Easy Cheesecake Recipe with Blueberry Topping (No Water Bath Required!)

Looking for a foolproof cheesecake recipe that’s rich, creamy, and topped with a sweet blueberry sauce? This easy cheesecake recipe with blueberry topping is the perfect dessert for any occasion. The velvety cheesecake filling is baked without the need for a water bath, making it simple and stress-free. The graham cracker crust adds a buttery crunch, while the blueberry sauce gives it a burst of fruity sweetness. This no-bake topping is simple to make and can be prepared ahead of time, making it a convenient option for parties, holidays, or a weeknight treat.

Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• 6 tablespoons unsalted butter (¾ stick), melted
• 1 tablespoon sugar

For the Cheesecake:

• 2 ½ lb cream cheese (5 blocks, 8 oz each), at room temperature
• 1 ½ cups sugar
• ¼ cup sour cream
• 7 large eggs, at room temperature
• 1 ½ teaspoons vanilla extract

For the Blueberry Sauce:

• 4 cups frozen blueberries
• 2 teaspoons cornstarch
• ¼ cup water
• 1 tablespoon lemon juice
• 2 tablespoons sugar

What You’ll Need:

• A springform pan (9 or 9 ½ inches) with removable sides

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Instructions

1. Preheat the Oven:
Preheat your oven to 350°F (175°C).

2. Prepare the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan using the back of a spoon to create a flat, even layer. Bake for 8 minutes. Let it cool to room temperature while you prepare the cheesecake filling.

3. Make the Cheesecake Filling:
Increase the oven temperature to 450°F (232°C) and adjust the oven rack to the bottom third position (this will prevent the top from over-browning). In the bowl of an electric mixer, combine the cream cheese and sugar. Mix on medium-high speed with the paddle attachment (or use an electric hand mixer) for about 5 minutes, or until smooth and fluffy. Scrape the bowl as needed to ensure there are no chunks of cream cheese.

Reduce the mixer speed to medium and add the eggs, one at a time, mixing after each addition. Lower the speed to low and add the sour cream and vanilla extract. Mix until fully incorporated. Pour the cheesecake batter over the cooled crust in the springform pan.

4. Bake the Cheesecake:
Bake the cheesecake at 450°F for 15 minutes. Without opening the oven door, reduce the temperature to 225°F (107°C) and bake for 1 hour and 5 minutes to 1 hour and 15 minutes. The cheesecake is done when the center is almost set (it should still have a slight jiggle). Avoid opening the oven door during this time, as it can cause the cheesecake to crack.

5. Cool and Chill:
Turn off the oven and leave the cheesecake inside for 1 hour. Afterward, remove it from the oven and allow it to cool to room temperature. Once cooled, refrigerate the cheesecake for several hours or overnight until fully chilled.

6. Make the Blueberry Sauce:
In a medium saucepan over medium heat, combine the sugar, water, cornstarch, and lemon juice. Stir occasionally until the mixture begins to thicken. Add the blueberries and continue cooking until the sauce is lightly bubbly but not boiling. Let it cool to room temperature.

7. Serve the Cheesecake:
When ready to serve, carefully run a butter knife around the sides of the cheesecake. Unlatch the springform pan and remove the sides. Serve the cheesecake on the base of the pan, and spoon the cooled blueberry sauce over the top.

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Why You’ll Love This Recipe

This easy cheesecake recipe is perfect for anyone looking for a delicious, no-fuss dessert that delivers creamy, rich flavor. The blueberry topping adds a burst of fruity sweetness without the need for a complicated water bath technique. The combination of a buttery graham cracker crust, smooth cheesecake filling, and fresh blueberry sauce makes for an irresistible treat that’s ideal for any celebration or gathering.

Tips

• Room temperature ingredients: Make sure your cream cheese and eggs are at room temperature for the smoothest cheesecake texture.
• Prevent cracks: Avoid opening the oven door while baking to prevent temperature fluctuations that can cause the cheesecake to crack.
• Cool properly: Let the cheesecake cool completely before refrigerating for the best texture and flavor.

Variations and Substitutions

• Crust: You can swap graham cracker crumbs for crushed cookies like Oreos or shortbread for a different flavor.
• Toppings: Try different fruit toppings like strawberries, raspberries, or a mix of berries for a colorful, seasonal touch.
• Dairy-Free Option: Use a dairy-free cream cheese alternative and non-dairy sour cream to make this recipe dairy-free.

FAQs

Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made a day or two in advance. Just store it in the refrigerator, covered, until you’re ready to serve.

What should I do if the cheesecake cracks?
If cracks appear, don’t worry! You can cover them with the blueberry sauce, and no one will notice. Alternatively, you could decorate the top with whipped cream or other fruits.

Can I use fresh blueberries instead of frozen?
Yes, fresh blueberries work just as well as frozen. Simply cook them as directed in the recipe.

Serving Suggestions

Serve this cheesecake chilled, topped with a generous spoonful of blueberry sauce, and maybe a dollop of whipped cream for extra indulgence. This cheesecake is perfect for birthdays, holidays, or any time you want a sweet and creamy dessert!