This Blueberry Cheesecake is a delicious dessert that combines the creamy richness of cheesecake with the sweet and tangy flavor of blueberries. It is a feast for the eyes. The cheesecake filling is smooth and velvety, and it sits on top of a buttery cookie crust. The star of this dessert is the blueberry crisp topping. The blueberries are generously scattered over the creamy cheesecake, creating a vibrant burst of color. The blueberries are coated in a sweet and buttery oatmeal crisp, which adds a delightful crunch and golden hue to the dessert.
With each bite, you’ll experience a harmonious symphony of flavors and textures. The combination of the creamy cheesecake, buttery crust, and the irresistible blueberry crisp topping creates a dessert experience that is truly unforgettable. Each spoonful is a delightful journey through layers of creamy, crunchy, and fruity goodness that will leave you wanting more.
How to make Blueberry Cheesecake
To make a scrumptious blueberry cheesecake, start by preparing the crust. Continue with preparing the blueberry filling and crisp topping. Next prepare the cream cheese filling and then you can assemble the cheesecake. Bake the cheesecake and let cool to room temperature before refrigerating.
Prepare the cookie crust
Place the crackers or digestive biscuits into the bowl of a food processor and crush them until they turn into fine crumbs. Add sugar to the crumbs and pour in the melted butter. Mix everything together until the mixture is evenly moistened.
Take the mixture and press it firmly into the bottom of a 8-inch (20 cm) pan. Bake the crust at 350°F (180°C) for 10-13 minutes until the crust becomes lightly golden. Once baked, set the crust aside and allow it to cool completely.
Now, it’s time to reduce the oven temperature to 300°F (150°C) in preparation for baking the cheesecake.
Prepare the crisp topping and blueberry filling
For the crisp topping, combine oats, sugar, and all-purpose flour in a medium bowl, whisking until well combined. Incorporate melted butter into the mixture until it becomes crumbly. Set it aside for now.
In another medium bowl, place the blueberries and add lemon juice, sugar, and flour. Stir until the blueberries are evenly coated. Set this aside as well while you move on to the cream cheese filling.
Prepare the cream cheese filling
In a large bowl, mix the cream cheese with sugar, salt, lemon zest and flour, mixing until everything is combined. Then, add the eggs one at a time, ensuring each egg is fully incorporated. Add vanilla extract and sour cream and mix until well combined. Be careful not to overmix the batter to avoid incorporating too much air.
Assemble the blueberry cheesecake
Pour the cream cheese mixture over the prepared crust in the baking pan. Gently spread the blueberries on top, and sprinkle the oat topping over the blueberries. Place the cheesecake in the oven and bake at 300°F (150°C) for approximately 45 minutes to 1 hour.
After baking, turn off the heat and leave the cheesecake in the oven for an additional hour. Then, carefully remove it and run a sharp knife around the inside edge of the pan. Allow it to cool completely at room temperature before covering and refrigerating overnight.
When ready to serve, transfer the cheesecake to a serving platter and dust it with powdered sugar. Enjoy it as is or serve it with a delicious blueberry sauce on the side.
Whether you enjoy it on a warm summer day or as a comforting treat during colder times, this blueberry cheesecake is a classic dessert that never disappoints. Hope you will try it out. If you do, don’t forget to share the photos with me on Instagram. Enjoy!
Other blueberry desserts you may like to try
This White Chocolate Blueberry Lemon Cheesecake is simply heavenly. Bursting with blueberry jam and lemon flavor this cheesecake is totally irresistible. The texture of the cheesecake is very well balanced. It has a creamy filling, a crunchy crust with sweet fresh ripe blueberries on top.
Savor the delightful combination of blueberries and lemon in our moist and flavorful Blueberry Lemon Bundt Cake. This classic dessert features a tender and fluffy cake infused with zesty lemon flavor, studded with juicy blueberries throughout. Perfectly baked in a beautiful Bundt shape, it’s a slice of pure bliss that will brighten up any occasion.
This Poppy Seed Blueberry Cake is a delightful and irresistible treat that combines the delicate flavors of poppy seeds and the burst of sweetness from fresh blueberries. This delectable cake is a perfect fusion of moist texture, nutty undertones, and fruity brightness, creating a harmonious balance that will captivate your taste buds.
YOU MAY ALSO LIKE:
Berry Cream Cheese Mousse Cake
Puff Pastry Strawberry Cheesecake
Low-Fat Refined Sugar-Free Cheesecake
Caramel Apple Crisp Cheesecake
Easy Blueberry Muffins
No-Bake White Chocolate Oreo Cheesecake
Chocolate Berry Yogurt Mousse Cake
1 Minute – Blueberry Lemon Mug Cake
Raw Vegan Zebra Cake
Blueberry Lemon Cake
No-Bake Ombre Berry Cheesecake
The Best Mixed Berry Pie
Ricotta Blueberry Pancakes
No-bake Berry Lemon Yogurt Mousse Cake
Summer Berry Meringue Roll
Raspberry Yogurt Bars
Berry Charlotte Cake
For the Crust
- 7 oz (200g) digestive biscuits or graham crackers
- 2 tbsp (30g) sugar
- 1/4 cup (60g) unsalted butter , melted
- 2 cups (300g) fresh blueberries
- 2 tbsp (30ml) lemon juice
- 2 tbsp (30g) sugar
- 1/4 cup (30g) all-purpose flour
- 1/2 cup (50g) oats
- 1/2 cup (65g) flour
- 1/4 cup (60g) butter , melted
- 1/3 cup (70g) sugar
Cream Cheese Filling
- 25 oz (700g) cream cheese , room temperature
- 1/2 cup (100g) sugar
- 1/2 tsp (2g) salt
- lemon zest from 2 lemons
- 1 tsp (5g) vanilla extract
- 3 large eggs , room temperature
- 2/3 cup (160g) sour cream
- 1 tbsp (10g) flour
Prepare the crust.
- Preheat the oven to 350°F (180°C) and line with parchment paper a 8-inch (20cm) springform pan (with a removable base).
- Place the crackers or digestive biscuits into the bowl of a food processor and crush until crumbs form. Add sugar and melted butter and mix until evenly moistened.
- Press the mixture into the bottom of the pan using the back of a spoon.
- Bake for 10-13 minutes. Set aside to cool completely.
- Reduce oven temperature to 300°F (150°C).
Prepare the crisp topping.
- In a medium bowl, combine oats with sugar, all-purpose flour. Whisk to combine, then incorporate melted butter until the mixture feels crumbly. Set the mixture aside until all the other ingredients are prepared.
Prepare the blueberry filling.
- Place the blueberries into a medium bowl. Add lemon juice, sugar and flour and stir to coat. Set aside until the cream cheese filling is ready.
Prepare the cream cheese filling.
- In a large bowl mix the cream cheese until smooth. Add sugar, salt, lemon zest and flour and mix until combined.
- Add eggs one at a time until each egg is incorporated. Add vanilla extract and sour cream. Mix until well combined. Try to not overmix the batter to incorporate as little air as possible.
Assemble the cheesecake.
- Pour the cream cheese mixture over the prepared crust.
- Gently spread the blueberries on top. Sprinkle the oat topping over the blueberries.
- Bake at 300°F (150°C) for 45-60 minutes. Turn off the heat and leave it for another hour in the oven.
- Remove and run a sharp knife around the inside edge of the pan. Let it cool completely at room temperature. Cover and refrigerate overnight.
- Transfer the cheesecake to a serving platter and dust it with powdered sugar. Serve as is or with some blueberry sauce on the side. Enjoy!