I love to bake, and Creamy Blueberry Cheesecake is one of my favorite treats to share. I keep the recipe simple and classic so I can make it often for friends and family, and sometimes I swap in a quick snack like a blueberry cheesecake protein bites version when I am short on time.
My dad James always asks for a slice when I bring this to his house, and my sister Jennifer says it feels like a hug on a plate.
Gathering Your Ingredients
- 2 cups crushed cookie crumbs
- 1/2 cup melted butter
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 cup fresh blueberries
The Tools That Help
I use a 9-inch springform pan and my stand mixer for the smoothest filling. If you want a no-bake snack or smaller bites, try a related idea like blueberry cheesecake protein bites for a different take.
The Step-by-Step Process
- Preheat the oven to 325°F (160°C).
- Mix crushed cookie crumbs with melted butter in a medium bowl.
- Press the crumb mix into the bottom of a 9-inch springform pan.
- Beat the cream cheese until smooth in a large bowl.
- Add sugar and vanilla, and beat until well mixed.
- Add eggs one at a time, mixing well after each.
- Stir in sour cream until the batter is smooth.
- Gently fold in the blueberries.
- Pour the filling over the crust in the pan.
- Bake for 45 to 50 minutes, until the center is set.
- Let the cheesecake cool, then chill for at least four hours before serving.
Lighter, Healthier Touches
I sometimes use low-fat cream cheese and a light cookie for the crust to cut calories. You can also reduce sugar by a little or swap in a sugar substitute that measures like sugar.
Perfect Pairings
I love serving a slice with strong tea or coffee, and a light lemon sauce lifts the fruit. For a tea match, try pairing this with a creamy Earl Grey tea cheesecake-style drink for a lovely set of flavors.
Common Stumbles to Avoid
Do not overmix the batter; that can add air and cause cracks. Make sure the cream cheese is soft so the filling blends smooth. Avoid opening the oven while it bakes, or the center may sink.
Storing Your Creation
Cover the chilled cheesecake and keep it in the fridge for up to four days. You can freeze slices for longer storage; wrap them well and thaw in the fridge before serving.
A Final Warm Word
I hope this Creamy Blueberry Cheesecake brings a smile at your table. I make it when I want a simple, lovely dessert that feels like home.
Answering Your Questions
How long should I chill the Creamy Blueberry Cheesecake?
You should chill the Creamy Blueberry Cheesecake for at least four hours so it sets well and slices clean.
Can I use frozen blueberries in the Creamy Blueberry Cheesecake?
Yes, you can swap frozen blueberries for fresh; thaw and drain them a bit so they do not add extra moisture to the batter.
What should I do if my Creamy Blueberry Cheesecake cracks?
If the top cracks, a light fruit topping or a dusting of powdered sugar hides it and adds flavor without waste.
Print
Creamy Blueberry Cheesecake
- Total Time: 255 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A classic and simple creamy cheesecake filled with fresh blueberries, perfect for sharing with friends and family.
Ingredients
- 2 cups crushed cookie crumbs
- 1/2 cup melted butter
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 325°F (160°C).
- Mix crushed cookie crumbs with melted butter in a medium bowl.
- Press the crumb mixture into the bottom of a 9-inch springform pan.
- Beat the cream cheese until smooth in a large bowl.
- Add sugar and vanilla, and beat until well mixed.
- Add eggs one at a time, mixing well after each.
- Stir in sour cream until the batter is smooth.
- Gently fold in the blueberries.
- Pour the filling over the crust in the pan.
- Bake for 45 to 50 minutes, until the center is set.
- Let the cheesecake cool, then chill for at least four hours before serving.
Notes
Consider using low-fat cream cheese and a light cookie for the crust to cut calories. Avoid overmixing to prevent cracks in the top.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, blueberry, dessert, baking, creamy