Name: Blueberry Cheesecake with Vanilla Crust Recipe
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 45 vanilla wafers (heaping 1½ cups crumbs); 2 tablespoons sugar; 6 tablespoons butter, melted; 16 oz cream cheese (2 8 oz. blocks), softened; 2 eggs, room temperature; 1 egg yolk, room temperature; 1 cup sugar; 1 cup sour cream, room temperature; 1 teaspoon vanilla extract; 1 recipe blueberry sauce (prepared separately)

There’s something undeniably charming about the perfect balance of creamy and fruity in a Blueberry Cheesecake with Vanilla Crust Recipe. It’s that delightful mix of silky cheesecake and sweet vanilla-kissed crust, topped with a luscious blueberry sauce that always feels like a celebration on your plate.

A clear glass pie dish sits on a white marbled surface with a striped cloth underneath. The pie has three visible layers: a light golden crumb crust forming the base and edge, a smooth creamy white middle layer that looks soft and thick, and a top layer of shiny dark purple blueberries covered in a glossy syrup. Part of the pie is missing, showing the contrast between the creamy middle and the juicy berry topping with syrup dripping onto the white marbled surface. Some fresh blueberries are scattered around the dish. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Blueberry Cheesecake with Vanilla Crust Recipe
Top Tip
How to Serve Blueberry Cheesecake with Vanilla Crust Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Blueberry Cheesecake with Vanilla Crust Recipe

Why You'll Love This Recipe

This Blueberry Cheesecake with Vanilla Crust Recipe is my go-to when I want to impress without the stress. It delivers that rich, creamy cheesecake texture with an irresistible vanilla wafer crust and a vibrant, homemade blueberry sauce that’s just the right touch of sweetness.

Deliciously simple: Uses easy-to-find ingredients that come together beautifully without fuss.
Perfect texture: Creamy cheesecake with a gently crisp vanilla crust that melts in your mouth.
Homemade blueberry sauce: Fresh, tangy, and sweet sauce that makes every bite pop.
Great for any occasion: Whether it’s a casual get-together or a special event, it always shines.

A clear glass pie dish holds a three-layer blueberry cheesecake on a white marbled surface with a striped cloth underneath. The bottom crust is golden brown and crumbly, forming a firm base. Above it is a thick, creamy off-white cheesecake layer with a smooth texture. The top layer is a glossy, deep purple blueberry topping made of whole blueberries and syrup that slightly drips down the sides, adding rich color contrast. A slice has been removed and placed on a white plate in the background, where a woman's hand holds a fork with a bite of the cheesecake. Scattered fresh blueberries surround the dish and plate. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Blueberry Cheesecake with Vanilla Crust Recipe plays a crucial role in flavor and texture. The vanilla wafers add a subtle sweetness and the perfect crumbly base, while the cream cheese gives it that rich, smooth mouthfeel. Pair that with eggs and sour cream for a delicately dense filling that isn’t too heavy.

Flat lay of a small stack of golden vanilla wafers, a few tablespoons of granulated sugar in a small white ceramic bowl, a small white bowl with melted golden butter, two blocks of smooth cream cheese, two whole brown eggs with clean shells, one whole brown egg with clean shell, a small white bowl filled with white granulated sugar, a small white bowl of thick white sour cream, a small white bowl with clear vanilla extract, and a small white ceramic bowl filled with fresh plump blueberries clustered together, all arranged symmetrically and proportionally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Vanilla wafers: They add a lovely aromatic vanilla flavor and crisp texture to the crust that’s hard to beat.
Sugar: Sweetens both crust and filling and helps deepen flavors during baking.
Butter: Binds the crust crumbs and brings a rich, satisfying mouthfeel.
Cream cheese: The star of the filling; softened cream cheese ensures a smooth batter without lumps.
Eggs and egg yolk: Give structure and richness to the cheesecake.
Sour cream: Adds tang and keeps the texture luscious and creamy.
Vanilla extract: Enhances all the flavors with that warm, inviting aroma.
Blueberry sauce: Fresh blueberries cooked down to a thick, vibrant topping that contrasts perfectly.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Blueberry Cheesecake with Vanilla Crust Recipe is. Sometimes I swap out the vanilla wafers for graham crackers or add a handful of lemon zest to the filling for a refreshing twist. Feel free to customize it to suit your tastes or the season.

Variation: I once tried adding a swirl of mascarpone cheese into the filling for an extra creamy finish – trust me, it elevated the texture beautifully.

Step-by-Step: How I Make Blueberry Cheesecake with Vanilla Crust Recipe

Step 1: Crafting the Vanilla Crust

Start by grinding your vanilla wafers into fine crumbs—using a food processor really saves time here (but you can crush them by hand if you prefer). Then mix in the sugar and melted butter until everything looks evenly coated. Press the crumbs into the bottom and up the sides of your pie pan. Pop it in the oven at 350°F for about 8-10 minutes or until it’s just starting to brown. Cooling this completely is key so the crust firms up nicely before the cheesecake filling goes on.

