18 Delicious Blueberries Cheesecake Creative Recipes

Calling all cheesecake lovers! If you’re obsessed with creamy, dreamy desserts and can’t resist the juicy burst of blueberries, you’re in for a treat. We’ve rounded up 18 irresistible blueberry cheesecake recipes that range from no-bake delights to showstopping layered masterpieces. Whether you’re craving classic flavors or bold new twists, these recipes will have you reaching for your mixing bowl in no time. Let’s dig in!

Classic Blueberry Cheesecake with Graham Cracker Crust

This creamy, dreamy cheesecake is a crowd-pleaser with its buttery crust and sweet-tart blueberry topping—perfect for summer gatherings or anytime you crave a slice of nostalgia.

Ingredients:

• For the crust: 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, 6 tbsp melted unsalted butter
• For the filling: 3 (8 oz) packages cream cheese (softened), 3/4 cup granulated sugar, 3 large eggs, 1 tsp vanilla extract, 1/4 tsp salt
• For the topping: 2 cups fresh blueberries, 1/4 cup granulated sugar, 1 tbsp lemon juice, 1 tsp cornstarch

Instructions:

1. Prep the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into a 9-inch springform pan. Bake at 350°F for 8 minutes, then cool.
2. Make the filling: Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then mix in vanilla and salt. Pour over crust.
3. Bake: Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4 hours.
4. Top it off: Simmer blueberries, 1/4 cup sugar, lemon juice, and cornstarch for 5 minutes until thickened. Cool, then spread over cheesecake.

The contrast of the velvety filling with the juicy blueberry glaze makes every bite irresistible. For clean slices, dip your knife in hot water before cutting!

Tip: Room-temperature cream cheese prevents lumps—leave it out for at least 1 hour before baking.

No-Bake Blueberry Cheesecake with Fresh Berries

This dreamy no-bake cheesecake is bursting with juicy blueberries and a creamy filling—perfect for warm days when you crave dessert without turning on the oven.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream, cold
• 1 1/2 cups fresh blueberries, divided
• 1 tbsp lemon juice

Instructions:

1. Make the crust: Mix 1 1/2 cups graham cracker crumbs, 6 tbsp melted butter, and 1/4 cup granulated sugar in a bowl. Press firmly into a 9-inch springform pan. Chill for 15 minutes.
2. Whip the filling: Beat 16 oz cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla extract until smooth. In another bowl, whip 1 cup heavy cream to stiff peaks, then fold into the cream cheese mixture.
3. Add blueberries: Mash 1/2 cup blueberries with 1 tbsp lemon juice, then swirl into the filling. Pour over the crust and smooth the top. Refrigerate for at least 4 hours (or overnight).
4. Serve: Top with remaining 1 cup fresh blueberries before slicing.

The tangy lemon-blueberry swirl and airy texture make this cheesecake feel light yet indulgent—ideal for summer potlucks or lazy weekend treats.

Tip: For a sturdier crust, freeze it for 10 minutes before adding the filling.

Blueberry Swirl Cheesecake with Lemon Zest

This dreamy cheesecake balances rich cream cheese with a tangy blueberry swirl and bright lemon zest—perfect for impressing guests or treating yourself!

Ingredients

• 1 ½ cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar
• 24 oz cream cheese, softened
• ¾ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1 cup fresh blueberries
• 2 tbsp water
• 1 tbsp lemon juice

Instructions

1. Prep crust: Mix 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, and ¼ cup sugar. Press into a 9-inch springform pan. Bake at 325°F for 10 minutes. Cool slightly.
2. Make filling: Beat 24 oz cream cheese and ¾ cup sugar until smooth. Add 3 eggs one at a time, then 1 tsp vanilla and 1 tbsp lemon zest. Pour over crust.
3. Swirl: Simmer 1 cup blueberries, 2 tbsp water, and 1 tbsp lemon juice for 5 minutes until jammy. Cool slightly, swirl into cheesecake batter with a knife.
4. Bake: Bake at 325°F for 45–50 minutes until edges are set but center jiggles slightly. Cool in the oven with the door cracked, then chill for 4 hours.

The lemon zest cuts through the richness, while the blueberry swirl adds a jammy surprise in every bite—no water bath needed for this fuss-free beauty!

Tip: For cleaner slices, dip your knife in hot water before cutting.

