This Eggless Easy Blueberry Cheesecake is creamy, smooth, rich, and bursting with the sweet and tangy flavor of fresh blueberries. It’s incredibly easy to make. There are no fancy techniques or hard-to-find ingredients here, and there is no need for a tricky water bath. Whether you’re making it for a family gathering, a potluck, or just because you deserve a sweet treat, this cheesecake is sure to impress. Plus, it’s eggless, making it a great option for those with egg allergies or dietary restrictions.
Oriana’s Thoughts On The Recipe
I’ve been on a cheesecake kick lately, and this Eggless Easy Blueberry Cheesecake has quickly become a family favorite. It’s so creamy and rich you won’t believe it’s eggless. The fresh blueberries add such a lovely burst of flavor in every bite, both in the filling and the luscious sauce on top.
This Egg-Free Blueberry Cheesecake is simple to make. With just a handful of ingredients you probably already have in your kitchen, you can whip up this delicious dessert in no time. Plus, it skips the water bath that traditional cheesecakes require, which makes it a lot less intimidating.
If you’re looking for a show-stopping dessert that’s easy to prepare and packed with flavor, this is it. It’s great for family gatherings, potlucks, or just because you deserve a treat.
So, give it a try! You’ll love how easy it is to make and how incredibly good it turns out.
What I Love About This Recipe
Simple Ingredients: You don’t need anything fancy to make this cheesecake; pantry staples come together to create this delightful dessert. It’s straightforward and perfect for everyday baking.
Perfect Texture: This cheesecake’s texture is absolutely divine. It’s creamy, rich, and smooth, just like a traditional cheesecake, but without any eggs.
Bursting with Blueberries: If you’re a blueberry lover, this cheesecake is for you! Fresh blueberries are folded into the cheesecake filling and simmered into a sweet and tangy sauce that gets drizzled on top. Every bite is packed with juicy blueberry goodness.
No Water Bath Needed: Water baths can be a bit daunting, especially if you’re new to baking cheesecakes. This recipe skips that step entirely, making it much easier and less stressful. You’ll still get a beautifully baked cheesecake without any fuss.
Potential Cons Of The Recipe
While this Eggless Blueberry Cheesecake is pretty close to perfect, there are a couple of things to keep in mind.
- Time-Consuming: It requires some time for chilling.
- Cracked Top: One of the most common issues with cheesecakes is that they can crack on the top during baking or cooling, which can spoil the appearance.
- Removing from the Pan: Removing the cheesecake from the pan can be tricky, leading to damage.
Tips To Mitigate These Cons
- Plan Ahead: Make the cheesecake a day in advance to allow enough time for chilling.
- Bake at a Low Temperature and Cool Gradually: After baking, allow the cheesecake to cool slowly in the oven with the door slightly ajar. Rapid cooling can cause the top to crack.
- Unmolding: A springform pan is ideal for cheesecakes as it allows you to easily release the sides without damaging the cake. Make sure the cheesecake is well chilled before attempting to remove it from the pan, as it will be firmer and less likely to break. Also, after cooling, run a warm knife around the edge of the cheesecake before releasing the springform pan to avoid sticking.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
For the Crust:
- Graham Cracker Crumbs: Provides a classic cheesecake crust that’s crunchy and sweet. Note: You can also use Digestives or Biscoff cookies.
- Butter: Helps bind the crumbs together and adds a rich flavor.
- Granulated Sugar: Sweetens the crust and helps it brown nicely.
For The Cheesecake Filling:
- Cornstarch: Acts as a thickener and helps the cheesecake set.
- Granulated Sugar: Sweetens the filling.
- Cream Cheese: The star of the show, giving the cheesecake its creamy texture. Note: Use full-fat version that comes in blocks.
- Sour Cream: Adds tanginess and smoothness. Note: If sour cream is hard to find in your country, check out my How to Make Sour Cream at Home recipe.
- Sweetened Condensed Milk: Adds sweetness and richness. Note: Use the full-fat version.
- Lemon Juice: Brightens the flavors and balances the sweetness.
- Vanilla: Enhances the overall flavor.
- Heavy Cream: Adds extra creaminess.
- Blueberries: I recommend using fresh blueberries for the batter.
