About the Recipe
This Blueberry Cheesecake is a creamy, elegant dessert that blends a silky smooth filling with a bright, fruity blueberry topping. Perfect for gatherings, celebrations, or a special weekend treat, this recipe delivers classic cheesecake flavor with a fresh burst of berries. Simple, reliable, and absolutely delicious — this is a recipe you’ll come back to anytime you want something beautiful and crowd-pleasing.
Ingredients
Wet Ingredients
• 2 large eggs
• 1 cup skim milk
• ½ cup unsweetened applesauce
Dry Ingredients
• 1 cup flax pancake mix
Mix-Ins
• 1 cup frozen blueberries
• 2 tbsp hemp hearts
Preparation
Prepare the Crust
Preheat oven to 325°F (163°C).
Mix graham crumbs, sugar, and melted butter in a bowl.
Press mixture firmly into the bottom of a 9-inch springform pan.
Bake crust for 8 minutes, then set aside.
Make the Cheesecake Filling
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing on low speed.
Add sour cream, vanilla, and lemon juice; mix gently until combined.
Pour filling over the baked crust.
Bake
Bake for 45–55 minutes, until the center is set but still slightly jiggly.
Turn off the oven, crack the door open, and let cheese cake cool for 1 hour.
Refrigerate for at least 4 hours or overnight.
Make the Blueberry Topping
Add blueberries, sugar, and lemon juice to a saucepan over medium heat.
Cook 3–5 minutes until berries start to release their juices.
Stir in the cornstarch slurry and cook 1–2 minutes until thickened.
Cool completely, then spread over chilled cheesecake.
Serve
Slice and enjoy chilled.
Nutrition Information (Per Slice — 1/12 of cake)
(Estimated — varies by brand)
Calories: ~380
Protein: ~7 g
Carbohydrates: ~40 g
Fat: ~22 g
Fiber: ~1 g