Mini Blueberry Cheesecake Bites

These adorable two-bite cheesecakes are bursting with fresh blueberry flavor and a buttery graham cracker crust—perfect for parties or a sweet little treat!

Ingredients:

• 1 cup graham cracker crumbs (about 8 full sheets)
• 3 tbsp unsalted butter, melted
• 1 tbsp granulated sugar
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1/2 cup fresh blueberries, plus extra for topping

Instructions:

1. Prep: Preheat oven to 325°F. Line a mini muffin tin with 12 paper liners.
2. Crust: In a bowl, mix 1 cup graham cracker crumbs, 3 tbsp melted butter, and 1 tbsp sugar until combined. Press 1 tsp of mixture firmly into each liner.
3. Filling: Beat 8 oz cream cheese, 1/4 cup sugar, and 1 tsp vanilla until smooth. Add 1 egg and mix just until blended. Fold in 1/2 cup blueberries.
4. Bake: Spoon filling over crusts (about 1 tbsp each). Bake 18–20 minutes until centers are just set. Cool completely, then chill 1 hour before serving. Top with extra blueberries.

The juicy blueberries soften slightly in the oven, creating little pockets of jammy sweetness in every creamy bite.

Tip: For a neater look, toss blueberries in 1 tsp flour before folding into the batter—this helps prevent sinking!

Vegan Blueberry Cheesecake with Cashew Base

This dreamy no-bake cheesecake is creamy, tangy, and packed with juicy blueberries—all without dairy or refined sugar!

Ingredients

• For the crust: 1 ½ cups raw cashews, ¼ cup melted coconut oil, 3 tbsp maple syrup, ¼ tsp salt
• For the filling: 2 cups raw cashews (soaked 4+ hours), ½ cup coconut cream, ⅓ cup maple syrup, ¼ cup lemon juice, 1 tsp vanilla extract, ¼ tsp salt
• For the topping: 1 ½ cups fresh blueberries, 1 tbsp maple syrup, 1 tsp lemon juice

Instructions

1. Make the crust: Pulse 1 ½ cups cashews in a food processor until fine. Add ¼ cup melted coconut oil, 3 tbsp maple syrup, and ¼ tsp salt; pulse until sticky. Press into a 7-inch springform pan and freeze.
2. Blend the filling: Drain soaked cashews. Add to a blender with ½ cup coconut cream, ⅓ cup maple syrup, ¼ cup lemon juice, 1 tsp vanilla, and ¼ tsp salt. Blend until ultra-smooth, scraping sides as needed.
3. Assemble: Pour filling over the crust. Tap gently to remove air bubbles. Freeze for 4 hours or until set.
4. Make the topping: Simmer 1 ½ cups blueberries, 1 tbsp maple syrup, and 1 tsp lemon juice in a saucepan over medium-low heat for 5 minutes, mashing lightly. Cool, then spread over cheesecake.

The secret? Soaking the cashews creates a luxuriously smooth texture that rivals traditional cheesecake—no one will guess it’s vegan!

Tip: For cleaner slices, dip your knife in hot water before cutting.

Blueberry Cheesecake Bars with Oatmeal Crust

These dreamy bars combine a buttery oatmeal crust with creamy cheesecake and a tangy blueberry swirl—perfect for potlucks or a sweet afternoon pick-me-up.

Ingredients:

• Crust: 1 1/2 cups old-fashioned oats, 1/2 cup all-purpose flour, 1/3 cup packed brown sugar, 1/4 tsp salt, 1/2 cup melted unsalted butter
• Filling: 16 oz cream cheese (softened), 1/2 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract
• Topping: 1 cup fresh or frozen blueberries, 2 tbsp granulated sugar, 1 tsp lemon juice

Instructions:

1. Prep: Preheat oven to 350°F. Line an 8×8″ baking pan with parchment paper.
2. Crust: In a bowl, mix 1 1/2 cups oats, 1/2 cup flour, 1/3 cup brown sugar, and 1/4 tsp salt. Stir in 1/2 cup melted butter until crumbly. Press firmly into the pan. Bake for 15 minutes until lightly golden.
3. Filling: Beat cream cheese and 1/2 cup sugar until smooth. Add eggs one at a time, then 1 tsp vanilla. Pour over crust.
4. Topping: Simmer 1 cup blueberries, 2 tbsp sugar, and 1 tsp lemon juice for 5 minutes until syrupy. Dollop over filling, then swirl with a knife.
5. Bake: 25–30 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 2 hours before slicing.

