There’s something undeniably comforting about a slice of creamy cheesecake. When it’s topped with a luscious blueberry compote and supported by a buttery graham cracker base, it becomes more than dessert—it’s a moment to savor. If you’re looking to master this timeless classic, you’re in the right place. This guide walks you through everything you need to craft the perfect blueberry cheesecake with a graham cracker crust—even if it’s your first time. Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

A Slice of Comfort: Why This Blueberry Cheesecake Deserves a Spot in Your Recipe Book

Think back to a special family gathering or a quiet moment with a cup of coffee. Chances are, there was a dessert that tied it all together. Cheesecake has that magic. With its rich filling and fruity topping, this blueberry version gives you a balance of sweet, tart, and creamy that’s hard to resist.

You won’t need fancy tools or obscure ingredients. Just patience, care, and a craving for something truly memorable. Whether it’s for a birthday, a holiday, or a casual weekend, this cheesecake is bound to become your new go-to.

Why You’ll Fall in Love with This Cheesecake

Crust that’s crisp yet melts in your mouth
Filling that’s smooth, rich, and subtly tangy
Juicy blueberry topping made from scratch
No water bath required
Perfect make-ahead dessert

This isn’t just another cheesecake recipe—it’s one that brings joy to the table.

Ingredients You’ll Need

For the Graham Cracker Crust

Ingredient	Amount	Notes
Graham cracker squares	28 squares (about 7 oz)	You can use digestive biscuits as a backup
Unsalted butter (melted)	8 tbsp	Salted works if that’s all you have

For the Cheesecake Filling

Ingredient	Amount	Notes
Cream cheese	1 lb (500g)	Use full-fat and let it soften first
All-purpose flour	2 tbsp	Helps stabilize the filling
Vanilla extract	1 tsp	Brings out the richness
Sour cream	1/2 cup	Yogurt can substitute if needed
Superfine sugar	1 1/2 cups	Regular granulated sugar works too
Lemon zest	Zest of 1 lemon (optional)	Adds brightness
Eggs	3 large	Bring them to room temperature
Blueberries	8 oz	Fresh or frozen, no need to thaw frozen

For the Blueberry Topping

Ingredient	Amount	Notes
Fresh blueberries	13 oz	Divided between cooking and final stir-in
Lemon juice or water	2 tbsp	Adjust depending on how tart you want it
White sugar	1/2 cup	Taste and adjust
Vanilla extract	1/2 tsp	Optional but adds depth
Cornstarch	1 1/2 tsp	Thickens the sauce
Water	2 tbsp	Used to mix the cornstarch

Step-by-Step: How to Make Classic Blueberry Cheesecake

Step 1: Prep Your Pan

Use an 8-inch springform pan.
Flip the base upside down and line it with parchment paper.
Lock the ring over the base, allowing the paper edges to stick out.
Butter the sides and line with parchment for easy removal later.

Step 2: Make the Graham Cracker Base

Break graham crackers into pieces.
Pulse in a food processor until fine crumbs form.
Add melted butter and pulse again until texture resembles wet sand.
Press the mixture firmly into the base and slightly up the sides of the pan.

Step 3: Mix the Filling

Beat softened cream cheese until smooth (20 seconds should do it).
Add flour and beat briefly to combine.
Mix in vanilla, sour cream, sugar, and lemon zest.
Add eggs one at a time, beating briefly after each.
Fold in blueberries gently with a spatula.

Step 4: Bake the Cheesecake

Pour filling over the crust and smooth the top.
Bake at 320°F (160°C) for 70 minutes.
The top should be slightly puffed, pale golden, and center slightly wobbly.
Turn off the oven and crack the door open; let the cheesecake cool inside for 2 hours.

Step 5: Chill to Set

Transfer the cheesecake (in pan) to the fridge.
Chill for at least 4 hours or overnight.
The center will sink slightly and the texture will firm up.

Step 6: Make the Blueberry Topping

In a saucepan, combine 1 cup of blueberries, sugar, lemon juice, and vanilla.
Simmer for about 7 minutes until berries soften.
Mix cornstarch with 2 tbsp of water and stir into the blueberry mixture.
Simmer for another minute until thick.
Stir in remaining blueberries and let cool.

Step 7: Assemble and Serve

Once topping is cool, pour it evenly over the chilled cheesecake.
Refrigerate for another 2 hours to let everything set.
Slice cleanly with a hot knife.

Tips for a Flawless Cheesecake

Keep Everything Room Temp

Cold ingredients don’t mix well and can lead to lumps. Give yourself the best chance at a creamy texture.

Don’t Overmix the Eggs

Too much air leads to cracks. Mix just enough to incorporate.

Let It Cool Gradually

Quick temperature changes cause cracks. Cooling it slowly in the oven keeps it smooth.

Use a Hot Knife for Slicing

Run your knife under hot water, wipe it dry, then slice for clean edges.

Variations Worth Trying

Lemon Blueberry Cheesecake

Add more lemon zest and a tablespoon of juice to the filling.

Mixed Berry Topping

Swap half the blueberries with raspberries or blackberries for a twist.

Gluten-Free Crust

Use gluten-free graham crackers or nut-based crusts like almond flour and butter.

