This Sugared Blueberries Cheesecake is loaded with the sweet, tangy flavor of cheesecake with an added sweet kick of blueberry preserves in the cheesecake itself and a topping of sugared blueberries and blueberry frosting!
Do you love fruity cheesecake recipes? Oh we’ve got one that you’re going to flip for. These cheesecake is always a crowd-pleaser, and the best part is that it’s not that difficult to make!
Table of contents
❤️ Why You’ll Love This Recipe
This cheesecake is overflowing with delicious flavors that work so well together. It’s a great dessert, addition to any potluck, or sweet treat to bring to a holiday gathering. What’s not to love?
- It’s an easy cheesecake recipe that even beginners can make.
- It’s full of sweet and tangy flavors.
- Blueberry lovers will rejoice over this recipe.
- Everyone loves cheesecake!
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For the Crust
- Graham cracker crumbs
- Melted butter
For the Cheesecake
- Softened cream cheese
- Vanilla extract
- Heavy cream
- Blueberry preserves
The Sugared Blueberries
- Fresh blueberries
- Sanding/Decorating sugar
For the Frosting
- Softened cream cheese
- Vanilla extract
- Powdered sugar
- Blue food coloring gel
- Blueberry Preserves
See the recipe card below for quantities.
🔪 How to Make Sugared Blueberries Cheesecake
This cheesecake recipe has several steps to it. Don’t let that fool you into thinking it’s difficult to make. When you break it down, it’s actually quite easy to make.
Step 1: Make the Crust
Melt the butter in the microwave. Combine the graham cracker crumbs and sugar in a bowl and stir well. Pour in the melted butter and stir to coat the crumb mixture. Line the bottom of a 9-inch springform pan with parchment paper and press the mixture into the bottom of the pan evenly. Place the pan in the freezer.
Step 2: Make the Cheesecake Batter
Mixing the cream cheese, sugar, vanilla, and eggs on low speed in a mixing bowl until well combined. Then, turn the mixer on high and mix until smooth and creamy. Next, add the cornstarch to the heavy cream and stir well. Add it to the cheesecake mixture and blend until mixed. Finally, add the blueberry preserves and mix until it’s swirled through the cheesecake batter.
Step 3: Bake
Remove the pan from the freezer and pour the cheesecake batter into it. Place a small dish of water on the bottom rack of the oven, and place the cheesecake on the top rack. Bake at 375 for 30 minutes. Then, turn the temperature down to 350 and bake for another 30 to 45 minutes or until the cheesecake barely jiggles in the middle when the pan is gently moved.
Step 4: Cool
Turn off the oven and leave the cheesecake inside for another 30 minutes. Then, remove the cheesecake to a wire rack to cool completely.
Step 5: Chill Overnight
When the cheesecake is completely cool, wrap it in parchment paper and then in foil. Place it in the refrigerator overnight to chill.
Step 6: Make the Sugared Blueberries
Bring water and sugar to a boil in a heavy-bottom saucepan. Remove the sugar water from the heat and let it cool. Next, line a baking sheet with parchment paper and sprinkle it generously with a mixture of sugar and sanding sugar. Dip washed and dried blueberries in the cool sugar water mixture and then roll them in the sugar mixture to coat, placing the coated blueberries around the side of the baking sheet to give you room to work.
Step 7: Cool the Sugared Blueberries
When all the blueberries have been coated place them in a cool oven or in an out-of-the-way area and allow the sugars to dry on the berries.
Step 8: Make the Frosting
The next day, combine cream cheese, butter, and vanilla in a stand mixer and mix with the whisk attachment until creamy and smooth. Then, mix in the powdered sugar one cup at a time on low speed until all of it has been mixed in and the frosting is smooth. Scrape down the sides of the mixing bowl and blend again on high until the frosting is thick and creamy. Finally, add a few drops of blue food coloring gel and a teaspoon of blueberry preserves and mix until swirled.
Step 9: Remove the Cheesecake
Remove the cheesecake from the refrigerator and remove the wrapping and springform pan. Place the cheesecake on a cake plate or cake stand.