The oatmeal crust adds a nutty crunch that balances the lush cheesecake and bright berry swirl—no one will guess how simple these are to make!

Tip: For cleaner slices, wipe your knife between cuts and dip it in hot water.

Gluten-Free Blueberry Cheesecake with Almond Flour

This dreamy cheesecake swaps traditional graham crackers for a nutty almond crust, topped with a vibrant blueberry swirl that’s as pretty as it is delicious.

Ingredients

• Crust: 2 cups almond flour, ¼ cup melted coconut oil, 3 tbsp maple syrup, ¼ tsp salt
• Filling: 2 (8 oz) packages cream cheese (room temperature), ½ cup granulated sugar, 2 eggs, 1 tsp vanilla extract
• Topping: 1 cup fresh blueberries, 1 tbsp lemon juice, 1 tbsp water

Instructions

1. Prep crust: Preheat oven to 350°F. Mix almond flour, melted coconut oil, maple syrup, and salt until crumbly. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool slightly.
2. Make filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, mixing just until combined. Pour over crust.
3. Blueberry swirl: Simmer blueberries, lemon juice, and water in a small saucepan for 5 minutes until jammy. Cool slightly, then dollop over filling. Swirl gently with a knife.
4. Bake: Bake at 350°F for 35–40 minutes until edges are set but center jiggles slightly. Cool completely, then chill for 4+ hours.

The almond crust adds a toasty depth that pairs perfectly with the tangy-sweet blueberries—no one will guess it’s gluten-free!

Tip: For cleaner slices, dip your knife in hot water before cutting each piece.

Blueberry Cheesecake Parfait with Whipped Cream

Layers of creamy cheesecake filling, juicy blueberries, and fluffy whipped cream make this no-bake dessert a showstopper with minimal effort.

Ingredients:

• 1 cup graham cracker crumbs
• 3 tbsp unsalted butter, melted
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 1/2 cups fresh blueberries

Instructions:

1. Prep the crust: In a bowl, mix graham cracker crumbs with melted butter until evenly moist. Press 2 tbsp into the bottom of each serving glass.
2. Make the filling: Beat cream cheese, granulated sugar, and vanilla extract with a hand mixer until smooth (about 2 minutes).
3. Whip the cream: In a separate bowl, whip heavy cream and powdered sugar to stiff peaks (3–4 minutes). Fold half into the cream cheese mixture.
4. Layer: Divide the cream cheese mixture among glasses, then top with blueberries and remaining whipped cream. Repeat layers if desired.
5. Chill: Refrigerate for at least 1 hour before serving.

The contrast of the crunchy crust, tangy cream cheese, and burst of sweet blueberries feels downright luxurious—yet it’s ready in a flash!

Tip: For a fun twist, swap blueberries for raspberries or a mix of seasonal berries.

Blueberry Cheesecake Ice Cream

This no-churn ice cream blends tangy cream cheese, sweet blueberries, and buttery graham cracker crumbs for a frozen treat that tastes just like cheesecake—but way easier!

Ingredients:

• 1 (8 oz) package cream cheese, softened
• 1 (14 oz) can sweetened condensed milk
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups heavy cream
• 1 cup fresh or frozen blueberries (thawed if frozen)
• 2 tbsp granulated sugar
• 1/2 cup graham cracker crumbs
• 2 tbsp melted butter

Instructions:

1. In a blender, pulse 1 cup blueberries and 2 tbsp sugar until coarsely puréed. Set aside.
2. Beat 1 (8 oz) package cream cheese until smooth. Add 1 (14 oz) can sweetened condensed milk, 1 tsp vanilla extract, and 1/4 tsp salt, mixing until fully combined.
3. In a separate bowl, whip 1 1/2 cups heavy cream to stiff peaks. Gently fold into the cream cheese mixture.
4. Stir in the blueberry purée, leaving streaks. In a small bowl, mix 1/2 cup graham cracker crumbs and 2 tbsp melted butter.
5. Layer the ice cream base and crumb mixture in a loaf pan, swirling lightly. Freeze for 6 hours or until firm.

The magic here? The graham cracker crumbs stay crisp even after freezing, giving every scoop that iconic cheesecake crust texture.

