This Homemade Cheesecake with Blueberry Topping is rich, creamy, and perfectly dense, with a thick graham cracker crust. Whether topped with a blueberry topping, raspberry sauce or served plain, it’s a classic bakery-style dessert that’s simple to master and guaranteed to impress!
If you like this recipe you might like my lemon ricotta cake or, try my tiramisu recipe next.

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Jump To
- 💖Why we love Cheesecake with blueberry topping
- 🛒 Ingredients for New York Cheesecake
- Equipment you need to make this recipe
- 🍽️ How to make easy cheesecake with blueberry topping
- How to make a graham cracker crust
- 🫙 Leftover and Storing cheesecake
- 📃 Substitutions & Variations for homemade cheesecake
- ☑️ Our Top Tips Blueberry cheesecake recipes easy
- ❓ FAQ'S
- Some other homemade cheecake recipes you'll love:
- 📖 Recipe
- Homemade Cheesecake with Blueberry Topping
This is nonna's homemade cheesecake! It's an exciting moment to be able to say, I finally made her cheesecake and I am sharing the recipe with all of you! Since the kids were little, nonna has been making her famous cheesecake to bring to every party.
My friends know that if they invite nonna to a get together, there will be a cheesecake. Needless to say, she's been to a lot of parties! Nonna's cheesecake is the real deal! It is luscious and creamy. It is delicious! As soon as it's sliced, it disappears!
Nonna recently made this beauty for an Italian Christmas party. There were a couple slices leftover and the host wrapped them and hid in the fridge. At the end of the party, someone had eaten the hidden slices! This is the kind of cheesecake that you will be hiding slices and you better find a good hiding place!
Making this blueberry cheesecake recipe is a delightful way to create a show-stopping dessert that's both rich and refreshing. Starting with a buttery graham cracker crust, the creamy cheesecake filling is perfectly complemented by a vibrant blueberry topping.
The key to success is using room temperature ingredients like cream cheese and eggs, which ensures a smooth, lump-free batter. After baking in a water bath, the cheesecake is topped with a homemade blueberry sauce made with fresh blueberries, a touch of lemon juice, and sugar. This combination of textures and flavors makes it an irresistible dessert for any occasion.
What sets this blueberry cheesecake apart is the balance of sweetness from the blueberry topping and the slight tanginess of the filling, thanks to a cup of sour cream. Nonna used fresh blueberries. But you could cook a blueberry sauce. Cooking the sauce over medium heat brings out the natural juices of the berries, creating a glossy, flavorful layer that pairs beautifully with the creamy base.
Using a springform pan makes it easy to release the cheesecake without damaging its structure, giving you a professional-looking dessert every time. Whether you're hosting a dinner party or indulging in a treat for yourself, Nonna's cheesecake recipe is guaranteed to impress. Let's get onto Nonna's gorgeous New York Cheesecake!
💖Why we love Cheesecake with blueberry topping
- Nonna's recipe: This is the #1 reason, and obviously, the most important reason! Nonna says it's totally fail-proof and she's been making this for 25 years.
- Perfect balance of flavors: The creamy filling, tangy blueberry sauce, and buttery graham cracker crust are the perfect combination.
- Easy to customize: Swap the blueberry topping for strawberries, raspberries, or another fruit sauce for variety.
- Make-ahead friendly: The cheesecake can be prepared a day in advance, making it ideal for entertaining.
- Show-stopping presentation: The vibrant homemade blueberry sauce creates a dessert that looks as good as it tastes.
🛒 Ingredients for New York Cheesecake
For the Crust:
- Graham Cracker Crumbs or finely crushed Digestive Biscuits
- Granulated white sugar
- Unsalted butter
Cheesecake filling:
- Freshly grated lemon zest
- Granulated white sugar
- All purpose flour
- Cream cheese (use full fat, not reduced or fat free cream cheese)
- Pure vanilla extract or vanilla bean paste
- Eggs, at room temperature
- Heavy whipping cream, at room temperature (cream with a 35-40% butterfat content)
Topping (optional):
- Sour cream (not low fat or fat free)
- Granulated white sugar
- Pure vanilla extract or vanilla bean paste
Blueberry topping:
- Fresh blueberries
- Apricot Jam
- Lemon juice
Equipment you need to make this recipe
- Electric stand mixer: If you don't have a stand mixer, use a an electric hand mixer. Go slow with the mixing so it doesn't add too much air into the batter.
- Spring form pan: This is an absolute essential so that the cheesecake is easy to remove.
- Cookie sheet: Nonna does not do a water bath or add a roasting pan with water. She just puts the cheesecake when it's in the pan on top of a cookie sheet.
