Creamy, smooth cheesecake with a buttery graham cracker crust and bursts of juicy blueberries in every bite. A classic dessert that’s rich, fresh, and irresistible.
📝 Ingredients
For the Crust
1½ cups graham cracker crumbs
¼ cup sugar
⅓ cup butter, melted
For the Cheesecake Filling
16 oz cream cheese, softened
¾ cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
2 large eggs
1 cup fresh blueberries
For Topping
2 tablespoons sugar
👩🍳 Instructions
1️⃣ Preheat the Oven
Preheat oven to 350°F (180°C). Grease a 9-inch springform pan.
2️⃣ Prepare the Crust
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture firmly into the bottom of the pan to form an even crust.
3️⃣ Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth and creamy.
Add sugar, flour, and vanilla extract, mixing until fully combined.
Add the eggs one at a time, mixing well after each addition.
4️⃣ Add Blueberries
Gently fold in the fresh blueberries to avoid breaking them.
5️⃣ Bake
Pour the filling over the crust and smooth the top.
Bake for 45–50 minutes, until the edges are set and the center is slightly jiggly.
6️⃣ Cool and Chill
Let the cheesecake cool at room temperature.
Refrigerate for at least 4 hours or overnight to fully set.
7️⃣ Serve
Before serving, sprinkle 2 tablespoons sugar over the top.
Slice and serve chilled.
📊 Recipe Info
Prep Time: 15 minutes
Bake Time: 45–50 minutes
Chill Time: 4 hours
Total Time: ~5 hours
Servings: 8–10
Calories: ~320 per slice