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Philadelphia Blueberry Cheesecake Recipe

This easy Philadelphia blueberry cheesecake recipe is made with a classic graham cracker crust, a velvety, creamy cheese filling, and a sweet blueberry topping! It’s nice and easy to put together and a delicious dessert to celebrate holidays and special occasions.

blueberry cheesecake

Philadelphia cream cheese blueberry cheesecake recipe

This bright and scrumptious blueberry cheesecake is seriously hard to stop eating. It’s a sweet, delightful, and refreshing treat you’ll want to whip up all summer.

There are many things to love about the recipe: the butter graham cracker crust, the creamy filling, and the syrup blueberry sauce, to name just a few.

The textures and flavor in this easy blueberry dessert complement each other so perfectly. And the fact that it comes together so easily makes it even better!

Looking for more blueberry recipes? Try our blueberry cream cheese, Bisquick blueberry cobbler, and blueberry shortcake next!

What makes this blueberry lemon cheesecake so good?

The recipe is a rendition of my delicious Philly strawberry cheesecake. It consists of 3 components:

  • Graham cracker crust: The contrast between the buttery, crunchy crust and the insanely cream filling is so, so good. I’m a crust lover and always bring it up the sides rather than just the base. However, you can skip the sides if preferred.
  • Filling: The texture is rich and creamy yet light and studded with pops of blueberries throughout.
  • Topping: The thick, syrupy blueberry sauce topping drips slowly the sides of the cheesecake as you munch your way throughout it.
blueberry cheesecake ingredients

Ingredients

It really doesn’t take many ingredients at all to put this delicious Philadelphia blueberry cheesecake recipe together. To find the exact measurements, see the recipe card below.

  • Graham cracker crumbs are the main component of the crust. You can buy premade crumbs (super convenient) or blitz a few sheets in your food processor. Any sweet cracker will work here, from digestive biscuits to shortbread.
  • Melted butter ensures the crumbs stick together, giving the crust a wonderful buttery taste. I like to use salted butter, but unsalted butter with a sprinkle of salt is fine too.
  • Philadelphia cream cheese gives this blueberry cheesecake its lush texture. Use full-fat, block cream cheese – the spreadable tubs are too soft and will not set properly.
  • Blueberries: Fresh or frozen berries will work here. If using frozen fruit, don’t thaw it – otherwise, the berries release juice when you stir them into the filling, and you’ll end up with purple cheesecake.
  • Granulated sugar sweetens the crust, the cheesecake, and the topping.
  • Cornstarch: Just a little bit to stabilize the filling (so the cheesecake doesn’t collapse in the middle) and to thicken the blueberry sauce (so it is syrupy and doesn’t run down everywhere).
  • Eggs give the cheesecake aeration since they naturally rise when baked.
  • Vanilla extract adds excellent taste to the filling and blueberry sauce.
  • Lemon zest + lemon juice: Lemons pair so well with blueberries and cut through the sweetness! Lemon zest lends the cheesecake a terrific lemon aroma, and lemon juice brings a touch of freshness to the sauce.
easy blueberry cheesecake recipe

How to make Philadelphia blueberry cheesecake

This easy blueberry cheesecake recipe is so simple, but so delicious! It’s fruity flavor and smooth texture is sure to be a hit with your family and friends. You can also keep the whole cheesecake to yourself, no judgment here.

#1: Make graham cracker crust

  1. Combine the crust ingredients until well moistened.
  2. Press the mixture evenly onto the bottom and up the sides of a 9-inch / 23 cm springform pan.
  3. Bake the crust for 10 minutes, then set aside to slightly cool.

#2: Mix filling

  1. Beat the cream cheese, sugar, and cornstarch in a large mixing bowl on low speed until smooth.
  2. Add the vanilla extract and mix in on low speed.
  3. Then add the eggs, one at a time, mixing well after each addition.
  4. Using a rubber spatula or wooden spoon, gently fold in the blueberries.
  5. Pour the batter into the prebaked crust.

#3: Bake cheesecake

  1. Bake the cheesecake in a water bath for 1 hour and 15 minutes.
  2. The cheesecake is done when the center is mostly set, but still slightly jiggly.

#4: Cool cheesecake

  1. Turn off your oven. Leave the oven door closed for 30 minutes.
  2. Crack the oven door to allow the cheesecake to continue cooling down slowly for another 30 minutes.
  3. Remove the springform pan from the oven and water bath. Chill in the fridge until firm.

#5: Cook blueberry topping

  1. Place 1 cup of blueberries, sugar, vanilla, lemon juice, and cornstarch into a medium pot. Simmer over medium-low heat until the blueberries break down and the sauce thickens.
  2. Remove from the stove and stir in the remaining blueberries. Set aside to cool.

