Creamy Blueberry Cheesecake With Nutty Graham Cracker Crust

Indulge in the perfect blend of creamy cheesecake and vibrant blueberries with our irresistible Creamy Blueberry Cheesecake. This dessert combines a luscious cheesecake filling with a nutty graham cracker crust, creating a treat that’s sure to impress. Follow along as we guide you through the steps to create this heavenly dessert right in your own kitchen.


For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup finely chopped nuts (such as pecans or walnuts)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • 1 1/2 cups fresh or frozen blueberries

For the Blueberry Sauce (Optional):

  • 1 cup fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch dissolved in 1 tbsp water


Step 1: Prepare the Crust

  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
  2. In a mixing bowl, combine graham cracker crumbs, chopped nuts, and sugar.
  3. Stir in melted butter until evenly moistened.
  4. Press the mixture firmly onto the bottom of the prepared pan and slightly up the sides.
  5. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

Step 2: Make the Cheesecake Filling

  1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
  2. Add eggs one at a time, beating well after each addition.
  3. Mix in sour cream and vanilla extract until smooth.
  4. Gradually add flour, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the blueberries using a spatula.

Step 3: Assemble and Bake

  1. Pour the cheesecake filling over the cooled crust in the springform pan.
  2. Smooth the top with a spatula.
  3. Place the springform pan on a baking sheet to catch any drips.
  4. Bake in the preheated oven for 60-70 minutes, or until the edges are set and the center jiggles slightly.
  5. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
  6. Remove from the oven and refrigerate for at least 4 hours or overnight to set completely.

Step 4: Make the Blueberry Sauce (Optional)

  1. In a saucepan, combine blueberries, sugar, and lemon juice.
  2. Bring to a simmer over medium heat, stirring occasionally.
  3. Stir in the cornstarch mixture and simmer for 1-2 minutes, until thickened.
  4. Remove from heat and let the sauce cool. Refrigerate until ready to serve.

Step 5: Serve and Enjoy

  1. Release the sides of the springform pan and transfer the cheesecake to a serving platter.
  2. If using, drizzle the chilled blueberry sauce over each slice before serving.
  3. Slice and enjoy this creamy blueberry cheesecake with its nutty graham cracker crust!

Tips and Variations

  • Fresh vs. Frozen Blueberries: Both fresh and frozen blueberries work well in this recipe. If using frozen, do not thaw before adding to the batter.
  • Make-Ahead: Cheesecakes taste even better after chilling overnight. Plan ahead for the best flavor.
  • Garnish: Sprinkle extra chopped nuts or a dusting of powdered sugar on top for added texture and presentation.

This Creamy Blueberry Cheesecake with Nutty Graham Cracker Crust is a delightful dessert that combines creamy richness with fruity sweetness. Perfect for any occasion, from family gatherings to dinner parties, it’s sure to become a favorite in your home.

We hope you enjoy making and savoring this delicious cheesecake! Share your baking adventures with us in the comments below or tag us on social media.

Creamy Blueberry Cheesecake With Nutty Graham Cracker Crust

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