For The Blueberry Sauce:
- Blueberries: The main ingredient for the sauce. Note: You can use fresh or frozen.
- Lemon Juice: Adds tang and helps balance the sweetness.
- Sugar: Sweetens the sauce.
- Vanilla: Adds depth of flavor.
- Cornstarch: Thickens the sauce.
- Water: Helps create the sauce consistency.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make the Crust
Preheat oven to 350º F (180º C). Lightly grease a 9-inch round springform pan and line it with parchment paper. I like to line the bottom and sides to prevent any stickiness.
In a medium mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened. Pour the crumbs mixture into the springform pan and press the crumbs down into the base. Bake the crust at 350º F (180º C) until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool before adding the filling.
Reduce oven temperature to 325º F (165º C).
Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.
Step 2 – Make the Filling
Mix cornstarch and sugar until well combine. Set aside. Place the cream cheese and sour cream in the bowl of an electric mixer and beat on low speed for 2-3 minutes until smooth and free of lumps. Add the sugar mixture and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy for 1-2 minutes. Add lemon juice and vanilla extract; beat until well incorporated. Add cold heavy cream and beat at high speed for 3 minutes. Turn off the mixer. Add blueberries and gently fold them in using a spatula. Pour the cheesecake mixture over the cooled crust; tap gently to remove any air bubbles.
Step 3 – Bake
Bake at 325º F (165º C) for 40 minutes or until the edges are just barely puffed, but the filling is pale—you’re not looking for golden brown. Turn off the oven and leave the door closed for 40 more minutes (leave the cheesecake inside of the oven). The cheesecake will continue to cook but slowly begin to cool as well. After 40 minutes, remove the cheesecake from the oven. The cheesecake center should still wobble when you remove it; it will continue to cook as it cools on the counter. Let it cool at room temperature. Then refrigerate for at least 8 hours or overnight (recommended).
Extra Tip: Since this recipe does not call for a water bath, I like to place the cheesecake on the center oven rack of the preheated oven. Then, I put a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. Immediately, I close the oven to trap the steam inside. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process.
Step 4 – Make the Blueberry Sauce
Place blueberries, lemon juice, sugar, and vanilla in a saucepan. Stir, then bring to a simmer over medium heat. Simmer for 7 – 8 minutes until the blueberries break down. Mix cornstarch and water. Add the cornstarch mixture and continue to stir for another 2–3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Stir in the remaining blueberries, mixing to coat. The sauce should be syrupy. Remove from the stove and cool. It will thicken more as it cools.
Tip: You can make the blueberry sauce 2 -3 days in advance. Keep it covered in the refrigerator.
Step 5 – Unmold and Serve
Run a thin metal spatula around the inside rim of the pan to loosen the cheesecake from the sides. Unmold and transfer to a cake plate. You can spoon blueberry sauce over the whole cheesecake so it’s completely covered or over individual slices to taste.
Recipe Tips
- Plan ahead! Cheesecake is one of those desserts that requires planning in advance. It takes a long time to chill and set.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting to give it ample time to reach the ideal recipe temperature.
- Know your oven! Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will affect baking time, so keep an eye on things.
- Avoid overcooking the cheesecake, or it will crack. When you remove it from the oven, the center should still wobble; it will continue to cook as it cools on the counter.
- Prevent cracks during cooling. It’s important to loosen the cheesecake from the sides of the pan after baking to prevent cracks during cooling. First, cool the cheesecake on a wire rack for 15 minutes. Then, carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.
- Allow the cheesecake to chill for at least 8 hours in the refrigerator before attempting to cut it. For a very clean cut, use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off just before cutting) and wipe the knife clean between cuts.
Food Allergy Swaps
Gluten-Free: Use your favorite wheat-free graham cracker. I like Pamela’s gluten-free Graham Crackers, but they contain milk. Kinnikinnick S’moreables, Graham Style Cracker is another milk and wheat-free alternative, but the label warms that it may contain eggs. Homefree Mini Ginger Snap Cookies are free of the 14 most common food allergens. So, if you are dealing with several allergies, make sure you find a safe alternative.
