5 from 4 votes
Fresh Blueberry Cheesecake slice on the plate, served with blueberry sauce
Blueberry Cheesecake with Blueberry Sauce (Easy Blueberry Cheesecake)
Prep Time
30 mins
Cook Time
1 hr 30 mins
Chilling time
1 hr
Total Time
2 hrs

What is better than classic baked cheesecake, topped with fresh blueberry sauce? This blueberry cheesecake is one of the best desserts to make this summer, when berries are in season.

Course: Dessert
Cuisine: European cuisine
Keyword: baked, easy, vegetarian
Servings: 8
Calories: 364 kcal
Author: Cooking Journey
For crust:
  • 80 g butter /2.8 oz
  • 180 g chocolate biscuits (oreo type) /6.3 oz
For cheesecake:
  • 400 g cream cheese, light /14.10 oz
  • 200 g sour cream /7.05 oz
  • 2 eggs room temperature
  • 1/2 lemon juice
  • 2 drops almond extract
  • 1,5 tbsp all-purpose flour
  • 1/4 cup sugar to your taste
Blueberry sauce:
  • 200 g blueberries /7.05 oz / 2,5 cups
  • 1,5 tbsp cornstarch
  • 10 tbsp water
For decoration:
  • 2 tbsp mint leaves
  • 100 g blueberries (handful) /3.5 oz
  1. Preheat oven to 375 F / 190 C
  2. Put all the ingredients for blueberry sauce in a pot and cook on a slow heat for 10-15 minutes. Mix from time to time with a wooden spoon, pressing blueberries to release the juice. It is ready, when it is thickened. Divide the blueberry sauce in half – in two bowls, and let it cool.
  3. For the cheesecake base, combine biscuits with melted butter in a food processor. Transfer to the spring form pan ( 8 inch / 20 cm), layered with parchment paper** in the bottom. Gently press crumbs to the bottom of the pan pan.

  4. Put the pan with crust in the oven and bake 10 minutes. Let it cool slightly, about 5 minutes
  5. Switch on your kettle to boil water.
  6. Meanwhile prepare your cheesecake filling. Put cream cheese in a bowl and proceed with electric mixer, scraping the sides of the bowl, until it becomes fluffier. Add sugar in batches and continue mixing. Beat in eggs, one at a time, lemon juice, almond extract and last - sour cream. Don’t forget to scrap the sides, while mixing. Last mix in flour.

  7. Reduce oven heat to 330 f / 165 C
  8. Prepare water bath. Wrap the bottom of the spring form pan with foil and transfer it to the baking tray. Pour hot water in the tray to cover and inch of the cake pan.
  9. Pour cheesecake batter in the pan. Sprinkle half of your blueberry sauce on top. Using the toothpick or spoon handle insert the sauce in the cheesecake, making swirls.
  10. Bake about 1 hour 20 minutes until just starting to set in the middle.
  11. Turn off the oven. Let the pan cool in the oven with door slightly opened (without water bath) for about half an hour. Remove the cheesecake from the oven and run the knife around the edges. Let it cool completely then remove from the pan.

  12. I recommend to chill this cheesecake overnight before serving.
  13. Before serving, pour over the other half of blueberry sauce on top.*
  14. Decorate with fresh blueberries and mint leaves.
Recipe Notes

*If the sauce thickened too much in the fridge, microwave it for 20 seconds.

** I always serve my cakes in the same baking pan. But if you want to transfer it to cake stand or plate, better use parchment paper.