A lusciously creamy cheesecake bursting with fresh blueberries and nestled on a buttery graham cracker crust. This dreamy dessert blends the richness of cream cheese with the freshness of summer berries, all naturally sweetened and easy to prepare. It’s my go-to when I want something impressive yet comforting, whether for a brunch, potluck, or special celebration.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the crust:
1 ½ cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons melted butter
For the cheesecake filling:
2 (8 oz) packages cream cheese, softened
1/2 cup plain Greek yogurt
1/2 cup maple syrup or agave
2 teaspoons pure vanilla extract
2 large eggs
For the blueberry topping:
1 ½ cups fresh blueberries
1 tablespoon lemon juice
2 tablespoons sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
Directions
I start by preheating the oven to 325°F (163°C) and lining a springform pan with parchment, lightly greasing the sides.
For the crust, I mix graham cracker crumbs, sugar, and melted butter until well blended. I press this mixture into the bottom and slightly up the sides of the pan, then bake it for 8 minutes. Once it’s out, I let it cool completely.
For the filling, I beat the softened cream cheese until smooth. Then I add Greek yogurt, maple syrup (or agave), and vanilla, mixing until everything is well combined. I beat in the eggs one at a time, just until incorporated—I make sure not to overmix.
I pour the filling over the cooled crust and bake it for 45–50 minutes, until the center is just set and slightly jiggly. After baking, I turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Once it’s at room temperature, I refrigerate the cheesecake for at least 4 hours or overnight to set.
For the topping, I combine blueberries, lemon juice, and sugar in a saucepan over medium heat. I stir until the berries start to release their juices, then add the cornstarch slurry and continue stirring until it thickens. Once it’s cool, I spoon it over the chilled cheesecake just before serving.
Servings and timing
Servings: 10
Prep Time: 20 minutes
Cooking Time: 50 minutes
Chill Time: 4 hours (or overnight)
Total Time: About 6 hours
Calories: Approximately 320 kcal per slice
Variations
Gluten-Free: I swap the graham crackers with gluten-free ones for a completely gluten-free version.
Low-Sugar: I sometimes reduce the maple syrup slightly or use a sugar-free sweetener like monk fruit.
Mixed Berries: I’ve tried this with raspberries and blackberries for a mixed-berry topping—it’s just as delicious.
Citrus Twist: A bit of lemon zest in the filling gives it a brighter, tangy kick.
No-Bake Option: I’ve made a no-bake version by skipping the eggs and baking, and using gelatin to set the filling.
Storage/Reheating
I store leftover cheesecake covered in the fridge for up to 5 days. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and foil. When I want a slice, I thaw it in the fridge overnight—still creamy and delicious. I don’t recommend reheating cheesecake, as it’s meant to be served chilled.
FAQs
How do I know when the cheesecake is done?
I check if the center is set but still has a slight jiggle when I gently shake the pan. Overbaking can cause cracks, so I always err on the side of slightly underbaked.
Can I use frozen blueberries?
Yes, I’ve used frozen blueberries for the topping in the off-season. I just don’t thaw them first—they’ll cook down in the pan and still taste great.
Why did my cheesecake crack?
Cracks often happen from overmixing or sudden temperature changes. I let the cheesecake cool slowly in the oven with the door ajar, which really helps prevent that.
Can I make this cheesecake ahead?
Absolutely. I often make it the night before an event. It sets beautifully overnight and tastes even better the next day.
What can I use instead of Greek yogurt?
I’ve swapped Greek yogurt with sour cream, and it works just as well. It gives the filling a slightly tangier flavor, which I really like.
Conclusion
This Fresh Blueberry Cheesecake is one of those desserts that’s always a hit. It’s light yet rich, naturally sweetened, and has that beautiful contrast of creamy filling and bright berry topping. I love how easy it is to make, and how customizable it can be with seasonal fruit or different crusts. Whether it’s summer or the middle of winter, this cheesecake brings freshness and comfort in every bite.
Recipe:
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Fresh Blueberry Cheesecake
- Total Time: 6 hours
- Yield: 10 servings
- Diet: Vegetarian
Description
A creamy and naturally sweetened cheesecake made with Greek yogurt, maple syrup, and topped with a fresh homemade blueberry compote. Nestled on a buttery graham cracker crust, this dessert is perfect for any occasion and offers a light yet indulgent treat.
Ingredients
1 ½ cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons melted butter
2 (8 oz) packages cream cheese, softened
1/2 cup plain Greek yogurt
1/2 cup maple syrup or agave
2 teaspoons pure vanilla extract
2 large eggs
1 ½ cups fresh blueberries
1 tablespoon lemon juice
2 tablespoons sugar
1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Preheat the oven to 325°F (163°C). Line a springform pan with parchment paper and lightly grease the sides.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom and slightly up the sides of the pan. Bake for 8 minutes, then let cool completely.
- In a large bowl, beat the softened cream cheese until smooth. Add Greek yogurt, maple syrup (or agave), and vanilla extract. Mix until well combined.
- Add the eggs one at a time, beating just until incorporated. Do not overmix.
- Pour the filling over the cooled crust. Bake for 45–50 minutes, until the center is just set and slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
- Remove from oven and let come to room temperature. Refrigerate for at least 4 hours or overnight to set.
- For the topping, combine blueberries, lemon juice, and sugar in a saucepan over medium heat. Stir until the berries release their juices.
- Add the cornstarch slurry and cook, stirring, until the mixture thickens. Let cool.
- Spoon the cooled blueberry topping over the chilled cheesecake just before serving.
Notes
Use gluten-free graham crackers for a gluten-free version.
To reduce sugar, substitute maple syrup with a sugar-free sweetener like monk fruit.
Try different berries like raspberries or blackberries for a mixed-berry topping.
Adding lemon zest to the filling gives a bright citrus twist.
For a no-bake version, omit the eggs and use gelatin to set the filling.
Store leftovers in the fridge for up to 5 days or freeze slices individually.
Do not reheat; cheesecake is best served chilled.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