Dairy-Free: I haven’t personally tested this recipe using dairy-free alternatives. I will update this recipe when I do. However, you could try substituting dairy ingredients for non-dairy. Here are some suggestions:
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream Cheese: Use your favorite dairy-free cream cheese. My favorite is Violife Just Like Cream Cheese Original.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream
- Sweetened Condensed Milk: My favorite dairy-free substitute for sweetened condensed milk is NATURES CHARM Sweetened Condensed Oatmilk.
- Heavy Cream: I like to use Silk Heavy Whipping Cream Alternative.
Serving Suggestions
Serve this cheesecake chilled with blueberry sauce and a dollop of whipped cream. It pairs wonderfully with a hot cup of coffee or a refreshing glass of lemonade.
Storing and Freezing Instructions
Storing: Keep the cheesecake in the refrigerator, covered, for up to 5 days
Freeze: Eggless Cheesecake can be frozen for up to three months. When you’re ready to eat your cheesecake, thaw it overnight in the refrigerator. Add your toppings before serving a delicious Eggless Cheesecake. I recommended following these steps:
- First, cool the cheesecake on the counter before freezing—you can skip cooling it in the refrigerator.
- Next, remove the outer rim of the springform pan (leave the base).
- Then, wrap the cheesecake and the bottom of the pan with a few plastic wrap layers, followed by a final layer of aluminum foil. Don’t freeze your cheesecake with any toppings!
Frequently Asked Questions
I prefer to use fresh blueberries for the batter. But, if necessary, yes, frozen blueberries will work, too. There is no need to thaw them; just fold them into the frozen batter. Keep in mind that frozen blueberries may turn your cheesecake purple as they release their liquid.
Don’t worry! You can cover any cracks with the blueberry sauce. It will still taste delicious.
The edges should be set, and the center should still have a slight jiggle. It will firm up as it cools.
More Egg-Free Cheesecake Recipes You’ll Love!
- Best Eggless Cheesecake [Video]
- Eggless Oreo Cheesecake (Easy & Creamy)
- Eggless Chocolate Cheesecake
- Eggless Lemon Cheesecake
- Browse more recipes…
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Recipe Card 📖
Eggless Easy Blueberry Cheesecake
Equipment
Ingredients
For the Crust:
- 1 3/4 cups (150 g) graham cracker crumbs (or digestives), (about 27 square sheets of graham cracker)
- 5 tablespoons (70 g) unsalted butter, melted
- 1 tablespoon (14 g) granulated sugar
For the Cheesecake Filling:
- 3 tablespoons (30 g) cornstarch
- 1/2 cup (100 g) granulated sugar
- 24 oz (678 g) full-fat cream cheese, softened (3 pkg 8oz. each)
- 1/2 cup (120 g) sour cream
- 14 oz (397 g) sweetened condensed milk, ( 1 can)
- 1 tablespoon (15 ml) lemon juice
- 2 teaspoons (10 ml) pure vanilla extract
- 1/2 cup (120 ml) heavy cream
- 8 oz (250 g) fresh blueberries
For the Blueberry Sauce:
- 13 oz (375 g) blueberries, (fresh or frozen)
- 2 tablespoons (30 ml) lemon juice
- 1/2 cup (100 g) white sugar
- 1/2 teaspoon (2.5 g) pure vanilla extract
- 1 1/2 teaspoon (4.5 g) cornstarch
- 2 tablespoons (30 ml) water
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Crust:
- Preheat oven to 350º F (180º C). Lightly grease a 9-inch round springform pan and line it with parchment paper. I like to line the bottom and sides to prevent any stickiness.
- In a medium mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened.
- Pour the crumbs mixture into the springform pan and press the crumbs down into the base. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.
- Bake the crust at 350º F (180º C) until set and fragrant, about 8 to 10 minutes. Remove to a wire rack to cool before adding the filling.
- Reduce oven temperature to 325º F (165º C).Extra Tip: Since this recipe does not call for a water bath, I like to place a large metal baking or roasting pan filled with hot water (about 1 inch deep) on the bottom rack. This semi-water bath adds steam to the oven without having the cheesecake sit inside the water itself. There is no need to wrap the springform pan in foil. This extra step will help to avoid cracks during the baking process.
