Blueberry Shortbread Cheesecake Recipe

Name: Blueberry Shortbread Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3/4 cup unsalted butter; 2 cups all-purpose flour; 1/2 cup packed light brown sugar; 1/2 teaspoon salt; 2 (8 ounce) packages cream cheese, softened; 3 eggs; 1 cup white sugar; 1 pint sour cream; 1 teaspoon vanilla extract; zest from 1 lemon; 1 quart blueberries; 1 cup white sugar; 3 tablespoons cornstarch

Servings: persons

3/4 cup unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt
2 (8 ounce) packages cream cheese, softened
3 eggs
1 cup white sugar
1 pint sour cream
1 teaspoon vanilla extract
zest from 1 lemon
1 quart blueberries
1 cup white sugar
3 tablespoons cornstarch

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 cup unsalted butter, 2 cups all-purpose flour, 1/2 cup packed light brown sugar, 1/2 teaspoon salt, and more.

Yes, Blueberry Shortbread Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Shortbread Cheesecake

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