#6: Assemble & serve cheesecake

  1. Remove the cheesecake from the pan and transfer it to a serving plate or board.
  2. Spoon the cooled blueberry sauce over the top of the cheesecake. Enjoy!
how to make blueberry cheesecake

Tips for success

Are you ready to bake the best blueberry cheesecake recipe you have ever made? Be sure to follow these helpful tips to create the perfect Philadelphia blueberry cheesecake!

  • Make your own graham cracker crumbs: If you can’t find premade crumbs, you can easily make your own by running graham cracker sheets through your food processor or crushing them in a zip-top bag with a rolling pin until they are fine crumbs.
  • Pack the crust in tightly: Use a glass tumbler or a 1/4 measuring cup to pack the crumb mixture tightly into the bottom and sides of the pan. This ensures that the crust sticks together without falling apart when cutting it.
  • Room temperature ingredients: You want all your ingredients at room temperature before mixing to ensure the cheesecake filling turns out smooth and creamy.
  • Mix on low speed: When combining the ingredients, set your mixer to low speed to prevent adding air bubbles to the filling. Air bubbles trapped in the filling will rise to the surface during baking and can cause cracks.
  • Don’t overmix the batter: Only mix until the batter is smooth and the ingredients are incorporated. If the filling is beaten too much and aerated,
  • Bake low and slow: Rushing this recipe or baking at a too high temperature can result in cracks and browning on the surface of your cheesecake.
  • Chill the cheesecake for at least 6 hours: The cheesecake needs ample time to chill, so the texture sets and firms up properly.
  • How to get clean cuts: To achieve nice, neat slices when you’re cutting to serve, grab an extra sharp knife and dipped in hot water between slices.
baked blueberry cheesecake

Make ahead & storage

Make Philadelphia blueberry cheesecake ahead

Blueberry cheesecake is a great dessert to prepare in advance. The recipe needs to cool and room temperature and then chill in the refrigerator for a few hours anyway. Plus, it gets better as it sits.

You can bake the cheesecake and the blueberry sauce the day before and store them separately in the fridge. Don’t add the blueberry sauce until ready to serve – otherwise, it might soften the cheesecake.

Store Philadelphia blueberry cheesecake

This delicious blueberry dessert will keep in the refrigerator for up to 5 days. Place the cake under a cake dome or cover it with plastic wrap so it doesn’t absorb other smells from the fridge.

Freeze Philadelphia blueberry cheesecake

Once baked, the cheesecake is a great dessert to pop in the freezer. To freeze, put the cooled cheesecake (without the blueberry topping) on a lined baking pan and flash-freeze uncovered until it’s firm.

Then take your cheesecake out of the freezer and wrap it in serval layers of plastic wrap to protect it from freezer burn. It will last for 3 to 4 months frozen.

When it’s time to serve, let the cheesecake thaw overnight in the fridge. Top with the filling blueberry sauce and enjoy.

Philadelphia blueberry cheesecake recipe

Philadelphia Blueberry Cheesecake Recipe

Yield: 14 slices
Prep Time: 1 hour
Cook Time: 1 hour 25 minutes
Additional Time: 5 hours
Total Time: 7 hours 25 minutes

This easy Philadelphia blueberry cheesecake recipe is made with a classic graham cracker crust, a velvety cream cheese filling, and a sweet blueberry topping! It's nice and easy to put together and a delicious dessert to celebrate holidays and special occasions.

Ingredients

Graham Cracker Crust

  • 2 1/4 cups / 300 g / 10.5 oz graham cracker crumbs (approx. 17 full sheet graham crackers)
  • 1/3 cup / 65 g / 2.3 oz granulated sugar
  • 1/2 cup / 1 stick / 115 g / 4 oz salted butter, melted

Filling

  • 32 oz / 900 g Philadelphia cream cheese, at room temperature
  • 1 cup / 200 g / 7 oz granulated sugar
  • 2 tbsp cornstarch
  • 2 tbsp vanilla extract
  • 3 large eggs, at room temperature
  • zest of 1 lemon
  • 1 1/2 cups / 240 g / 8 oz fresh blueberries

Blueberry Sauce

  • 2 1/2 cups / 400 g / 14 oz fresh blueberries
  • 1/2 cup / 100 g / 3.5 oz granulated sugar
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 1 1/2 tbsp cornstarch

Instructions

    Make graham cracker crust

  1. Preheat oven. Preheat your oven to 325°F / 165°C / gas mark 3.
  2. Combine ingredients. Mix the graham cracker crumbs, sugar, and melted butter until well moistened. Once mixed, press the mixture evenly onto the bottom and up the sides of a 9-inch /23 cm springform pan.
  3. Prebake crust. Bake the crust for 10 minutes, then set aside to slightly cool.
  4. Reduce oven temperature. Turn the oven temperature down to 300°F / 150°C / gas mark 2.

