20 Delicious Blueberries Cheesecake Amazing Recipes

Dive into the world of creamy, dreamy desserts with our roundup of 20 Delicious Blueberry Cheesecake Recipes! Whether you’re a cheesecake connoisseur or a baking newbie, these mouthwatering recipes are sure to inspire your next kitchen adventure. From no-bake delights to gluten-free wonders, we’ve got something for every taste and occasion. So, grab your apron, and let’s make every bite a berry blissful experience!

Classic Blueberry Cheesecake

There’s nothing quite like the creamy, tangy delight of a Classic Blueberry Cheesecake, especially when it’s crowned with a vibrant blueberry topping. This recipe promises a perfect balance of flavors and textures that will make it a standout dessert at any gathering.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 4 (8 oz) packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 1 tsp vanilla extract
• 4 large eggs
• 1/2 cup sour cream
• 2 cups fresh blueberries
• 1/4 cup water
• 1/4 cup granulated sugar
• 1 tbsp cornstarch

Instructions

1. Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press onto the bottom of a 9-inch springform pan.
2. Beat cream cheese and 1 1/4 cups sugar until smooth. Add vanilla, then eggs one at a time, blending after each. Stir in sour cream. Pour over crust.
3. Bake for 55 minutes or until center is almost set. Cool on a wire rack for 10 minutes, then chill for 4 hours.
4. For topping, combine blueberries, water, 1/4 cup sugar, and cornstarch in a saucepan. Bring to a boil, then simmer for 5 minutes until thickened. Cool and spread over cheesecake.

The secret to this cheesecake’s irresistible texture lies in the sour cream, which adds a subtle tang and creaminess that perfectly complements the sweet blueberry topping.

Tip: For a smoother topping, you can blend the blueberry mixture after cooling and strain it to remove skins.

No-Bake Blueberry Cheesecake

This No-Bake Blueberry Cheesecake is a dreamy, creamy dessert that comes together without ever turning on the oven, perfect for those warm days when you crave something sweet but don’t want to heat up the kitchen.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream
• 1 1/2 cups fresh blueberries
• 1/4 cup blueberry jam

Instructions

1. In a medium bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into the bottom of a 9-inch springform pan. Chill for 10 minutes.
2. In a large bowl, beat 16 oz softened cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract until smooth. In another bowl, whip 1 cup heavy cream to stiff peaks, then fold into the cream cheese mixture.
3. Spread half of the cream cheese mixture over the crust. Top with 1 cup fresh blueberries, then spread the remaining cream cheese mixture over the blueberries. Chill for at least 4 hours.
4. Before serving, warm 1/4 cup blueberry jam slightly and drizzle over the top of the cheesecake. Garnish with the remaining 1/2 cup fresh blueberries.

The contrast between the creamy filling and the fresh, juicy blueberries makes every bite a delightful surprise, while the no-bake aspect means more time to enjoy the summer sun.

Tip: For a smoother texture, ensure the cream cheese is fully softened before mixing.

Blueberry Swirl Cheesecake

Indulge in the creamy delight of this Blueberry Swirl Cheesecake, where tangy blueberries meet rich, velvety cheesecake in every bite.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup blueberry pie filling

Instructions

1. Preheat your oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan.
2. Beat 24 oz softened cream cheese and 3/4 cup granulated sugar until smooth. Add 3 large eggs, one at a time, then stir in 1 tsp vanilla extract.
3. Pour the cheesecake batter over the crust. Drop spoonfuls of 1 cup blueberry pie filling onto the batter, then use a knife to swirl.
4. Bake for 50-55 minutes until the center is almost set. Cool on a wire rack, then refrigerate for at least 4 hours before serving.

The magic of this cheesecake lies in the vibrant blueberry swirls that not only add a burst of flavor but also create a stunning visual effect.

Tip: For an extra smooth filling, make sure all your ingredients are at room temperature before you start mixing.

Blueberry Lemon Cheesecake

Nothing says summer like the bright, tangy flavors of blueberry and lemon coming together in this creamy cheesecake. It’s the perfect dessert to impress at your next gathering or to treat yourself on a lazy afternoon.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 24 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1/4 cup lemon juice
• 1 1/2 cups fresh blueberries

Instructions

1. Preheat your oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into the bottom of a 9-inch springform pan.
2. Beat 24 oz cream cheese and 3/4 cup granulated sugar until smooth. Add 3 eggs, one at a time, then mix in 1 tsp vanilla extract, 1 tbsp lemon zest, and 1/4 cup lemon juice until just combined.
3. Gently fold in 1 1/2 cups fresh blueberries, then pour the mixture over the crust. Smooth the top with a spatula.
4. Bake for 50-55 minutes until the edges are set but the center slightly jiggles. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.
5. Chill in the refrigerator for at least 4 hours before serving. The contrast of the creamy cheesecake with the burst of blueberries and zesty lemon makes every bite a delightful surprise.

