Fresh Blueberry Cheesecake

Serving: Serve chilled for the best texture. Enjoy with a dollop of whipped cream or extra fresh blueberries!
Storage: Store leftovers covered in the refrigerator for up to 5 days.
Freezing: Cheesecake (without the topping) can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.
Variations
Mixed Berry Topping: Swap half the blueberries for raspberries or blackberries.
Lemon Cheesecake: Add 1 tsp of lemon zest to the filling for a citrusy boost.
Chocolate Crust: Use chocolate cookie crumbs instead of graham crackers for a richer twist.
FAQ
1. Can I use frozen blueberries for the topping?
Yes! Just increase the cooking time by a few minutes since frozen berries release more liquid.

2. How do I know when my cheesecake is done?
The center should be slightly jiggly but not liquid. It will firm up as it cools.

3. Can I make this cheesecake in advance?
Yes! Cheesecake actually tastes better the next day, making it a great make-ahead dessert.

Nutrition Information
Calories: ~350 kcal per serving
Servings: 8-10
Enjoy this Fresh Blueberry Cheesecake—creamy, fruity, and absolutely delicious!