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Light and Fresh Blueberry Cheesecake

A delightful dessert that captures the essence of summer with creamy richness and fruity brightness, perfect for any occasion.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easy
Servings: 8 servings

Equipment

  • Mixing Bowl
  • Springform Pan
  • Electric Mixer

Ingredients

Crust

  • 1.5 cups Graham Cracker Crumbs Provides a crunchy texture for the crust.
  • 0.5 cup Unsalted Butter Melted, binds the crumbs together.

Filling

  • 2 cups Fresh Blueberries Main flavor component, adds sweetness.
  • 16 ounces Cream Cheese Softened, for a creamy texture.
  • 1 cup Sour Cream Adds creaminess and tang.
  • 0.75 cup Granulated Sugar Sweetens the cheesecake.
  • 1 tablespoon Vanilla Bean Paste Infuses flavor into the cheesecake.
  • 2 tablespoons Lemon Juice Brightens the flavors.
  • 3 large Eggs Bind the ingredients together.

Topping

  • 0.5 cup Fresh Blueberries For topping, enhances presentation.
  • 2 tablespoons Granulated Sugar For blueberry topping.
  • 1 splash Water To help simmer the blueberries.

Instructions

  • Preheat your oven to 325°F (163°C).
  • In a medium mixing bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until evenly coated.
  • Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Let cool.
  • In a large mixing bowl, beat the softened cream cheese until smooth.
  • Gradually add the granulated sugar, mixing until well combined.
  • Add the sour cream, lemon juice, and vanilla bean paste, mixing until fully incorporated.
  • Add the eggs one at a time, mixing on low speed until just combined.
  • Gently fold in 1 ½ cups of fresh blueberries.
  • Pour the filling over the cooled crust and smooth the top.
  • Bake for 55-65 minutes until the edges are set but the center jiggles slightly.
  • Turn off the oven and crack the door open, allowing the cheesecake to cool gradually.
  • After 1 hour, let it cool to room temperature, then refrigerate for at least 4 hours.
  • For the topping, simmer the remaining blueberries with sugar and a splash of water until syrupy.
  • Drizzle the blueberry sauce over the cheesecake before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.