Tip: For an extra pop of color and flavor, drizzle with a homemade blueberry sauce before serving.

Blueberry Cheesecake Bars

These Blueberry Cheesecake Bars are the perfect blend of creamy and fruity, with a buttery crust that’ll have everyone asking for seconds.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into the bottom of the prepared pan.
3. Bake the crust for 10 minutes, then let it cool slightly.
4. In another bowl, beat 16 oz cream cheese and 1/2 cup granulated sugar until smooth. Add 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
5. Pour the cream cheese mixture over the crust, then sprinkle 1 cup fresh blueberries evenly on top.
6. Bake for 25-30 minutes until the edges are set but the center is slightly jiggly. Cool completely before chilling in the fridge for at least 2 hours.

The swirl of tart blueberries against the rich cheesecake creates a stunning contrast that’s as pleasing to the eye as it is to the palate.

Tip: For cleaner slices, dip your knife in hot water and wipe it clean between cuts.

Mini Blueberry Cheesecakes

These Mini Blueberry Cheesecakes are the perfect bite-sized treat, combining creamy cheesecake with a burst of fresh blueberry flavor.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1/2 cup fresh blueberries
• 1/4 cup blueberry jam

Instructions

1. Preheat oven to 325°F. Line a muffin tin with 12 liners.
2. In a bowl, mix 1 cup graham cracker crumbs, 3 tbsp melted butter, and 2 tbsp sugar. Press 1 tbsp mixture into each liner.
3. Beat 8 oz cream cheese, 1/4 cup sugar, and 1 tsp vanilla until smooth. Add 1 egg; beat just until blended.
4. Divide mixture among liners. Top each with 4-5 blueberries.
5. Bake for 20 minutes until set. Cool in tin, then chill for 2 hours.
6. Warm 1/4 cup blueberry jam; drizzle over cheesecakes before serving.

The swirl of blueberry jam not only adds a glossy finish but also intensifies the berry flavor, making each bite irresistibly sweet and tangy.

Tip: For a smoother texture, ensure the cream cheese is fully softened before mixing.

Blueberry Cheesecake Cupcakes

These Blueberry Cheesecake Cupcakes are a delightful twist on classic cheesecake, offering individual portions perfect for parties or a sweet treat at home.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/4 cup blueberry jam

Instructions

1. Preheat your oven to 325°F and line a muffin tin with cupcake liners.
2. In a bowl, mix the graham cracker crumbs with the melted butter until well combined. Press 1 tablespoon of the mixture into the bottom of each liner to form the crust.
3. In another bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, then stir in the vanilla extract.
4. Divide the cream cheese mixture evenly among the cupcake liners, filling each about 3/4 full.
5. Drop a few blueberries onto each cupcake, then swirl in 1 teaspoon of blueberry jam per cupcake with a toothpick.
6. Bake for 20 minutes, or until the centers are just set. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The swirl of blueberry jam not only adds a burst of flavor but also creates a beautiful marbled effect that makes these cupcakes as pretty as they are tasty.

Tip: For an extra touch, garnish with a few fresh blueberries and a sprinkle of graham cracker crumbs before serving.

Vegan Blueberry Cheesecake

Indulge in the creamy, dreamy delight of this Vegan Blueberry Cheesecake, where a nutty crust meets a velvety filling topped with a vibrant blueberry swirl.

Ingredients

• 1 1/2 cups raw cashews (soaked overnight)
• 1 cup almond flour
• 1/4 cup maple syrup
• 3 tbsp coconut oil (melted)
• 1/4 tsp salt
• 1/2 cup coconut cream
• 1/4 cup lemon juice
• 1 tsp vanilla extract
• 1/2 cup blueberries (fresh or frozen)
• 2 tbsp agave syrup

Instructions

1. Preheat your oven to 350°F. Mix almond flour, 2 tbsp maple syrup, 2 tbsp coconut oil, and salt in a bowl. Press into a 7-inch springform pan and bake for 10 minutes until slightly golden.
2. Blend soaked cashews, coconut cream, remaining maple syrup, lemon juice, and vanilla until smooth. Pour over the cooled crust and freeze for 1 hour.
3. Simmer blueberries and agave syrup over low heat for 5 minutes until thickened. Cool slightly, then swirl into the cheesecake. Freeze for another 4 hours or until set.