Step 2: Whipping Up the Creamy Cheesecake Filling

Beat your softened cream cheese for a full 3-5 minutes until it’s super smooth and fluffy — don’t rush this part or you’ll end up with lumps! Add sugar and beat again, then mix in the eggs one by one, followed by egg yolk, beating just until combined each time. Finally, stir in your sour cream and vanilla extract until everything is nicely blended. Smooth the filling over your cooled crust.

Step 3: Baking with Care

Place the pie pan inside a larger roasting pan and add warm water halfway up the side of the pie pan to create a water bath. This gentle steam helps prevent cracks and gives your cheesecake the smoothest texture. Bake at 325°F for 45 minutes — the cheesecake should jiggle slightly in the center but be firm around the edges. After baking, turn off the oven, crack the door, and let it cool inside for 30 minutes before moving it to a cooling rack.

Step 4: Cooling and Chilling

After cooling on the rack, pop your cheesecake into the fridge for at least four hours, but overnight is best—it lets all those flavors meld and the texture fully develop into that perfect creamy richness you’re aiming for.

Step 5: Making the Blueberry Sauce

While the cheesecake is baking and cooling, prepare your homemade blueberry sauce. The sauce thickens nicely as it chills, and when you’re ready to serve, just spoon the luscious sauce over the top. It adds a gorgeous burst of color and fresh fruity flavor that always makes this dessert a standout.

Top Tip

From my many attempts baking this Blueberry Cheesecake with Vanilla Crust Recipe, I’ve learned a few tricks that make all the difference between good and wow-worthy.

Softened Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smooth, lump-free batter.
Don’t Overmix: Beat players gently once eggs go in, mixing just until combined helps avoid air bubbles that cause cracks.
Water Bath Magic: The water bath keeps baking gentle and slow, preventing those pesky cracks and promoting even cooking.
Gentle Cooling: Cooling cheesecake gradually in the oven then at room temp helps it set evenly without shrinking or cracking.

How to Serve Blueberry Cheesecake with Vanilla Crust Recipe

blueberry cheesecake - Serving Suggestion

Garnishes

I typically keep garnishes simple—fresh blueberries and a few mint leaves add such a pretty freshness on top. Sometimes I thinly slice lemon zest over the sauce for an extra zing, or sprinkle a little powdered sugar right before serving for a softly sweet finish.

Side Dishes

To balance the richness, I often serve this cheesecake with a light herbal tea or coffee. If it’s brunch, a fresh fruit salad or a crisp green salad dressed with lemon vinaigrette pairs wonderfully to keep things fresh.

Creative Ways to Present

For birthday parties or special occasions, I sometimes make mini versions in small tart pans for easy, elegant individual servings. Another favorite is layering spoonfuls of blueberry sauce between layers of cheesecake in a trifle bowl for a stunning presentation and easy serving.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in the fridge, well-covered with plastic wrap or a cake dome to keep them fresh and prevent the cheesecake from drying out. It tastes just as good the next day, if not better, once all the flavors really soak in.

Freezing

I’ve frozen this cheesecake successfully by wrapping tightly in plastic wrap and then aluminum foil. When ready to enjoy, thaw overnight in the fridge. The texture holds up well, and the blueberry sauce can be added fresh after thawing to keep it bright.

Reheating

This cheesecake is best served chilled, so I usually don’t reheat leftovers. However, if you want a softer texture, let slices sit at room temperature for about 20 minutes before serving.

Frequently Asked Questions:

Can I use frozen blueberries for the sauce?

Absolutely! Frozen blueberries work great and are often more convenient. Just thaw them first and drain any excess juice before cooking down the sauce to avoid it being too watery.

How do I prevent cracks in my cheesecake?

Using a water bath is key—it keeps the baking environment moist and gentle. Also, avoid overbaking and make sure ingredients are room temperature. Lastly, cool the cheesecake slowly (in the oven with the door cracked) to let it set evenly without cracking.

Can I make this cheesecake in advance?

Yes! In fact, it’s best made a day ahead to allow the flavors to meld and the texture to firm up properly. Just keep it refrigerated and add blueberry sauce right before serving.

Is there a substitute for the vanilla wafers crust?

Definitely. Graham cracker crumbs or digestive biscuits work wonderfully as alternatives and will complement the vanilla and blueberry flavors nicely.

Final Thoughts

This Blueberry Cheesecake with Vanilla Crust Recipe has a special place in my kitchen repertoire. It’s approachable enough to make any time but impressive enough to share with family and friends. I hope you enjoy the process and the delicious payoff—it truly feels like a little piece of joy in every bite.