Easy Cheesecake with Blueberry Topping (No Water Bath)

If you’ve been craving a luscious, creamy cheesecake but dread the fuss of a water bath, you’re in for a treat. This Easy Cheesecake with Blueberry Topping (No Water Bath) delivers all the rich, velvety goodness you want from a classic dessert, with a vibrant, homemade blueberry topping that complements it perfectly. It’s straightforward to make, beautifully rustic, and sure to impress your family and friends. Whether you’re a seasoned baker or a beginner, this recipe will become your go-to for a stunning cheesecake that doesn’t require complicated techniques or equipment.

What You’ll Love About This Recipe

• Simplicity: No water bath needed, which means less mess and easier cleanup.
• Rich Creamy Texture: The cheesecake is smooth, dense, and perfectly set.
• Fresh Blueberry Topping: Made from scratch with frozen blueberries, it’s sweet, tangy, and bursting with flavor.
• Classic Crust: The graham cracker crust is buttery and crisp, providing the perfect base.
• Room Temperature Ingredients: Makes mixing easy and ensures the best texture.
• Perfect for Any Occasion: Whether it’s a dinner party, holiday, or just because, this cheesecake shines.

Ingredient List

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons (3/4 stick) unsalted butter, melted
• 1 tablespoon sugar (for crust)
• 2 1/2 pounds cream cheese (5 blocks, 8 oz each), at room temperature
• 1 1/4 cups sugar (for cheesecake filling)
• 1 cup sour cream
• 7 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 4 cups frozen blueberries
• 2 teaspoons cornstarch
• 1/4 cup water
• 1 tablespoon lemon juice
• 2 tablespoons sugar (for blueberry topping)

Equipment Breakdown

• Springform Pan: Essential for easy removal of the cheesecake; sides loosen and bottom comes out.
• Mixing Bowls: For mixing crust, filling, and blueberry topping separately.
• Electric Mixer or Stand Mixer: For smooth, lump-free cheesecake batter.
• Saucepan: To cook the blueberry topping.
• Spatula: For scraping the bowl and spreading batter evenly.
• Measuring Cups & Spoons: To ensure ingredient accuracy.

Easy Cheesecake with Blueberry Topping (No Water Bath) Made Stepwise

Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a medium bowl, combine 1 1/2 cups graham cracker crumbs, 6 tablespoons melted unsalted butter, and 1 tablespoon sugar. Stir until the mixture resembles wet sand. Press this mixture evenly into the bottom of your springform pan, using the back of a spoon or your fingers to compact it firmly. Bake for 10 minutes, then remove from oven and set aside to cool slightly.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the 2 1/2 pounds of room temperature cream cheese until creamy and smooth, about 3-5 minutes. Gradually add 1 1/4 cups sugar, continuing to beat until fully incorporated. Mix in 1 cup sour cream and 1 teaspoon vanilla extract. Add the eggs one at a time, beating gently after each addition just until mixed. Avoid overmixing to prevent incorporating too much air, which can cause cracks.

Step 3: Assemble and Bake

Pour the cheesecake batter over the prepared crust in the springform pan. Smooth out the top with a spatula. Place the pan on the center rack of your preheated oven (325°F). Bake for 1 hour and 15 minutes to 1 hour and 25 minutes. The edges should be set but the center will still have a slight jiggle. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.

Step 4: Prepare the Blueberry Topping

While the cheesecake cools, combine 4 cups frozen blueberries, 2 tablespoons sugar, 1 tablespoon lemon juice, 1/4 cup water, and 2 teaspoons cornstarch in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries break down, about 8-10 minutes. Remove from heat and let cool to room temperature.

Step 5: Chill and Serve

Once the cheesecake has cooled in the oven, remove it and chill in the refrigerator for at least 4 hours, preferably overnight. When ready to serve, release the sides of the springform pan and transfer the cheesecake to a serving plate. Spoon the blueberry topping generously over the cheesecake. Slice and enjoy your Easy Cheesecake with Blueberry Topping (No Water Bath)!

Make It Fit Your Plan

• Make it Vegan: Substitute cream cheese with a plant-based cream cheese alternative and use a vegan butter for the crust. Use flax eggs or a suitable egg replacer instead of whole eggs.
• Lower Sugar: Reduce sugar in the filling and topping by up to half, or swap for a natural sweetener like maple syrup or agave nectar.
• Add a Citrus Twist: Add the zest of one lemon or orange to the filling for a bright, fresh flavor.
• Use Fresh Blueberries: If fresh blueberries are in season, swap out the frozen for fresh in the topping for a more vibrant texture.
• Mini Cheesecakes: Divide the batter into muffin tins lined with liners for individual servings—adjust baking time to about 25-30 minutes.

Watch Outs & How to Fix

• Cracks on the Cheesecake: To avoid cracks, don’t overbeat the batter and bake at a lower temperature. If cracks appear, a thick layer of blueberry topping helps cover them beautifully.
• Cheesecake Not Set: If after baking and cooling the cheesecake is still too soft, chill it longer in the refrigerator. Sometimes it needs extra time to firm up.
• Runny Blueberry Topping: If the topping is too runny, return it to the stove and cook a few more minutes until thickened.
• Crust Too Soft: Make sure to press the crust firmly and bake it before adding the filling to help it set properly.

Make Ahead Like a Pro

This Easy Cheesecake with Blueberry Topping (No Water Bath) is a perfect make-ahead dessert. Bake and assemble the cheesecake a day before serving. Keep it covered tightly in the refrigerator. The flavors actually deepen and improve overnight. Prepare the blueberry topping up to 3 days in advance and store it in an airtight container in the fridge. When ready to serve, simply spread the topping over the chilled cheesecake and slice.

Quick Q&A

Can I use fresh blueberries instead of frozen?

Absolutely! Fresh blueberries work great and add a lovely texture to the topping. Just reduce the cooking time slightly since fresh berries release less liquid than frozen.

Why no water bath for this cheesecake?

This recipe is designed for convenience without sacrificing texture. Baking at a moderate temperature and allowing the cheesecake to cool gradually inside the oven prevents cracking and ensures a creamy finish without a water bath.

Can I freeze this cheesecake?

Yes, you can freeze the cheesecake without the blueberry topping for up to 2 months. Wrap it tightly in plastic wrap and a layer of foil. Thaw in the refrigerator overnight before adding the topping and serving.

What if I don’t have a springform pan?

A springform pan is ideal because it allows easy removal without damaging the cheesecake. If you don’t have one, use a regular cake pan lined with parchment paper and carefully invert the cheesecake onto a plate after chilling, though this can be trickier.

Next Up in Your Queue

• Lemon Blueberry Cheesecake Bars – A portable, bite-sized twist on classic cheesecake.
• Classic Vanilla Cheesecake – Perfect if you want a simple, pure cheesecake base.
• Minimalist Vegan Blueberry Cheesecake – Dairy-free and delicious, for a plant-based option.
• Strawberry Cheesecake Smoothie – A quick and healthy cheesecake-inspired treat.

That’s a Wrap

You don’t need a water bath or complicated steps to create a stunning cheesecake that’s creamy, smooth, and full of flavor. This Easy Cheesecake with Blueberry Topping (No Water Bath) recipe brings together a buttery graham cracker crust, luscious cream cheese filling, and a vibrant blueberry topping that’s cooked fresh. It’s a dessert that feels fancy but is incredibly approachable — perfect for celebrations or a special weekend treat. With simple ingredients, straightforward steps, and room to customize, this cheesecake will quickly become a favorite in your dessert repertoire.

Give this recipe a try, and watch as your friends and family ask for seconds (and the recipe!). Happy baking!

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