheesecake and suddenly every other dessert feels forgettable.

This is the kind of show-stopping, bakery-style treat you make when you want guaranteed compliments — whether it’s for a holiday table, a birthday celebration, or just one of those “I need something special” weekends at home.

What makes this recipe truly shine is its luxurious creaminess paired with a vibrant blueberry topping that tastes like pure summer.

It’s not just dessert — it’s a mood-booster, a stress-melter, and your secret weapon for impressing guests without saying a word.

Take a bite and you’ll first notice the rich vanilla cream cheese filling — smooth, dense, and melt-in-your-mouth silky. Then comes the bright pop of sweet-tart blueberries, their juices gently cascading down the sides.

Underneath it all is a buttery, slightly crunchy biscuit crust that adds the perfect contrast to the velvety center. The balance of sweet and tangy, creamy and crisp, is what makes this cheesecake unforgettable.

Fresh blueberries and full-fat cream cheese are the stars here, working together to create that classic, indulgent flavor and texture everyone loves. It looks fancy, but the process is totally doable, even if you’re not a professional baker.

I’ll guide you through every step, and you’ll end up with a stunning dessert that slices beautifully and tastes even better. Serve it chilled with extra berries on top, and get ready — this might just become your signature dessert.

Classic Blueberry Cheesecake Recipe

Ingredients

200 grams digestive biscuits, finely crushed
100 grams unsalted butter, melted
600 grams full-fat cream cheese, softened to room temperature
200 grams granulated sugar
200 milliliters heavy cream
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 tablespoon lemon juice, freshly squeezed
1 tablespoon all-purpose flour

For The Blueberry Topping

250 grams fresh blueberries
60 grams granulated sugar
1 tablespoon lemon juice
1 teaspoon cornstarch
2 tablespoons water

Instructions

Preheat your oven to 160°C. Lightly grease the base and sides of a 20 cm springform pan, then line the bottom with parchment paper for easy removal later.
In a mixing bowl, combine 200 grams crushed digestive biscuits with 100 grams melted butter. Stir until the crumbs are evenly coated and resemble wet sand.
Press the crumb mixture firmly into the bottom of the prepared pan using the back of a spoon or the bottom of a glass. Make sure it is tightly packed and level. Chill in the refrigerator for 20 minutes to set.
In a large bowl, beat 600 grams softened cream cheese with 200 grams granulated sugar until completely smooth and creamy. Scrape down the sides of the bowl to avoid lumps.
Add 200 milliliters heavy cream and mix on low speed until fully incorporated and silky.
Add 3 eggs one at a time, mixing gently after each addition just until blended. Do not overbeat, as too much air can cause cracks.
Mix in 1 teaspoon vanilla extract, 1 tablespoon lemon juice, and 1 tablespoon all-purpose flour. Stir just until smooth and uniform.
Pour the cheesecake batter over the chilled crust and smooth the top with a spatula. Tap the pan gently on the counter a few times to release any trapped air bubbles.
Place the springform pan into a larger baking tray. Carefully pour hot water into the tray until it reaches halfway up the sides of the cheesecake pan. This water bath helps the cheesecake bake evenly and prevents cracking.
Bake for 55 to 70 minutes, or until the edges are set but the center still has a slight wobble when gently shaken.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. This gradual cooling helps prevent sudden sinking or cracks.
Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature, then refrigerate for at least 6 hours, preferably overnight, to fully set.
In a small saucepan, combine 250 grams blueberries, 60 grams sugar, and 1 tablespoon lemon juice over medium heat. Stir gently as the berries begin to release their juices.
In a small bowl, mix 1 teaspoon cornstarch with 2 tablespoons water to create a slurry. Pour this into the blueberry mixture and stir continuously until the sauce thickens and becomes glossy.
Remove the blueberry topping from heat and let it cool completely. It will thicken further as it cools.
Once the cheesecake is fully chilled, carefully remove it from the springform pan. Spoon the cooled blueberry topping generously over the center, letting some drip naturally down the sides.
Slice with a sharp knife dipped in hot water and wiped clean between cuts for neat, bakery-style slices.

Why Did My Blueberry Cheesecake Crack On Top?

Cracks happen when your cheesecake gets stressed while baking or cooling. Don’t worry, it still tastes amazing, but you can prevent cracks next time with a few simple tricks. Here’s what usually causes cracking and how you can fix it:

Overmixing the batter: when you beat the batter too much, extra air gets inside and that air expands in the oven and then collapses.
Baking at high heat: cheesecake likes gentle, even heat, not a hot oven.
Skipping the water bath: steam from the water keeps the cheesecake moist and helps it bake slowly.
Cooling too fast: sudden temperature changes make the cheesecake shrink quickly and split.