Tip: For extra richness, drizzle slices of frozen ice cream with warmed blueberry jam before serving.

Blueberry Cheesecake Brownies

These fudgy brownies swirled with creamy cheesecake and juicy blueberries are a dreamy mashup of two classic desserts—perfect for when you can’t decide between rich chocolate or tangy fruit.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg yolk
• 1/2 cup fresh blueberries

Instructions

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. Make the brownie batter: Whisk together melted butter and 1 cup sugar. Add eggs and 1 tsp vanilla, mixing until smooth. Fold in cocoa powder, flour, and salt until just combined. Spread into the pan.
3. Make the cheesecake layer: Beat cream cheese and 1/4 cup sugar until smooth. Add egg yolk and mix. Dollop over brownie batter, then swirl with a knife. Scatter blueberries on top.
4. Bake for 30–35 minutes until edges are set but the center is slightly jiggly. Cool completely before slicing.

The contrast of gooey chocolate, velvety cheesecake, and bursts of fresh blueberries makes every bite a little surprise.

Tip: For cleaner slices, chill the brownies for 1 hour before cutting.

Blueberry Cheesecake Pancakes with Maple Syrup

Fluffy pancakes swirled with creamy cheesecake filling and bursting with juicy blueberries—breakfast just got a whole lot more decadent.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup buttermilk
• 1 large egg
• 2 tbsp melted butter, plus extra for cooking
• 1/2 cup fresh blueberries
• 4 oz cream cheese, softened
• 2 tbsp powdered sugar
• 1/2 tsp vanilla extract
• Maple syrup, for serving

Instructions:

1. In a bowl, whisk together 1 cup all-purpose flour, 1 tbsp granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
2. In another bowl, mix 3/4 cup buttermilk, 1 large egg, and 2 tbsp melted butter. Pour into dry ingredients and stir until just combined (small lumps are okay). Fold in 1/2 cup fresh blueberries.
3. Beat 4 oz cream cheese, 2 tbsp powdered sugar, and 1/2 tsp vanilla extract until smooth. Transfer to a piping bag or zip-top bag with a corner snipped.
4. Heat a skillet over medium-low and lightly grease with butter. Pour 1/4 cup batter per pancake. Pipe small dollops of cream cheese mixture onto each pancake, then swirl lightly with a toothpick. Cook for 2–3 minutes until bubbles form, then flip and cook 1–2 minutes more.
5. Serve warm with a drizzle of maple syrup.

The tangy cream cheese swirl melts into the pancakes, creating pockets of richness that pair perfectly with the sweet blueberries.

Tip: For extra fluffiness, let the batter rest for 5 minutes before cooking.

Blueberry Cheesecake Muffins with Streusel Topping

These tender muffins are studded with juicy blueberries and swirled with creamy cheesecake filling, then crowned with a buttery streusel crunch—breakfast just got a whole lot more indulgent.

Ingredients

• For the muffins: 2 cups all-purpose flour, 2 tsp baking powder, 1/2 tsp salt, 1/2 cup unsalted butter (softened), 3/4 cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, 1/2 cup whole milk, 1 1/2 cups fresh blueberries
• For the cheesecake swirl: 4 oz cream cheese (softened), 1/4 cup granulated sugar, 1/2 tsp vanilla extract
• For the streusel: 1/4 cup all-purpose flour, 2 tbsp granulated sugar, 2 tbsp brown sugar, 1/4 tsp cinnamon, 2 tbsp cold unsalted butter (cubed)

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners.
2. Make the streusel: In a small bowl, mix 1/4 cup flour, 2 tbsp granulated sugar, 2 tbsp brown sugar, and 1/4 tsp cinnamon. Cut in 2 tbsp cold butter until crumbly. Chill.
3. Make the cheesecake swirl: Beat 4 oz cream cheese, 1/4 cup sugar, and 1/2 tsp vanilla until smooth.
4. Make the batter: Whisk 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt. In another bowl, cream 1/2 cup butter and 3/4 cup sugar until fluffy. Beat in eggs one at a time, then 1 tsp vanilla. Alternate adding dry ingredients and 1/2 cup milk. Fold in blueberries.
5. Divide batter among liners. Dollop with cheesecake mixture and swirl with a toothpick. Sprinkle streusel on top.
6. Bake for 22–25 minutes until a toothpick comes out clean. Cool 10 minutes in the pan.

