FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST

 

Fresh Blueberry Cheesecake - The Southern Lady Cooks

 

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.

Fresh Blueberry Cheesecake - The Southern Lady Cooks

 
Fresh Blueberry Cheesecake - The Southern Lady Cooks
 
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Print Recipe
5 from 13 votes

Fresh Blueberry Cheesecake with Homemade Crust

This recipe is one of our most popular. Easy to make and absolutely delicious! Great reviews on this one. 
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Dessert
Cuisine: American, southern
Keyword: blueberry cheesecake, homemade blueberry cheesecake
Servings: 10 servings
Author: The Southern Lady Cooks

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

Keep this blueberry cheesecake refrigerated. Makes about 10 to 12 servings. Enjoy! Note: You could use any fresh fruit with this recipe such as strawberries or blackberries.
 
Be sure and PIN blueberry cheesecake.
 
 
 
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63 Comments

  1. 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,

      1. 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!!

  2. hi there

    do you leave the oats whole or process until finely ground?
    thanks, waiting for your reply πŸ™‚

    ill be making this for a big thanksgiving dinner, I cant wait to get everyones feedback it looks delicious!

  3. 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 πŸ™‚5 stars

    1. So happy your dad and enjoyed this recipe, Karen, and happy late birthday to your dad. Thank you for your wonderful comment and rating.

  4. 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?5 stars

    1. 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.

  5. 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,
    Libni5 stars

    1. Thank you Libni for letting me know this recipe was a success. So glad everyone enjoyed it. Have a wonderful day πŸ™‚

  6. 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

    1. 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.

  7. 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 tomorrow5 stars

    1. If you have frozen blueberries cook them slowly in red wine, add some sugar, cinnamon, juice of a half of orange πŸ˜‰

  8. Making this and wondering if you can make the topping and let sit in fridge overnight, then put on in the morning?

  9. I love cheesecake with any toppings but I never topped with blueberries before, simply because the never made it home. Lol

    1. BLUEBERRY TORTE – Kathy Park

      Crust: 1 c. flour 1 c. graham cracker crumbs
      1 c. chopped walnuts ΒΎ 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

    1. Sorry, I don’t know what you would use in place of the lemon juice in this recipe that would work.

  10. 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

  11. I added the lemon juice to the blueberry mixture in the beginning just took off stove will it still thicken while it cools?

  12. 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!5 stars

  13. 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.

  14. I love that this has instructions to make your own blueberry (or other fruit) topping instead of the expensive canned pit filling.

  15. 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

    1. arnotts granita biscuits are the same thing, most woolies still sell them in the biscuits section πŸ™‚

    2. 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)

    3. Try this for the base instead:
      2 cups all-purpose flour
      1 Β½ cups quick-cooking or old-fashioned oats, uncooked
      ΒΎ cup light brown sugar
      1 cup (2 sticks) butter or margarine, softened

      Everything else is the same.

  16. 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.

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