Summer's Best Blueberry Cheesecake Cake

This Blueberry Cheesecake Cake is a stacked vanilla bean layer cake with a graham cracker crust baked right into the bottom of each layer, filled with a creamy cheesecake filling and blueberry compote, and frosted in a blueberry buttercream that is genuinely gorgeous. 

This Blueberry Cheesecake Cake was born from a very specific and frankly relatable obsession: cake, blueberries, and cheesecake. Not one of those three things. All three. At the same time. I kept thinking about how the cool, tangy creaminess of cheesecake filling would feel sandwiched between fluffy vanilla bean cake layers, and how a buttery graham cracker crust baked directly into the bottom of each layer would give the whole thing that slight crunch that makes a bite actually interesting. Then I added a blueberry compote because juicy blueberries belong everywhere, and a blueberry buttercream because why not go all the way. This is that cake.

If blueberries are your thing (and they should be), you might also love my Triple Berry Cobbler Cinnamon Rolls, Blueberry Cornbread Cookie, and Brown Butter Blueberry Cookies. All very different. All very worth it.

How Do You Describe Blueberry Cheesecake Cake?

A vanilla bean layer cake that has a graham cracker crust baked into the bottom of every single layer. Then each layer is filled with a no-bake cheesecake filling (cream cheese, sugar, and whipped heavy cream folded together until it is light and almost mousse-like) and a thick blueberry compote made from fresh blueberries on the stovetop. The whole thing is frosted in a blueberry buttercream made with real freeze-dried blueberries, which gives it that gorgeous color without any artificial dye. It is a great recipe for anyone who cannot choose between desserts.

Ingredient Overview

Here is a quick look at the key ingredients across all four components of this cake and why each one matters.

• Graham cracker crumbs: Fine crumbs pressed into each cake pan give you that signature crunch at the bottom of every slice. Use store-bought crumbs to save yourself time and a food processor.
• Unsalted butter: Used in the crust, the cake, and the buttercream. Room temperature for the cake batter and slightly chilled for the buttercream.
• Cake flour: Not purpose flour. Cake flour gives the vanilla layers a tender, soft crumb that holds up to the filling without getting dense.
• Buttermilk: Room temperature. It keeps the batter moist and adds a subtle tang that balances the sweetness of the buttercream. Do not skip it.
• Sour cream:  It adds moisture and a slight richness to the batter that makes the texture noticeably better.
• Vanilla bean paste: Used alongside pure vanilla extract for a more complex vanilla flavor with visible bean specks throughout the crumb.
• Cream cheese: The base of the cheesecake filling. Beat it until smooth before adding anything else, or you will spend the rest of your day chasing lumps.
• Heavy whipping cream: Whipped to stiff peaks and folded into the cream cheese mixture. T
• Fresh blueberries: Cooked down with sugar and water into a compote that thickens with a cornstarch slurry. The filling for the cake and the topping.
• Freeze-dried blueberries: Pulverized into a fine powder and added to the buttercream. This is how you get that gorgeous color and real blueberry flavor in the frosting without turning it into a puddle.
• Cornstarch: Combined with water to make a slurry that thickens the blueberry compote. Make sure the compote is hot when you add it so the starch activates properly.

How to Make Blueberry Cheesecake Cake

This section covers the graham cracker crust and the vanilla cake layers. Full instructions are in the recipe card below.

• Prep your cake pans: Spray three 8-inch round cake pans, line with parchment paper, and spray again. Do not skip the second spray.
• Make the graham cracker crust: Combine graham cracker crumbs, melted butter, and sugar in a medium bowl and stir until the mixture holds together when you squeeze it. Divide evenly between the three pans and press firmly into the bottom. Bake at 325 degrees for 10 minutes, then set aside to cool while you make the batter.
• Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter, oil, and sugar on medium speed for about 4 minutes until fluffy. Scrape the sides of the bowl.
• Add the eggs: Add the whole eggs and egg whites one at a time, beating for about 30 seconds after each addition and scraping the bowl between each one.
• Add the sour cream and vanilla: Mix in the sour cream, vanilla extract, and vanilla bean paste on medium low speed. The mixture may look curdled. That is fine. It will come together.
• Alternate flour and buttermilk: With the mixer on low speed, add the flour mixture in three additions and the buttermilk in two, beginning and ending with flour. Mix just until the flour streaks are mostly gone. Do not overmix the batter.
• Bake: Divide the batter evenly among the prepared cake pans over the cooled graham cracker crusts. Bake in the oven at 325 degrees for 28 to 31 minutes, or until a toothpick comes out with just a few moist crumbs. Let the layers cool in the pans for 15 minutes before transferring to a wire rack.

