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 1-½ cups crumbs); 2 tablespoons sugar; 6 tablespoons butter, melted; 2 8 oz. blocks cream cheese, 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 (homemade or prepared)

There’s something utterly irresistible about a creamy, luscious cheesecake paired with a crisp, fragrant crust. This Blueberry Cheesecake with Vanilla Crust Recipe combines that rich, dreamy texture with a burst of fresh blueberry brightness, making it a dessert that truly shines at any gathering or quiet night in.

The image shows a clear glass pie dish on a white marbled surface with a striped cloth underneath. The pie has three visible layers: the bottom layer is a light beige crust with a crumbly texture, the middle layer is a smooth cream filling, and the top layer is a thick, glossy topping full of dark purple and black blueberries covered in syrup. A large slice is missing, revealing the cream layer and some of the syrup dripping on the white marbled surface. There are a few loose blueberries 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

I can’t tell you how many times I’ve brought this cheesecake to family parties and had people ask for the recipe. It’s not just any cheesecake—it’s the perfect balance of a subtly sweet vanilla crust with a super creamy filling and tangy blueberry sauce that makes every bite memorable.

The Vanilla Crust: It’s not your typical graham cracker base—using vanilla wafers adds this warm, comforting flavor that pairs beautifully with the filling.
Perfectly Creamy Texture: The key is beating the cream cheese until ultra smooth and folding in sour cream to get that silky feel without being too dense.
Blueberry Sauce: Making your own sauce means fresh blueberries shine without overwhelming the cheesecake’s delicate sweetness.
Water Bath Baking: This technique helps avoid cracks and ensures that silky smooth top everyone loves.

The image shows a blueberry cheesecake in a clear glass pie dish. It has three layers: the bottom layer is a golden crust, the middle layer is a creamy off-white cheesecake, and the top layer is a thick, shiny, deep purple blueberry topping with whole blueberries visible. A slice is missing, revealing the inside layers, and some blueberry sauce drips down the side of the cheesecake. In the background, there is a white plate with a slice of the cheesecake and a fork beside it on a white marbled surface. Some loose blueberries are scattered around the pie dish, and the dish rests on a white cloth with thin blue stripes. The mood is bright and fresh. 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 specific role in creating balance and texture. A little trick I’ve learned is always picking the freshest blueberries you can find and letting cream cheese come to room temp for that smooth blend.

Flat lay of a small white ceramic bowl of finely crushed vanilla wafer crumbs, a few vanilla wafers stacked beside it, a small white ceramic bowl with melted golden butter, a small white ceramic bowl of granulated white sugar, two whole brown eggs with clean shells next to one whole egg yolk in a white ceramic bowl, two blocks of smooth cream cheese, a small white ceramic bowl of thick white sour cream, a small white ceramic bowl of clear vanilla extract, and a small white ceramic bowl filled with fresh whole blueberries 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: Provide a fragrant, sweet crunch that’s much more interesting than plain crumbs.
Sugar: Balances the tanginess of the cream cheese and blueberries perfectly.
Butter: Binds the crust while adding richness and helping it hold its shape.
Cream cheese: The main star for creamy texture—soften it well to avoid lumps.
Eggs: Give structure and richness but must be added thoughtfully to avoid a rubbery texture.
Sour cream: Adds that subtle tang and creaminess without making the filling heavy.
Vanilla extract: Boosts the overall flavor and pairs beautifully with the blueberry topping.
Blueberries: Fresh or thawed frozen, they brighten the whole dessert with a natural pop of fruity flavor.

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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

One of the best things about this Blueberry Cheesecake with Vanilla Crust Recipe is how easy it is to tweak. I often swap the blueberry sauce for raspberry or swirl in lemon zest for a fresh twist—but don’t be afraid to add your own flair!

Variation: I once made a version with a sprinkle of cinnamon in the crust—which added a cozy warmth that was a big hit during fall.
Dairy-free option: You can use vegan cream cheese and coconut-based sour cream if needed; just expect a slight change in texture.

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

Step 1: Crafting the Perfect Vanilla Crust

First thing, grab your vanilla wafers and pulse them in a food processor until you get fine crumbs—that’s the base of your crust. If you don’t have a processor, just pop them in a sealed bag and crush with a rolling pin. Mix the crumbs with melted butter and sugar, then press this mixture firmly into your 9-inch pie pan. Don’t forget to press it up the sides a bit for that lovely edge. Bake the crust at 350°F for about 8-10 minutes until it starts to brown lightly. Let it cool completely before filling—rushing this step can make your crust soggy, so be patient!

Step 2: Whipping Up the Creamy Filling

Next up, the filling. This is where patience pays off. Beat softened cream cheese for about 3-5 minutes until it’s super smooth and fluffy—this step can’t be rushed, or you’ll get lumps. Gradually add sugar and beat for a few more minutes, then one by one, beat in the eggs and egg yolk just until blended—overmixing here can trap air and cause cracks. Lastly, fold in sour cream and vanilla gently. Pour this silky mixture over your cooled crust and get ready for baking.