The magic of this cheesecake lies in its no-bake filling that sets perfectly in the freezer, offering a guilt-free treat that’s as beautiful as it is delicious.

Tip: For an extra smooth filling, ensure your cashews are soaked for at least 8 hours.

Gluten-Free Blueberry Cheesecake

Indulge in the creamy, dreamy delight of this Gluten-Free Blueberry Cheesecake, where a nutty crust meets a luscious berry swirl for a dessert that’s as beautiful as it is delicious.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup melted coconut oil
• 2 tbsp maple syrup
• 16 oz cream cheese, softened
• 1/2 cup coconut sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F. Mix almond flour, melted coconut oil, and maple syrup in a bowl until combined. Press the mixture into the bottom of a 7-inch springform pan to form the crust.
2. Bake the crust for 10 minutes until lightly golden. Let it cool slightly.
3. In a large bowl, beat the cream cheese and coconut sugar until smooth. Add eggs one at a time, then stir in vanilla extract.
4. Pour the filling over the crust. In a small saucepan, cook blueberries and lemon juice over medium heat for 5 minutes until berries burst. Swirl the blueberry mixture into the cheesecake batter.
5. Bake for 35 minutes until the center is just set. Cool completely before refrigerating for at least 4 hours.

The magic of this cheesecake lies in the vibrant blueberry swirl that not only adds a pop of color but a tangy contrast to the sweet, creamy filling.

Tip: For an extra smooth filling, ensure your cream cheese is at room temperature before mixing.

Blueberry Cheesecake Pie

This Blueberry Cheesecake Pie combines the creamy richness of cheesecake with the sweet tang of blueberries, all nestled in a buttery crust for a dessert that’s sure to impress.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 1/4 cup blueberry jam

Instructions

1. Preheat oven to 350°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch pie dish to form the crust. Bake for 10 minutes, then cool.
2. Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then vanilla, mixing well after each.
3. Pour filling into crust. Bake for 25 minutes until set but slightly wobbly in the center. Cool to room temperature.
4. Top with blueberries. Warm blueberry jam and drizzle over berries. Chill for at least 4 hours before serving.

The contrast between the creamy cheesecake and the juicy blueberries, with a hint of jam sweetness, makes every bite a delightful surprise.

Tip: For a smoother filling, ensure the cream cheese is at room temperature before mixing.

Blueberry Cheesecake Tart

This Blueberry Cheesecake Tart combines the creamy richness of cheesecake with the bright, juicy burst of blueberries, all nestled in a buttery crust.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/4 cup blueberry jam

Instructions

1. Preheat your oven to 350°F. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 6 tbsp melted butter until combined. Press firmly into the bottom of a 9-inch tart pan.
2. Bake the crust for 10 minutes, then let it cool slightly.
3. In another bowl, beat 16 oz cream cheese and 1/2 cup granulated sugar until smooth. Add 2 large eggs and 1 tsp vanilla extract, beating until just combined.
4. Pour the cream cheese mixture over the crust. Bake for 20 minutes, or until the edges are set but the center is slightly wobbly.
5. Let the tart cool, then chill in the refrigerator for at least 2 hours.
6. Before serving, warm 1/4 cup blueberry jam and drizzle over the tart. Top with 1 cup fresh blueberries.

The contrast between the smooth cheesecake and the tart blueberries makes every bite a delightful surprise.

Tip: For an extra glossy finish, brush the blueberries with a little warmed jam before arranging them on top.

Blueberry Cheesecake Muffins

These Blueberry Cheesecake Muffins are the perfect blend of tart blueberries and creamy cheesecake, all wrapped up in a soft, fluffy muffin. Ideal for breakfast or a sweet snack, they’re sure to impress!

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 4 oz cream cheese, cubed
• 2 tbsp granulated sugar (for topping)

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1 cup milk, 1/3 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in 1 cup fresh blueberries and 4 oz cubed cream cheese.
5. Divide the batter evenly among the muffin cups and sprinkle the tops with 2 tbsp granulated sugar.
6. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.

The surprise pockets of cream cheese in these muffins make every bite a delightful mix of flavors and textures. Perfect for those who love a little extra indulgence in their baked goods!

Tip: For an extra burst of blueberry flavor, toss the blueberries in a little flour before folding them into the batter to prevent them from sinking to the bottom.