🍽️ How to make easy cheesecake with blueberry topping
Here is how to make this luscious cheesecake(the full recipe is below!):
- Step 1:For the Crust: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened. Nonna crushed the graham crackers in a food processor. You can also pulse everything together in a food processor, or place them in a large zipped lock bag and crush them with a cup or a rolling pin.
The texture is like sand. It will be easy to press together.
- Press the mixture firmly into the bottom and about 1 inch up the sides of a springform pan to create the perfect crunchy base. Cover and chill in the refrigerator while you prepare the filling.
- Step 2: For the Cheesecake Filling: In a small bowl, rub the lemon zest into the sugar—this helps release its natural oils for extra flavor. Stir in the flour.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the cream cheese, sugar mixture, and vanilla extract on medium-low speed until smooth. Scrape down the sides of the bowl as needed to ensure a creamy, lump-free batter.
- Add the eggs, one at a time, beating for 30 seconds after each addition. Finally, mix in the whipping cream until just combined. Avoid overmixing to keep the cheesecake dense and creamy.
Step 3: Take the crust out of the fridge and pour in the filling, smoothing the top with a spatula. Place the springform pan on a larger baking sheet to catch any drips, then carefully transfer to the oven.
Step 4: Bake at 325°F for 15 minutes, then lower the oven temperature to 250°F and continue baking for 60–70 minutes.
- Step 5: For the Topping: While the cheesecake is cooling, whisk together the sour cream, sugar, and vanilla extract in a small bowl.
- *While the cheesecake cooled it cracked a little. Nonna said it is fine because she spread on the sour cream topping and you can't see the crack. The crack doesn't affect the cheesecake at all.
- Step 6: Spread the topping evenly over the warm surface and return to the oven for another 15 minutes. Remove from the oven and place on a wire rack.
- Step 7: Immediately run a knife or spatula around the edges to loosen the cheesecake from the pan.
- Step 8 For the blueberry topping (optional): In a small saucepan, heat the jam and stir. Remove from the heat. Add in juice of one lemon.
- As soon as the glaze cools down a few minutes, spread the blueberries on top of sour cream topping.
- Finally, drizzle the melted jam all over the blueberries.
- Let the cheesecake cool completely at room temperature, then refrigerate uncovered for one hour. Cover with plastic wrap and chill for at least 8 hours, or overnight.
- Slice and enjoy!

How to make a graham cracker crust
- In the bowl of your food processor, add the graham crackers and pulse until they are crumbs.
- Add in the sugar and melted butter, and pulse to combine.
- If you don't have a food processor, crush the graham crackers (or digestive cookies)and add to a medium sized bowl. You can crush the graham crackers (or cookies)by placing them in a large zipped lock bag. Seal tightly and roll over the bag with a rolling pin (or even a glass) until they become crumbs.
- Dump the mixture into the bottom of your springform pan. Press the crumbs evenly over the bottom up the sides of the pan. You could use your fingers or do what my mom did and use a measuring cup. Cover the pan with plastic wrap and let chill in refrigerator while you prep the filling.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
🫙 Leftover and Storing cheesecake
Refrigerating Cheesecake
- Let the cheesecake cool completely at room temperature before storing.
- Cover the cheesecake tightly with plastic wrap or aluminum foil, or store in an airtight container.
- Keep in the refrigerator for up to 5 days to maintain freshness and flavor.
- If the cheesecake has a topping (like a sauce), store it separately to prevent sogginess.
Freezing Cheesecake
- For best results, freeze without the topping and add it after thawing.
- Wrap the cheesecake tightly in plastic wrap, then in aluminum foil or place it in a freezer-safe container.
- Label with the date and freeze for up to 3 months.
Thawing Cheesecake
- Transfer the frozen cheesecake to the refrigerator and let it thaw overnight for best texture.
- If in a hurry, let it sit at room temperature for 30-60 minutes before serving.
📃 Substitutions & Variations for homemade cheesecake
Flavor Variations
🍋 Lemon Blueberry Cheesecake – Add zest of one lemon and 1-2 tbsp of lemon juice to the batter for a citrusy twist.
🍫 Chocolate Swirl Cheesecake – Swirl in melted chocolate or chocolate ganache before baking for a marbled effect.
🍪 Oreo Blueberry Cheesecake – Use an Oreo cookie crust instead of graham crackers for a cookies-and-cream vibe.
Crust Substitutions
🍪 Vanilla Wafer Crust – Use crushed Nilla wafers instead of graham crackers.
🌰 Nut-Based Crust – Combine ground almonds, pecans, or walnuts with butter and sugar for a gluten-free option.
🍫 Chocolate Crust – Use crushed chocolate cookies (like Oreos or chocolate graham crackers) for a richer flavor.
Dairy-Free & Vegan Options
🥥 Dairy-Free Cheesecake – Use vegan cream cheese (like Kite Hill or Violife) and replace sour cream with coconut yogurt.