Step 3: Baking with a Water Bath for Flawless Texture

Place the pie pan into a larger roasting pan and fill that pan with warm water until it reaches halfway up the sides of your pie pan. This water bath keeps the baking environment moist and even, preventing your cheesecake from cracking. Bake at 325°F for 45 minutes—when it’s done, the edges should be set but the center will still have a gentle wobble. Turn off your oven, crack open the door, and let your cheesecake cool inside for 30 minutes. This slow cooling helps prevent cracks, which you’ll thank yourself for later!

Step 4: Cooling and Chilling for the Best Results

After the oven cooling, move the cheesecake to a wire rack and let it come fully to room temperature before popping it into the fridge for at least 4 hours—overnight is even better. This step is essential for that melt-in-your-mouth texture you’re aiming for.

Step 5: Making and Serving with Blueberry Sauce

While the cheesecake bakes, whip up your blueberry sauce. It’s so simple and fresh, made with just a handful of ingredients, and it thickens beautifully as it chills. When you’re ready to serve, spoon this tangy sauce generously over each slice. It’s like the final piece of the puzzle that brings everything together perfectly.

Top Tip

I’ve made this Blueberry Cheesecake with Vanilla Crust Recipe countless times, and one thing I always stress to friends is taking your time with each step—it really pays off. These tips will help you avoid common pitfalls:

Beat Cream Cheese Thoroughly: I once skipped this and ended up with lumps—don’t do that! Beat it until silky smooth for the creamiest filling.
Use Room Temperature Ingredients: Cold eggs or sour cream can cause the batter to seize or clump, making it hard to get a smooth cheesecake.
Don’t Skip the Water Bath: It’s like magic for preventing cracks and creating that beautiful texture.
Cool Slowly: Resist the urge to take it out of the oven immediately—you’ll get cracks otherwise. Slow cooling is key!

How to Serve Blueberry Cheesecake with Vanilla Crust Recipe

Blueberry Cheesecake - Serving Suggestion

Garnishes

I love topping my cheesecake slices with a few fresh blueberries and a mint leaf just before serving—it adds a little pop of color and freshness. Sometimes a light dusting of powdered sugar adds a pretty finishing touch, especially for special occasions.

Side Dishes

Pairing this blueberry cheesecake with a cup of strong coffee or a light herbal tea makes for a lovely after-dinner treat. For brunch, I serve it alongside fresh fruit salad or a simple green salad with citrus vinaigrette to balance the richness.

Creative Ways to Present

One of my favorite ways to present this cheesecake is in mini pie pans or individual jars for parties—it’s easier to serve and looks adorable. For a holiday twist, I like to scatter edible flowers or sprinkle toasted almonds on top for extra crunch and elegance.

Make Ahead and Storage

Storing Leftovers

I always cover leftover cheesecake tightly with plastic wrap or a reusable silicone cover, then keep it in the fridge. It stays fresh and creamy for up to 4 days. Just be sure to keep the blueberry sauce separate until serving to avoid sogginess.

Freezing

When I want to make this ahead for a big event, I freeze cheesecake slices individually on a tray, then transfer them to a freezer bag. They freeze beautifully and thaw overnight in the fridge without losing texture or flavor.

Reheating

I don’t usually recommend reheating cheesecake, but if you want to take the chill off, just let it sit at room temperature for 15-20 minutes before serving. This lets the flavors shine without melting the structure.

Frequently Asked Questions:

What’s the secret to preventing cracks in my cheesecake?

The trick is baking your cheesecake in a water bath and using room temperature ingredients. Also, don’t overbeat the batter or overbake. Cooling the cheesecake slowly in the slightly open oven after baking helps prevent cracks too.

Can I use frozen blueberries for the sauce?

Yes! Frozen blueberries work just fine for the sauce. Just thaw them first and drain any excess liquid to avoid a runny sauce. Fresh blueberries will give a slightly more vibrant flavor but frozen are a convenient alternative.

How long should I chill the cheesecake before serving?

You want to chill it for at least 4 hours, but overnight chilling is best. This lets the filling fully set and flavors marry, resulting in a smoother texture and easier slicing.

Can I make this cheesecake gluten-free?

Absolutely! Simply swap the vanilla wafers for gluten-free cookies of your choice and ensure any other ingredients (like vanilla extract) are gluten-free too. The texture and flavor stay just as delicious!

Final Thoughts

This Blueberry Cheesecake with Vanilla Crust Recipe is one of those comforting desserts that feels both classic and special. Whether you’re celebrating a milestone or simply indulging in a quiet weekend treat, it’s got that perfect balance of creamy, crunchy, and fruity that keeps folks coming back for more. I’m confident if you give it a try, you’ll see why I recommend it so often—nothing beats homemade with a touch of love!