Blueberry Cheesecake

This Fresh Blueberry Cheesecake Pie is the ultimate summer dessert that has readers raving: โ€œOne of the best desserts Iโ€™ve ever made! Insanely good!!!โ€ ย โ€œWow!! My company couldn’t get enough!! This is my new go-to cheesecake… I love it!โ€ and โ€œIt turned out amazing! Creamy, beautiful, no cracks, delicious. That blueberry syrup is amazingโ€ฆ. So so good! 🙂โ€

This Blueberry Cheesecake, perfected through years of baking experience, is made extra easy in pie form and extra delicious with the homemade sweet-tart blueberry topping and vanilla wafer crust! ย With detailed tips, variations, and step-by-step photos, youโ€™ll feel confident creating this stunning, crowd-pleasing dessert that tastes even better than it looks.

How to Make Blueberry Cheesecake Video

easy blueberry cheesecake on a white plate with a bite taken out of it


 

Why You’ll Love This Blueberry Cheesecake Recipe

We experimented with this cheesecake until it was perfect. We even tried a non-baked version, but nothing beats a real baked cheesecake’s velvety, luxurious texture. As a reader raved: “Jen, this was the BEST cheesecake ever! The texture was perfect, smooth and creamyโ€ฆThank you for making our tummies VERY happy!”

Here’s why it will make your tummies very happy:

  • Crowd Favorite: I took this cheesecake to an end-of-school party, and it was devoured in minutesโ€”it’s a guaranteed hit. And as another reader raved:
  • “I used this blueberry cheesecake recipe for a holiday pies fundraiser at our church. We have more requests for this than for pumpkin or apple pie!”
  • Approachable Alternative: All the rich, creamy flavor of classic cheesecake without the intimidation of a springform pan or five blocks of cream cheese.
  • Irresistible Crust: Made with buttery vanilla wafers instead of graham crackers for a sweet, nostalgic twist youโ€™ll love.
  • Foolproof Format: Less cream cheese means zero cracking and baking in a pie pan instead of a springform pan means no leaking water bathsโ€”just a perfect pie every time.
  • Gorgeous Finish: Even if it did crack (it wonโ€™t!), itโ€™s smothered in luscious blueberry sauce, which covers everything and adds a fresh, tangy finish. Trust me, you’ll be inhaling the sauce with a spoon!
pouring blueberry cheesecake topping onto blueberry cheesecake

Baked Blueberry Cheesecake Recipe with slices taken out of the whole cheesecake

How to Make a Blueberry Cheesecake Pie

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: HOW TO MAKE CHEESECAKE CRUST: 

  • Combine vanilla wafers, sugar and butter in medium bowl until crumbs are evenly moistened.
  • Press evenly onto the bottom and up the sides of an ungreased 9-in. pie pan.
  • Bake at 350 degrees F for 8-10 minutes or until crust just begins to brown. Cool completely..

showing how to make blueberry cheesecake by pushing crust into the bottom of the pan

Step 2: HOW TO MAKE CHEESECAKE FILLING:

  • Beat cream cheese until very smooth, about 3 minutes.
  • Beat in sugar and continue to beat for 3 minutes.ย  Don’t shortcut beating the eggs and cream cheese because this makes a super creamy cheesecake.
  • Beat in eggs and egg yolks, one at a time, just until combined after each addition. Once you add the eggs, beat as little as possible, beating just until combined after each additionโ€”overbeating eggs can lead to cracking. Also, make sure you use room-temperature eggs, which will allow them to mix more easily without overbeating.
  • Pour cheesecake filling over cooled crust.
    showing how to make blueberry cheesecake by pouring cheesecake into crust and smoothing

    Step 3: HOW TO MAKE A WATER BATH:

    • The term โ€œwater bathโ€ simply meansย baking cheesecake in water. To make your water bath, add the Blueberry Cheesecake in the pie pan to a roasting pan and fill halfway up the sides with warm water.

    Step 4: Bake Cheesecake

    • Bake Blueberry Cheesecake for 45 minutes at 325 degrees F or until the edges are firm and the center 2-3 of the cheesecake is still wobbly but NOT runny.
    easy blueberry cheesecake recipe with fresh blueberries on a table with slices missing

    Step 5: How do I Cool Cheesecake?