🌱 Coconut Milk Cheesecake – Replace sour cream with full-fat coconut milk for a creamy, dairy-free texture.
Healthier Swaps
🍬 Lower-Sugar Cheesecake – Replace sugar with monk fruit sweetener or coconut sugar.
🍦 Greek Yogurt Cheesecake – Substitute half the cream cheese with Greek yogurt for a lighter version.
Alternative Fruit Toppings
🍓 Strawberry Cheesecake – Replace blueberries with fresh or cooked strawberries.
🍍 Tropical Cheesecake – Top with mango, passion fruit, or pineapple sauce.
🍏 Apple Cinnamon Cheesecake – Cook diced apples with cinnamon and brown sugar for a warm, spiced topping.
☑️ Our Top Tips Blueberry cheesecake recipes easy
1. Perfecting the Crust
- Use finely crushed graham crackers for a firm, even crust.
- Press the crust firmly into the pan using the back of a spoon or a flat-bottomed glass.
- Pre-bake the crust for 8-10 minutes to help it stay crisp under the cheesecake filling.
2. Achieving the Best Cheesecake Texture
- Use room temperature ingredients (cream cheese, eggs, sour cream) for a smooth, lump-free batter.
- Be sure to not skimp on the cream cheese. I always use high quality and full fat cream cheese, as there is a difference in texture and also taste. Philadelphia full fat cream cheese blocks are what nonna always uses, as do I.
- Air bubbles can cause cracks. Do not overmix the batter—mix until just combined to avoid incorporating too much air. Run with the electric mixer on the lowest speed, as air bubbles could cause the cheesecake to crack.
- Scrape the sides of the bowl to ensure an even texture throughout.
3. Baking Like a Pro
- (Optional)Bake in a water bath (bain-marie) to prevent cracking. Wrap the springform pan in foil to avoid leaks. Nonna did not do this.
- Dry heat is the second cause of cracks. Nonna doesn't do this step, but you could try it! Just before you place cheesecake on middle rack, place a roast pan on bottom of the oven filled with boiling water to create moisture, which helps to prevent cracks. Quickly close the door to lock in that steam.
- Avoid opening the oven door while baking—this can cause sudden temperature changes and cracks.
- The cheesecake is done when the edges are set but the center jiggles slightly when gently shaken.
4. Cooling & Setting Properly
- Cool the cheesecake gradually by leaving it in the oven with the door slightly open for about an hour.
- Refrigerate for at least 4-6 hours (preferably overnight) before serving to enhance flavor and texture.
6. Serving Like a Pro
- Run a warm knife around the edges of the cheesecake before releasing the springform pan.
- For clean slices, dip your knife in hot water and wipe it dry between cuts.
- Garnish with extra blueberries, lemon zest, or a dusting of powdered sugar for a beautiful presentation.
❓ FAQ'S
1. If the filling is over mixed, it could create tiny air bubbles. Keep in mind to mix nice and low, and slow.
2. You could try the water bath idea and put a roasting pan on bottom rack filled with boiling water. Make sure you pour in the hot water, place the cheesecake on middle rack, and close the door quickly to help stop any steam from getting out.
3. It could be from the cheesecake going through a temperature shock. Another idea is to let the cheesecake stay in the oven with the door cracked open for one hour, then let it cool to room temperature before placing in the fridge.
My recommendation is to follow this original recipe for the best results. You could substitute the sour cream with 2% unsweetened plain Greek yogurt. plain unsweetened yogurt or heavy cream. I have not had a chance to try out these options, and really love the sour cream topping.
Yes, simply replace your graham crackers with gluten-free craham crackers or any gluten-free digestive cookie. The cheese filling is totally gluten-free.
For the best results, add blueberry topping after the cheesecake has completely chilled, preferably after at least 8 hours in the refrigerator. This prevents the topping from sinking into the cheesecake and ensures a beautiful presentation.
Yes, you can fold fresh or frozen blueberries into the cheesecake batter without making major adjustments. However:
Toss them in flour before adding to prevent sinking.
If using frozen blueberries, don’t thaw them first to avoid excess moisture.
If adding a large amount, slightly reduce other liquids to maintain texture.
Fruit Sauces: Blueberry, strawberry, raspberry, cherry, or lemon curd
Whipped Cream: Classic and light
Chocolate Drizzle: Dark, milk, or white chocolate
Caramel Sauce: Sweet and buttery
Toasted Nuts: Almonds, pecans, or walnuts for crunch
Cookie Crumbles: Oreos, graham crackers, or Biscoff
Yes, but they need to be rehydrated first to avoid a chewy texture. Soak dried blueberries in warm water or juice for about 10-15 minutes, then drain before folding them into the batter.