How to Store and Freeze

Store

Cover and refrigerate for up to 5 days.
Store leftover topping separately in an airtight container.

Freeze

Wrap slices or the whole cheesecake in plastic, then foil.
Freeze up to 3 months.
Thaw overnight in the fridge.

Nutrition Facts (Approx. Per Slice)

Nutrient	Amount
Calories	350
Fat	22g
Carbohydrates	32g
Protein	5g
Fiber	2g

(Based on 12-14 slices. May vary depending on toppings and crust thickness.)

Frequently Asked Questions About Classic Blueberry Cheesecake with a Graham Cracker Crust

Can I use frozen blueberries?

Yes. Add them directly to the batter without thawing.

Why did my cheesecake crack?

It may have been overbaked or cooled too quickly. Using room-temp ingredients and cooling it gradually helps.

Can I make this ahead of time?

Absolutely. It’s even better the next day.

What if I don’t have a springform pan?

You can use a deep cake pan lined with parchment, but unmolding will be trickier.

Can I skip the topping?

Yes, or replace it with other fruit sauces, chocolate ganache, or lemon curd.

Final Thoughts: Ready to Make Magic?

Now that you know every step to create a flawless blueberry cheesecake with a graham cracker crust, it’s your turn. This recipe gives you room to master the basics and explore your own twist. Whether you’re serving guests or treating yourself, each bite will be worth the wait.

Classic Blueberry Cheesecake with a Graham Cracker Crust

Author: Mia Martinez
Total Time: 2 hours
Yield: 14 servings 1x

Print Recipe

Description

Make this classic blueberry cheesecake with a graham cracker crust—creamy, fruity, and perfect for any occasion.

Ingredients

Scale

For the Biscuit Base:
28 graham cracker squares (about 7 oz)
8 tbsp unsalted butter, melted
For the Cheesecake Filling:
1 lb (500g) cream cheese, softened
2 tbsp all-purpose flour
1 tsp vanilla extract
1/2 cup sour cream (full-fat, or substitute with yogurt)
1 1/2 cups superfine sugar
Zest of 1 lemon (optional)
3 large eggs, at room temperature
8 oz blueberries (fresh or frozen)
For the Blueberry Topping:
13 oz fresh blueberries
2 tbsp lemon juice (or water)
1/2 cup white sugar
1/2 tsp vanilla extract
1 1/2 tsp cornstarch
2 tbsp water

Instructions

Preheat the Oven: Set the oven to 320°F (160°C). Place the shelf in the center of the oven.
Prepare the Pan: Use an 8-inch (20 cm) springform pan. Turn the base upside down and lightly butter it. Place a square of parchment paper on the bottom, then clip the pan’s ring around the base. The extra paper will stick out for easy removal later. Butter and line the sides of the pan.
Make the Biscuit Base:
Break the graham crackers into pieces and process them in a food processor until they turn into fine crumbs.
Add the melted butter and pulse until the mixture resembles wet sand.
Pour the crumb mixture into the prepared pan. Use a spatula to spread it evenly across the bottom and up the sides of the pan, pressing firmly with a measuring cup or flat object to ensure the base is compact.
Prepare the Cheesecake Filling:
In a stand mixer or with a handheld beater, beat the cream cheese on medium speed until smooth—this should take about 20 seconds.
Add the flour and beat for an additional 5 seconds.
Add the vanilla, sour cream, sugar, and lemon zest (if using), then mix until combined.
Add the eggs one at a time, beating for about 5 seconds after each addition. Once all eggs are added, beat until smooth.
Gently fold in the blueberries with a spatula.
Bake the Cheesecake:
Pour the cheesecake filling over the prepared crust.
Bake for 70 minutes. The top should be light golden brown, slightly puffed, and not cracked. The center should jiggle slightly when shaken.
Let the cheesecake cool in the oven with the door cracked for about 2 hours to prevent cracks.
Afterward, refrigerate for at least 4 hours or overnight in the pan. The cake will sink and flatten as it cools.
Remove from Pan: Once chilled, remove the sides of the springform pan. Use the parchment paper to gently lift the cheesecake off the base and discard the paper.
Prepare the Blueberry Topping:
In a saucepan, combine 1 cup of blueberries, vanilla extract, sugar, and lemon juice. Bring to a simmer over medium heat and cook for about 7 minutes until the blueberries begin to break down.
Mix the cornstarch with 2 tbsp of water and stir it into the blueberry mixture. Cook for another minute until the sauce thickens.
Stir in the remaining blueberries and remove from heat. Let the sauce cool down. Adjust the consistency with a teaspoon of water if needed.
Assemble and Serve:
Once the topping has cooled, pour it over the chilled cheesecake. You may have extra sauce to store for later.
Refrigerate the cheesecake for another 2 hours to allow the topping to set before slicing and serving.

Prep Time: 20 minutes
Cook Time: 70 minutes

Nutrition

Serving Size: 14 servings
Calories: 350 kcal per serving

Keywords: #BlueberryCheesecake #BakingLove #CheesecakeRecipe #DessertGoals #HomemadeHappiness #SweetTreats

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