Blueberry Shortbread Cheesecake Recipe -
Blueberry Shortbread Cheesecake Recipe
  • READY IN 9+ hrs

Blueberry Shortbread Cheesecake

Recipe by  

"I personally prefer cheesecake with a different crust rather than a graham cracker crust. Through trial and error, I have come up with this recipe using blueberries. It takes a lot of time, but is definitely worth it. Don't think about the calories!"

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Ingredients Edit and Save

Original recipe makes 1 cheesecake Change Servings
  • PREP

    30 mins
  • COOK

    1 hr 5 mins

    9 hrs 35 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Combine the butter, flour, sugar, and salt in a food processor. Process until mixture begins to form small lumps; press into the bottom of a 2-quart baking dish.
  2. Bake in preheated oven until golden brown, about 20 minutes; remove from oven. Reduce oven's heat to 325 degrees F (165 degrees C).
  3. Beat the cream cheese and 1 cup of sugar in a bowl until soft and creamy. Stir in the eggs one at a time, until smooth. Gradually stir in the sour cream, vanilla, and lemon zest. Pour the mixture over the crust.
  4. Bake until firm to the touch, 45 to 55 minutes. Meanwhile, make the topping by combining the blueberries, sugar, and cornstarch in a large saucepan over medium heat; cook until thickened. Allow mixture to cool.
  5. Pour the cooled blueberry mixture over top of the cream cheese layer. Chill assembled cheesecake in refrigerator overnight.
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  • Cook's Note:
  • You may use fresh or frozen blueberries in this recipe.

Reviews More Reviews

Mar 11, 2011

Beautiful dessert that came together in minutes. I liked the shortbread crust, which was a nice change from the standard graham cracker crust - I used white rather than brown sugar and it was tender and easy to cut and serve. The filling is pleasantly sweet and nicely laced with the lemon zest. As for the topping, I found I needed to add a little water to get it a little saucier. Those who find most desserts too big for their needs, or for those who would simply like smaller sized desserts just so they can bake more often, may find it interesting to note that I easily scaled this down to three servings and prepared it in a 6" square baking pan. In this smaller version, the crust needed just 9 minutes to bake, and the filling only 20 minutes. This will yield four very generous servings, or 6 more "reasonable" sized servings.

Apr 17, 2008

Note: The pan used should really be a 9x13 baking dish. Sorry for the mix up.


14 Ratings

Jul 14, 2008

All in all this is a tasty dessert. My only problem is that the crust is very hard and difficult to cut. Perhaps the crust should not bake quite as long. Maybe I pressed it into the baking dish too firmly. I'm not sure that would have made a difference. Also, my cheesecake was completely baked and cracking at the minimum baking time. I also added several extra handfuls of blueberries. I added enough water to moisten the sugar before making the blueberry topping. Next time I may add a touch of lemon juice to the topping as it's incredibly sweet.

Mar 20, 2014

I am rating this 5 stars because of a few little changes I made. I think the author may have made an error by not adding liquid to the blueberry filling. I added the juice of a whole lemon to a measuring cup, then topped it with water until it filled a half cup. Then stirred the cornstarch into the lemon water before cooking with the blueberries and sugar. Because there is so much sour cream in the filling, I added two tablespoons of flour to give it more structure so it set up quicker. I mixed it all by hand so I didn't add too much air to the filling as I like a smooth, silky cheesecake; banging the pan on the counter a couple times also help the air bubbles rise to the top so it comes out smoother. As written this cake is very sweet, by cutting the sugar in half in all 3 layers, this pie is out of this world good, and is a must make dessert if you have blueberry lovers to please!!

Jul 20, 2009

I usually prefer my cheesecakes crustless but this one was delicious! Great blend of textures and flavours, although I did omit the lemon (not a fan). Really enjoyed the fresh blueberry topping as opposed to the canned version. You can taste the difference. Followed other commenter's advice to cut down on the sugar and am really glad I did! Turned out great. **Tip: If you don't want your cheesecake to crack, bake it with the oven door ajar an inch :)

Mar 14, 2008

I used this and took a dessert to work. Everyone loved it!

May 10, 2011

This is one of the best cheesecakes I have ever made. It is easy and it isn't over the top. I followed the exact directions on everything but the topping. I didn't have enough fresh blueberries so I grabbed out the rest of a package of mixed fruit and threw it in. Delicious! I will definitely make this one again.

Aug 14, 2008

didn't make the crust..just bought one. the filling was very sweet..i'll probably use a little less sugar next time..but it was good. thanks for sharing the recipe.


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  • Calories
  • 613 kcal
  • 31%
  • Carbohydrates
  • 71.3 g
  • 23%
  • Cholesterol
  • 135 mg
  • 45%
  • Fat
  • 34.2 g
  • 53%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 331 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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