FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST
Blueberry Cheesecake with homemade crust is one you will make over and over again. This recipe is a wonderful twist on a classic. The homemade crust really takes this cheesecake to a new level. The crust is made with oats and gives this recipe a wonderful flavor. This dessert is perfect for just about any occasion and on you will make over and over again.
Blueberry cheesecake simple ingredients:
Nutty Graham Cracker Crust
Graham cracker crumbs
Old-fashioned rolled oats (Could use quick-cooking oats)
Ground walnuts or nuts of your choice
Brown sugar
Butter
Cream Cheese Filling (This is like the cherry cream cheese pie filling we have all made before)
Cream cheese
Sweetened condensed milk (Not evaporated milk)
Lemon juice
Vanilla extract
Fresh Blueberry Topping
Fresh blueberries (you could use frozen)
Sugar
Cornstarch
Cinnamon
Nutmeg
Water
Lemon juice
Many quick cheesecakes are made with canned fruit, but this one is made with fresh blueberries and it has such a wonderful flavor. If you like this type of recipe you will also love this delicious Blackberry Cheesecake. We used a premade crust in that recipe but you could easily use this crust recipe to take that easy recipe up a level!
This recipe has been on our website since 2013 and is easily one of our most popular recipes. It has had MILLIONS of views and great comments.
Recipe feedback: “Just made this for the first time and I followed the recipe exactly. This was GOOD! Will definitely make again.” – April
“It was the best no baked cheesecake I have made. Several of my friends commented on how delicious it was and how much they liked the crust! It is definitely a keeper!” – Anne
“I made the blueberry cheesecake with homemade crust for Thanksgiving & it was a favorite of everyone! I want to make another cheesecake for Christmas.” – Chris
“My dad really likes blueberry cheesecake so I made this yesterday for his birthday. Everyone loved it! I did use ground almonds instead of walnuts because that is all that I had at home. Another wonderful recipe – thank you” – Karen
Full printable recipe in recipe card below.
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Fresh Blueberry Cheesecake with Homemade Crust
Ingredients
Nutty Graham Cracker Crust
- 1 cup graham cracker crumbs Can roll with rolling pin or use food processor until finely ground
- 1/2 cup old-fashioned rolled oats Could use quick-cooking oats
- 1/2 cup ground walnuts or nuts of your choice
- 2 tablespoons brown sugar
- 1/2 cup butter or 8 tablespoons melted
Cream Cheese Filling
- 1 8 ounce package cream cheese, softened
- 1 14 ounce can sweetened condensed milk (Not evaporated milk)
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
Fresh Blueberry Topping
- 2 cups fresh blueberries you could use frozen
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup water
- 1 tablespoon lemon juice
Instructions
Crust Instructions
- Combine all ingredients and press into a sprayed 8 x 8 inch baking pan. Bake in preheated 350 degree oven 10 to 12 minutes. Remove and let cool.
Filling Instructions
- Combine ingredients and mix on high for 3 or 4 minutes. Pour over cooled crust. Refrigerate for 3 hours. Then add topping.
Blueberry Topping instructions
- Combine all topping ingredients except lemon juice and bring to boil on top of the stove stirring constantly so as not to burn. Cook for 2 minutes to thicken. Remove from stove, stir in lemon juice and let cool. Pour over cheesecake after it has been refrigerated for 3 hours.
Notes
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Made this for my lady friend’s family–was scrumptious!!! Not a morsel left!!
YAY!! So glad!!
My wife just made the blueberry cheesecake it is delicious. Thank you for sharing the recipe.
You’re very welcome! So glad it was a hit!
I have made this several times. It is one of our favs! My daughter in law requests it often! The crunchy crust is wonderful!!!
I was wondering if you could use Stevia or Swerve instead of regular sugar!! I’m diabetic and so is my son!! Trying to stick to healthy sugars and not regular sugar. Please let me know,
I can’t advise; we don’t bake with stevia or swerve. Thanks!
Hello! If I wanted to make this in a 9×13, do I just double everything? Sounds delicious and the reviews are so positive!! Excited!!
I would think that would work just fine. Enjoy!
Hi! If I would want to make these into cupcake size bites what adjustments would you recommend?
I can’t advise, I’ve only made this recipe as it is written.
hi there
do you leave the oats whole or process until finely ground?
thanks, waiting for your reply 🙂
ill be making this for a big thanksgiving dinner, I cant wait to get everyones feedback it looks delicious!
I leave them whole, Melissa. Hope you enjoy this recipe and have a great Thanksgiving.
My dad really likes blueberry cheesecake so I made this yesterday for his birthday. Everyone loved it! I did use ground almonds instead of walnuts because that is all that I had at home. Another wonder recipe – thank you 🙂
So happy your dad and enjoyed this recipe, Karen, and happy late birthday to your dad. Thank you for your wonderful comment and rating.
I made the blueberry cheesecake with homemade crust for Thanksgiving & it was a favorite of everyone! I want to make another cheesecake for Christmas but I want to make a peach cheesecake. I want to know if I could use can peaches instead of the blueberries?
Yes, Chris, I think that would work. If you can find peach pie filling in a can that might work better than just canned peaches since it would be thicker or you could try cooking the canned peaches and using a thickening agent. Hope this helps. Happy holidays to you and yours. Happy you are enjoying the recipe.
