This Fresh Blueberry Cheesecake Pie is the ultimate summer dessert that has readers raving: “One of the best desserts I’ve ever made! Insanely good!!!” “Wow!! My company couldn’t get enough!! This is my new go-to cheesecake… I love it!” and “It turned out amazing! Creamy, beautiful, no cracks, delicious. That blueberry syrup is amazing…. So so good! 🙂”
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! With detailed tips, variations, and step-by-step photos, you’ll feel confident creating this stunning, crowd-pleasing dessert that tastes even better than it looks.
How to Make Blueberry Cheesecake Video
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 creamy…Thank you for making our tummies VERY happy!”
Here’s why it will make your tummies very happy:
Blueberry Topping For Cheesecake
This Blueberry Cheesecake utilizes my extremely popular 10 Minute Blueberry Topping and Syrup Recipe. That’s right, all you need is 10 minutes to create sweet and tangy blueberry bliss. You will want to DRINK this sauce. But try to be patient because it becomes exponentially more delicious (just when you didn’t think it was possible), smothering your Blueberry 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:
Step 2: HOW TO MAKE CHEESECAKE FILLING:
Step 3: HOW TO MAKE A WATER BATH:
Do I need a water bath for cheesecake?
Yes, even though we are using a pie pan instead of a springform pan, all cheesecakes require a water bath to cook evenly and prevent cracks. The hot water insulates the outer edges of the cheesecake, so the edges don’t bake faster than the middle. This ensures even baking throughout and lessens the likelihood of the cheesecake cracking.
Step 4: Bake Cheesecake
How do you know if a cheesecake is done?
The cheesecake should still jiggle in the center when you push the pan back and forth but the edges should be mostly set. The center of the Blueberry Cheesecake will set and firm up as the cheesecake cools.
Step 5: How do I 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.
Step 6: How to Make Blueberry Topping For Cheesecake
While the Blueberry Cheesecake is baking, it’s time to prepare our tantalizing Blueberry Sauce.
- 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?
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.
How to Refrigerate Blueberry Cheesecake
Properly refrigerated cheesecake will stay fresh and delicious for up to 5 days
How to Freeze Blueberry Cheesecake:
Yes! Cheesecake and blueberry sauce both freeze very well:
1. Cool the cheesecake completely and refrigerate it for at least 8 hours.
2. Add Blueberry Sauce.
3. Place chilled cheesecake with blueberry sauce on a baking pan, cover, and freeze until firm.
4. Remove the cheesecake from the freezer and wrap it in plastic wrap, heavy-duty aluminum foil, and finally, a large heavy-duty freezer bag.
5. Blueberry Cheesecake can be frozen for 2-3 months.
6. To thaw, transfer the cheesecake to the refrigerator and thaw overnight.
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
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Fresh Blueberry Cheesecake
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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 325°F. 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 325°F. The cheesecake should still jiggle in the center (it will firm up after chilling), and the edges should be mostly set.
- 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
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!
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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 🙂 your recipe looks very good!
Jen says
Hi AJ, that will work great! Good luck with your first cheesecake!
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!
sylvia says
What size the eggs? (I find that eggs are different size in a carton, not matter what the carton says.)
Jen says
Use large eggs. Enjoy!
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? I’m wondering if I could double the recipe or half it again?
Jen says
I’m so glad that it is a favorite! It might work to double it, but I don’t know about the baking time- it would be significantly longer. I would suggest using the measurements and baking time from another of my cheesecake bases for a safer bet! https://carlsbadcravings.com/strawberry-cheesecake/#wprm-recipe-container-60468
Alicia says
Do you happen to have this recipe for a springform pan? We love the pie, but I’m wanting to make it larger!
Jen says
Sorry I don’t, but I’m so glad you want more of it!
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!