St. Louis–Style Cheesecake with Blueberries

There’s something almost magnetic about a warm kitchen where butter and graham cracker meet the tang of cream cheese — the aroma alone promises comfort. This St. Louis–style cheesecake is dense, satin-smooth, and carries a gentle tang from sour cream that brightens each bite. Fresh blueberries burst against the rich creaminess, giving sharp pops of acidity and a jewel-like contrast on the pale, buttery cake. The crust is tender but sturdy, the filling melts on the tongue, and the fruit topping adds a glossy, slightly jammy finish that makes every forkful sing.

Serve it slow on a quiet weekend morning with coffee, bring it to family gatherings for effortless elegance, or slice it for a holiday dessert that feels both celebratory and homemade. If you’re adventurous with flavors, you might also enjoy a nut-forward take — try our pistachio cheesecake as a companion recipe for inspiration: pistachio cheesecake with pistachio topping.

Dish Snapshot

Prep Time: 25 minutes (plus chilling)
Cook Time: 55–65 minutes
Total Time: ~5 hours (including chilling; overnight ideal)
Servings: 12 slices
Difficulty Level: Intermediate — straightforward technique but requires attention to mixing and cooling

Nutrition Highlights

Estimated nutrition per serving (1 of 12 slices). Values are approximate and calculated from standard ingredient nutrition databases (USDA FoodData Central) and common food composition sources. For personalized dietary advice, consult a registered dietitian or authoritative guidance such as the CDC or Mayo Clinic.

Calories: ~435 kcal
Protein: ~6 g
Carbohydrates: ~28 g
- Sugars: ~20 g
- Fiber: ~1.5 g
Fat: ~32 g
- Saturated fat: significant (from cream cheese & butter)
Sodium: variable depending on cream cheese brand (moderate)

Notes: This is a rich, full-fat dessert. To reduce calories or saturated fat, consider lower-fat cream cheese or smaller portion sizes; see “Creative Twists” for healthier swaps.

Why You’ll Love It

Flavor & Texture: The dense, velvety filling is slightly tangy from sour cream and vanilla, while the graham crust adds buttery crunch — a classic balance of creaminess and structure.
Social & Seasonal Appeal: Blueberries make this cheesecake pop visually and flavor-wise; it’s perfect for summer gatherings, brunches, and Fourth of July tables, but also elegant enough for holiday spreads.
Ease and Impact: Despite its refined appearance, the method is approachable — most of the time investment is passive (baking and chilling), making it practical for hosts who want maximum payoff with manageable effort.

Method & Process

Ingredients

24 oz (680 g) cream cheese, softened
1 cup (200 g) granulated sugar
1 cup (240 g) sour cream
3 large eggs
2 tsp vanilla extract
2 tbsp all-purpose flour (about 16 g)
1 ½ cups graham cracker crumbs (about 150–165 g)
6 tbsp (84 g) unsalted butter, melted
1 ½ cups (about 225 g) fresh blueberries
1 tbsp lemon juice
1 tbsp cornstarch (about 8 g)
2 tbsp granulated sugar (for blueberry topping; optional)
¼ cup water

Optional ingredients and substitutions:

Lower-fat option: use 1/3 less-fat cream cheese and light sour cream (texture will be slightly less dense).
Gluten-free crust: substitute gluten-free graham crumbs or crushed gluten-free cookies.
Vegan alternative: use vegan cream cheese and egg replacer, plus a plant-based sour cream; baking time and texture will vary.
Extra flavor: add 1 tsp lemon zest to filling or 2 tbsp blueberry jam to topping for a glossy finish.

Step-by-step instructions

Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment.
Make the crust: mix graham cracker crumbs with the melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the pan to form a compact crust. Chill briefly while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth and lump-free (use a stand mixer or hand mixer on low to medium speed). Scrape the bowl as needed.
Add the cup of sugar, the 2 tbsp flour, and vanilla extract; blend gently until just combined.
Add eggs one at a time, mixing on low speed and scraping down the bowl between additions — stop mixing as soon as each egg is incorporated.
Fold in the sour cream with a spatula until uniform; avoid overmixing, which can whip air into the batter and cause cracks.
Pour the filling over the chilled crust and smooth the top. Tap the pan gently on the counter to release any large air bubbles.
Bake for 55 to 65 minutes, until the edges are set and the center still jiggles slightly when the pan is nudged (the center will finish setting as it cools).
Turn off the oven and crack the oven door open; let the cheesecake cool inside the oven for 1 hour — this gradual cooling helps prevent cracks.
After the hour, remove the cheesecake and chill it in the refrigerator for at least 4 hours, preferably overnight, to fully set.
For the blueberry topping: in a small saucepan, combine the blueberries, lemon juice, the 2 tbsp sugar (adjust to taste), cornstarch, and ¼ cup water. Simmer over medium-low heat, stirring gently until the mixture thickens and the berries release juices (3–5 minutes). Remove from heat and cool.
Spoon the cooled blueberry topping over the chilled cheesecake before slicing and serving.

