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Delicious blueberry cheesecake slice topped with fresh blueberries and cream.

Blueberry Cheesecake

This Blueberry Cheesecake features bright, fresh flavor and a creamy filling, all atop a delicious cookie crumble crust. It's deceptively simple yet elegant enough for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 4 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 cup crumble cookie crust Use sturdy cookies such as graham, digestive, or vanilla wafers.
For the filling
  • 2 cups fresh blueberries Choose firm, plump berries with a deep blue color.
  • 1 package (8 oz) cream cheese, softened Use full-fat brick cream cheese for best texture.
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 1 cup sour cream Full-fat is best for a creamy finish.
  • 2 large eggs Add one at a time during mixing.

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Position a rack in the center.
  2. Beat the cream cheese and sugar together until smooth.
  3. Add the eggs, one at a time, mixing well after each addition.
  4. Stir in vanilla extract and sour cream until well combined.
  5. Gently fold in the fresh blueberries.
  6. Pour the cheesecake mixture into the crumble cookie crust.
Baking
  1. Bake for 45-50 minutes or until the center is mostly set but slightly jiggly.
Cooling
  1. Allow to cool, then refrigerate for at least 4 hours before serving.

Notes

For best results, chill overnight. Store leftovers in an airtight container in the fridge for up to 4 days.