This Roasted Blueberry Cheesecake is bursting with homemade goodness and summer flavor! It starts with my popular perfect cheesecake recipe filling—ultra creamy and rich—then gets a fruity twist from roasted blueberries. With its buttery graham cracker crust and roasted blueberry flavor, this easy cheesecake recipe is perfect for summer parties, special occasions, or anytime you are craving a fresh fruit dessert. If you love this roasted blueberry cheesecake, don’t miss my easy Blueberry Lemon Cheesecake Bars next!
Ingredients & Substitutions
- Blueberries: Roasting the blueberries brings out their sweetness and gives them a rich, jammy flavor. It will be folded into the creamy cheesecake filling for blueberries in every bite!
- Crust: When mixing the graham cracker crumbs with the melted butter, make sure each crumb is fully coated so it sticks together. I never want to miss out on any part of a good Graham cracker crust! If you want to switch it up from graham crackers, try using shortbread cookies, vanilla wafers, or another favorite cookie for the crust.
- Cream Cheese: Before making the cheesecake filling, make sure the cream cheese is at room temperature. This ensures a smooth, creamy filling with no lumps.
How To Soften Cream Cheese Quickly
Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.
- Sour Cream: I used sour cream in both the filling and for the topping. It makes the cheesecake filling extra creamy with a slight tang that balances the richness. The sweetened sour cream topping adds a smooth, glossy finish that pairs perfectly with the roasted blueberries. For both, make sure the sour cream is at room temperature.
- Whipped Cream: I love to finish off this cheesecake with dollops of whipped cream. Store-bought or homemade whipped cream works here.
Can I Roast Frozen Blueberries For Cheesecake?
Yes, frozen blueberries can be used for this roasted blueberry cheesecake! Simply thaw and drain them before roasting to avoid excess moisture. It’s a great option if fresh blueberries aren’t available or if you’re making the cheesecake during off-season months. And, this roasted blueberry cheesecake is so good, I could eat it all year long!
How Roasting Blueberries Enhances Cheesecake Flavor and Texture
Roasting blueberries enhances cheesecake flavor by intensifying their natural sweetness and creating a rich, jammy texture. It is a simple step, and it elevates your cheesecake, making it extra delicious and bursting with fresh, fruity taste in every bite.
How To Prevent Cracks In Cheesecake
To prevent cracks in your cheesecake, follow these simple tips:
- Avoid Overmixing: Overmixing the batter can incorporate too much air, leading to cracks as the cheesecake bakes. Mix on low speed and just until smooth.
- Use a Water Bath: A water bath (placing your cheesecake pan in a larger pan filled with hot water) helps regulate temperature and ensures even baking, preventing cracks.
- Let it Cool Slowly: After baking, turn off the oven and let your cheesecake cool inside with the door slightly ajar. This gradual cooling reduces the chance of cracking from temperature shock.
- Don’t Open the Oven Door: Avoid opening the oven door during baking, as the sudden change in temperature can cause the cheesecake to crack.
How To Store Roasted Blueberry Cheesecake
To store roasted blueberry cheesecake, let it cool completely, then cover it with plastic wrap or aluminum foil. Store it in the refrigerator for up to 5 days. For the best flavor and texture, keep it chilled until ready to serve.
Can You Freeze Cheesecake? How To Freeze Cheesecake The Right Way
Yes, you can freeze cheesecake—just leave off the whipped topping. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. For extra protection, place it in an airtight container. Freeze the whole cheesecake or individual slices for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and add whipped cream before serving.
Roasted Blueberry Cheesecake
Ingredients
Roasted Blueberries
- 2 cups (296 g) fresh blueberries
- 2 tablespoons granulated sugar
Crust
- 2 cups (168 g) graham cracker crumbs, about 12-14 sheets
- 2 tablespoons granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, melted
Cheesecake
- 4 packages (8 ounces each) cream cheese, softened
- 1 ¼ cups (250 g) granulated sugar
- ½ cup (115 g) sour cream, room temperature
- 2 teaspoons vanilla extract
- 5 large eggs, room temperature
Topping
- ½ cup (115 g) sour cream, room temperature
- 2 teaspoons confectioners' sugar
- whipped topping, for serving
Instructions
Roasted Blueberries
- Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper. Set aside.
- In a medium bowl, toss the blueberries with the sugar until evenly coated. Spread them out onto the lined baking sheet.
- Roast for 10-15 minutes until the berries start to burst. Then, transfer the berries to a bowl. Set aside to cool while you prepare the rest of the cheesecake. This makes about a cup of roasted blueberries.
Crust
- Reduce oven heat to 350°F. Lightly spray a 9-inch springform pan with nonstick cooking spray. Then, line the bottom with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until evenly combined and the texture resembles wet sand.
- Press the mixture firmly into the bottom and about ⅔ of the way up the sides of the prepared pan. Set aside.
Cheesecake
- In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth. Add the sugar and mix until fully incorporated, scraping down the sides of the bowl as needed.
- Mix in sour cream and vanilla until smooth.
- With the mixer on low, add eggs one at a time, mixing until just incorporated. Do not overmix.
- Gently stir in the roasted blueberries into the cheesecake filling. Pour the filling into the crust.
- Wrap two layers of heavy-duty aluminum foil tightly around the outside of the pan, making sure the foil extends up the sides and is sealed well to avoid leaks.
- Place the wrapped springform pan into a larger roasting pan. Place both pans in the oven, then carefully pour hot water into the outer pan until it reaches halfway up the sides of the springform pan.
- Bake for about 80-90 minutes, or until the sides are set but the center remains slightly jiggly.
- Remove from oven. Let the cheesecake cool on a wire rack until it reaches room temperature (about 1 hour).
Topping
- Once the cheesecake has cooled to room temperature, prepare the topping. In a small bowl, mix the sour cream and confectioners’ sugar until smooth. Spread the mixture evenly over the cooled cheesecake.
- Refrigerate for at least 4 hours, or overnight for best results.
- Before serving, add a dollop of whipped cream on top.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This is a wonderful blueberry dessert! The roasted blueberries really shine, so don't skip that step!
Elizabeth
I love blueberry desserts, and this one is right up there with one of the best! Wow!
Annabelle
I love the texture of this cheesecake with the rich, jammy texture of the roasted blueberries. This will be a hit!
Bella
This is a standout cheesecake and and must-make if you love blueberries!
Stephanie
I love it, especially the roasted blueberries in the filling. It's really good!
