This blueberry cheesecake is rich, creamy, and not too sweet with a nice touch of tang. I’ve got a few tried and tested steps for making a gorgeous cheesecake in no time!
If you’re looking to make an easy, hassle-free cheesecake at a moment’s notice, this blueberry cheesecake ticks all the right boxes.
It comes together in 30 minutes, bakes in under an hour, and transforms into this luscious, rich, and creamy cheesecake that tastes better than any Starbucks variety.
Not only is this blueberry cheesecake recipe a winner, but I’ve also got a few easy tried and tested steps that’ll set you up for success with any good cheesecake recipe.
Cheesecakes are easy… really
If you think making a cheesecake isn’t exactly a walk in the park, I totally get it.
I’ve struggled with soggy crusts, cracked tops, and dry, crumbly cheesecakes that would have made eating burnt pie more appealing.
I don’t need to tinker with leavening agents, worry about mixing fragile egg batters, or freak out over cakes sinking into the abyss or cracking open like a crater when they’re not supposed to.
There are just fewer (and less painful) uncertainties to deal with when it comes to cheesecakes.
Best blueberry cheesecake recipe for beginners
I absolutely love and trust this blueberry cheesecake recipe because it works every. single. time.
It takes only 30 minutes to come together from scratch, bakes perfectly without sinking or cracking, and skips the hassle of a water bath (woohoo!).
Ingredients for blueberry cheesecake
Blueberries and cream cheese filling
- block cream cheese. I love Philadelphia’s because I think it has the richest and creamiest flavour. Of course, this cheesecake recipe will work with any reputable cream cheese brands – choose one you trust for its quality or have used before. Avoid low-fat cream cheese, cream cheese packed in tubs or labeled ‘spreadable’ – these won’t give the right texture or flavor.
- caster sugar. I use caster sugar, a fine granulated sugar sometimes labeled as ‘superfine sugar’ in supermarket aisles, but you can use regular granulated sugar.
- eggs. This recipe uses large eggs, about 60 grams each.
- sour cream. For the best flavour and that extra creamy mouth feel, use full-fat sour cream. A good substitute would be full-fat plain yogurt or Greek-style yogurt.
- lemon juice and lemon zest (optional). A splash of lemon juice, together with sour cream, adds a really nice touch of tang that balances the richness of the cream cheese.
- blueberries. Blueberries in the batter are optional, but I love how they complement the smooth and creamy texture of the cheesecake. If using frozen or freeze-dried ones, don’t thaw to avoid staining the batter.
To make the blueberry compote (a thick, cooked sauce with fruit in it), you’ll need fresh or freeze-dried blueberries, sugar, lemon juice, and corn starch mixed with a bit of water to make a slurry. This thickens the sauce to the desired consistency.
Lemon whipped cream
I’d say this lemon cream topping is optional but I wouldn’t skip it! It adds fresh citrus notes and a tangy lightness that complements the sweetness of the blueberries in this cheesecake.
The whipped cream comes together quickly with 3 ingredients – heavy whipping cream, confectioner’s sugar (also known as icing sugar), and lemon juice.
Easy step by step guide: How to make blueberry cheesecake
These step-by-step process shots offer a visual guide and reference for you so you’ll be able to see that you’re on the right track.
For complete and detailed instructions, please refer to the recipe card at the end of the post.
Step 1. Make the biscuit crust
Melted butter helps to bind the biscuit crumbs together. If you’re switching out digestives with other biscuits, you may need to adjust the amount of butter.
Jazz up that crust!
- Switch out the digestives with graham cracker crumbs or sweet biscuits like shortbread cookies or gingersnap cookies.
- Add a dash of flavour with warm spices like ground cinnamon, nutmeg or all-spice. Let your imagination run wild!
- Mix in some ground almonds or hazelnuts with the biscuit crumbs – adds texture and a dose of nutty flavour too.
For a crispy biscuit base, bake in the oven at 160°C (320°F) for 10 minutes. If you prefer a soft base, chill in the refrigerator until you’re ready to fill.
Step 2. Make the blueberry cheesecake filling
Here’s the first important step when it comes to making a cheesecake filling.
