Fresh Blueberry Cheesecake with Homemade Crust

This blueberry cheesecake is a crowd favorite! With its crunchy nutty crust, smooth cream cheese filling, and fresh blueberry topping, it’s an easy dessert that always gets rave reviews. This recipe is one of our most popular. Easy to make and absolutely delicious!

simple ingredients:

Nutty Graham Cracker Crust

• 1 cup graham cracker crumbs (can roll with a rolling pin or use a food processor until finely ground)
• 1/2 cup old-fashioned rolled oats (quick-cooking oats can be used as a substitute)
• 1/2 cup ground walnuts (or nuts of your choice)
• 2 tablespoons brown sugar
• 1/2 cup butter or margarine (8 tablespoons), melted

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Combine all crust ingredients in a bowl and mix well.
3. Press the mixture into a greased 8 x 8-inch baking pan.
4. Bake for 10-12 minutes, or until lightly golden.
5. Remove from oven and let cool completely.

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Cream Cheese Filling

• 1 (8-ounce) package cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk (not evaporated milk)
• 1/3 cup lemon juice
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, combine the cream cheese, sweetened condensed milk, lemon juice, and vanilla extract.
2. Beat on high for 3-4 minutes, or until smooth and creamy.
3. Pour the filling over the cooled crust.
4. Refrigerate for at least 3 hours to set.

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Fresh Blueberry Topping

• 2 cups fresh blueberries (frozen can be used as well)
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup water
• 1 tablespoon lemon juice

Instructions:

1. In a saucepan, combine the blueberries, sugar, cornstarch, cinnamon, nutmeg, and water.
2. Bring the mixture to a boil over medium heat, stirring constantly to avoid burning.
3. Cook for 2 minutes, until the mixture thickens.
4. Remove from heat, stir in the lemon juice, and let the topping cool.
5. Once the cheesecake has chilled for 3 hours, pour the cooled blueberry topping over it.

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Notes:

• Keep the blueberry cheesecake refrigerated until ready to serve.
• This recipe yields about 10-12 servings.
• Feel free to swap out the blueberries for other fresh fruits such as strawberries or blackberries.

Enjoy!