Blueberry Cheesecake Recipe Bake Happy

Cheesecake lovers, rejoice. This blueberry cheesecake is incredibly easy to make and requires no water bath or other special equipment. It’s perfectly creamy, packed full of lemon zest and juicy blueberries, and topped with a luxurious blueberry sauce. It’s guaranteed to impress, and you’ll want to make it over and over (and over) again.

I have to admit it: I used to find making cheesecakes incredibly stressful. The endless worrying about whether the creamy filling will crack, running back and forth to peek at the cheesecake every 30 seconds or so just to check whether any ugly cracks have appeared, messing about with water baths… listen, I love cheesecakes (seriously adore them) – but all that stress meant that I would make them maybe once every 6 months or so.

BUT (!!!) all that changed when I developed my 100% reliable and pretty much stress- (and fuss-) free method for baking crack-free cheesecakes WITHOUT A WATER BATH, while I was writing my upcoming cookbook, Baked to Perfection. (Which you can now pre-order!)

No Bake Blueberry Cheesecake Recipe

Case in point: this incredibly easy blueberry cheesecake. It’s perfectly creamy, packed full of lemon zest and vanilla, generously dotted with blueberries and topped with a luxurious blueberry sauce. It’s so good, in fact, that I’ve tested this recipe more times than was probably necessary… I simply can’t get enough of it.

Before we get to the bits and bobs of making this wonderful cheesecake – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

Blueberry Baked Cheesecake Recipe

How do you make blueberry cheesecake from scratch?Making this blueberry cheesecake from scratch actually couldn’t be easier. You don’t need any special equipment – no stand or hand mixers, no water bath. Just a large bowl, a whisk and a few other kitchen essentials, and that’s it.First, prepare the cheesecake crust:

NO!!! I know that using a water bath is highly popular in cheesecake baking, but I’m personally not a fan – for two reasons. First up, it’s fussy and messing about with boiling hot water is not fun. And if you’ve been round these parts before, you know I’m all about no-fuss baking.

Secondly, I don’t like the texture of cheesecakes prepared using a water bath. This is very much a personal preference, but to me it’s much too smooth – almost like eating a mouthful of straight-up cream cheese.

Kitchen Flavours: Blueberry And Lemon Cheesecake

The good news is that I’ve developed an incredibly simple method for reliably preparing crack-free cheesecakes (and cheesecake bars) without using a water bath. Read on to learn all about it!

I’ve developed what is now my go-to cheesecake baking method while I was writing my debut cookbook, Baked to Perfection (which is now available to pre-order). Here’s how it works.

And that’s all there is to it. It might be a bit overwhelming looking at this list of ’do’s and ‘don’t’s, but trust me – it’s actually incredibly straightforward. Plus, just check out how lovely and smooth the surface of the baked cheesecake is!!!

Blueberry And White Chocolate Cheesecake

You need to chill the cheesecake in the fridge for at least 4 hours (or preferably overnight) before removing it out of the springform pan onto the serving plate. Then you could serve it directly… but I 100% recommend you add the blueberry sauce on top – it’s crazy delicious, and will take the cheesecake to a whole new level.

Note that the sauce on top does make cutting the cheesecake slightly messy – so, what you could do is cut the cheesecake without the sauce on top and them spoon it over the individual slices right before serving.

Yes!! You could use blackberries or raspberries instead. I don’t recommend trying to use strawberries, as they tend to be too watery (and they might release too much moisture during baking, making your cheesecake filling much too runny).

No Bake Blueberry Cheesecake With Graham Cracker Crust Recipe

The cheesecake keeps well in a closed container or wrapped in cling film in the fridge for about 5 days. But, let’s be honest… it really never lasts that long.

And there you have it, friends! An incredibly simple and 100% reliable recipe for an easy blueberry cheesecake that’s bound to impress and that you’ll want to make over and over (and over) again.

And I’m so excited to welcome you to The Loopy Whisk, where we’re all aboutfeel good recipes that make living with food allergies and dietary requirements easy as cake! (And there’s a lot of cake round these parts.)

