Real Blueberry Cheesecake
Have you ever seen a TRUE Blueberry Cheesecake?
Not just flavored blueberry. And not just a blueberry color.
In all my years of working with cheesecakes I have NEVER seen a true blueberry cheesecake filling.
I have found swirls of blueberry and plain cheesecake filling.
I have seen regular fillings with berries on top.
I have even seen a cream cheese filling with a few whole blueberries added in.
But this cheesecake is full of blueberries. Real blueberries.
Inside and Out.
These are the INGREDIENTS You will need:
- 1 cup graham cracker crumbs
- 2 tablespoons butter melted
- 1 tablespoon sugar
- 8 ounce cream cheese softened
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 3 eggs
- 8 ounces sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 cups blueberries
- 1 cup Cool Whip
- 1/4 cup sour cream
These are the INSTRUCTIONS For preparation:
- Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
- Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
- Add sour cream, vanilla and lemon extracts. Gently stir in blueberries. Pour mixture into cooled crust.
- Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
- Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
And you can’t beat the pop of fresh blueberry flavor throughout this cheesecake.
No imposter tastes better than the real thing.
This Blueberry Cheesecake will draw everyone back to the table.
The presentation has such a WOW factor none of your guests will be able to resist it.
One bite will tell them how fresh and flavorful a Blueberry Cheesecake can be when you use blueberries througout.
The blueberry sauce running down the sides of their piece will keep them speechless until the dessert time is over.
You will have a hard time getting your dinner guests to go home empty handed.
So be smart and make 2!!
if you like fresh fruit, and you love blueberries, then you simply need to sample this one!
This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.
Blueberry Cheesecake
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons butter melted
- 1 tablespoon sugar
- 8 ounce cream cheese softened
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 3 eggs
- 8 ounces sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 2 cups blueberries
- 1 cup Cool Whip
- 1/4 cup sour cream
Instructions
- Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
- Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
- Add sour cream, vanilla and lemon extracts. Gently stir in blueberries. Pour mixture into cooled crust.
- Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
- Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
Video
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs.
Oh, I love cheesecake and I think our two dwarf blueberry bushes gave us just enough blueberries to make this. Pinned.
I hope they did Erlene. This is a great dessert. Enjoy your week.
Congratulations on the feature on Sugar & Spice! This cheesecake looks so good!
Thank you Amy!!! I love the blueberries! Thank for commenting.
I love cheesecake but, haven’t tried blueberry. I bet this is the best! Looks so yummy. Thanks for sharing your post at the Inspiration Spotlight party. Pinned, and sharing. Cheers! See you again soon.
Thank you so much Theresa. I hope you get a chance to sample a blueberry cheesecake some day! Have a wonderful week.
This looks way too yummy…that sauce is just screaming for me to grab a spoon!
That sauce is a keeper Colleen. Have a great week.
What a rich, luscious cheesecake, Marilyn! I love blueberries, and I know I would love this! Thank you so much for sharing, and for being a part of the Hearth and Soul Link Party.
I love blueberries too. I need to find more recipes to use them in. ThanksApril. Have a great week.
The cheese cake loos really yumm…Thanks for joining Bloggers Pit Stop
Thank you so much! Have a great week.
This looks delicious! Thank you for sharing with us at #livelifewell
I am glad you like it Amy! Have a great week.
Hi Marilyn,
This looks yummy! 🙂 I will pin this from Thought “Full” Thursday Link Party. Thank you for including the nutritional facts.
Best,
Christina
Thank you so much Christina for the pin. I am so glad you like it! I started putting the nutritional valus on all my new recipes, and those I get into for other reasons. A lot to go yhough! I am glad people are interested in it! Have a great week.
oh I need to try this one–I’ve made a few cheesecakes in my life but I WANT MORE! Pinned and shared.
Thank you so much for the pin nd share. I think you will love this one. I think it is pretty too. Have a great day.
Wow! I can not wait to give all of the wonderful cheesecake recipes a try! They all look sooooo good!
Thanks for linking up @LiveLifeWell!
Blessings,
Amy
I hope you find a combination you will enjoy!! Have a great week.
Yum, Marilyn! You have my mouth watering!! Happy TFT!
Thank you Theresa. I am glad you like the cheesecake! Have a great week.
That Cheesecake looks lush I can almost taste the blueberries from here. Thank you for linking to #CookBlogShare
I know, right? It is one of my favorite cheesecakes of late. And I have made a lot of cheesecakes in my career. Thank you and have a great week.
Blueberry season is so close where I live I can taste it! And this recipe demands fresh in season blueberries!
It sure does. Fresh fruit is the key to everything! Thanks Audrey. Enjoy! Have a great week.
This looks great, I love both blueberries and cheesecake! #CookBlogShare
Thank you Donna. This one just tastes like bkueberries all the way through. Have a great week.
What a delicius cheesecake, I love that you’ve inclused blueberries in the mixture as well as over the top of it – it gives it such a lovely colour as well as of course tasting amazing. #CookBlogShare
Angela x
Thank you Angela. I used the picture that showed the brightest colors. For my pin they were all bluebverries on top. Images are hard! Glad you liked the cheesecake. Have a great week.
You had me at blueberries! My husband loves cheesecake so I will be making this soon.
I hope you enjoy this cheesecake as much as we do. My husband actually had 2 pieces. LOL. Have a great week.
this cheesecake looks so very tasty and spring like. It is the perfect dish to serve friends who call. I think I will be making this soon
come see us
Thank you Angie. I am glad you like the cheesecake. Have a great week.
This looks really good! And beautiful photos. 🙂
Found you through Mommy Monday Blog Hop.
Blessings,
Babychaser
mamasbrush.wordpress.com
Thank you so much. I am glad you like the cheesecake. Thanks for stopping and have a great week.
Looks delicious! Blueberries really make a cheese cake – Thanks for sharing this great recipe at the What’s for Dinner party!
Thanks Helen. The blueberries in the filling really gave the entire dish a great flavor. Enjoy your week!
My favorite!!
Thank Clearissa. I love blueberry season. Have a great week!
I love, love, and love cheesecake with blueberries topping. This dish makes my mouth salivate, because it looks so tasty good. I will be making this Sunday with dinner. Thank you!
I hope you enjoy it Ivory. Please come back and let me know. Have a great week!
Thank you Marilyn for that. I will try whipping cream and I will let you know how it turns out!
Glad you like it Linda. Good Luck!
Recipe looks delightful & I’m going to pin it to attempt over the weekend ? One question though, I’m in the UK & I haven’t a clue what “Cool Whip” is? Is the equivalent something like Creme Fraiche, Fromage Frais or Icelandic/Greek Yogurt ? Or is it more cheesy, like Philadelphia soft cheese, quark or mascarpone? TIA,
Thank you Linda. Cool Whip is a knock off for Whipping Cream. So, any products you may use will do. (And better). Cool Whip isn’t as healthy as whipping cream. In the states it is quite popular since it is a frozen product that thaws in an hour. You can just scoop and use. I hope you are going to enjoy this. Let me know how it turns out! Have a wonderful day.