Go Back
–+ servings
Blueberry Bliss Cheesecake

Blueberry Bliss Cheesecake: Creamy, Sweet, and Irresistible

Try this Blueberry Bliss Cheesecake for a creamy and sweet dessert that will impress anyone.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 55 minutes
Chilling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Topping
  • 2 cups blueberries fresh or frozen
  • 1/2 cup sugar substitutable with honey or maple syrup
  • 2 tablespoons lemon juice or lime juice
  • 1 tablespoon cornstarch or arrowroot powder for a gluten-free option
For the Crust
  • 1 1/2 cups Maria cookies or graham crackers
  • 1/2 cup unsalted butter melted
For the Cheesecake Filling
  • 16 ounces cream cheese full-fat
  • 1 can sweetened condensed milk or evaporated milk with sweetener
  • 1 cup sour cream or Greek yogurt
  • 1 teaspoon vanilla extract pure extract preferred
  • 3 large eggs do not overmix

Equipment

  • Medium saucepan
  • Mixing bowl
  • electric mixer
  • Food Processor
  • Springform pan

Method
 

Prepare the Blueberry Topping
  1. In a medium saucepan, combine fresh or frozen blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring gently until the mixture thickens and starts to bubble, about 5–7 minutes. Remove from heat and let it cool completely.
Create the Crust
  1. Crush Maria cookies into fine crumbs and mix with melted butter. Press mixture into the base of a parchment-lined springform pan and refrigerate for at least 30 minutes.
Make the Cheesecake Filling
  1. Beat cream cheese until smooth. Gradually add sweetened condensed milk, sour cream, vanilla extract, and lemon juice. Fold in eggs one at a time carefully.
Bake the Cheesecake
  1. Preheat oven to 325°F. Pour the filling over the chilled crust and smooth the top. Bake for 45–55 minutes until the center is slightly jiggly.
Chill the Cheesecake
  1. Turn off the oven and leave cheesecake inside with the door slightly ajar for about 1 hour. Cool to room temperature, then refrigerate for at least 4 hours.
Assemble and Serve
  1. Top the chilled cheesecake with blueberry mixture, slice into wedges, and serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 1mg

Notes

This cheesecake can be made a day in advance. To prevent cracking, avoid overmixing the eggs and consider using a water bath for baking.

Tried this recipe?

Let us know how it was!