clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Cheesecake

  • Author: Raymund
  • Prep Time: 30 mins
  • Total Time: 30 mins
  • Yield: 8-10 1x
  • Category: Dessert
  • Cuisine: American


If you are asking what’s my specialty then I have to tell you it is cheesecakes, more specifically this Blueberry Cheesecake as it is always requested to me on any occasion that I am invited to.




  • 1 3/4 cups crushed graham crackers or malt crackers
  • 3 tbsp unsalted butter
  • 1/4 cup brown sugar

Blueberry Toppings

  • 4 cups fresh blueberries
  • 1/2 cup sugar
  • 1/4 cup water
  • 2 tbsp lemon juice
  • 4 tsp cornstarch


  • 3 packs cream cheese, softened
  • 2/3 cup powdered sugar
  • 2 tsp vanilla extract
  • 3 cups thickened cream or whipped cream, chilled
  • 4 tsp unflavored gelatine
  • 2 tbsp hot water



  1. Combine all ingredients and make sure its mixed well and butter is evenly spread throughout the crushed crackers, press it in a 9 in pie pan.
  2. Chill in fridge for around 20 minutes.

Blueberry Toppings

  1. Place 2 cups of blueberries and all other ingredients in a saucepan and cook in medium heat until all blueberries have broken down.
  2. Set aside and let it cool down before using.


  1. Place softened cream cheese in a bowl together with sugar and vanilla extract, now using an electric mixer beat the cheese until thoroughly mixed.
  2. Dissolve gelatine in hot water then let it cool for a while. Once cooled down add into the cream cheese mixture, continue to beat until mixture becomes fluffy.
  3. Now add thickened cream and fold until it’s evenly mixed.
  4. Pour over the prepared crust.
  5. Then top it with the blueberry toppings and fresh blueberries. Refrigerate for at least 6 hours before serving.