5 Finest Easy Blueberry Cheesecake Recipes That’ll Make You the Dessert Hero

Blueberry cheesecake is that friend who always shows up dressed to impress, simple at heart, but absolute showstopper on the table. We’re talking creamy, velvety filling, buttery crust, and juicy blueberry swirls that make every bite a mini celebration.

Here are five easy, foolproof ways to get your blueberry cheesecake fix with no stress, just pure, deliciousness. Whether you want a classic bake, a no bake lifesaver, or a mini version for instant portion control we’ve got you covered.

1. Classic Baked Blueberry Cheesecake With Silky Swirl

This is the old-school stunner: rich, dense and creamy, and topped with a glossy blueberry swirl that looks fancy without the fuss. It’s perfect for birthdays, dinner parties, or any night you want applause after dessert.

Ingredients:

• 1 1/2 cups graham cracker crumbs (about 12 sheets), finely crushed
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar (for crust)
• 24 ounces cream cheese, softened
• 3/4 cup granulated sugar (for filling)
• 3 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1 cup fresh or frozen blueberries
• 2 tablespoons blueberry jam or preserves
• Pinch of salt

Instructions:

1. Heat oven to 325°F (163°C). Line the bottom of a 9-inch spring form pan with parchment. Wrap the outside with two layers of foil to prepare for a water bath.
2. Make the crust: Mix graham crumbs, melted butter, and 2 tablespoons sugar. Press firmly into the pan bottom. Bake 8 minutes, then cool slightly.
3. Beat the filling: In a large bowl, beat cream cheese and 3/4 cup sugar until smooth, about 2 minutes. Add eggs one at a time, mixing on low just to combine.
4. Stir in sour cream, vanilla, lemon zest, lemon juice, and a pinch of salt. Don’t over mix but keep it silky.
5. Pour filling over crust. In a small bowl, mix blueberries with blueberry jam. Dollop over the top and use a skewer to swirl.
6. Set the pan in a large roasting pan. Pour hot water into the roasting pan to reach halfway up the spring form sides.
7. Bake 60–70 minutes until the edges are set but the center jiggles slightly. Turn off the oven, crack the door, and let it rest 45 minutes.
8. Remove from the water bath, chill uncovered 1 hour, then cover and refrigerate at least 4 hours (overnight is best).

Serve with extra fresh blueberries and a dollop of whipped cream. Pro tip: Warm your knife in hot water and wipe between slices for clean, bakery-style cuts. Want more tartness? Add 2 extra teaspoons lemon juice to the filling.

2. No-Bake Blueberry Cheesecake That’s Fridge-Ready Fast

No oven, no problem. This no-bake version is light, mousse-like, and ready to chill in under 20 minutes. It’s the answer for hot days, last-minute gatherings, and “I need dessert now” moments.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar (for crust)
• 16 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 cup cold heavy whipping cream
• 1 1/2 cups blueberries, divided
• 1/3 cup blueberry jam or pie filling
• Pinch of salt

Instructions:

1. Stir crumbs, melted butter, and 2 tablespoons sugar. Press into an 8- or 9-inch spring form pan. Freeze 10 minutes to set.
2. Beat cream cheese, powdered sugar, vanilla, lemon juice, and salt until smooth.
3. Whip the cream to stiff peaks. Fold it gently into the cream cheese mixture.
4. Fold in 1 cup blueberries. Spread filling over the chilled crust.
5. Stir remaining 1/2 cup blueberries with the blueberry jam. Spoon over the top and swirl lightly.
6. Chill 4–6 hours until set. For faster slices, pop in the freezer for 30 minutes before serving.

Garnish with lemon zest or mint. Variation: Swap graham crackers for crushed vanilla wafers or Biscoff cookies for a caramel-y twist that’s seriously addictive.

3. Blueberry Cheesecake Bars For Picnics And Lunchboxes

Bars are the grab and go version of your favorite cheesecake, perfect for potlucks and picnics. They bake faster, slice cleaner, and travel like a dream.

