Blueberry Cheesecake Pie is rich and creamy cheesecake but made extra easy in pie form and extra delicious with vanilla wafer crust!
I am obsessed with this Blueberry Cheesecake. 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!
Easy Blueberry Cheesecake
I have really been into blueberries lately with my latest “sweet posts” being Blueberry Muffins with Lemon Glaze and Blueberry Muffin Cake and now this Blueberry Cheesecake Pie but I thought this dessert was SO perfect for the 4th of July, I had to post it right away. Plus, ’tis the season for bursts of sweet and tangy berries!
I really wanted to make a blueberry cheesecake, but instead of making a traditional cheesecake that requires a spring form pan and 5 8oz. blocks cream cheese, I decided to make a Blueberry Cheesecake Pie that is less intimidating/overwhelming but equally delicious. Or more delicious. I took this Blueberry Cheesecake Pie to an end of school bonfire/party, and it was gone in minutes.
And bonus, this Blueberry Cheesecake boasts a vanilla wafer crust! I have always used vanilla wafers in my mini cheesecakes but for some reason hadn’t tried them on any pies/full size cheesecakes – until this beauty. You will love the buttery, vanilla crumble crust. I prefer it to graham cracker crusts and can’t wait to hear what you think!
I originally tried making this Blueberry Cheesecake Pie NO BAKE and although it was delicious, it wasn’t nearly as delicious as baked cheesecake. There is just something so magical about velvety cheesecake that cannot be replicated without baking. And because this is a “cheesecake pie” with less cream cheese, you won’t run into any issues with cracking (not that it matters because its all smothered in blueberry sauce), and you won’t run into any issues with your water bath leaking because the cheesecake is baked in a pie pan and not a spring form pan. Winning.
How do you make a blueberry cheesecake?
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.
HOW TO MAKE CHEESECAKE FILLING:
- Beat cream cheese until very smooth, about 1 minute.
- Beat in sugar and continue to beat for 3 minutes.
- Beat in eggs then egg yolk, one at a time just until combined after each addition.
- Beat in sour cream and vanilla and beat until very creamy, about 1 minute. The sour cream and egg yolk make this Blueberry Cheesecake extra smooth and rich and so addicting.
- Pour cheesecake filling over cooled crust.
Do I need a water bath for cheesecake?
How long do you bake a cheesecake at 325 degrees?
How do you know if a cheesecake is done?
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:
- Turn off your oven when the Blueberry Cheesecake is done and crack open the oven door.
- Allow your cheesecake to cool in oven for 30 minutes
- Remove cheesecake to a wire rack to cool completely.
- Chill in refrigerator for at least 4 hours, best if overnight.
How to Make Blueberry Topping For Cheesecake
How To Make Blueberry Topping:
- Add orange juice, lemon juice, sugar, and cornstarch to a medium saucepan, whisk until cornstarch is dissolved and bring to a boil, stirring occasionally.
- 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.
- Taste and add lemon zest from 1 lemon if desired for more tang.
- Chill in the refrigerator in an airtight container separate from the cheesecake. Blueberry Sauce will thicken as it chills.
- When ready to serve, spoon blueberry sauce over cheesecake and serve.
How Do I keep My Cheesecake From Cracking?
- Use a water bath: As previously mentioned, the hot water insulates the outer edges of the cheesecake, so the edges don’t bake faster than the middle.
- Room temperature ingredients: Room temperature eggs, sour cream and softened cream cheese allow them to mix more easily and evenly and reduces the risk of cracks. Properly softened cream cheese will also be smooth without any lumps.
- Mix well: Mix your cream cheese and butter very will until it is light and fluffy.
- Don’t peak! It is paramount that you don’t open the oven while your Blueberry Cheesecake is baking to prevent cracking. Opening the door dramatically lowers the temperature and causes your cheesecake to sink and crack.
- Don’t overbake: Over baking the cheesecake causes the filling to shrink and crack. 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 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: If your Blueberry Cheesecake still cracks, then hide them with Blueberry Sauce!
