Blueberry Velvet Cheesecake (Silky Crack-Free Recipe)

Blueberry Velvet Cheesecake delivers a silken, melt-in-your-mouth texture that combines the tangy richness of classic cheesecake with vibrant blueberry swirls and a glossy fruit topping. This crowd-pleasing dessert features a buttery graham cracker crust, a lush filling boosted by sour cream for extra velvety smoothness, and a homemade blueberry sauce that soaks in just right. Perfect for summer gatherings, birthdays, or anytime you crave a make-ahead treat that slices cleanly and serves 12 to 16.

Every bite bursts with fresh berry flavor while staying light and creamy, thanks to simple tricks like room-temperature ingredients and a gentle baking method. You’ll love how easy it comes together with pantry staples and flexible options for fresh or frozen blueberries.​

Quick Nutrition Overview

Nutrient (per slice, 1/16th)	Amount
Calories	350
Total Fat	25g
Carbohydrates	28g
Protein	6g
Sugar	20g

Ingredients

For the Graham Cracker Crust

• 1 1/2 cups graham cracker crumbs (about 12 full sheets)
• 1/3 cup unsalted butter, melted
• 1/4 cup granulated sugar
• Pinch of salt

For the Velvet Cheesecake Filling

• 24 oz (3 packages) full-fat cream cheese, softened to room temperature
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup sour cream, room temperature
• 1/4 cup heavy cream
• 1 tablespoon cornstarch
• 2 teaspoons vanilla extract
• 1 teaspoon lemon juice
• 1 1/2 cups fresh or frozen blueberries (if frozen, do not thaw)

For the Blueberry Topping

• 2 cups fresh or frozen blueberries
• 1/2 cup granulated sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• 1/4 cup water

Step-by-Step Instructions

1. Preheat and Prep Pan: Heat oven to 325°F (165°C). Wrap a 9-inch springform pan in two layers of heavy-duty foil to prevent leaks. Lightly grease the inside.
2. Make the Crust: Stir graham cracker crumbs, melted butter, sugar, and salt until evenly moistened. Press firmly into the bottom and 1 inch up the sides of the pan using a measuring cup bottom. Bake 10 minutes until set and fragrant. Cool 10 minutes on a wire rack.​
3. Blueberry Jam Layer (Optional Swirl): In a small bowl, microwave 1 1/2 cups blueberries with 2 tablespoons sugar for 2 minutes, stir, then 1-2 more minutes until jammy. Mash lightly and spread half over the cooled crust. Save the rest for filling swirls.
4. Beat Cream Cheese: In a large bowl with a hand mixer or stand mixer, beat softened cream cheese on medium until completely smooth, about 2 minutes. Scrape the bowl often to avoid lumps.
5. Add Sugar and Dry Ingredients: Blend in sugar and cornstarch until incorporated. This helps prevent cracks.​
6. Mix Wet Ingredients: Add eggs one at a time, beating low after each just until combined. Mix in sour cream, heavy cream, vanilla, and lemon juice until smooth. Avoid overmixing.
7. Fold in Blueberries: Gently fold in the reserved jammy blueberries with a spatula for pretty purple ribbons in the filling.
8. Pour and Settle: Tap the pan on the counter 5 times to release air bubbles. If any large bubbles surface, pop them with a toothpick.
9. Bake Gently: Place the pan in a larger roasting pan. Pour hot water into the roasting pan to 1 inch deep (or use a steam method: pan of water on lower rack). Bake 60-70 minutes until edges are set but center jiggles slightly (160°F internal temp). Turn off oven, crack door, cool 1 hour inside.
10. Chill Overnight: Run a knife around edges, cover loosely, and refrigerate 8+ hours or overnight for perfect slicing.
11. Make Blueberry Topping: In a saucepan, combine blueberries, sugar, water, and lemon juice. Simmer 5 minutes. Stir in cornstarch slurry; cook 2 minutes until thickened. Cool completely.​
12. Serve: Remove cheesecake from pan, spread cooled topping over top. Slice with a hot knife for clean edges. Store leftovers covered in fridge up to 5 days or freeze slices up to 2 months.

Expert Tips for Perfect Results

• Room temperature ingredients blend smoothly and trap less air, reducing cracks.
• No water bath? Place a pan of hot water on the rack below for steam.
• Bust bubbles by tapping the pan firmly before baking.
• For extra velvetiness, strain the filling through a sieve if you spot tiny lumps.
• Taste the batter; add 1/4 teaspoon blueberry extract for bolder flavor if desired.​

Recipe Variations

Variation	Key Changes	Bake/Chill Time
No-Bake Version	Use 2 envelopes gelatin in filling	Chill 6 hours
Mini Cheesecakes	Line muffin tin, halve filling	18-22 min
Keto/Low-Carb	Almond flour crust, erythritol, stevia	Same
Lemon-Blueberry	Add lemon zest to filling	Same

Nutrition and Storage Facts

Detailed breakdown assumes full-fat ingredients. Adjust for variations.

Serving (1/16th)	Calories	Fat	Carbs	Fiber	Protein	Sodium
With Topping	380	27g	31g	1g	6g	280mg
Crustless	290	24g	15g	0g	5g	220mg

Fridge: 5 days tightly wrapped. Freezer: 2 months in slices, thaw overnight.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, dust with 1 tablespoon flour before folding in. Add 5 minutes to bake time as they release more liquid.

Why did my cheesecake crack?
Common causes: overmixing batter, cold ingredients, sudden temperature changes, or overbaking. Follow the gentle cool-down steps.​

Can I make this gluten-free?
Swap graham crumbs for gluten-free version or crushed nuts. Crust still bakes perfectly.​

Half the recipe for smaller pan?
Yes, use 8-inch pan; halve all ingredients. Bake 55-65 minutes.

Dairy-free option?
Use vegan cream cheese and coconut cream. Gelatin for no-bake stability.​

How far ahead can I prepare it?
Bake up to 2 days ahead, add topping day-of. Freezes beautifully without topping.

Nutritional tweaks?
Lighten with Neufchatel cheese and light sour cream; reduces calories by 20%.​

Make this Blueberry Velvet Cheesecake for your next gathering and watch it disappear. The silky texture and juicy berries make every slice irresistible. Share your results below, pin for later, or tag your bakes!

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