Need a boost or overstocked with cream cheese? Check out this Blueberry Cheesecake recipe with energy for a whole week!

Classic blueberry cheesecakes are cakes made out of creme cheese on crackers crust and blueberry topping. Let’s not get dive too deep in the classification rabbit hole but cheesecakes aren’t really considered cakes at all. Since there isn’t a clear consensus about cheesecakes being tarts, custard pies or flans, we shouldn’t really bother calling them anything else just yet.

Blueberry cheesecake doesn’t tend to diverge from the classic “cheesecake with something on top” recipe, but there are some who try to ride on great blue waves by mixing the blueberries with the crème cheese, providing flavor and color right into the body of the cake.

Creating cheesecakes this way may have the advantage of added flavor to the cake, which could be a positive trait if we are really into blueberries, but it would also mean that the berries completely overpower the cake, leaving very little room for the topping to shine through, let alone excite.

Since cheesecakes can be baked or bake-less, we have some leeway adjusting the recipe, not just to our taste but our schedule too. Although both types need a considerable amount of cooling, the baked variety is famously picky with sudden temperature changes and requires long and unbothered cooling time in the oven.

No bake cheesecakes, on the other hand, are not just quick to make, but require no extra fuss or care, just a couple of hours in the fridge until all is set and done.

That’s being said, there isn’t one cheesecake that’s better than the other, only our mood that at times can lean closer to one type of cake while preferring the others next time.

Either way, the topping is just plain blueberries, cooked to jamfection. We don’t really need anything else to prepare it, except some sweetener if we haven’t quit sugar yet and feel like life is blunt without added artificial sweetness.

But when we are rolling down the slope of calorie overfilled desserts, that provides enough energy on its own for half a day, saving a couple of hundred calories in unnecessary sweetness could mean the life or death of the second slice, and nothing beats a second serving.

Ingredients

7 oz / 200g Graham or similar sweetened crackers
4 tablespoons / 50gButter (soft or melted)
1 lb / 500g Cream cheese
2 tablespoon / 20g Flour
1 teaspoon / 5ml Vanilla extract
½ cup / 120ml Greek yogurt (nonfat)
2 tablespoons / 30g Honey or sweetener of choice
3 medium / 150g Eggs
2 tablespoons / 30ml Lemon juice
13 oz / 400g Blueberries
2 tablespoon / 30ml Water
½ teaspoon / 2.5ml Vanilla extract
1½ teaspoon / 10g Cornstarch

How to make Blueberry cheesecake

Crush the crackers into crumbs.
Mix it with the butter.
Roughly spread the buttery crackers over the base and up the walls. Use something like a glass with a flat base and vertical edge to press the crumbs smoothly to the bottom and along the walls.
Whisk cream cheese, flour, vanilla extract, sour cream, honey or sweetener of choice and eggs together.
Pour the cheesecake mixture into the spring form.
Place the cheesecake into the middle rack of a 320°F / 160°C preheated oven. Bake until the top is slightly puffed with light golden brown color and hopefully zero cracks, about 70 minutes. Turn the oven off and let the cheesecake cool in the oven with the door open, for about 2 hours.
Cool it further in the fridge until completely cooled through, about 4 hours.
Heat lemon juice and water in a skillet then add half of the blueberries. Simmer until the blueberries break down, about 20 minutes.
Add the remaining blueberries and simmer until starts to soften, about 10 minutes.
Mix in the cornstarch. Add water if a more juicy sauce is required. Let it cool off to room temperature.
Pour the blueberry sauce on top of the cheesecake, slice and serve. Save some blueberry sauce for serving and decoration.