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!
Looking for more Cheesecake Recipes?
- Layered Pumpkin Cheesecake
- Key Lime Cheesecake Sugar Cookie Cups
- Raspberry Chocolate Cheesecake
- Eggnog Cranberry Cheesecake
- German Chocolate Cheesecake
- Strawberry Cheesecake
Want to try this Blueberry Cheesecake Pie?
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©Carlsbad Cravings by CarlsbadCravings.com
| Prep Time | 25 minutes |
| Cook Time | 45 minutes |
| Servings | -12 servings |
- 45 vanilla wafers (heaping 1-1/2 cups crumbs)
- 2 tablespoons sugar
- 6 tablespoons butter, melted
- 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
Ingredients Vanilla Wafer Crust
Cheesecake
Blueberry Sauce | Rate this recipe! |
- Crust: Combine all of the ingredients in a 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.
- Cheesecake: Preheat oven to 325 degrees F. Beat cream cheese until very smooth, about 1 minute. Add sugar and beat for 3 minutes. Beat in eggs then egg yolk, one at a time just until combined after each addition. Beat in sour cream and vanilla and beat until very creamy, about 1 minute. Pour filling over cooled crust.
- Place the pie pan in a large roasting pan and add water until it reaches half way up the sides of the pie pan. Bake for 45 minutes at 325 degrees F. The cheesecake should still jiggle in the center (it will firm up after chilling), and the edges should be mostly set. After 45 minutes, turn oven off and crack oven door open. Let cool in cracked, oven for 30 minutes. Remove cheesecake from oven and let cool completely on a rack then chill in refrigerator for at least 4 hours, best if overnight.
- While Cheesecake is baking, prepare Blueberry Sauce according to directions (will thicken as it chills). Chill in the refrigerator separate from cheesecake.
- When ready to serve, spoon blueberry sauce over cheesecake and serve.
How Do I keep My Cheesecake From Cracking?
- Use a water bath: The hot water insulates the outer edges of the cheesecake, so the edges don’t bake faster than the middle.
- Room temperature ingredients: Room temperature eggs, sour cream and softened cream cheese allow them to mix more easily and evenly and reduces the risk of cracks. Properly softened cream cheese will also be smooth without any lumps.
- Mix well: Mix your cream cheese and butter very will until it is light and fluffy.
- Don’t peak! It is paramount that you don’t open the oven while your Blueberry Cheesecake is baking to prevent cracking. Opening the door dramatically lowers the temperature and causes your cheesecake to sink and crack.
- Don’t overbake: Over baking the cheesecake causes the filling to shrink and crack. 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 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: If your Blueberry Cheesecake still cracks, then hide them with Blueberry Sauce!
©Carlsbad Cravings Original
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LaTrice says
Oh. My. Gosh. I LOVE cheesecake!! I love the fact that I don’t have to bake it because the oven will make my apartment too hot. I can’t wait to make this!!! 🙂
LaTrice says
Ooops!!! I didn’t read the recipe and discovered that I will have to bake the cheesecake. But, it’s all right. I’m craving it. LOL!!
Jen says
LOL! no worries! I think you will think it is worth the little heat – way better than no bake 🙂 Can’t wait for you to make it and hear what you think! Thanks LaTrice!
Anna @ Crunchy Creamy Sweet says
You said the magic word: cheesecake! The blueberry sauce looks INCREDIBLE, Jen ! What a gorgeous dessert!
Jen says
Thank you so much Anna! I love photographing blueberry sauce – the sheen is just so fun to capture! One of these days we are going to have to meet! xo
Layne says
I don’t normally love cheesecake but mamma Mia I like this one! It’s not too sweet or heavy but perfectly balanced and tart. Love the crust, love the berries. Love that we have leftovers, haha! Only thing I noticed was he directions don’t say when to add the vanilla.
