Blueberry Bliss Cheesecake – Creamy, Dreamy, and Irresistibly Fruity

Few desserts can rival the sheer indulgence of a creamy, velvety cheesecake — especially when it’s swirled with a luscious blueberry topping. This Blueberry Bliss Cheesecake is a showstopper that combines rich cream cheese filling with a buttery graham cracker crust and a glossy blueberry compote that feels like sunshine in every bite.

Whether you’re celebrating a special occasion or simply craving something spectacular, this cheesecake is your go-to. It’s perfectly balanced: sweet but not too sugary, fruity yet smooth, and baked to silky perfection. The topping adds freshness that cuts through the richness, making every forkful pure bliss.

Let’s make this blueberry beauty — the easy way, without complicated steps or water bath disasters!

Why You’ll Love This Blueberry Cheesecake

• Ultra Creamy Texture: Smooth, velvety filling that melts in your mouth.
• Fresh Blueberry Topping: Homemade and bursting with real fruit flavor.
• Foolproof Method: Bakes evenly with no cracks and no fuss.
• Perfect Make-Ahead Dessert: Even better the next day!
• Classic Flavor, Modern Elegance: It’s simple yet stunning enough for guests.

Ingredients

This recipe keeps it simple with classic cheesecake ingredients — plus that irresistible blueberry topping.

For the Crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream (room temperature)
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest

For the Blueberry Topping:

• 2 cups fresh or frozen blueberries
• ⅓ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon cornstarch + 2 tablespoons water (slurry)

Optional Garnishes:

• Fresh blueberries
• Mint leaves
• Whipped cream

Instructions

Step 1: Make the Crust

1. Preheat oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter.
3. Mix until the texture resembles wet sand.
4. Press firmly into the bottom of a 9-inch springform pan.
5. Bake for 10 minutes, then remove and let cool slightly while preparing the filling.

Blueberry Bliss Cheesecake

A creamy baked cheesecake topped with a luscious homemade blueberry compote for the ultimate dessert indulgence.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Crust

• 1.5 cups graham cracker crumbs
• 0.25 cup granulated sugar
• 0.5 cup unsalted butter melted

Filling

• 24 oz cream cheese softened
• 1 cup granulated sugar
• 1 cup sour cream room temperature
• 3 eggs large
• 2 tsp vanilla extract
• 1 tbsp lemon juice
• 1 tsp lemon zest

Blueberry Topping

• 2 cups blueberries fresh or frozen
• 0.33 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tbsp cornstarch mixed with 2 tbsp water

Equipment

• Springform pan
• Mixing bowls
• Hand mixer or stand mixer
• Saucepan
• Cooling rack

Method

 

1. Preheat oven to 325°F (160°C) and prepare crust in a springform pan.
2. Mix cream cheese, sugar, sour cream, lemon juice, and zest until smooth.
3. Add eggs one at a time and mix on low speed until combined.
4. Pour batter over crust and bake for 55–65 minutes.
5. Cool gradually, then refrigerate for at least 4 hours or overnight.
6. Prepare blueberry topping by simmering blueberries, sugar, lemon, and cornstarch until thick.
7. Top chilled cheesecake with blueberry mixture and garnish with mint.

Notes

Best chilled overnight for perfect texture. Store leftovers refrigerated up to 5 days.

Step 2: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese and sugar together until smooth and creamy (about 2 minutes).
2. Add sour cream, vanilla extract, lemon juice, and lemon zest; beat just until combined.
3. Add eggs one at a time, mixing on low speed after each addition — do not overmix.
4. Pour the filling over the pre-baked crust and smooth the top with a spatula.

Step 3: Bake the Cheesecake

1. Place the pan on the middle rack and bake for 55–65 minutes, until the center is set but still slightly jiggly.
2. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour.
3. Transfer to a cooling rack and cool completely, then refrigerate for at least 4 hours or overnight.

Step 4: Make the Blueberry Topping

1. In a small saucepan, combine blueberries, sugar, lemon juice, and zest.
2. Heat over medium heat until blueberries release their juices (about 5 minutes).
3. Stir in the cornstarch slurry and continue to cook until thickened (2–3 minutes).
4. Remove from heat and let cool completely before topping the cheesecake.

Step 5: Assemble and Serve

1. Once cheesecake is fully chilled, release from the springform pan.
2. Spoon the blueberry topping over the cheesecake, spreading evenly.
3. Garnish with fresh blueberries and mint if desired.
4. Slice, serve, and enjoy the bliss!

Tips for Perfect Blueberry Bliss Cheesecake

• Use room temperature ingredients to avoid lumps and ensure a smooth filling.
• Don’t overmix once you add eggs — too much air can cause cracks.
• Cool slowly to prevent the surface from splitting.
• Chill overnight for the best flavor and firm texture.
• Use full-fat cream cheese — it’s key for that rich, creamy consistency.

Optional Variations

• Blueberry Swirl Cheesecake: Swirl some blueberry sauce into the batter before baking for a marbled effect.
• Mini Cheesecakes: Divide the mixture into muffin tins for bite-sized treats.
• No-Bake Version: Skip the eggs and bake step — instead, chill the filling on a prepared crust for 6 hours.
• Mixed Berry Twist: Add raspberries or blackberries to the topping for a colorful medley.

Serving Suggestions

This cheesecake shines on its own, but you can elevate it even more with:

• A dollop of vanilla whipped cream
• A drizzle of lemon glaze for brightness
• A sprinkle of powdered sugar for elegance
• A side of hot coffee or tea for contrast

It’s perfect for birthdays, Easter, Mother’s Day, or any occasion where dessert deserves the spotlight.

Storage and Make-Ahead Tips

• Store: Refrigerate covered for up to 5 days.
• Freeze: Wrap slices tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw in the refrigerator overnight.
• Make Ahead: The cheesecake (without topping) can be made 2 days ahead and topped just before serving.

Nutrition Breakdown (Per Serving)

• Calories: ~420
• Fat: 28g
• Carbs: 35g
• Protein: 7g
• Sugar: 27g
• Fiber: 1g

This dessert may be indulgent, but it’s worth every bite — a true celebration of creamy texture and fruity flavor.

Fun Fact: The Cheesecake’s Origin Story

While most people associate cheesecake with New York, it actually dates back to ancient Greece! The first recorded “cheesecake” was served to athletes at the Olympic Games around 776 B.C. Centuries later, cream cheese was invented in the U.S., giving rise to the modern version we know and love. The blueberry topping, however, is a distinctly American twist — showcasing seasonal fruit at its finest.

Why “Blueberry Bliss”?

Because it truly is bliss — the combination of buttery crust, tangy-sweet filling, and juicy blueberry compote creates a dessert that’s both comforting and luxurious. Every forkful offers contrast: creamy and crunchy, tangy and sweet, bright and mellow.

If you’ve ever wanted to impress guests with a dessert that looks straight out of a bakery case but tastes even better — this Blueberry Bliss Cheesecake is it.