    • We need to gently cool our Blueberry Cheesecake in order to prevent cracking due to immediate temperature changes. To cool cheesecake:
    1. Turn off your oven when the Blueberry Cheesecake is done and crack open the oven door.
    2. Allow your cheesecake to cool in oven for 30 minutes
    3. Remove cheesecake to a wire rack to cool completely.
    4. Chill in refrigerator for at least 4 hours, best if overnight.
    Blueberry Cheesecake Topping in a white serving container with a spoon

    Step 6: How to Make Blueberry Topping For Cheesecake

    While the Blueberry Cheesecake is baking, it’s time to prepare our tantalizing Blueberry Sauce.  

    1. Add orange juice, lemon juice, sugar, and cornstarch to a medium saucepan, whisk until cornstarch is dissolved and bring to a boil, stirring occasionally.
    2. Boil approximately 5 minutes, or until thickened then add blueberries and simmer 5 minutes or until a few berries have burst but most are still whole. Stir in vanilla.
    3. Taste and add lemon zest from 1 lemon if desired for more tang.
    4. Chill in the refrigerator in an airtight container separate from the cheesecake.  Blueberry Sauce will thicken as it chills.
    5. When ready to serve, spoon blueberry sauce over cheesecake and serve.
    10 Minutes to the BEST Blueberry Sauce or Syrup ever! Amazing on cheesecake, pancakes, crepes, French Toast, etc. and SO EASY!

    How Do I keep My Cheesecake From Cracking?

    • Use a water bath:ย  The hot water insulates the outer edges of the cheesecake, so the edges donโ€™t bake faster than the middle.
    • Use room-temperature ingredients:ย  Room-temperature eggs, sour cream, and softened cream cheese allow them to mix more easily and evenly and reduce theย risk of cracks.ย  Properly softened cream cheese will also be smooth without any lumps.
    • Mix well:ย  Mix your cream cheese and sugar very well until light and fluffy.
    • Donโ€™t peek!ย ย To prevent cracking, you mustnโ€™t open the oven while your Blueberry Cheesecake is baking.ย  Opening the door dramatically lowers the temperature and causes your cheesecake to sink and crack
    • Donโ€™t overbake:ย Over-baking the cheesecake causes the filling to shrink and crack.ย  You want the edges to be firm but the center to wobble slightly when shaken.
    • Cool gently: Sudden changes in temperature can cause cracks, so allowing the cheesecake to cool in the oven and then on the counter before placing it in the refrigerator allows it to gradually adjust to each temperature.
    • Fix cracks:ย  If your cheesecake still cracks, then hide them with Blueberry Sauce

    How to Store Blueberry Cheesecake

    I recommend chilling your Blueberry Cheesecake for at least 24 hours before serving. Cover loosely with aluminum foil and keep in the refrigerator for up to one week. Add the Blueberry Topping when you’re ready to serve.

    a fork taking a bite out of a slice of best blueberry cheesecake

    Now dig in and tell me this is not the most delicious Blueberry Cheesecake you have ever had the pleasure of eating.  Happy early 4th!

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    a slice of easy blueberry cheesecake on a plate with a fork taking a bite

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    ยฉCarlsbad Cravings by CarlsbadCravings.com

    Blueberry Cheesecake Pie - This is my family's favorite dessert and its made extra easy in pie form! The cheesecake is creamy, rich and delicious and the homemade blueberry sauce is sweet and tangy and simply the best ever!

    Fresh Blueberry Cheesecake

    This Blueberry Cheesecake is obsessive worthy. The cheesecake alone is decadent perfection but smother it with sweet and tangy homemade blueberry sauce and you have a new favorite dessert you will be making again and again! This Blueberry Cheesecake is also made extra easy in pie form and extra delicious with vanilla wafer crust! Iโ€™ve included detailed instructions, tips and tricks so you can make the PERFECT Blueberry Cheesecake, even if you’ve never made cheesecake before!
    Servings: 10 -12 servings
    Total Time: 1 hour 10 minutes
    Prep Time: 25 minutes
    Cook Time: 45 minutes

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    Ingredients

    Vanilla Wafer Crust

    • 45 vanilla wafers (heaping 1-½ cups crumbs)
    • 2 tablespoons sugar
    • 6 tablespoons butter, melted