Always start with room temperature ingredients
Softened cream cheese means cream cheese that’s brought to room temperature. Take cream cheese blocks out of the chiller at least 30 – 40 minutes beforehand, including eggs, sour cream or yogurt, unless otherwise stated.
Softened cream cheese smoothens out easily and quickly when beaten or whisked, and avoids unpleasant lumps. This way you won’t end up over-beating and trapping too much air. Remember, airy or fluffy is not good!
Here’s the next tried and tested step for getting an ultra smooth cheesecake texture:
Strain the batter.. it pays off!
Want that fine, silky smooth and luscious texture with a melt-in-the-mouth feel everyone expects of a great cheesecake? Strain the batter. In fact, make it a habit – you’ll love yourself for it.
It’s going to remove any remaining lumps, so you get the smoothest batter and the same consistency throughout.
Do this before adding other ingredients like grated zest, fruit, nuts, cookies or chips, etc. Basically, anything that’s too big to pass through the mesh!
To incorporate the blueberries, you can fold them in lightly together with the lemon juice, before pouring into the prepared pan.
Alternatively, if you want a perfect, smooth finish on the surface of the cheesecake, follow the steps below:
Can I skip the fruit and cream toppings?
Absolutely! Here’s how you can get that perfect smooth top:
- Fill the pan with half of the cream cheese batter.
- Sprinkle the blueberries all over in an even layer.
- Spread the remaining batter over the fruit, making sure you cover all the blueberries (move or wiggle the blueberries around if you need to).
- Smoothen the surface with an offset spatula.
Step 3. Bake the cheesecake – skip the water bath!
I know many folks stick by a water bath method when baking cheesecakes, so skipping it would be almost unthinkable or even foolhardy.
But I found out that I could indeed turn out a fantastic cheesecake without one! And you’d be hard pressed to tell the difference among the cheesecakes baked in a water bath and without.
The key is to bake in a moderately slow oven at a low temperature typically between 150 – 160°C (302 – 320°F) and even as low as 140°C (284°F).
How to tell a cheesecake is done – the wobble test
When you’re near the end of baking time, check by gently shaking the pan, wearing oven mitts of course. The cheesecake is done when:
- The edges have set
- The center area (imagine a circle in the center of the cake that’s 2 – 3 inches wide) wobbles slightly, but not jiggle or ripple noticeably when the pan is gently shaken.
- If the center area jiggles noticeably, sloshes or breaks the surface like a liquid, then it needs a bit more time to bake. Check every 15 minutes after the end of baking time.
Bake this blueberry cheesecake at 160°C (320°F) for 45 – 50 minutes or until done.
Turn off the oven, leave the oven door slightly ajar (I stuff a pair of thick oven mitts or a rolling pin in between).
Let the cheesecake cool in the oven for an hour – it’ll continue to cook and set in the residual heat of the oven.
Wrap the cooled cheesecake in its pan with a few layers of cling wrap, and chill for at least 4 – 6 hours or preferably overnight.
Chill, chill, chill!
After cooling in a turned-off oven for an hour, allow the cheesecake to sit on the counter and completely cool to room temperature.
Once wrapped securely, chill for at least 4 – 6 hours or overnight in the refrigerator. Patience is key here!
Chilling allows the cheesecake time to firm up (remember, it’s essentially a custard), so you’ll have an easier time releasing it from its pan and avoid it cracking on you.
Step 3. Cook the blueberry compote
In a small saucepan set over medium heat, combine blueberries, lemon juice, and sugar.
Gently cook the mixture until the blueberries release juices and soften slightly, stirring only occasionally.
Add corn starch slurry bit by bit until the compote reaches the consistency of a thick glaze.
The compote thickens as it cools, but you don’t want it too runny or too clumpy and starchy at room temperature. Set aside to cool.
Step 4. Whip up the lemon cream
To get the right texture, start with cold cream because it whips up much quicker and reaches its lightest texture.
Chill the bowl and whisk (or beaters) for at least 15 minutes before whipping so that the cream stays cold while being whipped.
Use a large chilled bowl (metal works best) and a hand whisk, stand mixer, or electric beaters. Start whipping the cream until it reaches soft peaks, then add the icing sugar and continue whipping until stiff.
Lastly, fold in the lemon juice. Avoid adding lemon juice until the end as it will make the cream curdle and clump, making whipping near impossible.
