Blueberry Cheesecake Recipe - Red, White and Blue
Blueberry Dessert Recipes

This fabulous blueberry cheesecake recipe is super easy and delicious and will have your guests asking for more.

Blueberry Cheesecake

Red, White and Blueberry Cheesecake

Red, White and Blueberry Cheesecake


8 sheets (about 13 x 14-inches each) thawed frozen phyllo dough

1/4 cup butter or margarine, melted

2 packages (8 ounces each) cream cheese

1/2 cup sugar

1 tsp vanilla extract

2 eggs

2 cups fresh blueberries, divided

1/2 cup strawberry jelly

1 cup whipped heavy cream or nondairy whipped topping (optional)


Preheat oven to 425°F. For crust: Grease a 9-inch pie plate; set aside. On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out); brush with butter. Top with another phyllo sheet; brush with butter. Repeat with remaining phyllo and butter to make 8 layers. Using kitchen scissors, cut layers into a 12 to 13-inch circle. Carefully press circle into prepared pie plate; gently fan edges. Bake until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. Reduce oven to 350°F. In a medium bowl with an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy. Add eggs; beat until well combined. Fold in 1 cup of the blueberries. Pour into prepared crust. Bake until set, 40 to 50 minutes. To prevent over-browning of crust, gently cover with foil the last 25 minutes of baking; cool completely on rack. To serve: In a small bowl beat jelly until smooth; spread over cheese filling. Arrange remaining blueberries on top in star shape. Garnish with whipped cream, if desired.

Servings: 8

Source: U.S. Highbush Blueberry Council

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