Marilyns Treats

Real Blueberry Cheesecake

by 46 Comments

This cheesecake is full of blueberries. Real blueberries. Inside and Out.

Have you ever seen a TRUE Blueberry Cheesecake? In all my years of working with cheesecakes I have NEVER seen a true blueberry cheesecake filling. I have found swirls, regular fillings with berries on top, and even one dyed blue. But this cheesecake is full of blueberries. Real blueberries. Inside and Out. And you can’t beat the pop of fresh blueberry flavor throughout this cheesecake.  if you like fresh fruit, and you love blueberries, then you simply need to sample this one!

My Tip Friday, 6 Tips To A Perfect Cheesecake Experience will guide you to that perfect cheesecake outcome!

This cheesecake is full of blueberries. Real blueberries. Inside and Out.

Blueberry Cheesecake

This cheesecake is full of blueberries. Real blueberries. Inside and Out. 
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: blueberry, cheesecake
Method: Bake
Skill Level: Intermediate
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Adjust Servings: 8
Calories: 626kcal
Author: Marilyn

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

©MARILYN'S TREATS. All images are copyright protected. 

Nutrition

Serving: 1g | Calories: 626kcal | Carbohydrates: 49g (16%) | Protein: 9.6g (19%) | Fat: 402g (618%) | Saturated Fat: 25g (125%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 190mg (63%) | Sodium: 553mg (23%) | Potassium: 0mg | Fiber: 1.3g (5%) | Sugar: 39.8g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
Tried this recipe?Mention @marilynstreats or tag #marilynstreats!
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NUTRITION DISCLAIMER

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.

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Comments

  3. Theresa

    April 25, 2018 at 10:36 PM

    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.

    Reply

  5. April J Harris

    April 23, 2018 at 9:07 AM

    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.

    Reply

    • Marilyn

      April 22, 2018 at 8:38 AM

      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.

      Reply

    • Marilyn

      April 18, 2018 at 8:23 AM

      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.

      Reply

    • Marilyn

      April 17, 2018 at 7:03 PM

      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.

      Reply

  17. angie

    April 16, 2018 at 6:47 PM

    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

    Reply

  21. Ivory

    April 13, 2018 at 10:05 AM

    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!

    Reply

  23. Linda Hobden

    April 12, 2018 at 3:24 PM

    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,

    Reply

    • Marilyn

      April 12, 2018 at 4:06 PM

      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.

      Reply

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