Jen says
I am finding out all about you – don’t like potatoes, cheesecake…:) But I am so honored you like THIS one! And leftover cheesecake is the best – tastes even better the next day! As far as the vanilla, its easy to miss, its in step 2, right after you beat in the sour cream. hope your leftovers are treating your right 🙂
Teri Giese says
Missed this recipe!!Gone for a few in Wisconsin.What a lovely time it was!OMG,the Grandbabies!Miss everyone ever so much!So,yes another great recipe,and made your Hubs fave burritos and yeah!!Saw the pic of you and Nagi and the others!Am so envious,Ina nice way!☹️Sorry,no WIFI 4 2weeks&a new I phone!Have followed all the lovelies in that pic,for as long as you!!What the fling flang!Am missing from that pic!!So hope you are having a grand summer!No play and all work…Big hugs and I still covet your “baby”.Can we have him cloned?!❤️
Jen says
Hi Teri, so good to hear from you! I am so happy you were able to have such a wonderful time in Wisconsin and SO FUN you were able to snuggle your grandbabies! My mom was actually born there but I’ve never been. So happy you are enjoying the Best Burrito Recipe – love that one, so quick and easy! That is so cool you were already following everyone in the pic with Nagi- really is such a great group! And if there was a way to clone Kiwi, I would pay $$$ to do it – we love her so much. Hope you are doing well and enjoying the rest of your summer- its going by too quickly!
Julie says
One of the best desserts I’ve ever made! Insanely good!!! Loving your website and recipes.
Jen says
Hi Julie, sorry for my delayed response as I am just getting back from Lake Powell without any service but I LOVED coming home to your comment! I am thrilled this is “one of the best desserts” you’ve ever made – wahoo! Such an amazing compliment, thank you for trying my recipes!
kim says
i just made this cheese cake , and i didnt have enough blueberries so i mixed in strawberries with blueberries and wow!! my company couldnt get enough!! this is my new go to cheesecake.. i love it! wish they made gluten free vanilla wafers tho..lol 5 star!! Kim
Jen says
Hi Kim I love the idea of mixing blueberries with strawberries – yum! I am thrilled you love it so much to be your “new go to cheesecake” – the ultimate compliment – thank you so much! now we just need to find you those gluten free wafers!!! 🙂
kim says
i found a recipe for gluten free vanilla wafers and just made some.. YUM! so now i can make it again using my wafers.. yeah! thanks again for such an awesome recipe! Kim
Jen says
YAY! That is awesome Kim! I hope you ca make it lots and lots!
Tina says
Hi Jen, this was the BEST cheesecake ever! The texture was perfect, smooth and creamy. All the cheesecakes I’ve had in the past were either dry and dense or gummy. Also, it didn’t crack….what a bonus that was! Thank you for making our tummies VERY happy! Blessings from Canada!
Jen says
Hi Tina from Canada! I am thrilled this was the “best cheesecake ever” – wahoo!Thakn you! Blessings to you and yours as well! xo
sarah smith says
This was awesome!!! So easy to make and soooo tasty! Had to pass the recipe on to my mom… the whole family loved it. Will definately make this again soon. (yum!)
Jen says
YAY! Can’t beat easy and tasty 🙂 Thanks Sarah!
Ebony k says
Hi. I would like to try this yummy. Recipe. But i have a question? Do i add the cream cheese bars into the crust mixture or pie mixture bc your directions say to add with crust. Please help! Lol thanksgiving is in 3 days
Jen says
Hi Ebony! You make the crust in Step 2 and then you whip the cream cheese for the cheesecake in step 2. Hope this helps!
Pat Christiansen says
I have tried a few of your receipes and have been very happy with them, especially Million Dollar Macaroni and Cheese. This blueberry cheesecake looks so scrumptious but I have tried and tried to get the blue berry part of the recipe and nothing comes up. Could you give it to me. Thanks so much for all the great recipes.