The contrast of tangy cheesecake, sweet berries, and crunchy streusel makes these muffins feel like a decadent dessert—yet they’re totally acceptable to eat with coffee at 8 AM.

Tip: Toss blueberries in 1 tbsp flour before folding in to prevent sinking!

Blueberry Cheesecake Cupcakes with Cream Cheese Frosting

These dreamy cupcakes combine the tangy creaminess of cheesecake with bursts of juicy blueberries—perfect for when you want a handheld dessert that feels extra special.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 cup fresh blueberries (plus extra for garnish)
• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 tsp lemon zest

Instructions

1. Prep: Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Dry mix: Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. Cream butter & sugar: Beat ½ cup butter and 1 cup granulated sugar until fluffy. Add eggs one at a time, then 1 tsp vanilla.
4. Combine: Alternate mixing dry ingredients and ½ cup buttermilk into the butter mixture. Fold in 1 cup blueberries.
5. Bake: Divide batter into liners. Bake for 20–22 minutes until tops spring back. Cool completely.
6. Frosting: Beat 8 oz cream cheese, ¼ cup powdered sugar, and 1 tsp lemon zest until smooth. Pipe onto cupcakes and top with extra blueberries.

The lemon zest in the frosting brightens every bite, while the tender crumb keeps these cupcakes light despite their decadent vibe.

Tip: Toss blueberries in 1 tbsp flour before folding in to prevent sinking!

Blueberry Cheesecake Tart with Shortbread Crust

This Blueberry Cheesecake Tart with Shortbread Crust is the perfect blend of buttery, creamy, and fruity—ideal for impressing guests or treating yourself!

• For the crust: 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, 1/2 tsp salt, 1/2 cup (1 stick) cold unsalted butter, cubed, 1 large egg yolk
• For the filling: 12 oz cream cheese, softened, 1/4 cup granulated sugar, 1 tsp vanilla extract, 1 large egg
• For the topping: 1 1/2 cups fresh blueberries, 2 tbsp granulated sugar, 1 tbsp lemon juice

1. Make the crust: Pulse 1 1/2 cups flour, 1/2 cup powdered sugar, and 1/2 tsp salt in a food processor. Add 1/2 cup cold butter and pulse until crumbly. Mix in 1 egg yolk until dough forms. Press into a 9-inch tart pan and freeze for 15 minutes. Bake at 350°F for 18–20 minutes until golden. Cool completely.
2. Prepare the filling: Beat 12 oz cream cheese, 1/4 cup sugar, and 1 tsp vanilla until smooth. Add 1 egg and mix just until combined. Spread over cooled crust.
3. Add the topping: Toss 1 1/2 cups blueberries with 2 tbsp sugar and 1 tbsp lemon juice. Scatter over filling. Bake at 325°F for 25–30 minutes until filling is set. Chill for 2 hours before serving.

The shortbread crust adds a rich, crumbly contrast to the tangy-sweet blueberries and velvety cheesecake—no water bath required!

Tip: For a glossy finish, brush the baked blueberries with warmed apricot jam before chilling.

Blueberry Cheesecake Dip with Graham Crackers

This creamy, dreamy dip tastes just like blueberry cheesecake—minus the fuss of baking! Perfect for scooping up with graham crackers or fresh fruit.

Ingredients:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1 cup fresh blueberries, plus extra for garnish
• 1 tbsp lemon juice
• Graham crackers, for serving

Instructions:

1. In a large bowl, beat the cream cheese with a hand mixer until smooth and fluffy, about 2 minutes.
2. Add 1 cup powdered sugar, 1 tsp vanilla extract, and 1/2 cup sour cream. Beat again until fully combined and silky.
3. Gently fold in 1 cup blueberries and 1 tbsp lemon juice, leaving some berries whole for bursts of freshness.
4. Chill for at least 30 minutes to let the flavors meld. Garnish with extra blueberries before serving with graham crackers.

The tangy lemon and juicy blueberries cut through the rich cream cheese, making this dip irresistible yet light. It’s a crowd-pleaser that looks fancy with zero effort!

Tip: For a smoother texture, mash half the blueberries before folding them in.

