Creamy Blueberry Cheesecake

Serve chilled for the best flavor and texture.

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Freeze individual slices by wrapping them in plastic wrap and storing them in a freezer-safe bag for up to 2 months. Thaw in the fridge before serving.

Variations
Mixed Berry Topping: Use a combination of raspberries, blackberries, and blueberries.

Lemon Infused Cheesecake: Add 1 tbsp of lemon zest to the filling for a citrusy twist.

Chocolate Crust: Replace graham crackers with crushed chocolate cookies for a rich base.

FAQ
Can I use frozen blueberries for the topping?
Yes, frozen blueberries work well. No need to thaw them before cooking—just extend the cooking time slightly.

What if my cheesecake cracks?
Cracks can happen if the cheesecake cools too quickly. To prevent this, let it cool gradually in the oven with the door slightly open.

Can I make this cheesecake gluten-free?
Yes! Use gluten-free graham crackers for the crust and replace the flour in the filling with cornstarch.

Enjoy your Creamy Blueberry Cheesecake! Let me know if you’d like any modifications.