Fresh Blueberry Cheesecake

Looking for a delicious dessert that’s easy to make? Try this Fresh Blueberry Cheesecake! Creamy cheesecake filling with a sweet blueberry swirl, all on a graham cracker crust. Perfect for summer gatherings and potlucks!


1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
24 oz cream cheese, softened
1 cup sugar
1 tsp vanilla extract
4 eggs
2 cups fresh blueberries
1/4 cup sugar
2 tsp cornstarch

Preheat the oven to 325°F.
Mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
Mix together the cream cheese, 1 cup sugar, and vanilla extract until smooth. Beat in the eggs one at a time.
Mix together the blueberries, 1/4 cup sugar, and cornstarch in a small saucepan. Cook over medium heat until the mixture thickens.
Pour the cream cheese mixture over the crust in the pan. Drop spoonfuls of the blueberry mixture over the top of the cream cheese mixture. Use a knife to swirl the blueberry mixture into the cream cheese mixture.
Bake the cheesecake for 60-70 minutes, or until the center is almost set. Allow the cheesecake to cool before removing it from the pan and serving.
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