Blueberry Cheesecake Smoothie with Greek Yogurt

This creamy, dreamy smoothie tastes like dessert for breakfast—but with a protein-packed Greek yogurt twist that keeps it satisfying.

Ingredients

• 1 cup frozen blueberries
• 1/2 cup plain Greek yogurt (whole or 2%)
• 1/2 cup milk (dairy or unsweetened almond)
• 1 tbsp honey
• 1/2 tsp vanilla extract
• 1 graham cracker sheet, crushed (plus extra for topping)

Instructions

1. In a blender, combine frozen blueberries, Greek yogurt, milk, honey, and vanilla extract. Blend on high until completely smooth, about 45 seconds.
2. Add crushed graham cracker and pulse just 2–3 times to incorporate (you want flecks of texture).
3. Pour into a glass and sprinkle with extra graham cracker crumbs for that cheesecake-crust crunch.

The graham cracker swirl makes every sip feel indulgent, while the tangy yogurt balances the sweetness perfectly. Tip: For a thicker smoothie, freeze the milk in an ice cube tray overnight and blend with the cubes instead.

Blueberry Cheesecake Crepes with Fresh Blueberry Sauce

These dreamy crepes are like a handheld blueberry cheesecake—silky cream cheese filling wrapped in tender crepes and drizzled with a vibrant homemade sauce.

Ingredients

• For the crepes: 1 cup all-purpose flour, 2 large eggs, 1 1/4 cups whole milk, 1 tbsp granulated sugar, 1/4 tsp salt, 2 tbsp melted unsalted butter
• For the filling: 8 oz cream cheese (softened), 1/4 cup powdered sugar, 1 tsp vanilla extract
• For the sauce: 1 1/2 cups fresh blueberries, 1/4 cup granulated sugar, 1 tbsp lemon juice, 1/4 cup water

Instructions

1. Make the crepes: Whisk flour, 1 tbsp sugar, and 1/4 tsp salt in a bowl. Add eggs, milk, and 2 tbsp melted butter; whisk until smooth. Let rest 10 minutes. Heat a nonstick skillet over medium. Pour 1/4 cup batter, swirling to coat. Cook 1–2 minutes per side until golden. Repeat.
2. Make the filling: Beat cream cheese, 1/4 cup powdered sugar, and 1 tsp vanilla until fluffy. Spread 2 tbsp onto each crepe; fold into quarters.
3. Make the sauce: Simmer blueberries, 1/4 cup sugar, 1 tbsp lemon juice, and 1/4 cup water in a saucepan over medium for 5–7 minutes, mashing gently, until thickened slightly.
4. Drizzle warm sauce over crepes and serve immediately.

The contrast of the tangy cream cheese with the sweet-tart blueberry sauce makes every bite irresistible. Tip: For extra flair, garnish with a dollop of whipped cream and extra fresh berries.

Blueberry Cheesecake Bread Pudding with Vanilla Glaze

This decadent mashup of bread pudding and cheesecake is studded with juicy blueberries and drizzled with a sweet vanilla glaze—comfort food at its finest.

Ingredients:

• 6 cups stale French bread, cut into 1-inch cubes
• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 4 large eggs
• 2 cups whole milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1 1/2 cups fresh blueberries
• 1 cup powdered sugar
• 2 tbsp whole milk (for glaze)
• 1/2 tsp vanilla extract (for glaze)

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking dish and scatter bread cubes evenly in the dish.
2. In a bowl, beat cream cheese and 1/2 cup granulated sugar until smooth. Add eggs one at a time, then mix in 2 cups milk, 1 tsp vanilla, and cinnamon. Pour over bread cubes, pressing down gently to soak. Sprinkle blueberries on top.
3. Bake for 45–50 minutes until set and golden. Let cool 10 minutes.
4. Whisk powdered sugar, 2 tbsp milk, and 1/2 tsp vanilla until smooth. Drizzle over warm pudding.

The magic here? The cream cheese mixture bakes into luscious pockets that mimic cheesecake swirls—every bite is creamy, custardy, and bursting with berries.

Tip: For extra richness, swap half the milk for heavy cream.

Conclusion

With 18 irresistible blueberry cheesecake recipes, there’s something here for every occasion—whether you’re craving classic elegance or playful twists. We hope these treats inspire your next baking adventure! Don’t forget to try your favorites, share your thoughts in the comments, and pin this roundup for later. Happy baking!