Practical tips:

Avoid overmixing the batter — mix just until combined to keep the texture dense and creamy.
Use room-temperature eggs and cream cheese for smooth incorporation.
To check doneness: the outer 1–2 inches should be set; the center should have a slight wobble.
Run a thin knife around the pan after baking and before removing the springform ring to discourage cracks.
For a different fruit profile, try warm cherry topping or a lemon curd layer; for ideas inspired by other desserts, see this apple-crisp cheesecake riff in our collection: apple crisp cheesecake.

Best Pairings

Beverages: Fresh-brewed coffee or an espresso for morning slices; sparkling wine or a late-harvest Riesling elevates it for celebratory dessert.
Toppings: Serve plain for a classic finish, or add whipped cream, toasted almonds, or a drizzle of blueberry reduction.
Occasions: Cut small slices for dessert buffets, or present generous wedges for an intimate dinner.

Keeping it Fresh

Room temperature: Do not leave the cheesecake at room temperature for more than 2 hours for food-safety reasons.
Refrigeration: Store covered in the fridge for up to 4 days. Wrap loosely with plastic wrap or store in an airtight container to protect against drying and odours.
Freezer: Cheesecake freezes well — wrap tightly (plastic wrap then foil or in a freezer-safe container) for up to 2 months. Thaw in the refrigerator overnight before serving.

Chef’s Advice

Use full-fat cream cheese for the classic dense texture and mouthfeel; lower-fat cheeses change structure and may increase weepiness.
Beat cream cheese until smooth, but avoid long whipping that builds air; trapped air causes cracks and uneven rise.
A water bath (bain-marie) can further reduce cracking and encourage even baking, but a gentle oven-cool method (as in this recipe) is usually sufficient.
For a glossy, uniform topping, strain the cooked blueberry mix to remove larger skins if you prefer a smoother gel.
For clean slices, chill thoroughly and use a hot, dry knife: heat under hot water, wipe dry, slice, and repeat between cuts.

Creative Twists

Lemon-Blueberry Swirl: Add 2 tbsp lemon zest and 2 tbsp juice to the filling; swirl in a small amount of blueberry compote before baking for ribbons of color.
Gluten-Free Crust: Replace graham crumbs with gluten-free cookie crumbs or almond flour (add a touch more butter to bind).
Lighter Version: Use reduced-fat cream cheese and Greek yogurt (strained) in place of some sour cream; note texture will be less dense.
Chocolate-Blueberry: Add 2 tbsp cocoa powder to 1/4 cup of the graham crumbs for a chocolate crust; pair with a dark-chocolate drizzle.
Dairy-Free Option: Use firm tofu or silken tofu blends with vegan cream cheese and an egg replacer; baking and set times will vary.

Frequently Asked Questions

Q: Can I make this gluten-free?
A: Yes — substitute gluten-free graham crackers or use ground nuts (almonds) with a touch more butter for the crust.

Q: Why did my cheesecake crack?
A: Common causes: overmixing (incorporating too much air), baking at too high a temperature, or rapid cooling. Use gentle mixing and the gradual oven-cool step to minimize cracks.

Q: Can I prepare this ahead?
A: Absolutely — bake a day ahead and refrigerate. The flavors meld beautifully overnight.

Q: How do I fix a too-runny filling?
A: If underbaked, return to a low oven (300°F / 150°C) for 10–15 minutes until edges are set. If texture is overly loose even after proper baking, chilling longer often helps.

Q: Is there a healthier swap for sugar?
A: You can reduce sugar modestly (by 1/4 cup) without drastic texture changes. Using sugar substitutes may alter structure; test a small change first.

Conclusion

This St. Louis–style cheesecake with blueberries is a beautiful balance of rich, creamy filling and bright, fruity topping — comforting yet elegant. If you try it, I’d love to hear about your results and any twists you made. For a chef-tested version with slightly different technique and notes, compare this with the recipe by Andrae Bopp for additional inspiration: St. Louis–Style Cheesecake with Blueberries Recipe – Andrae Bopp. For another blueberry cheesecake perspective and serving ideas, see a home-cook favorite write-up here: Cheesecake with Blueberries, a Big Winner – Cathy Thomas Cooks.

Happy baking — and don’t forget to share a photo if you make it!