Blueberry Cheesecake Pancakes

Start your morning with a twist on the classic pancake by adding the creamy richness of cheesecake and the sweet tang of blueberries. These Blueberry Cheesecake Pancakes are a decadent breakfast treat that feels like dessert.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 1 cup buttermilk, 1 large egg, and 2 tbsp melted unsalted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
3. In a small bowl, beat 1/2 cup softened cream cheese with 1/4 cup powdered sugar and 1 tsp vanilla extract until smooth.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Drop a few blueberries onto each pancake and dollop with the cream cheese mixture. Cook for 2-3 minutes until bubbles form, then flip and cook for another 1-2 minutes until golden.
5. Serve warm with maple syrup and extra blueberries.

The cream cheese filling melts slightly into the pancakes, creating pockets of creamy goodness that pair perfectly with the burst of blueberries in every bite.

Tip: For an extra cheesecake flavor, sprinkle some graham cracker crumbs on top before serving.

Blueberry Cheesecake Smoothie

Start your morning with a creamy, dreamy Blueberry Cheesecake Smoothie that tastes just like dessert but is packed with goodness!

Ingredients

• 1 cup frozen blueberries
• 1/2 cup cream cheese, softened
• 1/2 cup vanilla Greek yogurt
• 1/2 cup milk (any kind)
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1/4 cup graham cracker crumbs (for topping)

Instructions

1. In a blender, combine the frozen blueberries, cream cheese, vanilla Greek yogurt, milk, honey, and vanilla extract.
2. Blend on high until smooth and creamy, about 1-2 minutes. If the smoothie is too thick, add a little more milk to reach your desired consistency.
3. Pour the smoothie into a glass and sprinkle the graham cracker crumbs on top for that classic cheesecake crunch.

This smoothie brings the indulgent flavor of blueberry cheesecake into a quick and easy drink, with the graham cracker topping adding a delightful texture contrast.

Tip: For an extra cheesecake vibe, blend in a tablespoon of lemon juice to brighten the flavors.

Blueberry Cheesecake Ice Cream

Who says you have to choose between cheesecake and ice cream? This Blueberry Cheesecake Ice Cream combines the best of both worlds into a creamy, dreamy dessert that’s bursting with fresh berry flavor.

Ingredients

• 2 cups fresh blueberries
• 1/2 cup granulated sugar
• 1 tbsp lemon juice
• 8 oz cream cheese, softened
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup graham cracker crumbs
• 1 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of the granulated sugar, and lemon juice. Cook for 5-7 minutes, stirring occasionally, until the blueberries burst and the mixture thickens slightly. Remove from heat and let cool.
2. In a large bowl, beat the cream cheese until smooth. Add the remaining 1/4 cup sugar, heavy cream, milk, vanilla extract, and salt. Beat until the mixture is smooth and well combined.
3. Pour the cream cheese mixture into an ice cream maker and churn according to the manufacturer’s instructions, about 20-25 minutes.
4. Once the ice cream is almost set, swirl in the blueberry mixture and graham cracker crumbs. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

The magic of this recipe lies in the tangy blueberry swirl and the crunchy graham cracker bits that mimic the crust of a cheesecake, creating a delightful contrast in every bite.

Tip: For an extra cheesecake-like experience, serve the ice cream with additional graham cracker crumbs sprinkled on top.

Blueberry Cheesecake Parfait

Dive into the layers of this Blueberry Cheesecake Parfait, where creamy meets fruity in a dessert that’s as easy to make as it is delightful to eat.

Ingredients

• 1 cup graham cracker crumbs
• 3 tbsp unsalted butter, melted
• 1 cup fresh blueberries
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream

Instructions

1. In a small bowl, mix 1 cup graham cracker crumbs with 3 tbsp melted unsalted butter until well combined. Press a spoonful into the bottom of each serving glass to form the base layer.
2. In another bowl, toss 1 cup fresh blueberries with 2 tbsp granulated sugar and 1 tsp lemon juice. Let sit for 10 minutes to macerate.
3. Using an electric mixer, beat 8 oz softened cream cheese with 1/4 cup powdered sugar and 1 tsp vanilla extract until smooth. In a separate bowl, whip 1 cup heavy cream to stiff peaks, then fold into the cream cheese mixture.
4. Layer the cream cheese mixture over the graham cracker base in the glasses, then top with the macerated blueberries. Repeat layers if desired.
5. Chill for at least 1 hour before serving to allow the flavors to meld.

The magic of this parfait lies in the contrast between the tangy blueberries and the sweet, creamy filling, all nestled atop a buttery crumb base.

