Recipe By QueenofSuburbs
Published Jun 19th
Prep 30m Cook 1h 5m Additional 8h Ready In 9h 35m
Servings 1 cheesecake Calories 613.3

I personally prefer cheesecake with a different crust rather than a graham cracker crust. Through trial and error, I have come up with this recipe using blueberries. It takes a lot of time, but is definitely worth it. Don’t think about the calories!

Recipe Ingredients

  • ¾ cup unsalted butter
  • 2 cups all-purpose flour
  • ½ cup packed light brown sugar
  • ½ teaspoon salt
  • 2 (8 ounce) packages cream cheese, softened
  • 3 eggs
  • 1 cup white sugar
  • 1 pint sour cream
  • 1 teaspoon vanilla extract
  • zest from 1 lemon
  • 1 quart blueberries
  • 1 cup white sugar
  • 3 tablespoons cornstarch

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.
  2. 2 Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).
  3. 3 Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.
  4. 4 Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.
  5. 5 Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.

Nutrition Facts

  • Calories 613.3
  • Carbohydrate 71.3 g
  • Cholesterol 134.9 mg
  • Fat 34.2 g
  • Fiber 2 g
  • Protein 8.3 g
  • Saturated Fat 20.9 g
  • Sodium 330.7 mg
  • Sugar 48.3 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Chef's Notes

You may use fresh or frozen blueberries in this recipe.


  1. All in all I have to rate this one as a three star recipe. It has a few issues: 1) The crust is tasty but really hard. In fact it's so hard that the cheesecake segment separates as pieces are cut 2) the texture came out a bit rubbery not like some of the other - Read more ...
  2. I am rating this 5 stars because of a few little changes I made. I think the author may have made an error by not adding liquid to the blueberry filling. I added the juice of a whole lemon to a measuring cup, then topped it with water until it filled a half cup. Then - Read more ...
  3. This is one of the best cheesecakes I have ever made. It is easy and it isn't over the top. I followed the exact directions on everything but the topping. I didn't have enough fresh blueberries so I grabbed out the rest of a package of mixed fruit and threw it in. Delicious! I will - Read more ...
  4. Beautiful dessert that came together in minutes. I liked the shortbread crust, which was a nice change from the standard graham cracker crust - I used white rather than brown sugar and it was tender and easy to cut and serve. The filling is pleasantly sweet and nicely laced with the lemon zest. As for - Read more ...
  5. I usually prefer my cheesecakes crustless but this one was delicious! Great blend of textures and flavours although I did omit the lemon (not a fan). Really enjoyed the fresh blueberry topping as opposed to the canned version. You can taste the difference. Followed other commenter's advice to cut down on the sugar and am - Read more ...
  6. didn't make the crust..just bought one. the filling was very sweet..i'll probably use a little less sugar next time..but it was good. thanks for sharing the recipe.
  7. All in all this is a tasty dessert. My only problem is that the crust is very hard and difficult to cut. Perhaps the crust should not bake quite as long. Maybe I pressed it into the baking dish too firmly. I'm not sure that would have made a difference. Also my cheesecake was completely - Read more ...
  8. Note: The pan used should really be a 9x13 baking dish. Sorry for the mix up.
  9. I used this and took a dessert to work. Everyone loved it!