Blueberry Cheesecake

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.
Makes 12
Prep 30 m
Chill 180 m
Bake 60 m
Chill or overnight
Microwave 15 seconds


Crust and Filling:



  1. 1 of 1 Heat oven to 350 degrees F.


  1. 1 of 1 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.


  1. 1 of 2 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.
  2. 2 of 2 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.


  1. 1 of 1 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 Information for Blueberry Cheesecake
Servings Per Recipe: 12
Per Serving: 407 kcal cal., 11 g pro., 44 g carb., 21 g Fat, total, 109 mg chol., 13 g sat. fat, 1 g fiber, 352 mg sodium