Blueberry Sprinkle Cheesecake

Blueberry Sprinkle Cheesecake is a vibrant, joyful dessert that blends the creamy richness of traditional cheesecake with bursts of blueberry flavor and the festive charm of colorful sprinkles. It’s perfect for birthdays, summer celebrations, or anytime you want a dessert that feels as fun as it tastes.

Why You’ll Love This Recipe

This cheesecake is as visually appealing as it is delicious. The smooth, tangy filling is balanced by the brightness of blueberries, while sprinkles add a playful touch. It’s a great choice for parties or family gatherings and can easily be made in advance, making it a convenient and crowd-pleasing dessert.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Graham cracker crumbs (for crust)
• Unsalted butter (melted)
• Cream cheese (softened)
• Granulated sugar
• Sour cream
• Eggs
• Vanilla extract
• Blueberry preserves or fresh blueberries
• Rainbow sprinkles (plus more for topping)

directions

1. Preheat oven to 325°F (163°C). Line a springform pan with parchment paper and grease lightly.
2. Mix graham cracker crumbs with melted butter and press firmly into the base of the pan. Bake for 8–10 minutes, then let cool.
3. In a large bowl, beat cream cheese and sugar until smooth and creamy.
4. Add eggs one at a time, mixing just until combined. Stir in sour cream and vanilla.
5. Gently fold in blueberry preserves or fresh blueberries and rainbow sprinkles.
6. Pour the batter over the crust and smooth the top.
7. Bake for 50–55 minutes, or until the center is set but slightly jiggly.
8. Turn off the oven and let the cheesecake cool inside with the door cracked open for 1 hour.
9. Remove and refrigerate for at least 6 hours or overnight.
10. Before serving, top with additional sprinkles and optional fresh blueberries.

Servings and timing

Makes 10–12 servings. Preparation time is 20 minutes, baking time is 55 minutes, plus 6 hours for chilling and setting.

Variations

• No-Bake Version: Make with gelatin and chill instead of baking for a quicker process.
• Lemon-Blueberry Twist: Add lemon zest to the filling for a citrusy balance.
• Crust Alternatives: Use vanilla wafers or shortbread cookies for a sweeter base.
• Vegan Option: Use vegan cream cheese, egg substitutes, and plant-based crust ingredients.

storage/reheating

Store the cheesecake covered in the refrigerator for up to 5 days. It can also be frozen (whole or sliced) for up to 1 month. Thaw in the refrigerator overnight before serving. Reheating is not recommended, as this is a chilled dessert.

FAQs

Can I use frozen blueberries?

Yes, just make sure to thaw and drain them well to avoid excess moisture.

What kind of sprinkles should I use?

Use jimmies or confetti sprinkles that won’t bleed into the batter.

Can I make this cheesecake without eggs?

Yes, use an egg replacer or try a no-bake version with gelatin or agar-agar.

How do I prevent cracks in the cheesecake?

Avoid overmixing, bake at a low temperature, and cool slowly in the oven.

Can I add a blueberry swirl instead?

Yes, gently swirl blueberry preserves into the batter just before baking.

What if I don’t have a springform pan?

Use a deep pie dish or cake pan lined with parchment for easier removal.

Can I top it with whipped cream?

Yes, whipped cream adds a light, airy finish that pairs beautifully with the dense cheesecake.

Will the sprinkles melt in the oven?

Most jimmies hold their shape when baked. Avoid sugar pearls or nonpareils that may melt.

How long does it take to set?

Allow at least 6 hours in the refrigerator, or overnight for best results.

Can I use a pre-made crust?

Yes, but ensure it’s large enough to hold the full cheesecake filling.

Conclusion

Blueberry Sprinkle Cheesecake is a delightful fusion of fun and flavor. With its creamy texture, fruity bursts, and festive sprinkles, it brings charm and joy to any dessert table. Whether for a party or a personal treat, this cheesecake is sure to impress both in taste and appearance.

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