Step 10: Decorate the Cheesecake
Fill the center of the cheesecake with blueberry preserves. Place the frosting in a pastry bag with a large star tip. Pipe the frosting around the edge of the cheesecake in large dollops. Place the sugared blueberries in the center of the cheesecake on top of the blueberry preserves.
Remove any large clumps of shiny or sparkly clumped together sugars from the baking sheet with the blueberries and place them on top of the center blueberry mixture and around the frosted edge of the cheesecake.
Step 11: Chill and Enjoy
Then place the cheesecake back in the refrigerator to chill until ready to serve. When ready, cut the cheesecake into two to three-inch pieces and serve with more blueberries and sugars around the dessert plates.
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Other Berries: You can use your favorite berries and preserves. Strawberries, raspberries, blackberries, and the like all work well.
- Plain: For a more reserved cheesecake, you can simply serve the blueberry cheesecake without frosting or sugared berries.
- Nilla Wafer Crust: Try making the crust with crushed Nilla wafers.
For more delicious blueberry goodness, try this tasty lemon blueberry cake.
You’ll only need a few basic pieces of kitchen equipment to make this recipe.
- Measuring cups and spoons
- Springform pan
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
- Microwaveable bowl
While we prefer a stand mixer, if you don’t have one, a hand mixer will also work.
You can store this cheesecake in an air-tight container in the refrigerator for 3 to 4 days. For longer storage, you can freeze it for up to 1 month without the sugared blueberries or frosting.
Although there are several moving parts to this recipe, it really is fairly basic. I only have a few tips to help you make it the best that it can be.
- A stand mixer works best for all the mixing that this recipe requires.
- You will want to make sure you don’t open the oven door until it’s time to remove the cheesecake.
- To prevent the cheesecake from browning too much on top, place a large piece of folded foil over the cheesecake like a tent. The foil should only touch the edges of the pan, not the cheesecake itself.
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
A water bath adds moisture to the air in the hot oven. This helps keep the cheesecake from cracking as well as drying out.
Cheesecake batter expands as it bakes and then contracts as it cools. By leaving it in the oven for 30 minutes after you turn off the heat, you allow the cheesecake to contract slowly, preventing cracking or deflating.
It’s only hard to make if you don’t understand how the batter works. If you do, it’s no harder to make than any other dessert.
Chill the cheesecake completely in the refrigerator. Then, wrap it tightly in a double layer of plastic wrap and then in a layer of foil. Then freeze it for up to a month.
Its texture will change. Cheesecake is great in the freezer for about a month. After that, however, ice crystals begin to form in the cheesecake, making a grainy, unappetizing texture when it’s defrosted.
🍽 More Recipes
Do you enjoy blueberries? You will want to try these delicious recipes:
- Slow Cooker Blueberry Cobbler
- Blueberry Meringue
- Blueberry Muffin Cake
- Lemon Blueberry Cake
- Blueberry Thumbprint Cookies
- No Bake Blueberry Cheesecake Bars Dessert
🧾Sugared Blueberries Cheesecake
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Sugared Blueberries Cheesecake
- Measuring Cups and Spoons
- Springform pan
- Stand mixer or hand mixer
- baking sheet
- parchment paper
- Microwaveable Bowl
- 2 cups Graham Cracker Crumbs
- ½ cup Butter – melted
- 2 heaping Tablespoons Sugar
- 4 8 ounce packages Cream Cheese – softened
- 2 ¼ cups Sugar
- 1 Tablespoon Vanilla Extract
- 3 Eggs
- 1 cup Heavy Cream
- 2 Tablespoons Corn Starch
- 2 heaping Tablespoons Blueberry Preserves
- 1 8 ounce Jar Blueberry Preserves
- 1 cup Water
- 1 cup Sugar
- 1 large package Fresh Blueberries – about 32 ounces
- White Sanding/Decorating Sugars
- 4 ounces Cream Cheese – softened
- 4 Tablespoons Butter – softened
- 1 teaspoon Vanilla Extract
- 4 – 6 cups Powdered Sugar
- Blue Food Coloring Gel
- 2 teaspoon Blueberry Preserves
- Place the stick of Butter in a dish, and melt in the microwave. Place the Graham Cracker Crumbs in a bowl, and add the Sugar, and stir well. Pour the melted Butter over the Graham Cracker Crumbs, and stir to coat the Crumbs. Line the Bottom of a 9 inch Spring-form pan with Parchment Paper, and press the Graham Cracker Crumbs in the bottom of the pan. Place the pan in the Freezer.
