Go Back
Homemade Easy Cheesecake with Blueberry Topping (No Water Bath) photo

Easy Cheesecake with Blueberry Topping (No Water Bath)

This Easy Cheesecake with Blueberry Topping is SO SIMPLE! Creamy, luscious cheesecake topped with homemade blueberry sauce — no water bath needed.
Print Recipe Save it
Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • Springform Pan
  • Mixing Bowls
  • Electric mixer or stand mixer
  • Saucepan
  • Spatula
  • Measuring Cups & Spoons

Ingredients
  

For the Crust

  • 1.5 cups graham cracker crumbs
  • 6 tablespoons unsalted butter melted
  • 1 tablespoon sugar for crust

For the Cheesecake Filling

  • 2.5 pounds cream cheese 5 blocks, 8 oz each, at room temperature
  • 1.25 cups sugar for cheesecake filling
  • 1 cup sour cream
  • 7 large eggs at room temperature
  • 1 teaspoon vanilla extract

For the Blueberry Topping

  • 4 cups frozen blueberries
  • 2 teaspoons cornstarch
  • 0.25 cup water
  • 1 tablespoon lemon juice
  • 2 tablespoons sugar for blueberry topping

Instructions
 

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.

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.

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.

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.

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)!

Notes

  • Use room temperature ingredients to ensure a smooth, creamy texture without lumps.
  • Press the crust firmly and bake before adding filling to avoid a soggy bottom.
  • Chill the cheesecake overnight for best flavor and firmness before serving.
  • If blueberry topping is too runny, cook it a few more minutes until thickened.
  • Freeze the cheesecake (without topping) for up to 2 months; thaw overnight before adding topping.
Keyword Blueberry, Cheesecake, dessert, Easy, No Water Bath