Step 5. Release the cheesecake from its pan
Many people have a hard time releasing cheesecakes from springform pans but thankfully, here are a few easy steps so you can breathe easy.
If you’ve followed the steps up to this point, your cheesecake should be completely chilled so you’re good to go.
Remove the cling wrap. Unlatch the collar and peel the baking paper off the sides. Now get ready to slide (gently) the cheesecake onto a serving plate by pulling on the paper at its base.
To remove the paper, push lightly against the cheesecake while pulling on the paper at the same time – it should slide off easily.
Step 6. Finishing touches …
To decorate, spoon the blueberry compote so that the surface is mostly covered, leaving 1-inch (2-cm) at the edges free.
Fit a piping bag with a piping tip of your choice, and fill it with the lemon whipped cream. Pipe the desired pattern all around the edges. When done, chill until needed.
How to serve blueberry cheesecake
Take the cheesecake out of the chiller about 20 minutes before serving.
To get clean slices, warm up the blade of a knife by dipping in hot water and wiping dry with a paper towel. Repeat after every cut.
Slice all the way down to the cookie base, and use an offset spatula or pie server to help lift the slice off the serving plate.
If you’ve got extra lemon whipped cream or blueberry compote left over after finishing the topping, these can be served on the side – I’ll guarantee you they’ll be lapped up!
Useful cheesecake tips
- Start with ingredients at room temperature, unless otherwise specified.
- Beat on medium to low speed when adding eggs, sour cream, yogurt, and extracts. The aim is to mix well, not to introduce more air into the batter.
- Beat the cream cheese to make it smooth, light, and free of lumps but not airy or fluffy. This should only take a few minutes at medium speed.
- Scrape down the sides of the bowl once or twice to ensure a uniform consistency.
- Fold in solid ingredients (eg. blueberries, nuts, cookies, chips) gently and lightly with a spatula.
- Bake at moderately low temperature between 150° – 160°C (300° – 325°F). As low as 140°C (284°F) will work too as cheesecakes are custards which need to cook gently and slowly to a fine, creamy texture. High temperatures will cook custards too quickly and cause the eggs to curdle, resulting in a dry and lumpy texture like ricotta cheese.
- Do not open the oven door during baking. I know this one is tough! But do resist, even if you’re dying to take a peek.
- Test for doneness with the wobble test. The baking times are guidelines and will vary among ovens.
- Cool the cheesecake in a turned off oven for an hour. Then, let it cool completely in the pan at room temperature before wrapping and chilling.
- Chill the cheesecake (wrapped in the pan) for 4 – 6 hours, preferably overnight before releasing and removing from the pan to prevent cracking.
- Use the pan size specified in the recipe. Using different sized pans will affect baking times. The same amount of batter will fill to a taller height with a smaller surface area in smaller pans (longer baking time), and to a lower height with larger surface area in larger pans (shorter baking time).
Blueberry Cheesecake with Blueberry Compote and Lemon Whipped CreamSave For Later Click the button to save for later!
Making cheesecakes from scratch doesn’t have to be a nerve-wracking affair once you’ve nailed down a reliable recipe, perfected a few tried and tested steps, and gained a confidence that follows your first successful cheesecake.
I certainly don’t have cheesecake and burnt pie in the same thought ever again!
Here are more delicious cakes to inspire your next bake:
- Oreo Cheesecake with Oreo and Vanilla Whipped Cream Frosting
- Blueberry Crumble Cake with Lemon Glaze
- Coconut, Almond and Blueberry Cake
- Lemon Blueberry Bundt Cake with Lemon Glaze
- Japanese Cotton Cheesecake
Blueberry Cheesecake with Blueberry Topping and Lemon Whipped Cream
For the biscuit base
- 200 g digestive biscuits (Note 1)
- 1 tsp ground cinnamon
- 90 g unsalted butter, melted
For the cheesecake batter
- 500 g Philadelphia cream cheese, softened (Note 2)
- 180 g caster sugar
- 2 large eggs (60 g each)
- 200 ml sour cream (Note 3)
- 1 tbsp fresh-squeezed lemon juice
- 1 tbsp grated lemon zest, optional
- 80 g fresh blueberries (Note 4)
For the blueberry compote
- 250 g fresh blueberries (Note 4)
- 3 tbsp caster sugar
- 1 tbsp fresh-squeezed lemon juice
- 3 tsp corn starch mixed with 2 tbsp water
For lemon whipped cream
- 250 ml heavy whipping cream (35 – 38% dairy fat)
- 2 tbsp icing sugar
- 1 tbsp fresh-squeezed lemon juice
- Preheat oven: Set an oven rack in the lower half of the oven. Preheat to moderately slow oven 160°C (320°F).
