Easy Blueberry Cream Cheesecake

Indulge in the ultimate dessert experience with this Easy Blueberry Cream Cheesecake, a luxurious treat that's as simple to make as it is delicious. Featuring a buttery graham cracker crust, a creamy, tangy filling swirled with fresh blueberries, and an optional glossy blueberry preserve topping, this cheesecake is perfect for any occasion. With just 20 minutes of prep time and straightforward steps, this recipe is ideal for beginners and seasoned bakers alike. Its silky texture, rich flavor, and beautiful presentation make it a showstopper for dinner parties, family gatherings, or simply satisfying your sweet tooth. Refrigerate overnight for the best flavor, and serve each slice topped with a burst of juicy fresh blueberries for a dessert that strikes the perfect balance between elegance and comfort.

Nutriscore Rating: 42/100

Prep Time:20 mins

Cook Time:55 mins

Total Time:75 mins

Servings: 8

Ingredients

• 1.5 cups graham cracker crumbs
• 6 tablespoons unsalted butter (melted)
• 3 tablespoons granulated sugar (for crust)
• 16 ounces cream cheese (softened)
• 0.75 cups granulated sugar (for filling)
• 0.5 cups sour cream
• 2 teaspoons vanilla extract
• 2 large eggs
• 1.5 cups fresh blueberries
• 0.25 cups blueberry preserves (optional, for topping)

Directions

Step 1

Preheat your oven to 325°F (163°C).

Step 2

In a mixing bowl, combine the graham cracker crumbs, melted butter, and 3 tablespoons of granulated sugar. Stir well until the mixture resembles wet sand.

Step 3

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Use the back of a spoon or a flat-bottomed glass to compact it evenly.

Step 4

Bake the crust in the preheated oven for 8-10 minutes. Remove it from the oven and let it cool while preparing the filling.

Step 5

In a large mixing bowl, beat the softened cream cheese and 3/4 cup of granulated sugar until smooth and creamy, about 2-3 minutes.

Step 6

Add the sour cream and vanilla extract to the cream cheese mixture. Beat until well incorporated.

Step 7

Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overmixing to prevent cracks in the cheesecake.

Step 8

Gently fold in 1 cup of the fresh blueberries into the filling.

Step 9

Pour the filling over the cooled crust, spreading it evenly.

Step 10

Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set but the center still slightly jiggles when shaken.

Step 11

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour. This gradual cooling helps prevent cracks.

Step 12

Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate it for at least 4 hours or overnight.

Step 13

Before serving, top the cheesecake with the remaining 1/2 cup of fresh blueberries and a drizzle of blueberry preserves, if desired.

Step 14

Slice, serve, and enjoy!

Nutrition Facts

Serving size	(1411.5g)

Amount per serving	% Daily Value*
Calories	4389.4

Total Fat 279.1g	0%
Saturated Fat 162.4g	0%
Polyunsaturated Fat g
Cholesterol 1117.7mg	0%
Sodium 2796.4mg	0%
Total Carbohydrate 432.9g	0%
Dietary Fiber 11.4g	0%
Total Sugars 309.5g
Protein 59.5g	0%

Vitamin D 82IU	0%
Calcium 802.0mg	0%
Iron 10.8mg	0%
Potassium 1131.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.1%

Protein: 5.3%

Carbs: 38.6%