How To Make Blueberry Frosting

This blueberry buttercream comes together quickly and the color is completely natural. Here is how it works.

• Start with slightly chilled butter: Not room temperature. Slightly chilled butter gives you a more stable buttercream that holds its shape better, especially when you are frosting a tall layer cake.
• Cream the butter: Beat the butter in the bowl of a stand mixer fitted with the paddle attachment for about 2 minutes until softened and smooth.
• Add the powdered sugar on low: Add the sifted powdered sugar with the mixer on low speed. Going slow here keeps the sugar from going everywhere and prevents lumps.
• Add the freeze-dried blueberries: Pulverize the freeze-dried blueberries into a fine powder before measuring, then add them to the bowl along with the optional blueberry emulsion. This is where the gorgeous color comes from.
• Add the heavy cream and salt: Pour in the heavy whipping cream and add a pinch of salt. Turn the mixer to medium speed and beat for 5 full minutes. The frosting will lighten in both color and texture.
• Remove air bubbles: Use a rubber spatula to beat the buttercream by hand for a minute. This pushes out any air bubbles and gives you a smoother, creamier finish when you go to frost the cake.

Success Tips For Making Blueberry Cheesecake Cake

A few things that will make your life easier and your cake better.

• Read the whole recipe first: This cake has four components and several steps that benefit from being made in a specific order. Knowing what is coming before you start will save you from a lot of mid-bake panic.
• Room temperature ingredients are not a suggestion: Cold ingredients do not emulsify properly and you will end up with a lumpy, uneven batter that bakes unevenly.
• Do not skip the second pan spray: Spray the pans, line with parchment paper, and spray again. The graham cracker crust has a lot of butter in it and it will still find a way to stick if you give it the opportunity.
• Press the crust firmly: A loosely packed graham cracker crust will crumble when you slice the cake. Use the bottom of a flat measuring cup or the back of a spoon and really press it in.
• Do not overmix the cake batter: Once the flour goes in, mix on low and stop as soon as the streaks are mostly gone. Overmixing develops gluten and turns your tender cake layers into something closer to bread. N
• Let the compote cool completely: Adding warm compote to your cheesecake filling will melt it. Make it first!
• Beat your cream cheese until completely smooth before anything else: Any lumps in the cream cheese at the start will still be there at the end.
• Chill between steps: Once assembled, do not skip the 15 minute freeze after the crumb coat. 
• Make the buttercream last: The blueberry buttercream is best used fresh. Make it the day you assemble.
• Extra compote: You will likely have leftover blueberry compote. It keeps in the fridge for up to a week.

Frequently Asked Questions

A few questions that come up a lot with this recipe.

• Can I use frozen blueberries for the compote? Yes. You do not need to thaw them first. Just add them straight to the small saucepan. The cook time may be a minute or two longer, but the result is the same.
• Can I make the components ahead of time? Absolutely. The cake layers, compote, and cheesecake filling can all be made a day ahead. Wrap the cooled cake layers tightly in plastic wrap and refrigerate. Store the compote and filling in airtight containers in the fridge. Make the buttercream the day you assemble.
• What if I cannot find freeze-dried blueberries? They are usually in the snack aisle or online. That said, if you cannot find them, you can use 2-3 spoonfuls of your blueberry compote
• Why does my cheesecake filling look lumpy? The cream cheese was probably not beaten long enough before adding the sugar, or it was too cold. Make sure it is fully at room temperature and beat it for a full two minutes before anything else goes in. Lumps in cream cheese do not work themselves out later.
• Is this a good birthday cake? It is an excellent birthday cake and also a great recipe for a summer BBQ, a dinner party, or a random Tuesday when you want to do something ambitious.

Assemble Blueberry Cheesecake Cake

Here is how to put this whole thing together. Take your time, get eye level with the cake, and do not rush the crumb coat.

• Level your cake layers: If any of your cake layers domed during baking, use a thin knife to level them off. This is not optional if you want a cake that does not lean like it has somewhere else to be.
• Secure the first layer: Place the first cake layer graham cracker crust side down onto your cake board with a small dollop of blueberry buttercream underneath to keep it from sliding around.
• Pipe a buttercream dam: Using the blueberry buttercream, pipe a small rim of frosting around the outer edge of the cake layer. This is your dam and it is what keeps the filling inside the cake where it belongs.
• Add the cheesecake filling: Spread half of the cheesecake filling over the cake layer and use the back of a spoon to gently work it toward the piped rim.
• Add the blueberry compote: Spoon about a third cup of blueberry compote over the cheesecake filling and press it gently with the back of the spoon to even it out.
• Add the final layer: Place the third and final cake layer graham cracker crust side down on top of the filling.
• Apply the crumb coat: Spread a thin layer of frosting over the entire cake. This does not need to be pretty. It just needs to seal in the crumbs. Freeze the cake for 15 minutes to set it.
• Finish frosting: Once the crumb coat is firm, apply the remaining buttercream over the cake and smooth it to your liking.
• Decorate: Pipe whipped cream on top and spoon the remaining blueberry compote over it. Completely optional. Highly recommended.

