Blueberry Cheesecake with Homemade Blueberry Sauce is the ultimate dessert for berry lovers! This classic cheesecake features a buttery graham cracker crust, a creamy and tangy filling, and a glossy homemade blueberry sauce that takes it over the top. Whether you’re celebrating a special occasion or just want to treat yourself, this show-stopping dessert is sure to impress.
Ingredients
For the Crust
– 1 1/2 cups graham cracker crumbs (about 12 full sheets)
– 1/4 cup granulated sugar
– 1/2 cup (1 stick) unsalted butter, melted
For the Cheesecake Filling
– 3 (8 oz) packages cream cheese, softened
– 1 cup granulated sugar
– 1 cup sour cream
– 3 large eggs
– 1 tsp vanilla extract
– 2 tbsp all-purpose flour
– 1/4 cup whole milk
– Zest of 1 lemon (optional, for brightness)
For the Homemade Blueberry Sauce
– 2 cups fresh or frozen blueberries
– 1/2 cup granulated sugar
– 1 tbsp lemon juice
– 1 tbsp cornstarch
– 2 tbsp water
Instructions
- Prepare the Crust: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened. Press firmly into the bottom of the pan. Bake for 10 minutes, then let cool.
- Make the Cheesecake Filling: In a large bowl, beat cream cheese until smooth. Add sugar and beat until combined. Mix in sour cream, vanilla, and lemon zest. Add eggs one at a time, mixing on low after each. Add flour and milk, mixing until just incorporated. Pour over cooled crust and smooth the top.
- Bake the Cheesecake: Place pan on a baking sheet. Bake at 325°F (163°C) for 50–60 minutes, until the center is almost set but slightly jiggly. Turn off oven, crack the door, and let cool inside for 1 hour. Remove, run a knife around the edge, cool to room temp, then refrigerate at least 4 hours or overnight.
- Make the Blueberry Sauce: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until berries release juices (about 5 minutes). Mix cornstarch and water, stir into blueberry mixture. Bring to a gentle boil and cook until thickened (2–3 minutes). Cool.
- Serve: Remove cheesecake from pan, transfer to a plate, and spoon blueberry sauce over the top or serve on the side.
Tips
- For neat slices, wipe your knife between cuts.
- Cheesecake is best made a day ahead for flavor and texture.
- Store leftovers covered in the fridge for up to 5 days.
FAQ
Can I use frozen blueberries? Yes! No need to thaw—just cook a few minutes longer for the sauce.
Can I freeze cheesecake? Absolutely. Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
What if I don’t have a springform pan? You can use a 9-inch round cake pan lined with parchment, but serving will be trickier.
Enjoy your homemade Blueberry Cheesecake with luscious blueberry sauce! Looking for more desserts? Check out our Dessert Recipes and Baked Goods collections.
