Description
This Easy Blueberry Velvet Cheesecake is creamy, rich, and bursting with fresh blueberries, making it the perfect dessert for any occasion.
Ingredients
Scale
- 1 and 1/2 cups crushed graham crackers
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup fresh blueberries (or frozen, if that’s what you have)
- 1 cup blueberries (for topping)
- 1 tablespoon sugar (for topping)
- 1 tablespoon lemon juice (for topping)
Instructions
- Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan.
- Combine the crushed graham crackers, 1/4 cup of sugar, and melted butter in a bowl. Press the mixture into the bottom of the prepared pan.
- Beat the cream cheese until smooth, then gradually add 1 cup of sugar. Add the eggs one at a time, mixing well, then incorporate the vanilla, sour cream, and blueberries gently.
- Pour the filling over the crust and bake for 50-60 minutes until edges are set. Let it cool in the oven with the door ajar.
- Cook the topping ingredients in a saucepan, then pour over the cooled cheesecake. Chill in the refrigerator for at least four hours before serving.
Notes
Use room temperature ingredients for a smoother texture. This cheesecake can be made a day ahead for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 23g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
Keywords: blueberry cheesecake, easy dessert, no-bake cheesecake