Always bake your blueberry cheesecake at a low temperature, use a water bath, and let it cool slowly in the oven with the door slightly open.

How Do You Know When Blueberry Cheesecake Is Done Baking?

It can be tricky because cheesecake doesn’t look fully firm when it’s ready. You are not looking for a solid center while it’s still in the oven. Here’s how you can check:

Set edges: the outer 5 to 7 centimeters should look firm and slightly puffed.
Jiggly center: the middle should wobble like jelly when you gently shake the pan.
No wet shine: the top should look matte, not wet or liquid.

Your blueberry cheesecake will finish setting as it cools in the oven and later in the fridge, so don’t wait until the center is stiff before taking it out.

Can I Use Frozen Blueberries For Blueberry Cheesecake?

Yes, you can absolutely use frozen blueberries, especially for the topping. They are picked at peak ripeness, so the flavor is still great. Before using them, keep these tips in mind:

Do not thaw fully: add them straight to the pan or saucepan so they don’t turn mushy.
Expect more juice: frozen berries release extra liquid, so you may need a little more cornstarch to thicken the sauce.
Stir gently: soft berries break easily, and you still want some whole pieces for texture.

If you are adding blueberries directly into the batter, toss them lightly in flour first so they don’t sink to the bottom.

How Should You Store Blueberry Cheesecake In The Fridge?

Blueberry cheesecake must always be kept cold because it is made with cream cheese, eggs, and cream. After it has fully cooled, here is how you store it safely:

Refrigerator: keep it in an airtight container or wrap the pan tightly with plastic wrap.
Shelf life: it stays fresh for up to 4 to 5 days in the fridge.
Avoid strong smells: cheesecake can absorb fridge odors, so keep it away from onions and savory foods.

For the best texture, let a slice sit at room temperature for about 15 to 20 minutes before eating.

Can You Freeze Blueberry Cheesecake?

Yes, blueberry cheesecake freezes very well, and this is perfect if you want to make it ahead of time. Follow these steps to freeze it the right way:

Cool completely: the cheesecake must be fully chilled in the fridge first.
Wrap tightly: wrap the whole cake or individual slices in plastic wrap, then a layer of foil.
Freeze time: it can be frozen for up to 2 months without losing much quality.

To thaw, move it from the freezer to the fridge and let it defrost overnight. Never thaw cheesecake on the counter because that can make it watery.

Why Is My Blueberry Cheesecake Lumpy Instead Of Smooth?

A lumpy cheesecake filling usually means the cream cheese was too cold when you mixed it. Here’s how you keep the batter silky smooth:

Room temperature cream cheese: let it sit out for at least 30 to 60 minutes before mixing.
Beat cream cheese first: mix it alone until smooth before adding sugar or other ingredients.
Scrape the bowl: lumps often hide on the sides and bottom of the bowl.

If you see tiny lumps before baking, keep mixing gently until the batter is completely smooth.

Do You Have To Use A Water Bath For Blueberry Cheesecake?

A water bath is not just a fancy step, it really helps your cheesecake turn out creamy and crack-free. Here’s why it matters:

Gentle heat: water keeps the oven temperature around the cake more even.
Moist air: steam stops the top from drying out and splitting.
Creamy texture: slow baking helps the filling stay smooth and dense.

If you skip the water bath, your blueberry cheesecake may still taste good, but it is more likely to crack or bake unevenly.

How Do You Get Clean Slices Of Blueberry Cheesecake?

Getting neat slices is easier than you think and makes your dessert look professional. Before slicing, follow this simple method:

Hot knife: dip a sharp knife in hot water.
Wipe between cuts: clean the knife after every slice.
Cut slowly: use gentle pressure instead of sawing back and forth.

This keeps the creamy filling and blueberry topping from sticking to the blade and tearing.

Can I Make Blueberry Cheesecake Ahead Of Time?

Yes, this is actually one of the best desserts to make in advance because it needs time to chill and set. Here’s how you plan ahead:

Bake one day early: cheesecake tastes better after chilling overnight.
Add topping later: you can prepare the blueberry topping ahead but spoon it on the day you serve.
Keep it covered: always store it tightly wrapped in the fridge so it stays fresh.

Making your blueberry cheesecake ahead reduces stress and gives you a perfectly set, flavorful dessert.

Blueberry Cheesecake

Hina Khan

A rich and creamy baked cheesecake with a buttery biscuit crust and a sweet-tart blueberry topping.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 1 5

Chill Time 6

Total Time 7 30

Course Dessert

Cuisine American

Servings 10

Calories 420 kcal