Storing and Freezing

Storing: Because of the creamy cheesecake filling, this cake needs to live in the refrigerator. Store it in an airtight container or cover it tightly with plastic wrap. It will keep well for up to four days. When you are ready to serve, let it sit at room temperature for about an hour so the buttercream softens slightly. Cold buttercream is never as good as it is at room temperature, and the texture of the cake layers is noticeably better when they have had a chance to come up from the fridge.

Freezing: This Blueberry Cheesecake Cake freezes beautifully as individual slices, which is the most practical way to do it. Slice the leftover cake, wrap each slice tightly in plastic wrap, and place in an airtight container or freezer bag. Freeze for up to two months. To thaw, move a slice to the refrigerator overnight or let it sit at room temperature for about an hour. It tastes just as good as the day you made it, which is really the whole point.

FOR MORE DELICIOUS DESSERTS HERE ARE SOME OF MY FAVORITE! 

• Browned Butter Blueberry Cookies
• The Best Blueberry Cheesecake Cookies Recipe
• Blueberry Cinnamon Rolls
• Blueberry Coffee Cake With Sour Cream Recipe
• Easy and Delightful Blueberry Crisp Blondies

If you loved this recipe don't forget to leave a 5-star rating and a comment! I'd love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.

Recipe

Blueberry Cheesecake Cake

Molly Murphy

Heavenly layers of vanilla bean cake, nestled on a graham cracker crust, paired with a cheesecake filling and a blueberry compote, frosted by a velvety blueberry buttercream

5 from 3 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Cake

Servings 16

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Graham cracker crust

• 2 cups finely ground graham crackers about 18 full rectangular crackers pulverized I used Keebler's graham cracker crumbs
• 10 tablespoons unsalted butter melted
• ½ cup granulated sugar

For the Cake

• 1 cup unsalted butter room temperature
• 1¾ cup granulated sugar
• 1 tablespoons vegetable oil
• 2 large whole eggs room temperature
• 4 large egg white room temperature
• ⅓ cup sour cream room temperature
• 1 Tablespoon pure vanilla extract
• 1 teaspoon vanilla bean paste
• 3 cups cake flour spoon and leveled
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1¼ cups buttermilk room temperature

For the Blueberry Compote

• 2 Tablespoons water
• 1 cup blueberries
• ½ cup granulated sugar
• 1 Tablespoon cornstarch
• ⅓ cup water for the slurry

For the cheesecake filling

• 8 ounces cream cheese
• ¼ cup granulated sugar
• ½ cup heavy whipping cream

For the blueberry buttercream

• 2 cups unsalted butter slightly chilled
• 5 cups powdered sugar measured and then sifted
• ¼ cup freeze dried bluberries pulverized and then measured
• ⅓ cup heavy whipping cream
• 2 teaspoons blueberry emulsion OPTIONAL
• Pinch of salt

Instructions

 

For the graham cracker crust

• Preheat your oven to 325 degrees. Spray three 8-inch round cake pans with non-stick cooking spray and then line with parchment paper. Spray again. Set aside.
• In a medium-sized bowl combine the graham cracker crumbs, melted butter, and sugar. With a rubber spatula, stir until all the graham cracker crumbs are combined with the melted butter. You should be able to squeeze the mixture with your hand and have it stick together.
  2 cups finely ground graham crackers about 18 full rectangular crackers pulverized I used Keebler's graham cracker crumbs, 10 tablespoons unsalted butter melted, ½ cup granulated sugar
• Divide the mixture evenly (about ¾ C in each) between the three pans and press down firmly with your hand or the back of a spoon.
• Bake for 10 minutes. While the crust cools, make the cake batter.
• While the graham cracker crusts are baking, make the vanilla cake layers