- In the mixing bowl of a stand mixer, place the softened Cream Cheese, Sugar, Vanilla, and Eggs, and mix at low speed until all ingredients are well mixed.
- Turn mixer to high speed, and mix until smooth and creamy. Add the Corn Starch to the Heavy Cream, and stir well, add to the mixer, and blend until mixed. Add the Blueberry Preserves, and mix just until swirled through Cheesecake batter.
- Remove the pan from the Freezer, and pour the Cheesecake batter into the pan. In the oven, place a small dish of water on the bottom rack of the oven, and place the Cheesecake on the top rack.
- Bake at 375, for 30 minutes, and turn the temperature to 350, and bake an additional 30 to 45 minutes, or until the Cheesecake barely jiggles in the middle when the pan is gently moved. Turn off Oven, and leave Cheesecake in oven for another 30 minutes.
- Remove Cheesecake to a wire rack to cool completely. When Cheesecake is completely cool. Wrap in Parchment paper, and then in foil, and place in the refrigerator overnight for the Cheesecake to set. ALSO: If the Cheesecake gets too brown on top, place a large piece of folded Foil over the Cheesecake, like a tent: Fold the Foil in the middle, and place over the pan without touching the Cheesecake – leave the foil sticking up off the pan 3 to 4 inches, and the foil only touching the outside of the pan.
- White the Cheesecake is cooling, make the sugared Blueberries:
- In a heavy bottom Saucepan, add the Water, and Sugar, and bring to a boil. Remove from heat, and let cool. Rinse the Blueberries in a colander, under cool water, and lay on paper towels.
- Place a piece of Parchment paper on a cookie sheet, and pour a generous amount of the Sanding/Decorating Sugars on the Parchment Paper, and a generous amount of Sugar on the Parchment paper, and mix the Sugars together. Dip the Blueberries in the cooled Sugar Water, and roll in the Sugars on the cookie sheet.
- Once the Blueberries have been rolled, just place them at the side of the cookie sheet. If the Sugar becomes wet, just pour additional sugar onto the cookie sheet – using both sugars – and continue to roll the Blueberries, until all the berries have been coated in the Sugars.
- Place the cookie sheet with the berries and sugars in a cool oven. (I sat mine in my 2nd oven – just make sure the oven is not warm at all, or the sugar will melt). If you can’t sit the cookie sheet in the oven, sit it in a cabinet, where it will not be disturbed, and will allow the sugars to dry and stick to the berries.
- The next day:
- Make the Frosting: In the mixing bowl of a stand mixer, add the Cream Cheese, Butter, and Vanilla, and mix well with the whisk attachment until creamy and smooth. Add the Powdered Sugar a cup at a time, with the mixer at low speed until all the powdered sugar has been added, and is blended smooth. Scrape down sides of the mixing bowl, and blend again on high, making sure the Frosting is thick and creamy. Add a few drops of Blue Food Coloring Gel, and a teaspoon of Blueberry Preserves. Mix just until swirled.
- Remove the Cheesecake from the refrigerator, and remove the wrapping, and the Spring-form from the pan. Place the Cheesecake on a cake plate, or cake stand, and fill the center of the Cheesecake with Blueberry Preserves. Place the Frosting in a Pastry bag with a large Star Tip, and pipe the Frosting around the edge of the Cheesecake in large dollops. Place the Sugared Blueberries in the center of the Cheesecake, on top of the Blueberry Preserves.
- On the Cookie Sheet where the Blueberries were, there will be some large clumps of shiny or sparkly sugars that have clumped together – place those on top of the Blueberries on the Cheesecake, and around the Cheesecake edge.
- Place the Cheesecake in the refrigerator until time to serve. When ready to serve, cut in two to three inch pieces, and serve with Blueberries and Sugars around the dessert plates. Enjoy!
- Makes 10 – 12 servings (If you cut the pieces a little smaller, you can get 14 – 15 pieces from the Cheesecake)