Good afternoon Lady: I made the blueberry cream cheese for a friend, and I get good comments from the family, they love the cheese cake, they said, never had such delicious dessert and they told me that I’m so talented, made so happy because they did enjoy it, plus I did omit the walnuts on the crust looks that was not a problem. Thank you so much for this great recipe, next will make it for us.
Have a good day,
Libni
Thank you Libni for letting me know this recipe was a success. So glad everyone enjoyed it. Have a wonderful day 🙂
Good Afternoon; I love your recipes , I will let you know when I do make it how they come out.
I have a question we don’t like walnuts, can I use anything else??? or not use nothing, please advise.
Thank you,
Libni
I usually add some kind of nuts. You can use whatever you like. I have not made it without but see no reason why you couldn’t. Happy you enjoy the recipes and thank you.
love your recipes keep posting.
Wondering if this could be frozen for travel and then thawed? Sounds delish!
Sorry, I have not tried freezing it, Page.
Could you post the ingredient amounts for making this recipe in a 9 x 13 pan?
I would just double the recipe Sharon.
Could you make this the day before?
This pie is wonderful! My grandmother use to make it all the time. If you have an allergy to nuts just add another 1/2 c. Of grahams and it will be fine. I have also used lime juice when I did not have lemons. It was super. Thanks so much for sharing this. I had forgotten about this recipe. Making it tomorrow
If you use frozen blueberries( I picked them last summer and froze them) do you thaw them first?
You don’t have to thaw since you are cooking them I think it would be fine to use them frozen.
If you have frozen blueberries cook them slowly in red wine, add some sugar, cinnamon, juice of a half of orange 😉
Just finished making the topping. It is soooo good. I think it would be great on pancakes
Making this and wondering if you can make the topping and let sit in fridge overnight, then put on in the morning?
I think you could do that Jenny but I have not tried it.
I love cheesecake with any toppings but I never topped with blueberries before, simply because the never made it home. Lol
WOULD YOU PLEASE GIVE ME THE RECIPE? I WOULD LOVE TO MAKE YOUR VERSION. THANK YOU.
BLUEBERRY TORTE – Kathy Park
Crust: 1 c. flour 1 c. graham cracker crumbs
1 c. chopped walnuts ¾ c. melted margarine (or butter)
Mix together and pat into 9 X 13 pan.
Bake 350 degrees for 10 minutes and cool.
Middle:
1 – 8 oz. cream cheese, softened 1 c. sifted powder sugar
1 – 8 oz. thawed cool whip
Mix cream cheese and sugar together. Fold in cool whip.
Spread evenly over cooled crust.
Top with 1 can blueberry pie filling.
Chill one hour or overnight.
Can use other pie fillings. Raspberry is great ! Enjoy
Any suggestions on how this could be made without using Lemon juice?
Sorry, I don’t know what you would use in place of the lemon juice in this recipe that would work.
Could u use black berries????
Just made this for the first time and I followed the recipe exactly. This was GOOD! Will definitely make again.
What exactly do you mean softened cream cheese!!! Use mixer on low, high speed or left out until room temperature? Waiting f your answer. Thx Debby
Just left out of the refrigerator until it gets soft.
Could you leave the nuts out of the crust for people with allergies?
Yes, I think you could do that Cassie.
I added the lemon juice to the blueberry mixture in the beginning just took off stove will it still thicken while it cools?
It should, Annmarie.
could I use black berries?
Yes, I think you could.
Crush up Biscoff Cookies
Good
It was the best no baked cheesecake I have made. Several of my friends commented on how delicious it was and how much they liked the crust! It is definitely a keeper!
I just finished making this delicious looking cheesecake and will be taking it to a barbeque with good friends. It looks so delicious ans I can’t wait to try it! Thanks for sharing.
I love that this has instructions to make your own blueberry (or other fruit) topping instead of the expensive canned pit filling.
Yummy sounding recipe. We’re featuring blueberries at Saturday Dishes. I’d love it if you brought this over.
Wishes for tasty dishes,
Linda @ Tumbleweed Contessa
i love to cook and i want to try your recipe.yummy.
What if you live in Australia where there are no graham crackers and nothing made of graham anything?
crush up vanilla wafers
arnotts granita biscuits are the same thing, most woolies still sell them in the biscuits section 🙂
I would think that you could use crushed cookies..maybe shortbread cookies?
any hard cookie could be crushed and used, in the US we have Nilla wafers..I have substituted in crusts when out of grahams..you might lessen added sugar depending on how sweet your cookies are. (Nilla wafers are a hard, plain, lightly sweeted sugar cookie)
WHY DON’T THEY HAVE GRAHAM CRACKERS
Try digestive biscuits too.
Try this for the base instead:
2 cups all-purpose flour
1 ½ cups quick-cooking or old-fashioned oats, uncooked
¾ cup light brown sugar
1 cup (2 sticks) butter or margarine, softened
Everything else is the same.
I don’t have condensed milk so I’m using skimmed evaporated. Hope this works!
No way will that work. Has to be condensed to react with the lemon juice to firm up.
Looks wonderful. Normally I use ricotta. But I just made my first philly cheesecake and well let’s just say it’s a good thing we don’t have too many cheesecakes. Way too addictive.
Check out the crust on this one. I bet it is good!