This Fresh Blueberry Cheesecake Pie is the ultimate summer dessert that has readers raving: “One of the best desserts I’ve ever made! Insanely good!!!” “Wow!! My company couldn’t get enough!! This is my new go-to cheesecake… I love it!” and “It turned out amazing! Creamy, beautiful, no cracks, delicious. That blueberry syrup is amazing…. So so good! 🙂”

This Blueberry Cheesecake, perfected through years of baking experience, is made extra easy in pie form and extra delicious with the homemade sweet-tart blueberry topping and vanilla wafer crust! With detailed tips, variations, and step-by-step photos, you’ll feel confident creating this stunning, crowd-pleasing dessert that tastes even better than it looks.

We experimented with this cheesecake until it was perfect. We even tried a non-baked version, but nothing beats a real baked cheesecake’s velvety, luxurious texture. As a reader raved: “Jen, this was the BEST cheesecake ever! The texture was perfect, smooth and creamy…Thank you for making our tummies VERY happy!”

Here’s why it will make your tummies very happy:

Crowd Favorite: I took this cheesecake to an end-of-school party, and it was devoured in minutes—it’s a guaranteed hit. And as another reader raved:
“I used this blueberry cheesecake recipe for a holiday pies fundraiser at our church. We have more requests for this than for pumpkin or apple pie!”
Approachable Alternative: All the rich, creamy flavor of classic cheesecake without the intimidation of a springform pan or five blocks of cream cheese.
Irresistible Crust: Made with buttery vanilla wafers instead of graham crackers for a sweet, nostalgic twist you’ll love.
Foolproof Format: Less cream cheese means zero cracking and baking in a pie pan instead of a springform pan means no leaking water baths—just a perfect pie every time.
Gorgeous Finish: Even if it did crack (it won’t!), it’s smothered in luscious blueberry sauce, which covers everything and adds a fresh, tangy finish. Trust me, you’ll be inhaling the sauce with a spoon!

Blueberry Topping For Cheesecake

This Blueberry Cheesecake utilizes my extremely popular 10 Minute Blueberry Topping and Syrup Recipe. That’s right, all you need is 10 minutes to create sweet and tangy blueberry bliss. You will want to DRINK this sauce. But try to be patient because it becomes exponentially more delicious (just when you didn’t think it was possible), smothering your Blueberry Cheesecake.

Award-Winning Blueberry Cheesecake Recipe — Indulgent & Totally Irresistible

How to Make a Blueberry Cheesecake Pie

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: HOW TO MAKE CHEESECAKE CRUST:

Combine vanilla wafers, sugar and butter in medium bowl until crumbs are evenly moistened.
Press evenly onto the bottom and up the sides of an ungreased 9-in. pie pan.
Bake at 350 degrees F for 8-10 minutes or until crust just begins to brown. Cool completely..

Step 2: HOW TO MAKE CHEESECAKE FILLING:

Beat cream cheese until very smooth, about 3 minutes.
Beat in sugar and continue to beat for 3 minutes. Don’t shortcut beating the eggs and cream cheese because this makes a super creamy cheesecake.
Beat in eggs and egg yolks, one at a time, just until combined after each addition. Once you add the eggs, beat as little as possible, beating just until combined after each addition—overbeating eggs can lead to cracking. Also, make sure you use room-temperature eggs, which will allow them to mix more easily without overbeating.
Pour cheesecake filling over cooled crust.

Step 3: HOW TO MAKE A WATER BATH:

The term “water bath” simply means baking cheesecake in water. To make your water bath, add the Blueberry Cheesecake in the pie pan to a roasting pan and fill halfway up the sides with warm water.

Do I need a water bath for cheesecake?

Yes, even though we are using a pie pan instead of a springform pan, all cheesecakes require a water bath to cook evenly and prevent cracks. The hot water insulates the outer edges of the cheesecake, so the edges don’t bake faster than the middle. This ensures even baking throughout and lessens the likelihood of the cheesecake cracking.

Step 4: Bake Cheesecake

Bake Blueberry Cheesecake for 45 minutes at 325 degrees F or until the edges are firm and the center 2-3 of the cheesecake is still wobbly but NOT runny.

How do you know if a cheesecake is done?

The cheesecake should still jiggle in the center when you push the pan back and forth but the edges should be mostly set. The center of the Blueberry Cheesecake will set and firm up as the cheesecake cools.

Step 5: How do I Cool Cheesecake?

We need to gently cool our Blueberry Cheesecake in order to prevent cracking due to immediate temperature changes. To cool cheesecake:

Turn off your oven when the Blueberry Cheesecake is done and crack open the oven door.
Allow your cheesecake to cool in oven for 30 minutes
Remove cheesecake to a wire rack to cool completely.
Chill in refrigerator for at least 4 hours, best if overnight.

Step 6: How to Make Blueberry Topping For Cheesecake

While the Blueberry Cheesecake is baking, it’s time to prepare our tantalizing Blueberry Sauce.

Add orange juice, lemon juice, sugar, and cornstarch to a medium saucepan, whisk until cornstarch is dissolved and bring to a boil, stirring occasionally.
Boil approximately 5 minutes, or until thickened then add blueberries and simmer 5 minutes or until a few berries have burst but most are still whole. Stir in vanilla.
Taste and add lemon zest from 1 lemon if desired for more tang.
Chill in the refrigerator in an airtight container separate from the cheesecake. Blueberry Sauce will thicken as it chills.
When ready to serve, spoon blueberry sauce over cheesecake and serve.

How Do I keep My Cheesecake From Cracking?

Use a water bath: The hot water insulates the outer edges of the cheesecake, so the edges don’t bake faster than the middle.
Use room-temperature ingredients: Room-temperature eggs, sour cream, and softened cream cheese allow them to mix more easily and evenly and reduce the risk of cracks. Properly softened cream cheese will also be smooth without any lumps.
Mix well: Mix your cream cheese and sugar very well until light and fluffy.
Don’t peek! To prevent cracking, you mustn’t open the oven while your Blueberry Cheesecake is baking. Opening the door dramatically lowers the temperature and causes your cheesecake to sink and crack
Don’t overbake: Over-baking the cheesecake causes the filling to shrink and crack. You want the edges to be firm but the center to wobble slightly when shaken.
Cool gently: Sudden changes in temperature can cause cracks, so allowing the cheesecake to cool in the oven and then on the counter before placing it in the refrigerator allows it to gradually adjust to each temperature.
Fix cracks: If your cheesecake still cracks, then hide them with Blueberry Sauce

How to Store Blueberry Cheesecake

I recommend chilling your Blueberry Cheesecake for at least 24 hours before serving. Cover loosely with aluminum foil and keep in the refrigerator for up to one week. Add the Blueberry Topping when you’re ready to serve.

How to Refrigerate Blueberry Cheesecake

Properly refrigerated cheesecake will stay fresh and delicious for up to 5 days

How to Freeze Blueberry Cheesecake:

Yes! Cheesecake and blueberry sauce both freeze very well:

1. Cool the cheesecake completely and refrigerate it for at least 8 hours.
2. Add Blueberry Sauce.
3. Place chilled cheesecake with blueberry sauce on a baking pan, cover, and freeze until firm.
4. Remove the cheesecake from the freezer and wrap it in plastic wrap, heavy-duty aluminum foil, and finally, a large heavy-duty freezer bag.
5. Blueberry Cheesecake can be frozen for 2-3 months.
6. To thaw, transfer the cheesecake to the refrigerator and thaw overnight.

Award-Winning Blueberry Cheesecake Recipe — Indulgent & Totally Irresistible

Blueberry Topping For Cheesecake