Ingredients:

• 1 3/4 cups graham cracker crumbs
• 7 tablespoons unsalted butter, melted
• 3 tablespoons brown sugar
• 20 ounces cream cheese, softened
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest
• 1 cup blueberries
• 2 tablespoons blueberry preserves
• Pinch of salt

Instructions:

1. Heat oven to 325°F (163°C). Line a 9 x 9 inch pan with parchment, leaving overhang.
2. Combine crumbs, butter, and brown sugar. Press into the pan. Bake 8 minutes; cool slightly.
3. Beat cream cheese and granulated sugar until smooth. Mix in eggs one at a time on low speed.
4. Stir in sour cream, vanilla, lemon zest, and salt. Pour over crust.
5. Toss blueberries with preserves and dot over the filling. Swirl gently.
6. Bake 28–32 minutes until edges are set and center has a slight wobble.
7. Cool to room temperature, then chill at least 3 hours before slicing into 12–16 bars.

Serve chilled or at cool room temp. Make it extra: Drizzle white chocolate over the top once cold. If you want a thicker bar, bake in an 8 x 8 pan and add 5 minutes to the bake time.

4. Mini Blueberry Cheesecakes With Lemon Cookie Crust

These minis are party-perfect and portion-controlled, which is adorable and dangerous at the same time. The lemon cookie crust adds bright zing that makes the blueberries pop.

Ingredients:

• 16 lemon sandwich cookies (or vanilla wafers), crushed
• 4 tablespoons unsalted butter, melted
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest
• 3/4 cup blueberries
• 1/4 cup blueberry jam
• Pinch of salt

Instructions:

1. Heat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners.
2. Mix cookie crumbs and melted butter. Press 1 tablespoon into each cup to form the crust.
3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, lemon zest, and salt.
4. Divide batter among cups (about 2 heaping tablespoons each). Stir blueberries with jam and spoon a little on top of each, swirling lightly.
5. Bake 16–18 minutes until set at edges and slightly wobbly in the center.
6. Cool in the pan 20 minutes, then chill 2 hours before serving.

Top with whipped cream and extra blueberries. For a fun twist, swap lemon cookies for ginger snaps and add a pinch of cinnamon to the batter—trust me, cozy vibes unlocked.

5. Rustic Skillet Blueberry Cheesecake With Oat Crumble

If pie and cheesecake had a delicious baby, it would be this skillet situation. It’s casual, rustic, and perfect for family style scooping with warm oat crumble and juicy berries.

Ingredients:

• 1 cup graham cracker crumbs
• 1/2 cup quick oats
• 6 tablespoons unsalted butter, melted
• 3 tablespoons brown sugar
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1/3 cup sour cream
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 1/2 cups blueberries
• 1 tablespoon cornstarch
• 2 tablespoons blueberry jam
• Pinch of salt

Instructions:

1. Heat oven to 325°F (163°C). Grease a 10-inch oven-safe skillet.
2. Combine crumbs, oats, melted butter, and brown sugar. Press into the skillet bottom to form a sturdy base.
3. Beat cream cheese and granulated sugar until smooth. Mix in eggs, then sour cream, vanilla, lemon juice, and salt.
4. Toss blueberries with cornstarch and fold into the batter with blueberry jam. Pour over the crust.
5. Bake 30–35 minutes until the edges are set and the center jiggles slightly.
6. Cool 30 minutes. Serve warm or chilled both are fantastic.

For a crumble topping, mix 1/3 cup oats, 2 tablespoons flour, 2 tablespoons brown sugar, and 2 tablespoons cold butter; sprinkle over the batter before baking. Serve with vanilla ice cream for maximum swoon.

Cheesecake Success Tips

• Use room-temperature dairy to avoid lumps and ensure a smooth, creamy filling.
• Don’t over mix after adding eggs beacuse this keeps the texture tender and reduces cracks.
• Chill fully. The set happens in the fridge; patience pays off.
• Fresh or frozen blueberries both work. If using frozen, don’t thaw them, toss with a teaspoon of cornstarch to prevent bleeding.
• For ultra clean slices, use a hot, dry knife and wipe between cuts.

Ready to become everyone’s favorite dessert person? Pick your vibe with these classic, no bake, bars, minis, or rustic skillet and make one tonight. Blueberry cheesecake is always a good idea, and now you’ve got five easy ways to prove it.