Tip: For an extra touch of elegance, garnish with a few whole blueberries and a mint leaf before serving.

Blueberry Cheesecake Cookies

These Blueberry Cheesecake Cookies are a delightful twist on the classic cookie, combining the tangy sweetness of blueberries with the creamy richness of cheesecake in every bite.

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 cup fresh blueberries

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup softened unsalted butter and 1/2 cup granulated sugar until light and fluffy. Add 1 large egg and 1 tsp vanilla extract, beating until combined.
4. Gradually mix in the dry ingredients until just combined.
5. In a small bowl, mix 1/2 cup softened cream cheese and 1/4 cup powdered sugar until smooth.
6. Gently fold in 1/2 cup fresh blueberries into the cookie dough.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, then make a small indentation in the center of each cookie. Fill each indentation with a small dollop of the cream cheese mixture.
8. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

The magic of these cookies lies in the surprise cream cheese center that pairs perfectly with the juicy blueberries, creating a dessert that’s both refreshing and indulgent.

Tip: For an extra burst of flavor, drizzle the cooled cookies with a little lemon glaze made from powdered sugar and lemon juice.

Blueberry Cheesecake Bread

Imagine biting into a slice of this Blueberry Cheesecake Bread, where the tangy cream cheese swirl meets the sweet burst of blueberries in every bite. It’s the perfect treat to brighten up your morning coffee or afternoon tea.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup fresh blueberries
• 4 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix the melted butter, 2 large eggs, 1 tsp vanilla extract, and 1/2 cup buttermilk until well combined. Gradually add to the dry ingredients, stirring just until moistened. Fold in 1 cup fresh blueberries.
4. Pour half of the batter into the prepared loaf pan. In a small bowl, beat together 4 oz softened cream cheese, 1/4 cup granulated sugar, and 1 large egg yolk until smooth. Drop spoonfuls over the batter in the pan, then top with the remaining batter. Swirl gently with a knife.
5. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

The magic of this bread lies in the creamy cheesecake swirl that contrasts beautifully with the moist, fruity bread. It’s a delightful twist on traditional blueberry bread that’s sure to impress.

Tip: For an extra burst of blueberry flavor, toss the blueberries in a tablespoon of flour before folding them into the batter to prevent sinking.

Blueberry Cheesecake French Toast

Wake up to the dreamy combination of creamy cheesecake and juicy blueberries nestled in golden French toast—this recipe is a weekend game-changer.

Ingredients

• 8 slices thick-cut brioche bread
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 cup fresh blueberries
• 3 large eggs
• 1/2 cup whole milk
• 1 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• 2 tbsp unsalted butter
• Maple syrup, for serving

Instructions

1. In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth. Spread this mixture evenly over 4 slices of brioche, then sprinkle with blueberries. Top with the remaining slices to make 4 sandwiches.
2. In a shallow dish, whisk together the eggs, milk, granulated sugar, and cinnamon. Dip each sandwich into the egg mixture, allowing each side to soak for about 10 seconds.
3. Melt 1 tbsp of butter in a large skillet over medium heat. Cook 2 sandwiches at a time for 3-4 minutes per side, until golden brown and the filling is slightly melted. Repeat with the remaining butter and sandwiches.
4. Serve warm with a drizzle of maple syrup. The contrast of the crispy exterior with the creamy, berry-filled center makes this dish irresistibly indulgent.

Tip: For an extra touch of luxury, let the assembled sandwiches sit in the egg mixture for an additional minute before cooking to ensure a custardy interior.

Blueberry Cheesecake Dip

This Blueberry Cheesecake Dip is a dreamy, no-bake treat that combines the creamy richness of cheesecake with the sweet tang of fresh blueberries. Perfect for dipping graham crackers or fruit, it’s a crowd-pleaser that comes together in minutes.

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/2 cup heavy cream
• Graham crackers, for serving

Instructions

1. In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
2. Gently fold in the fresh blueberries, being careful not to crush them.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture until well combined.
4. Chill the dip in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
5. Serve with graham crackers for dipping.

The magic of this dip lies in its light, fluffy texture contrasted with the burst of juicy blueberries—a delightful twist on classic cheesecake flavors.

Tip: For an extra touch of elegance, garnish with a few whole blueberries and a sprinkle of powdered sugar before serving.

Conclusion

We hope this roundup of 20 delicious blueberry cheesecake recipes inspires your next baking adventure! Each recipe offers a unique twist on the classic, ensuring there’s something for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest to spread the berry love. Happy baking!

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