There’s something irresistibly indulgent about combining two beloved desserts into one. Blueberry Shortcake Cheesecake does exactly that, merging the soft, crumbly texture of shortcake with the rich, creamy smoothness of cheesecake, all topped with a glossy blueberry compote. Whether you’re preparing for a summer celebration, holiday dinner, or a casual weekend dessert, this layered treat is designed to impress.
If you’re into fruity, layered desserts, you might also enjoy the Blueberry Croissant French Toast Bake, a quick-prep dish perfect for morning brunches.
Table of Contents
What Is Blueberry Shortcake Cheesecake?
This dessert is a layered masterpiece. It starts with a tender shortcake base, followed by a thick cheesecake filling, and finishes with a vibrant blueberry topping. The flavor profile is a balance of sweet, tart, creamy, and buttery notes—ideal for cheesecake fans and fruit dessert lovers alike.
Another layered dessert worth checking out is our Strawberry Danish, which also balances fruit and pastry in a delightful way.
Ingredients
For the Shortcake Base:
- 1 ½ cups all-purpose flour
- ½ cup cold unsalted butter, diced
- 1 tbsp baking powder
- ½ tsp salt
- ⅓ cup sugar
- ½ cup milk
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 2 (8 oz) blocks cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Blueberry Topping:
- 2 cups fresh or frozen blueberries
- ⅓ cup granulated sugar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tsp lemon zest
- ½ tsp vanilla extract
Optional garnish includes whipped cream, mint leaves, and extra blueberries.
Step-by-Step Instructions
1. Prepare the Shortcake Layer
Preheat your oven to 350°F (175°C).
In a bowl, combine flour, baking powder, salt, and sugar. Cut in the cold butter until the mixture becomes crumbly.
Stir in the milk and vanilla extract just until a dough forms.
Press the dough into the base of a greased 9-inch springform pan.
Bake for 12 to 15 minutes, or until golden. Let it cool completely.
2. Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Stir in vanilla extract and sour cream.
Pour the mixture over the cooled shortcake base.
3. Bake the Cheesecake
Reduce the oven temperature to 325°F (163°C).
Place the pan on a baking sheet and bake for 50 to 60 minutes, or until the center is just set.
Turn off the oven and allow the cheesecake to cool inside with the door slightly ajar for 1 hour.
Refrigerate for at least 4 hours, preferably overnight.
4. Make the Blueberry Topping
In a saucepan, combine blueberries, sugar, lemon zest, and water.
Bring to a boil, then stir in the cornstarch to thicken.
Simmer for 5 to 7 minutes until the mixture is syrupy.
Remove from heat and stir in vanilla extract. Allow to cool before topping the cheesecake.
You can also try this technique with other fruits, such as in our Lemon Meringue Tart, which uses citrus for a zesty contrast.
Variations and Tips
- No-Bake Version: Use a graham cracker crust and skip baking. Top with chilled blueberry compote.
- Parfaits: Assemble the dessert in individual jars using shortcake chunks and no-bake cheesecake filling.
- Gluten-Free: Swap the flour with a gluten-free blend or almond flour.
- Citrus Boost: Add lemon zest to the shortcake and cheesecake layers for added brightness.
- Crunchy Finish: A crumble topping like the one in our Salted Caramel Pretzel Blondies adds texture.
Serving and Storage
Serving Tips: Use a sharp knife dipped in hot water for cleaner slices.
Storage: Refrigerate the cheesecake in a covered container for up to 5 days.
Freezing: Wrap individual slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Looking for more make-ahead ideas? Try our Forgotten Chicken Recipe, which is just as convenient for busy schedules.
Frequently Asked Questions About Blueberry Shortcake Cheesecake
Can I use frozen blueberries for Blueberry Shortcake Cheesecake?
Yes, you can absolutely use frozen blueberries when making Blueberry Shortcake Cheesecake. Frozen blueberries are a great substitute for fresh ones, especially during the off-season. Just be sure to simmer them a bit longer when preparing the compote to allow excess moisture to evaporate. This will give you a thick, syrupy topping that won’t water down the creamy cheesecake or soft shortcake base.
Can I use store-bought cake as a shortcut for Blueberry Shortcake Cheesecake?
Definitely. If you’re short on time, using store-bought pound cake or sponge cake is a great time-saver when making Blueberry Shortcake Cheesecake. Simply trim the cake to fit your pan, gently press it into the base, and pour the cheesecake mixture over it. You’ll still get those decadent layers without the extra prep—ideal for quick desserts that still look and taste impressive.
What’s the best pan to use for making Blueberry Shortcake Cheesecake?
A 9-inch springform pan is the ideal choice for baking Blueberry Shortcake Cheesecake. It allows for easy removal without disturbing the delicate layers. If you don’t have a springform pan, a deep 9-inch cake pan lined with parchment on the bottom and sides can also work. Just make sure it’s deep enough to support the shortcake layer, cheesecake filling, and the generous blueberry topping.
Can I prepare Blueberry Shortcake Cheesecake in advance?
Yes, and making Blueberry Shortcake Cheesecake ahead of time is actually recommended. This dessert needs time to chill, allowing the flavors to meld and the texture to set properly. You can make the entire cheesecake up to two days in advance. For best results, add the blueberry topping shortly before serving so it stays fresh and vibrant.
How do I make a no-bake version of Blueberry Shortcake Cheesecake?
To create a no-bake Blueberry Shortcake Cheesecake, replace the baked shortcake base with a graham cracker or cookie crust. Then, prepare a no-bake cheesecake filling using cream cheese, whipped topping, and a touch of sugar. Once it sets in the fridge, spoon over a chilled blueberry compote. This version is especially perfect for summer months or when you want a lighter, oven-free option.
For more fruit-forward desserts, don’t miss our guide to Delicious Greek Desserts—packed with tips and recipes for classic Mediterranean sweets..
Health-Conscious Substitutions
- Use low-fat cream cheese or Greek yogurt.
- Replace refined sugar with maple syrup or coconut sugar.
- Swap the flour for almond flour or a gluten-free baking mix.
- Use a chia-seed blueberry topping for reduced sugar content.
Pair this dessert with something light, like Organic Apple Juice, to balance out the indulgence.
Why You’ll Love This Recipe
The balance of creamy, crumbly, and fruity makes Blueberry Shortcake Cheesecake a standout dessert. It’s impressive to serve and easy to customize. For another berry-forward idea, try the tangy and colorful Leprechaun Bait snack mix.
Final Thoughts
Whether you’re an experienced baker or just getting started, this dessert is as enjoyable to make as it is to eat. Swap fruits, experiment with crusts, or serve it in creative ways. However you spin it, Blueberry Shortcake Cheesecake is sure to be a favorite.
If you’re looking for more sweet ideas, browse through our full Dessert Collection for something new to try.