Blueberry Muffin Cheesecake Recipe That Will Wow You

Blueberry muffin cheesecake is the perfect fusion of two beloved desserts: the rich creaminess of cheesecake and the fruity, tender texture of a blueberry muffin. Imagine biting into a luscious cheesecake swirled with juicy blueberries and a hint of muffin crumb that adds a delightful crunch.

This dessert not only satisfies your sweet tooth but also offers an elegant presentation that’s sure to impress your family and friends. Whether you’re making it for a weekend brunch, a special occasion, or simply craving a decadent treat, this blueberry muffin cheesecake recipe is a guaranteed crowd-pleaser.

Plus, it’s surprisingly easy to make at home with simple ingredients!

In this blog post, I’ll guide you through every step of creating this heavenly dessert, from the buttery crust to the creamy filling and the fresh blueberry topping. So, grab your apron and let’s get baking!

Why You’ll Love This Recipe

Blueberry muffin cheesecake is a delightful twist on classic cheesecake that brings together the best of both worlds. The combination of tender, fluffy blueberry muffin pieces baked into a creamy cheesecake base offers a unique texture and flavor that’s hard to resist.

Here’s why you’ll adore making and eating this dessert:

• Easy to make: Uses simple, readily available ingredients and straightforward steps.
• Versatile: Perfect for breakfast, dessert, or even a fancy tea party treat.
• Beautiful presentation: The swirls of vibrant blueberries make it visually stunning.
• Make-ahead friendly: Can be prepared in advance and stored in the fridge.
• Customizable: Swap in other berries or add a crumbly streusel topping for variation.

Ingredients

• For the Crust:
• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• For the Blueberry Muffin Layer:
• 1 cup all-purpose flour
• ½ cup granulated sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup milk
• ¼ cup unsalted butter, melted
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• For the Cheesecake Filling:
• 24 ounces (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 2 tablespoons all-purpose flour
• For the Blueberry Swirl:
• 1 cup blueberries
• 2 tablespoons sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)

Equipment

• 9-inch springform pan
• Mixing bowls (large and medium)
• Electric mixer or stand mixer
• Whisk
• Spatula
• Measuring cups and spoons
• Saucepan (for blueberry swirl)
• Cooling rack
• Oven

Instructions

1. Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
2. Press the crust mixture firmly into the bottom of the springform pan. Bake for 10 minutes, then remove and set aside to cool.
3. Make the blueberry muffin layer: In a bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix milk, melted butter, egg, and vanilla extract. Combine wet and dry ingredients until just mixed, then gently fold in blueberries.
4. Spread the muffin batter evenly over the cooled crust. Bake for 15 minutes until lightly set. Remove from oven but keep the oven on.
5. Prepare the blueberry swirl: In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release juice and it starts to simmer, about 5 minutes. Stir in cornstarch slurry and cook for an additional 1-2 minutes until thickened. Remove from heat and cool slightly.
6. Make the cheesecake filling: In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy. Add eggs one at a time, beating well after each addition.
7. Mix in vanilla extract, sour cream, and flour until fully incorporated and smooth.
8. Pour half the cheesecake filling over the blueberry muffin layer in the pan.
9. Drop spoonfuls of blueberry swirl over the cheesecake filling. Use a knife or skewer to gently swirl the blueberries through the filling.
10. Pour the remaining cheesecake filling over the swirled layer. Repeat the swirling process with remaining blueberry sauce for a pretty marbled effect.
11. Bake the cheesecake at 325°F (163°C) for 60-70 minutes, or until the edges are set but the center still slightly jiggles.
12. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
13. Remove the cheesecake and chill in the refrigerator for at least 6 hours or overnight.
14. Run a knife around the edge before releasing the springform pan. Slice and serve chilled.

Tips & Variations

For the best texture, make sure your cream cheese is at room temperature before mixing.

Use fresh blueberries for the best flavor, but frozen blueberries work well too—just don’t thaw before adding to muffin batter to prevent color bleeding.

If you prefer a lighter cheesecake, swap half the cream cheese for ricotta cheese.

Try adding a lemon zest to the muffin batter or cheesecake filling for a bright citrus note.

For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour.

To enhance the blueberry flavor, drizzle some blueberry sauce on top before serving.

Nutrition Facts

Serving Suggestions

This blueberry muffin cheesecake is delicious served chilled with a dollop of whipped cream or a scoop of vanilla ice cream.

For a fresh touch, garnish with a few whole blueberries and a sprig of mint before serving. Pair it with a hot cup of coffee or tea for a perfect afternoon treat.

Want to make it more indulgent? Drizzle some honey or blueberry syrup over each slice.

Conclusion

Blueberry muffin cheesecake is a delightful dessert that combines the best elements of muffins and cheesecake into one delicious treat. Its creamy texture, bursting with fresh blueberries and a crumbly crust, makes it a perfect choice for any occasion—from casual family gatherings to elegant dinner parties.

The recipe is approachable for bakers of all skill levels and offers plenty of room for customization to suit your taste preferences.

Not only does it taste amazing, but it also looks stunning with its vibrant blueberry swirls, making it a centerpiece-worthy dessert. If you’re looking for a new twist on classic cheesecake or a way to elevate your baking repertoire, this recipe is a must-try.

Don’t forget to check out some of my other favorite recipes like Berry Cobbler Recipe Vegan: Easy, Delicious, and Healthy, Best Vegan Cheese Scone Recipe for Fluffy, Tasty Bakes, and Veg Grilled Sandwich Recipes That Are Quick and Delicious for more inspiration.

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