- Line the pan: Lightly grease the base and sides of a 20-cm/8-inch springform pan. Cut a square piece of paper that extends beyond the base by 2 cm (1 inch) and place it over the base. Put the collar back on and close the latch. Line the collar so that the paper extends 3-4 cm above the top of the pan.
Make the biscuit base
- In a food processor, combine digestive biscuits and ground cinnamon and process until fine. Add melted butter, and pulse a few times until well combined. Press the mixture into the base of the pan with the back of a spoon.
- For a crispy biscuit base: Bake at 160°C (320°F) for 10 minutes. Remove from the oven and set aside – it will crisp up as it cools. For a soft biscuit base: Chill until needed.
Make the cheesecake
- Place the softened cream cheese in the mixer bowl of a stand mixer fitted with a paddle attachment. Alternatively, you can use a large mixing bowl and handheld beaters. Beat at medium speed for 15 – 20 seconds to soften the cream cheese.
- Add sugar and continue beating until the mixture is smooth, light and free of lumps, about 2 – 3 minutes. Scrape down the sides of the bowl once or twice to ensure a uniform consistency. Tip: Do not overbeat – you don't want the mixture airy or fluffy.
- Reduce mixer speed to low. Beat in the eggs until well incorporated. Beat or fold in the sour cream and lemon juice.
- Optional (but highly recommended): For an extra smooth and lump-free texture, place a fine-mesh strainer over a clean bowl and strain the cream cheese mixture in batches. The mixture will be thick so use a metal spoon or whisk to press against the wire mesh. Scrape the batter off the bottom of the mesh and into the bowl.
- Lastly, fold in the lemon zest (optional) and blueberries.
- Pour the cream cheese and blueberries batter into the prepared pan. Tip: If you want a flawlessly smooth top, fill the pan with half of the cream cheese batter, sprinkle the blueberries all over, cover with the remaining batter and smoothen the surface with a spatula.
- Bake the cheesecake at a low temperature of 160°C (320°F) for 45 – 50 minutes or until done. Do not open the oven door during baking. Test for doneness: Wearing oven mitts, gently shake the pan. If the edges of the cheesecake are set, and only the center 2 – 3 inches of the cheesecake jiggles or wobbles (without sloshing or breaking the surface like a liquid), it is done.
- Turn off the oven, leave the oven door slightly ajar, and let the cheesecake cool in the turned-off oven for 1 hour. When completely cooled, wrap the cheesecake (with pan) in several layers of cling wrap. Chill for at least 4 to 6 hours, preferably overnight, to allow it to firm up and set.
Make the blueberry compote
- In a small saucepan set over medium heat, combine blueberries, lemon juice, and sugar. Gently cook the mixture until the blueberries release juices and soften slightly, stirring only occasionally.
- Add corn starch slurry bit by bit until the compote reaches the consistency of a thick glaze. Set aside to cool. Note: Do not over-stir or over-cook. Most of the blueberries should still look plump and juicy, not punctured and mushy.
Make the lemon whipped cream
- In a chilled mixing bowl, pour in cold heavy or whipping cream. Whip on medium speed until soft peaks, then add the icing sugar. Continue to whip until the whisk or beaters make lines in the cream.
- Lower the speed and continue to whip until stiff peaks form. Fold in the lemon juice. Chill until needed.
Decorate the cheesecake
- Release the cheesecake from the pan and remove the baking paper. Cover the center with blueberry compote, leaving 1-inch (2-cm) at the edges free.
- Fit a piping bag with a piping tip of your choice, and fill it with lemon whipped cream. Pipe the desired pattern all around the edges. Extra lemon whipped cream can be served with blueberry compote on the side with each slice of cheesecake.