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Real Blueberry Cheesecake with Shortbread Crust!

Blueberry Cheesecake with Shortbread Crust

Blueberry Cheesecake with an amazing shortbread crust is the perfect way to enjoy a warm day!

Course Dessert
Cuisine American
Keyword blueberry cheesecake with shortbread crust
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
Author Amanda Rettke


  • 2 tbsp. butter melted
  • whipped cream
  • zest and juice of one lemon
  • 2 eggs room temperature
  • 1/3 c milk
  • 1 1/2 pt blueberries fresh or frozen and thawed
  • 3/4 c sugar
  • 2 tsp. vanilla extract
  • 1 lb 16 ounces or 2 packages cream cheese, room temperature
  • 1/4 c flour
  • 1/2 c sour cream
  • 1 c shortbread crumbs
  • chocolate sauce


  1. Heat oven to 350 degrees. Prepare (spray, grease, parchment, butter, etc.) a 9-inch springform pan.
  2. Mix up finely ground shortbread crumbs with 2 tablespoons melted butter. Press into the bottom of the springform pan.

  3. In a stand mixer fit with paddle attachment, combine cream cheese and sugar until smooth, about 3 minutes on medium-high. With mixer on low, add in milk and then eggs, one at a time.

  4. Add in sour cream, flour and vanilla and mix until smooth.
  5. Remove bowl from stand mixer.
  6. In a food processor, puree blueberries with lemon zest and juice. Pour puree into cream cheese mixture and stir by hand until incorporated.

  7. Pour blueberry cheesecake filling onto prepared shortbread crust and bake for 50 minutes to one hour, or until the topping is set.

  8. Chill in refrigerator until ready to serve, at least 4 hours.
  9. Cover with whipped cream and chocolate sauce.