    Cheesecake

    • 2 8 oz. blocks cream cheese softened
    • 2 eggs room temperature
    • 1 egg yolk room temperature
    • 1 cup sugar
    • 1 cup sour cream room temperature
    • 1 teaspoon vanilla extract

    Blueberry Sauce

    Instructions

    • Crust: Add vanilla wafer to a food processor and pulse until finely ground (or grind by hand). Add butter and sugar and pulse until evenly combined. Press evenly onto the bottom and up the sides of an ungreased 9-in. pie pan. Bake at 350 degrees F for 8-10 minutes or until the crust just begins to brown. Cool completely.
    • Cheesecake: Preheat the oven to 325ยฐF. Beat the cream cheese until very smooth, about 3-5 minutes (no less!). Add the sugar and beat for 3 minutes. Beat in the eggs and egg yolk, one at a time, just until combined after each addition. Beat in the sour cream and vanilla just until combined. Pour the filling over the cooled crust.
    • Bake: Place the pie pan in a large roasting pan and add warm water until it reaches halfway up the sides of the pie pan. Bake for 45 minutes at 325ยฐF. The cheesecake should still jiggle in the center (it will firm up after chilling), and the edges should be mostly set.
    • Cool: After 45 minutes, turn the oven off and crack the door open. Let cool in the cracked oven for 30 minutes. Remove the cheesecake from the oven and let it cool completely on a rack, then chill in the refrigerator for at least 4 hours, best if overnight.
    • Blueberry Sauce: While the Cheesecake is baking, prepare the Blueberry Sauce according to the directions (it will thicken as it chills). Chill in the refrigerator separate from the cheesecake.
    • Serve: When ready to serve, spoon the sauce over the cheesecake and serve.

    Video

    Notes

    Don’t miss the “how to make” recipe video at the top of the post!

    How Do I keep My Cheesecake From Cracking?

    • Use a water bath:ย The hot water insulates the outer edges of the cheesecake, so the edges donโ€™t bake faster than the middle.
    • Room temperature ingredients:ย  Room temperature eggs, sour cream and softened cream cheese allow them to mix more easily and evenly and reduces theย risk of cracks.ย  Properly softened cream cheese will also be smooth without any lumps.
    • Mix well:ย  Mix your cream cheese and butter very will until it is light and fluffy.
    • Donโ€™t peak!ย ย It is paramount that you donโ€™t open the oven while your Blueberry Cheesecake is baking to prevent cracking.ย  Opening the door dramatically lowers the temperature and causes your cheesecake to sink and crack.
    • Donโ€™t overbake:ย  Over baking the cheesecake causes the filling to shrink and crack.ย  You want the edges to be firm but the center to wobble slightly when shaken.
    • Cool gently:ย  Sudden changes in temperature can cause cracks so by allowing the cheesecake to cool in the oven and then on the counter before placing it in thee refrigerator lets it gradually adjust to each temperature.
    • Fix cracks:ย  If your Blueberry Cheesecake still cracks, then hide them with Blueberry Sauce!

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    55 Comments

    1. AJ says

      Can I bake it in a 9″ cake pan instead of pie dish? Thisbis my first time trying to make a cheesecake and I am not sure if that will make a difference ๐Ÿ™‚ your recipe looks very good!

      • Jen says

        Hi AJ, that will work great! Good luck with your first cheesecake!

    2. AJ says

      I made it and it was perfect!! I’ve been looking for soft cheesecake and I picked the perfect recipe. Thank you!

      • Jen says

        Yay! I’m so happy you loved it so much!

    3. sylvia says

      What size the eggs? (I find that eggs are different size in a carton, not matter what the carton says.)

    4. Alicia says

      This is a favorite of my family! Is there a way you could change this to a cheesecake recipe using a cheesecake pan? Iโ€™m wondering if I could double the recipe or half it again?

    5. Alicia says

      Do you happen to have this recipe for a springform pan? We love the pie, but Iโ€™m wanting to make it larger!

      • Jen says

        Sorry I don’t, but I’m so glad you want more of it!

    6. Rosalee Adams says

      Is it possible to use a triple mix for this?
      The berries are frozen but they are simply amazing like somebody
      just picked them, cleaned and flash froze
      Strawberries, blueberries and blackberries
      I would love to make this for my sister’s birthday which is soon

      • Jen says

        What an amazing sister! Yes, I think that would work great!

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