Berries: Blueberries, strawberries, raspberries, blackberries
Citrus: Orange slices, lemon curd, lime zest
Tropical: Mango, pineapple, passion fruit
Stone Fruits: Peaches, cherries, apricots
Apples & Pears: Caramelized with cinnamon
It depends on personal preference! Some popular choices:
New York Cheesecake – Dense, creamy, and iconic
No-Bake Cheesecake – Light, fluffy, and easy to make
Basque Burnt Cheesecake – Caramelized top, rich and custardy center
Japanese Cheesecake – Light, airy, and soufflé-like
Chocolate Cheesecake – Decadent and indulgent
Some other homemade cheecake recipes you'll love:
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📖 Recipe
Homemade Cheesecake with Blueberry Topping
Equipment
Ingredients
For the crust:
- 2 cups Graham Cracker Crumbs or finely crushed Digestive Biscuits
- 1 Tablespoon granulated white sugar
- 1/2½ cup melted unsalted butter
For the cheesecake filling:
- 1 Tablespoon freshly grated lemon zest
- 1 cup granulated white sugar
- 3 Tablespoons all purpose flour
- 32 ounces cream cheese room temperature (use full fat, not reduced or fat free cream cheese)
- 1 teaspoon pure vanilla extract or vanilla bean paste
- 5 large eggs at room temperature
- ⅓ cup heavy whipping cream at room temperature
For the topping:
- Topping: optional
- 1 cup sour cream at room temperature (not low fat or fat free)
- 2 Tablespoons granulated white sugar
- ½ teaspoon pure vanilla extract or vanilla bean paste
For the blueberry topping (optional):
- 1 18 ounce blueberries fresh (rinsed, drained, any stems removed)
- ½ cup apricot jam
- 1 lemon juice
Instructions
For the crust:
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly moistened. You can also pulse everything together in a food processor. Press the mixture firmly into the bottom and about 1 inch up the sides of a springform pan to create the perfect crunchy base. Cover and chill in the refrigerator while you prepare the filling.
For the Cheesecake Filling:
- In a small bowl, rub the lemon zest into the sugar—this helps release its natural oils for extra flavor. Stir in the flour.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the cream cheese, sugar mixture, and vanilla extract on medium-low speed until smooth. Scrape down the sides of the bowl as needed to ensure a creamy, lump-free batter.
- Add the eggs, one at a time, beating for 30 seconds after each addition. Finally, mix in the whipping cream until just combined. Avoid overmixing to keep the cheesecake dense and creamy.
- Take the crust out of the fridge and pour in the filling, smoothing the top with a spatula. Place the springform pan on a larger baking sheet to catch any drips, then carefully transfer to the oven.
- Bake at 325°F for 15 minutes, then lower the oven temperature to 250°F and continue baking for 60–70 minutes. The cheesecake is ready when the edges are set, but the center still has a slight jiggle. Remove cheesecake and place on a cooling rack.
For the topping:
- While the cheesecake is cooling, whisk together the sour cream, sugar, and vanilla extract in a small bowl.
- Once the cheesecake is out of the oven, spread the topping evenly over the warm surface and return to the oven for another 15 minutes. Remove from the oven and place on a wire rack.
- As soon as you remove the cheesecake, run a knife or spatula around the edges to loosen the cheesecake from the pan—this helps prevent cracks as it cools. Let it cool completely at room temperature, then refrigerate uncovered for one hour. Cover with plastic wrap and chill for at least 8 hours. Best to chill overnight for the best texture and flavor.
For the blueberry topping (optional):
- In a small saucepan, heat the jam and stir. Remove from the heat. Add in juice of one lemon.
- As soon as the jam glaze cools down a few minutes, spread the blueberries on top of sour cream topping.
- Finally, drizzle the jam glaze all over the blueberries
- Place the cheesecake on a serving plate. Carefully remove the cheesecake from the springform pan. Slice and enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Crust: Graham crackers make the best flavored crust. If you can't find any, you could make your own! Or, use digestive cookies or even Oreo cookies.
- Filling: Full fat cream cheese is the best for this cheesecake filling!
- Topping: Nonna used fresh blueberries and made a quick jam glaze. You could even cook the berries and make a sauce. Make sure they cool down completely before you spread on top.
- Serving: You could get 12 slices, or even more thin slices. If you slice bigger slices, you could get less than 12 slices.
Jennifer says
I needed to make a cheesecake for a birthday and this is the best cheesecake! I didn't change a thing. The blueberry topping is wonderful! Everyone loved this cheesecake. I'm printing it, saving, and passing it to everyone!
Lora says
Hi Jennifer-Thank you for taking the time to let me know you enjoy nonna's cheesecake and that you love the blueberry topping! ENJOY!