Blueberry Cheesecake

This two-layered Blueberry Cheesecake that’s extra creamy with a delicate graham cracker crust and topped with a homemade blueberry sauce.

If you need a special dessert for a special occasion, this easy homemade cheesecake is light and creamy and will for certain be a huge hit!

My mom always made a blueberry cheesecake for the holidays and special occasions.  It was a family favorite and it was the dessert that we always asked her to make for us.  This is my mom’s cheesecake recipe, but I’ve enhanced it a bit by adding the second layer to it.  The creamy second layer makes an otherwise already decadent dessert even more decadent and drool-worthy!

CHEESECAKE RECIPE

• 1 graham cracker crust (recipe below)
• blueberry sauce for cheesecake

First Layer 

• two 8-ounce packages cream cheese (full fat)
• 3 free-range eggs
• 1/2 cup granulated sugar
• 1/2 teaspoon pure vanilla extract

Second Layer 

• 1/2 cup sour cream
• 1/2 cup mascarpone
• 1/2 cup plain, whole-milk yogurt
• 1/4 cup sugar
• 2 teaspoons vanilla extract

HOW TO MAKE CHEESECAKE

First layer of cake

1. In a stand mixer add the cream cheese, eggs, sugar and vanilla extract and beat until well blended and smooth.
2. Pour over the graham cracker crust and even out the top. Place in the oven and bake for 20 minutes until firm.

Second layer of cake 

1. Place all of the ingredients in a stand mixer and whisk together until the mixture will hold soft, smooth peaks and is the consistency of whipped heavy cream.

GRAHAM CRACKER CRUST FOR CHEESECAKE

• 4 tablespoons unsalted butter
• 3-1/2 ounces graham crackers, crushed into fine crumbs

HOW TO MAKE GRAHAM CRACKER CRUST

1. Melt the butter in a saucepan. Remove from heat and let cool for just a minute, then add the crushed graham crackers.
2. Press evenly into the base of your cake pan. Place the cake pan on a cookie sheet lined with parchment paper.

BLUEBERRY SAUCE FOR CHEESECAKE

This blueberry sauce recipe couldn’t be easier!  When I make this cheesecake, I’ll typically make this blueberry sauce in advance then stash it in the refrigerator until I’m ready to serve the cake.  

• 2 1/2 cups blueberries
• 2 tablespoons lemon juice
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 teaspoon arrowroot
• 2 tablespoons water

HOW TO MAKE BLUEBERRY SAUCE

1. In a saucepan over medium low heat – add the sugar with water and simmer until it dissolves.
2. Add the blueberries and cook over medium-high heat for about 5 minutes.
3. Be sure to stir frequently to keep from burning.
4. You want the berries to be soft and the majority of them left whole.
5. While the blueberry sauce is simmering, mix the arrowroot with 2 tablespoons water and pour into the blueberry sauce.
6. Continue to stir until the sauce thickens. Set aside and cool. If your berries are tart, you may want to sprinkle in just a tad more sugar for sweetness.
7. Place the cake and the blueberry sauce in the refrigerator to chill completely before serving. When you’re ready to serve, remove the cake from the cake pan and spoon the blueberry sauce over the top.

BEST EASY DESSERT RECIPES

• Healthy Berry Oatmeal Crumb Bars
• Gluten Free Boozy Pecan Bars
• Oatmeal Cookie Crust Strawberry Tart
• Carrot Cake with Orange Cream Cheese Frosting

Continue to Content

Print

Yield: 8 servings

Blueberry Cheesecake

Prep Time 20 minutes

Additional Time 2 hours

Total Time 2 hours 20 minutes

Ingredients

For the Graham Cracker Crust

• 4 tablespoons unsalted butter
• 3-1/2 ounces graham crackers, crushed into fine crumbs
• 1/4 cup granulated sugar

For the Blueberry Sauce

• 2 1/2 cups blueberries
• 2 tablespoons lemon juice
• 1/4 cup granulated sugar
• 1/4 cup water
• 1 teaspoon arrowroot
• 2 tablespoons water

First Layer

• two 8-ounce packages cream cheese (full fat)
• 3 free-range eggs
• 1/2 cup granulated sugar
• 1/2 teaspoon pure vanilla extract

Second Layer - Country Cream

• 1/2 cup sour cream
• 1/2 cup mascarpone
• 1/2 cup plain, whole-milk yogurt
• 1/4 cup sugar
• 2 teaspoons vanilla extract

Instructions

1. You'll need an 8" springform or loose-based cake pan
2. Preheat oven to 375 degrees

For the graham cracker crust

1. Melt the butter in a saucepan. Remove from heat and let cool for just a minute, then add the crushed graham crackers.
2. Press evenly into the base of your cake pan. Place the cake pan on a cookie sheet lined with parchment paper.

For the first layer of cake

1. In a stand mixer add the cream cheese, eggs, sugar and vanilla extract and beat until well blended and smooth.
2. Pour over the graham cracker crust and even out the top. Place in the oven and bake for 20 minutes until firm.

For the second layer of cake (Country Cream)

1. Place all of the ingredients in a stand mixer and whisk together until the mixture will hold soft, smooth peaks and is the consistency of whipped heavy cream.

For the blueberry sauce

1. In a saucepan over medium low heat - add the sugar with 2 tablespoons water and simmer until it dissolves.
2. Add the blueberries and cook over medium-high heat for about 5 minutes.
3. Be sure to stir frequently to keep from burning.
4. You want the berries to be soft and the majority of them left whole.
5. While the bluberry sauce is simmering, mix the arrowroot with 2 tablespoons water and pour into the blueberry sauce.
6. Continue to stir until the sauce thickens. Set aside and cool. If your berries are tart, you may want to sprinkle in just a tad more sugar for sweetness.
7. Place the cake and the blueberry sauce in the refrigerator to chill completely before serving. When you're ready to serve, remove the cake from the cake pan and spoon the blueberry sauce over the top.