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Delicious homemade blueberry cheesecake topped with fresh blueberries and whipped cream

Berry Cheesecake

This silky berry cheesecake features a buttery cookie crust topped with a tangy, smooth filling and bursts of fresh blueberries, delivering an unforgettable dessert experience.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

Crust ingredients
  • 2 cups fresh blueberries Ripe, firm, and sweet-tart (substitute: mixed berries or frozen blueberries).
  • 1 cup cookie crumbs Finely crushed graham crackers or digestive biscuits (substitute: gluten-free cookies or almond flour).
  • 1/2 cup unsalted butter, melted Coats crumbs and binds the crust (substitute: coconut oil).
Filling ingredients
  • 1 cup cream cheese, softened Full-fat for the creamiest texture (substitute: Neufchâtel or part-skim cream cheese).
  • 1/2 cup granulated sugar Sweetens the filling (substitute: 1/3 cup maple syrup or erythritol).
  • 1 teaspoon vanilla extract Rounds the flavor (substitute: lemon zest).
  • 2 large eggs Room temperature for smooth emulsification.
  • 1/2 cup sour cream Adds tang and silkiness (substitute: plain Greek yogurt).

Method
 

Preparation
  1. Preheat oven to 325°F (160°C). Position an oven rack in the lower third.
  2. In a mixing bowl, combine cookie crumbs and melted butter until it holds together. Press evenly into the bottom of a greased 9-inch springform pan.
  3. In another bowl, beat softened cream cheese, sugar, and vanilla until smooth.
  4. Add eggs one at a time, beating gently after each addition.
  5. Fold in sour cream, then gently fold in blueberries.
  6. Pour the cream cheese mixture over the prepared crust, smoothing the top.
  7. Bake for 50–60 minutes, until the edges are set and the center jiggles slightly.
  8. Allow to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours or overnight before serving.

Notes

For a lighter version, consider using part-skim cream cheese, reducing butter, or swapping some sugar for natural sweeteners. Store tightly covered in the fridge for up to 4 days or freeze for up to 1 month.