Blueberry Cheesecake Pie Recipe from Scratch — Bar Version
This classic blueberry cheesecake features a graham cracker crust, creamy vanilla filling, and a sweet-tart blueberry topping. Perfect for holidays, parties, or anytime you want a make-ahead dessert that impresses.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 7.5 hours
- Yield: 12 slices 1x
Ingredients
Crust:
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1 ¾ cups graham cracker crumbs
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½ cup melted unsalted butter
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1 tbsp sugar
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Pinch of salt
Filling:
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24 oz cream cheese, softened
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¾ cup sugar
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1 cup sour cream or Greek yogurt
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3 large eggs
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1 tsp vanilla extract
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1 tbsp lemon juice or zest (optional)
Blueberry Topping:
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1 ½ cups blueberries (fresh or frozen)
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2 tbsp sugar
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1 tbsp lemon juice
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1 tsp cornstarch + 1 tbsp water
Instructions
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Preheat oven to 325°F. Prepare springform pan with parchment.
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Mix crust ingredients and press into pan. Bake 10 minutes. Cool.
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Beat cream cheese until smooth. Add sugar, then sour cream, vanilla, and lemon.
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Add eggs one at a time. Don’t overmix.
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Pour into crust. Bake in a water bath for 60 minutes. Cool in oven 1 hour.
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Chill in fridge 6+ hours or overnight.
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Cook topping ingredients until thickened. Cool and spread on cheesecake.
Notes
Store in fridge up to 5 days. Freeze without topping up to 1 month. Garnish with whipped cream or fresh berries for serving.