Jen says
Hi Pat, thank you for trying my recipes! I am sorry the Blueberry Sauce is not cooperating! Here it is:
1/2 cup freshly squeezed orange juice (approx. 3 oranges)
2 tablespoons freshly squeezed lemon juice
2/3 cup granulated sugar
1 tablespoon +1 teaspoon cornstarch
3 half-pints fresh blueberries (6 oz. is a half-pint)
1/2 teaspoon vanilla extract
lemon zest from 1-2 lemons (optional)
Add orange juice, lemon juice, sugar, and cornstarch to a medium saucepan, whisk until cornstarch is dissolved and bring to a boil, stirring occasionally.
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.
Taste and add lemon zest from 1 lemon as desired for more tang.
Chill in the refrigerator in an airtight container for cheesecake topping. Blueberry Syrup will thicken as it chills.
Enjoy!
Donna Robbins says
I made this last summer, my first cheesecake and was really impressed. I didn’t have all the ingrediants, so I used one low fat block of cream cheese and one regular block. I didn’t have sour cream, so I substituted a cup of vanilla low fat yogurt, the result was a great cheesecake that was light and fluffy, and not overly filling. I will use those substitutions in the future. Only problem is, now I have to always make two, one to leave at home for my family, and one to take with me.
Jen says
Hi Donna, I’m so happy your first cheesecake was a success! I am so happy your substitutions worked out so well! And that having to make 2 cheesecakes is a great problem to have!
Alyssa says
I don’t have a roasting pan do you have to do the water trick?
Jen says
Hi Alyssa, it will probably crack without the roasting pan but other than that I think it should cook fine because it is not a thick cheesecake. The cracks will be covered by the Blueberry Sauce so you should be good!
Cheryl E. says
Delicious and everyone loved it!! Was it made for a deep dish pie plate? I had way too much filling.
Jen says
I’m so happy it was such a hit! I used a regular pie dish – maybe my filling thickened more?
Bev Dube says
Making it this Easter but wondering if I can you frozen blueberries instead?
Jen says
Hi Bev! I haven’t personally tried it but I think they should work fine. Happy Easter!
Bev Dube' says
Hi Jen, have just made the blueberry sauce and now wanting to start the crust for the cheesecake, bake it & freeze it in preparation for making the filling Friday….but I can’t find those same vanilla cookies you use here in Alberta…do you think digestive biscuits would work ok??
Jen says
Hi Bev! I am not sure what those biscuits are – I guess we don’t have those here 🙂 If they have a vanilla flavor they are probably great or you can use vanilla flavored graham crackers and if you can’t find those, then traditional honey graham crackers will be great too. Enjoy!
Bev Dube says
Hi Jen, digestive biscuits are very similar to graham crackers, although I didn’t have to use any sugar….crust is great! But was wondering if my sauce should have thickened up more? It is very runny and I feel it should be thickened….could I heat it up again and add a bit more cornstarch?
Jen says
Hi Bev, yes it should have thickened up. If it doesn’t thicken up after cooling then yes, I would make a cornstarch slurry, stir it in and bring it to a simmer until thickened.
Kiara says
I love how the blueberry juice just soaks into it, must give it an amazing flavor!
Jen says
It is truly amazing! I am excited for you to try it!
Trish says
This was my first cheesecake in a water bath. I followed your directions as closely as I could (I bought a cheap foil roasting pan since I don’t own a roasting pan) and it turned out amazing! Creamy, beautiful, no cracks, delicious. That blueberry syrup is amazing – you can totally taste the freshly squeezed orange and lemon. So so good! And now I’m not scared of making cheesecake anymore! 🙂
PS We had this on Easter and I thought it was perfect! Reminded me so much of Jesus amazing power to cleanse us (Isaiah 1:18) – even though our sins might look like dark purple blueberry syrup! 🙂 Happy Easter!
Jen says
Wahoo! Thanks so much Trish, I’m thrilled your first cheesecake in a water bath was a success and that the blueberry sauce was such a hit! I love the symbolism you shared with the blueberry syrup – I will never think of it the same :)! xo