Blueberry Cheesecake

Fresh blueberries are folded into the filling to make this luscious cheesecake recipe. Additional berries tossed in raspberry jam are piled on top for a truly eye-catching dessert.

Blueberry Cheesecake
Servings: 12 Prep 30 mins Chill 3 hrs or overnight Bake 350°F 1 hr Microwave 15 seconds


Crust and Filling:
  • 12 graham cracker boards
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons plus 1 1/2 cups sugar
  • 3 packages (8 ounces each) Neufchatel cream cheese, softened
  • 1 container (7 ounces) 2% plain low-fat Greek yogurt (such as Fage)
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 3 eggs
  • 3/4 cup blueberries
  • 1/4 cup all-purpose flour
  • 1 cup strawberries, trimmed
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1 tablespoon seedless raspberry jam

Make It

1. Heat oven to 350 degrees F.


2. Finely crush graham crackers. Add butter and 2 tablespoons of the sugar and mix until all crumbs are moist. Press into bottom and up side of a 9-inch round springform pan.


3. In a large bowl, beat together cream cheese and yogurt. Beat in remaining 1 1/2 cups sugar, lemon juice and zest. Add eggs and beat until smooth. Rinse cup blueberries; place in a small bowl. Sprinkle with 1 tablespoon of the flour; toss to coat. Fold berries and any flour in the bowl, along with remaining 3 tablespoons flour, into the cream cheese mixture. Pour into prepared crust, smoothing top.

4. Bake at 350 degrees F for 1 hour or until lightly browned around edges. Remove to a wire rack and run a thin knife between pan and cheesecake. Cool 1 hour at room temperature, then refrigerate 3 hours.


5. Just before serving, quarter strawberries, and combine with 1/2 cup blueberries and the raspberries in a bowl. Microwave jelly on HIGH for 15 seconds, until melted. Toss jelly with berries and pile atop cheesecake. Remove side of pan, slice and serve.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 407, Fat, total (g): 21, chol. (mg): 109, sat. fat (g): 13, carb. (g): 44, fiber (g): 1, pro. (g): 11, sodium (mg): 352, Percent Daily Values are based on a 2,000 calorie diet.