Cheesecake is one of those desserts that never goes out of style, and when you add fresh, juicy blueberries to the mix, it’s taken to a whole new level. This Fresh Blueberry Cheesecake is rich, creamy, and perfectly balanced with the tartness of the berries and the sweetness of the cheesecake. It starts with a buttery graham cracker crust and is topped with a smooth cream cheese filling, infused with fresh blueberries that add a burst of natural sweetness and vibrant color. The lemon juice and vanilla extract enhance the flavors, while the eggs give the cheesecake its classic texture.
Whether you’re serving it for a special occasion or just craving a decadent dessert, this cheesecake is sure to be a crowd-pleaser. The best part? It can be made in advance, giving you time to relax while the flavors develop and the cheesecake sets in the fridge. Let’s dive into this irresistible recipe and create a show-stopping dessert that’ll leave everyone wanting more!
📋 Ingredients
- 1 1/2 cups graham cracker crumbs 🍪
- 1/2 cup unsalted butter, melted 🧈
- 1 cup granulated sugar 🍬
- 3 (8-ounce) packages softened cream cheese 🧀
- 2 teaspoons vanilla extract 🌼
- 1 tablespoon fresh lemon juice 🍋
- 3 large eggs 🥚
- 3 cups fresh blueberries
📝 Directions
1️⃣ Prepare the Crust:
In a bowl, combine graham cracker crumbs with sugar and melted butter. Stir until well mixed. Press the mixture into the bottom of a 9-inch springform pan to form a crust. 🍪
2️⃣ Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add lemon juice and vanilla extract, and mix until well incorporated. 🧀🍋
3️⃣ Add Eggs:
Add the eggs one at a time, mixing well after each addition. This ensures a smooth, consistent batter. 🍳
4️⃣ Incorporate the Blueberries:
Gently fold in the fresh blueberries, allowing them to evenly distribute throughout the batter without breaking them up too much. 🫐
5️⃣ Bake the Cheesecake:
Pour the cheesecake filling over the prepared graham cracker crust. Smooth the top with a spatula. Bake in the preheated oven at 325°F (160°C) for 55-60 minutes, or until the center is set. 🕒
6️⃣ Cool the Cheesecake:
Turn off the oven, leaving the door slightly open, and let the cheesecake cool in the oven for about 1 hour. This helps prevent cracking. ⏳
7️⃣ Refrigerate:
After cooling, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to firm up and set properly. ❄️
8️⃣ Serve:
Once chilled and set, slice the cheesecake and serve. Enjoy the creamy, berry-filled goodness! 🍰
🍴 Servings:
Serves 8-10
Options
- For a no-bake cheesecake, you could use a chilled setting method instead of baking.
- Swap the fresh blueberries with raspberries or strawberries for a different berry twist.
Sharing and Commenting is Caring
If you enjoyed this Fresh Blueberry Cheesecake, I’d love to hear from you! Drop a comment below to share your experience, or let me know if you tried any fun variations. Your feedback helps others discover new ideas and makes this community a fun space for everyone to enjoy. Don’t forget to share with friends who might love this dessert!