For the cake

• Keep your oven at 325 F
• In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  3 cups cake flour spoon and leveled, 1 Tablespoon baking powder, 1 teaspoon salt
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, oil, and sugar on medium speed until fluffy and smooth, about 4 minutes. With a rubber spatula, scrape the bottom and sides of the bowl.
  1 cup unsalted butter room temperature, 1¾ cup granulated sugar, 1 tablespoons vegetable oil
• Start adding the egg whites, and whole eggs, one at a time, beating on medium speed after each addition. I usually beat each egg/ egg white for about 30 seconds. Scrape the bowl after each addition. Once all the eggs are added, beat on medium low for 30 more seconds.
  2 large whole eggs room temperature, 4 large egg white
• Add the sour cream and both vanilla's. Mix on medium low speed for a minute. If the mixture looks clumpy, don't worry, once you add the flour mixture it will smooth out.
  ⅓ cup sour cream room temperature, 1 Tablespoon pure vanilla extract, 1 teaspoon vanilla bean paste
• Turn the mixer on low and add ⅓ of the flour and ½ of the buttermilk to the butter mixture and mix ON LOW until almost incorporated. Add another ⅓ of the flour and the rest of the buttermilk. Mix just until a few streaks of flour remain, then add the rest of the flour mixture. Mix just until the flour streaks are mostly gone.
  1¼ cups buttermilk room temperature
• Evenly distribute the cake batter among the prepped cake pans with the graham cracker crust and bake for 28-31 minutes (mine took about 31 minutes, but my oven runs a little hotter) or until a toothpick comes out with just a few moist crumbs on it or until it starts to get a little golden brown on top.
• Remove cakes from the oven and let them cool in the pans for 15 minutes before transferring them out of the pan and placing them on cooling racks.
• When cakes are completely cooled, wrap each cake layer individually with plastic wrap and stick it in the refrigerator or freezer until you're ready to frost

For the Blueberry Compote

• In a small sauce pan over medium heat, combine the blueberries, sugar and water. Stir until combined. Let it continue cooking until the blueberries start to open and it creates a sauce.
  2 Tablespoons water, 1 cup blueberries, ½ cup granulated sugar
• Make a slurry by combining the water and the cornstarch. Making sure your blueberry compote is hot, add the slurry (the heat helps activate the corn starch). Stir until it starts to thicken. When you first add the slurry, it will be a light purple. Cook it until it darkens. This means you are cooking out the flavor of the corn starch.
  1 Tablespoon cornstarch, ⅓ cup water for the slurry
• Set aside and let it come to room temperature. Place plastic wrap on top of the blueberry compote to prevent a skin from forming. As it cools down, it will thicken more (you can put it in the fridge, if you desire, to help the cool down process go faster).

For The Cheesecake Filling

• In a medium sized mixing bowl, beat the cream cheese for about 2 minutes. Scrape down the bowl, and on medium speed, sprinkle in the granulated sugar. And mix on medium speed until light and fluffy!
  8 ounces cream cheese, ¼ cup granulated sugar
• In a stainless steel bowl, whisk the heavy whipping cream until stiff peaks form.
  ½ cup heavy whipping cream
• With a rubber spatula, fold half of the whipped heavy whipping cream into the cream cheese mixture. Then fold in the rest.
• Store in an airtight container in the refrigerator until ready to use.

For the blueberry buttercream

• In the bowl of a stand mixer fitted with a paddle attachment, soften the butter by creaming it for about 2 minutes.
  2 cups unsalted butter slightly chilled
• With the mixer on low speed, add the powdered sugar.
  5 cups powdered sugar measured and then sifted
• Add the freeze dried blueberries and blueberry emulsion.
  ¼ cup freeze dried bluberries pulverized and then measured, 2 teaspoons blueberry emulsion
• With mixer on medium speed, add the whipping cream and salt.
  ⅓ cup heavy whipping cream, Pinch of salt
• Turn the mixer to medium speed and beat for an additional 5 minutes. The frosting will become lighter in color and texture. With a rubber spatula, beat by hand to beat out any air pockets.

Assembly

• Level cakes, if needed. Place the first cake layer, graham cracker crust side down, in the center of a cake board with a dollop of frosting to act as glue.
• Using the blueberry buttercream, pipe a small rim of frosting around the edge of the cake.
• Spread half of the cheesecake filling over the cake layer. Using the back of a spoon, slowly work the cream cheese to the edge of the piped rim.
• Add around ⅓ cup of the blueberry compote to the top of the cheesecake filling. With the spoon, I pressed mine in to make sure it was even. Get eye level with the cake to ensure there isn't too much filling that it will come out of the sides. (You will h ave extra compote to put on the top, so if you have extra don't worry too much)
• Place the next cake layer with the graham cracker crust side down onto the cheesecake filling and repeat the first step.
• Place the final cake layer, with the graham cracker crust side down onto the blueberry compote/cheesecake filling.
• Apply a thin coat of blueberry buttercream over the cake. This is the crumb coat. You'll then freeze the cake for 15 minutes to set the crumb coat and lock in the crumbs.
• After the crumb coat is set, finish frosting the cake with the remaining buttercream.
• To decorate, which is completely optional, I added whipped cream to the top then added the rest of the blueberry compote.

Keyword blueberry, graham cracker, cheesecake

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