Cheesecake With Blueberry Topping


Cheesecake With Blueberry Topping

I love all kinds of cheesecake and today I would like to share with you my favorite recipe for a delicious homemade cheesecake. It is really easy to make, tastes great and looks beautiful. I hope you enjoy this blueberry cheesecake recipe!

You can enjoy this cake plain, but I’ve included a recipe for a blueberry topping. If you don’t like blueberries, you can make a strawberry or raspberry topping.

don’t forget to follow me on:






and sigh up for e-mail updates, to receive more recipes (link in the sidebar)

Servings: 8

Cheesecake With Blueberry Topping

Prep Time:
20 minutes
Cook Time:
1 hour 30 minutes
Total Time:
1 hour 50 minutes
Plain Cheesecake With Blueberry Topping, decadent and creamy, the ultimate summer dessert.
5 from 1 vote
Leave a Review »


  • Crust:
  • 1 1/2 cup graham cracker crumbs
  • 6 tbsp melted butter
  • 1 tbsp sugar
  • Cheesecake:
  • 3 8 oz packages cream cheese
  • 1 cup sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 cup greek yogurt
  • Topping:
  • 3 cups blueberries — (can use fresh or frozen )
  • 1/4 cup water
  • 1 1/2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp flour


  1. Preheat oven to 350F.
  2. Crust:
  3. Combine graham cracker crumbs, butter and sugar and mix well. Pour into a 9 inch springform pan. Use a spoon and press crumbs evenly into the bottom of the pan. Bake crust for 8 minutes. Take out of the oven and cool at room temperature.
  4. Cheesecake filling:
  5. Preheat oven to 430 F.
  6. In the bowl of a stand mixer with the paddle attachment, mix together cream cheese and sugar, until fluffy. (You can use a regular electric mixer and a bowl). Make sure you scrape the bowl, so you don't get any cream cheese chunks.
  7. Add eggs, one at a time and mix on low speed. Add vanilla.
  8. Add greek yogurt and mix well on low speed.
  9. Pour into crust .
  10. Bake on 430 F for 15 minutes, then reduce heat to 275 F and bake for 1 hour and 15 minutes. Turn the oven off and let the cheesecake sit inside for 1 hour. Then cool at room temperature. Refrigerate for at least 3 hours.
  11. Blueberry Sauce:
  12. In a large pan over medium heat, combine water, sugar, lemon juice and flour. When this mixture begins to thicken add blueberries and mix well, so they are evenly coated. Cook for 2-3 minutes, until sauce begins to bubble.
  13. Cool at room temperature and serve on top of chilled cheesecake.
Course: Dessert
Cuisine: American

Nutrition Information

Calories: 460, Fat: 25g, Saturated Fat: 13g, Cholesterol: 128mg, Sodium: 338mg, Potassium: 182mg, Carbohydrates: 51g, Fiber: 1g, Sugar: 40g, Protein: 8g, Vitamin A: 910%, Vitamin C: 6.1%, Calcium: 93%, Iron: 1.2%