Mix filling

  1. Beat cream cheese. Beat the cream cheese, sugar, and cornstarch in a large mixing bowl on low speed until smooth and combined. Be sure to mix on low to avoid trapping air in the mixture, which could cause cracks. Scrape down the sides of the bowl.
  2. Incorporate liquid ingredients. Add the vanilla extract and mix in on low speed. Then add the eggs, one at a time, mixing well after each addition. Using a rubber spatula or wooden spoon, gently fold in the blueberries.
  3. Fill pan. Pour the batter into the prebaked crust.

Bake cheesecake

  1. Setup a water bath. Place the springform pan into a larger silicone cake pan. Then put the silicone pan into an even larger baking pan. Fill the gap between the pans with warm water to reach about halfway up the sides of the silicone pan. Make sure the water doesn't go above the edge of the silicone pan.
  2. Bake. Bake the cheesecake for 1 hour and15 minutes. The cheesecake is done when the center is mostly set, but still slightly jiggly.

Cool cheesecake

  1. Turnoff oven. Turn off your oven. Leave the oven door closed for 30 minutes. The cake will continue to bake but also begin to slowly cool.
  2. Open oven door. Crack the oven door to allow the cheesecake to continue cooling down slowly. This process helps to prevent cracks.
  3. Refrigerate cheesecake. Remove the springform pan from the oven and water bath. Chill in the fridge until firm, at least 6 hours or overnight.

Cook blueberry topping

  1. Cook blueberry sauce. Place 1 cup of blueberries, sugar, vanilla, lemon juice, and cornstarch into a medium pot. Simmer over medium-low heat for 7 to 10 minutes, until the blueberries break down and the sauce thickens.
  2. Cool sauce. Remove from the stove and stir in the remaining blueberries. Set aside to cool.

Assemble & serve cheesecake

  1. Top with sauce. Once cold, carefully remove the cheesecake from the pan and transfer it to a serving plate or board. Spoon the cooled blueberry sauce over the top of the cheesecake. If the blueberry sauce is too thick, thin it out with water (add 1 tablespoon at a time until your desired consistency).
  2. Serve. Cut into slices and serve. Run your knife under hot water and wipe with a kitchen towel each you make a cut. This helps to make pretty, clean slices. Enjoy!
Nutrition Information:
Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 532Total Fat: 32gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 122mgSodium: 368mgCarbohydrates: 55gFiber: 2gSugar: 39gProtein: 7g

FAQ

Can I use frozen blueberries?

Yes! If you don’t have fresh blueberries, you can substitute frozen ones. Just don’t thaw the blueberries; otherwise, they may discolor the cheesecake filling.

Why cool the cheesecake in the oven?

Cooling your cheesecake gradually in the oven keeps it creamy inside and prevents cracks in the top. We turn the oven off before the cheesecake is fully cooked and it finishes baking in the turned-off oven.

How do you prevent cracks in Philadelphia cheesecake?

To deter your cheesecake from cracking, avoid overmixing the batter since this will cause bubbles that burst during baking, causing cracks on the top. Also, be careful not to overbake your cheesecake. And once it’s baked, let it cool gradually in the oven for an hour.

But even if cracks appear, no big deal, because they will be hidden under the cheesecake blueberry sauce.

blueberry sauce for cheesecake

Why bake blueberry cheesecake in a water bath?

A water bath gives you a perfectly moist, smooth, and crack-free cheesecake. The evaporating water moistens the cooking environment and ensures the cheesecake bakes evenly. It also protects the cheesecake from burning, drying out, and cracking.

How do I prevent the water bath from leaking?

I like to place my springform pan into a round silicone baking pan to prevent the water bath from leaking. My springform pan is 9 inches and the silicone pan is 10 inches, which fits perfectly.

You can also wrap your cheesecake with 2 layers of heavy-duty aluminum foil or place it in a slow cooker liner bag or oven-safe turkey bag (with the top of the bag rolled down).

Reasons to love Philadelphia blueberry cheesecake

  • Super smooth + creamy: This baked blueberry cheesecake is rich, but heavy at all, making it an absolute dream to eat. Both the cheesecake and the blueberry sauce are so refreshing and light.
  • Fruity + flavorful: The blueberry aroma shines through in the filling and the topping. The graham cracker crust is a tasty supporting act to balance it out perfectly.
  • Dressed to impress: Fresh blueberry cheesecake is a stunning dessert, and it’ll totally wow the socks of your family and guests! It’s the perfect treat for a celebration or holiday any time of year.
Philadelphia blueberry cheesecake recipe

More cheesecake recipes

Homemade cheesecakes are so fun to make! Especially when there are so many delicious flavors to choose from! Here are some of our other favorite cheesecake recipes that I know you will love too.

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