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Blueberry Cheesecake Dessert Recipe

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4.8 from 390 reviews

This Easy Blueberry Cheesecake Dessert features a buttery graham cracker crust filled with a creamy lemon-infused cream cheese and yogurt filling studded with fresh blueberries. It’s baked to perfection, then topped with a luscious homemade blueberry sauce for a fresh, fruity finish. Perfect for a delightful and elegant dessert that’s sure to impress.

Ingredients

Base

  • 7.75 ounces graham crackers or digestive biscuits, finely crushed
  • 4.5 tablespoons unsalted butter, melted

Filling

  • 21 ounces full-fat cream cheese, room temperature
  • 4 ounces plain or Greek yogurt, room temperature
  • 5.3 ounces caster sugar
  • 2 tablespoons cornstarch
  • Zest of 1 lemon
  • 3 large eggs, room temperature
  • 1.5 teaspoons lemon juice
  • 0.5 teaspoon vanilla bean paste
  • 2 cups fresh blueberries, divided

Blueberry Sauce

  • 1 cup fresh blueberries
  • 1.75 ounces sugar
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the crust: Preheat oven to 355°F. Line an 8-inch springform pan with parchment paper, covering base and sides. Combine crushed graham crackers with melted butter. Press mixture firmly into base and sides of the pan to form an even crust. Bake for 10 minutes, then remove from oven.
  2. Cool and reduce oven heat: Lower oven temperature to 285°F. Allow crust to cool slightly while you prepare the filling.
  3. Make the filling: Beat cream cheese and yogurt together until smooth and creamy. Add sugar, cornstarch, and lemon zest; mix until fully incorporated.
  4. Add eggs and flavorings: Incorporate eggs one at a time, mixing gently after each addition. Blend in lemon juice and vanilla bean paste just until combined.
  5. Fold in blueberries: Gently fold in half of the blueberries, ensuring even distribution without overmixing.
  6. Bake the cheesecake: Pour filling into the cooled crust. Bake for 50 to 60 minutes, until edges are set but center remains slightly wobbly.
  7. Cool cheesecake: Turn oven off, leave door ajar, and let cheesecake cool inside. Refrigerate for at least 4 hours or overnight to fully set.
  8. Prepare blueberry sauce: In a saucepan, cook remaining blueberries with sugar and lemon juice over medium heat until fruit is soft and juicy. Strain mixture, reduce juice until syrupy, then stir syrup back into berries.
  9. Serve: Pour blueberry sauce over chilled cheesecake. Refrigerate for 30 minutes before slicing and serving.

Notes

  • Use room temperature cream cheese, yogurt, and eggs to ensure a smooth filling.
  • Do not overbake cheesecake; the center should still be slightly jiggly when done to avoid cracking.
  • Chilling overnight improves texture and flavor.
  • Blueberry sauce can be made ahead and stored refrigerated for up to 3 days.
  • For gluten-free, substitute graham crackers with gluten-free crackers.

Find it online: https://mealoria.com/blueberry-cheesecake-dessert-recipe/