No Bake Red, White, And Blue Cheesecake

And I’m so glad to welcome you to The Loopy Whisk, where we’re all about feel good recipes that make living with food allergies and dietary requirements easy as cake! (And there’s a lot of cake round these parts.) I’m happiest in the kitchen and behind the camera, bringing my allergy friendly dreams to life, and sharing them with you.Creamy, rich cheesecake flavored with a bit of lemon zest is crowned with blueberry topping in this lovely blueberry cheesecake. This is one dessert you’ll want to make all year round!

Now that the busyness of getting ready to go back to school is over, we get to enter the busyness of getting back into the swing of things for the school year. Plus figuring out our new routine for all of the after-school activities, getting homework done, and everything else that comes with fall.

For me, cheesecake is the ultimate comfort dessert. There’s nothing like a slice of sweet, tangy cheesecake, especially when it’s topped with blueberry sauce.

Looking For The Simplest No Bake Blueberry Cheesecake? I Got You Covered!!

This blueberry cheesecake is absolutely one of those crowd-pleasing cheesecakes. It’s a take on my vanilla cheesecake and always disappears in a snap.

In this recipe, a creamy cheesecake filling sits on top of a classic graham cracker crust and is topped with a flavorful blueberry sauce.

Because blueberries pair so perfectly with lemon, I like to add a bit of lemon zest to the filling. If you really want to amp up the lemon flavor, feel free to spread the top of the cheesecake with a bit of lemon curd before adding the blueberry topping.

Best Blueberry Cheesecake (+ How To Recipe Video, How To Freeze Etc)

Through the years I’ve learned that cheesecake is one of those things that really intimidates beginner bakers. I promise you, though –making a homemade blueberry cheesecake is so much simpler than you might think!

Using blueberry sauce as the topping means that you can make this blueberry cheesecake any time of year, since you can make the sauce with fresh or frozen blueberries. You can even freeze some so it’s ready any time you get a cheesecake craving.

The roasting pan and bags are necessary for the water bath you’ll use when baking the cheesecake. If you’ve never done this before, I have a helpful tutorial on how to bake cheesecake in a water bath.

Non Bake Blueberry Swirl Cheesecake

If you are still nervous about the water bath, one of my favorite tricks is to set the springform pan inside of a 10-inch round cake pan. I then set the 10-inch cake pan into the roasting pan and add the water around the 10-inch pan for an even tighter water barrier!

Next, make the cheesecake filling. To really infuse the lemon zest flavor throughout the cheesecake, rub the zest with the sugar until the sugar is moistened and fragrant.

Add the cream cheese to the sugar and use your mixer to cream the two together. Add the eggs, one at a time, followed by the vanilla and heavy cream.

Lemon Cheesecake With Blueberry Compote

Make sure you scrape down the sides and bottom of the bowl throughout the mixing process and make sure the filling is nice and smooth before adding it to the crust.

Gently lay a piece of foil over the pan, but don’t tighten the foil. You want the air to be able to circulate.

Bake for 55-65 minutes. The cheesecake is done when the edges are set but the center still has a bit of a jiggle to it.

Blueberry Cheesecake Recipe (no Bake)

Turn off the oven but leave the cheesecake in the oven. Crack the oven door open and let the cheesecake rest in the cooling oven for 1 hour.

After 1 hour, remove the cheesecake from the water bath and place it on a wire rack to cool completely. Once it has cooled, chill it in the refrigerator for at least 8 hours.

When I plan to serve the entire cheesecake at once, I will go ahead and spread the blueberry topping over the entire cheesecake before serving.

Happy Blueberry Cheesecake Day 🍰

If I am only going to serve a few slices at a time, however, I add the blueberry sauce to each slice as I plate it.

Cut the cheesecake into slices and wrap each slice well in a layer of plastic wrap and then a layer of foil. Place in the freezer.

When you want to enjoy a slice of blueberry cheesecake, let a slice and some blueberry sauce thaw in the refrigerator overnight or at room temperature for about 2 hours.

Citrus Cheesecake With Blueberry Syrup Recipe

Whether you serve this blueberry cheesecake at a dinner party, at a family holiday, or at a casual cookout, it’s sure