Make the Cheesecake Filling:
- Mix cornstarch and sugar until well combine. Set aside.
- Place the cream cheese and sour cream in the bowl of an electric mixer and beat on low speed for 2-3 minutes until smooth and free of lumps. Add the sugar mixture and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy for 1-2 minutes. Add lemon juice and vanilla extract; beat until well incorporated.
- Add cold heavy cream and beat at high speed for 3 minutes. Turn off the mixer. Add blueberries and gently fold them in using a spatula.
- Pour the cheesecake mixture over the cooled crust; tap gently to remove any air bubbles.
Bake:
- Bake at 325º F (165º C) for 40 minutes or until the edges are just barely puffed, but the filling is pale—you're not looking for golden brown. After 40 minutes, turn off the oven and leave the door closed for 40 more minutes (leave the cheesecake inside of the oven). The cheesecake will continue to cook but slowly begin to cool as well.
- After the second 40 minutes with the oven off, remove the cheesecake from the oven. The cheesecake center should still wobble when you remove it; it will continue to cook as it cools on the counter. Let it cool at room temperature for about 2 hours. Then refrigerate for at least 8 hours or overnight (recommended).
Unmold:
- Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.
Make the Blueberry Sauce:
- Place 1 cup of blueberries (125g/4oz), lemon juice, sugar, and vanilla in a saucepan. Stir, then bring to a simmer over medium heat. Simmer for 7 – 8 minutes until the blueberries break down.
- Mix cornstarch and water. Add the cornstarch mixture and continue to stir for another 2–3 minutes, smashing some blueberries as you go. The mixture will start to thicken.
- Stir in the remaining blueberries, mixing to coat. The sauce should be syrupy. Remove from the stove and cool. It will thicken more as it cools.
- Once cool, stir. Adjust thickness, if necessary. To do so, add 1/2 teaspoon of water at a time to make it the perfect “oozing” consistency – be careful; don’t make it too runny!
Serve:
- Spoon blueberry sauce onto the whole cheesecake so it's completely covered, or over individual slices to taste.
- First, cool the cheesecake on the counter before freezing—you can skip cooling it in the refrigerator.
- Next, remove the outer rim of the springform pan (leave the base).
- Then, wrap the cheesecake and the bottom of the pan with a few plastic wrap layers, followed by a final layer of aluminum foil. Don’t freeze your cheesecake with any toppings!
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream Cheese: Use your favorite dairy-free cream cheese. My favorite is Violife Just Like Cream Cheese Original.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream
- Sweetened Condensed Milk: My favorite dairy-free substitute for sweetened condensed milk is NATURES CHARM Sweetened Condensed Oatmilk.
- Heavy Cream: I like to use Silk Heavy Whipping Cream Alternative.
- Plan ahead! Cheesecake is one of those desserts that requires planning in advance. It takes a long time to chill and set.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before starting to give it ample time to reach the ideal recipe temperature.
- Know your oven! Ovens are all different, so baking times are always approximate. Oven thermostats are sometimes inaccurate, and that will affect baking time, so keep an eye on things.
- Avoid overcooking the cheesecake, or it will crack. When you remove it from the oven, the center should still wobble; it will continue to cook as it cools on the counter.
- Prevent cracks during cooling. It’s important to loosen the cheesecake from the sides of the pan after baking to prevent cracks during cooling. First, cool the cheesecake on a wire rack for 15 minutes. Then, carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.
- Allow the cheesecake to chill for at least 8 hours in the refrigerator before attempting to cut it. For a very clean cut, use a warm knife (the best way to warm a knife is to run it under hot water and then dry it off just before cutting) and wipe the knife clean between cuts.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I’m wondering if you think the recipe would work with arrowroot instead of cornstarch as I’m allergic to corn? Who do you recommend something else? Thanks.
Hello Shannon! Yes, arrowroot should work well as a substitute for cornstarch! It’s a great alternative. You could also use tapioca starch if you have that on hand. Both options are excellent for those with corn allergies. I hope this helps, and happy baking!
Do not have a spring form pan
What can I use instead ?
Hello Mary! You can use a regular cake pan. However, it can be a bit tricky to unmold. If you use a regular cake pan, just line it with parchment paper to make removing the a bit easier.