As with many things in life, sometimes simple is best. That’s why in today’s post, we are featuring this simple, yet delicious blueberry topped cheesecake with a yummy homemade blueberry sauce.
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If you were to do a search for cheesecake recipes on our blog, you would soon discover that we have quite a selection of them. Everything from Heath Bits Cheesecake, German Chocolate Cheesecake, Caramel Pecan Chocolate Cheesecake, Pumpkin Chia Cheesecake with Caramel Rum Sauce, and Cheesecake Cupcakes.
Just when I think I have found my all-time favorite flavor, I soon discover another great cheesecake recipe. (sigh) Of course, I am not complaining that my list of favorite cheesecake recipes continues to grow longer and longer. After all, I am a cheesecake lover!
This recipe starts with a basic graham cracker crust recipe and a basic cream cheese filling recipe.
*You can easily tweak this recipe to be a gluten-free recipe. I use gluten free graham cracker crumbs by Kinnikinnick whenever I make a gluten-free cheesecake. In addition, Kinnikinnick S’moreable Graham Crackers work perfectly for S’mores.
Here is how to make a blueberry topped cheesecake.
- 1 3/4 cup graham cracker crumbs or vanilla wafers – (*gluten-free version use gluten-free graham cracker crumbs)
- 1/3 cup salted butter, softened
- 3 tablespoons granulated sugar
In a mixing bowl, combine graham cracker crumbs, butter, and sugar. Firmly press mixture into bottom and slightly up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes, remove from oven and allow to cool while preparing the filling.
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup of sugar
- 2 teaspoon vanilla extract (*gluten-free version – use gluten-free vanilla extract)
- 1 cup sour cream (*gluten-free version – Daisy brand is gluten-free)
- 4 eggs, lightly beaten
In a large bowl, beat the cream cheese, sugar, vanilla, and sour cream until smooth. Add one egg at a time and beat just until eggs are incorporated. Pour cheese mixture into prepared pan. Bake at 350° for 1 hour, or until the center of the cheesecake barely jiggles.
Turn oven off. Leave cheesecake in oven with the door ajar for 30 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
- 2 cups fresh blueberries, rinsed and drained
- 1/4 cup water
- 1 tablespoon sugar
- 1/2 tablespoon water
- 1 teaspoon cornstarch
- 1 teaspoon fresh lemon juice
Before serving, drizzle blueberry sauce, fresh blueberries and a sprinkle of powdered sugar over each slice of cheesecake. (Hence the name, blueberry topped cheesecake!) Refrigerate leftovers.
Be sure to check out this adorable hand-stamped “Made With Love” spoon. Attach this spoon to a jar of homemade jam (along with a cheesecake or homemade muffins) for a tasty gift! *Think gift idea for Mother’s Day, her birthday or bridal shower.
Instead of making a blueberry topped cheesecake, feel free to substitute another fruit topping in place of blueberries – peach, strawberry, cherry, blackberry or raspberry. The blueberry sauce recipe should work similarly for any fruit. *Depending on the fruit, you may need to slightly adjust the amount of cornstarch to make the sauce thicker.
**Coming soon! A Delicious Blueberry Dessert Recipe Roundup**
For more great blueberry recipes be sure to check out: