Blueberry Cheesecake

Blueberry Cheesecake is rich and creamy with bright and tang blueberry topping! 

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!  I’ve  included detailed instructions, tips and tricks so you can make the PERFECT Blueberry Cheesecake, even if you’ve never made cheesecake before!

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How to Make Blueberry Cheesecake Video

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

Blueberry Cheesecake Recipe

This Blueberry Cheesecake joins the cast of my other sensational blueberry recipes:  Lemon Blueberry Cake, Blueberry Muffins with Lemon Glaze and Blueberry Coffee Cake. because it doesn’t get much better than 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 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!

pouring blueberry cheesecake topping onto blueberry cheesecake

I originally tried making this Blueberry Cheesecake 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 Blueberry Cheesecake is baked in a pie pan and not a spring form pan – winning!

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 will want to DRINK this sauce.  But try and be patient because it becomes exponentially more delicious (just when you didn’t think it was possible) smothering your Blueberry Cheesecake.   

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

How do you make a blueberry cheesecake?

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.  Don’t shortcut beating the eggs and cream cheese because this is what makes a super creamy cheesecake.
  • Beat in eggs then egg yolk, 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 addition – over-beating eggs can lead to cracking, Also, make sure you use room temperature eggs which will allow them to mix more easily without over-beating.
  • Beat in sour cream and vanilla just until combined. The sour cream and egg yolk make this Blueberry Cheesecake extra smooth and rich and so addicting.
  • 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 “water bath” simply means 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.

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 in order for the cheesecake to cook evenly and to 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

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.

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.   

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:  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 sugar very well 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!

HOW TO SERVE 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.

CAN I FREEZE Blueberry CHEESECAKE?

Yes!  Cheesecake and blueberry sauce both freeze very well.

HOW TO FREEZE Blueberry CHEESECAKE:

  • Cool cheesecake completely and refrigerate for at least 8 hours.
  • Add Blueberry Sauce.
  • Place chilled cheesecake with Blueberry Sauce on a baking pan and place, uncovered, in the freezer.  Freeze until firm.
  • Remove from the freezer then wrap cheesecake in plastic wrap followed by heavy duty aluminum foil and finally in a large heavy duty freezer bag.
  • Blueberry Cheesecake can be frozen for 2-3 months.
  • To thaw, remove Blueberry Cheesecake from freezer to the refrigerator.  Let thaw overnight.
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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©Carlsbad 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! I’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 hr 10 mins
Prep Time: 25 mins
Cook Time: 45 mins

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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 crust just begins to brown. Cool completely.
  • Cheesecake: Preheat oven to 325 degrees F. Beat cream cheese until very smooth, about 3-5 minutes (no less!). 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 just until combined. Pour filling over cooled crust.
  • Place the pie pan in a large roasting pan and add warm 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.

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: 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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47 Comments

  1. 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!!! 🙂

  2. 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!

    • 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

  3. 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 🙂

  4. 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!

  5. 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!

  6. 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!

  7. 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

  8. 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!

  9. 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!

  10. 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!

  11. 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!

  12. 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!

  13. 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?

  14. 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!

  15. 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.

  16. 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!

  17. 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

  18. Paola Handal says

    Can i use a springform pan for this cheesecake?

    • Jen says

      Absolutely! I will just not be as full as you’re used to. Enjoy!

  19. Lorena Corgatelli says

    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! Just wondering if you compiled a favorites/ most popular recipes for 2018 or 2019? I like to browse through those collections, where you review the best of the best.

    • Jen says

      Hi Lorena, sorry for the delayed response, I have been swamped with the holidays but THANK YOU so much for taking the time to comment! I’m honored this blueberry cheesecake was such a hit at your church fundraiser! Unfortunately I didn’t compile favorites for 2018 but I’ll work on one for 2019!

  20. 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!

  21. 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!

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