Summer’s Best Blueberry Cheesecake Cake

Blueberry Cheesecake Cake – heavenly layers of vanilla bean cake, nestled on a graham cracker crust, paired with a cheesecake and a blueberry compote, frosted by a velvety blueberry buttercream

This Blueberry Cheesecake Cake combines all the best parts of cheesecake and cake in one irresistible dessert. Layers of moist vanilla bean cake rest atop a classic graham cracker crust, with a creamy cheesecake filling and juicy blueberry topping nestled in between. Finished with a luscious blueberry buttercream, this cake will become a favorite for any special occasion. Whether you’re serving it at a summer BBQ, family dinner, or birthday party, this dessert is bound to impress.

This cake isn’t just a dessert—it’s an experience. From the vibrant blueberry compote to the smooth cheesecake filling and the light, tender cake layers, every element is designed to wow your taste buds. The balance of textures and flavors makes it feel like a labor of love, but with the tips and steps in this recipe, it’s easier than you’d think to pull off!

More summer recipes you need to have baking your kitchen.

• Crowd-Pleasing Strawberry Biscoff Cake
• Season’s Best Triple Berry Cake
• Spring Inspired S’mores Strawberry Cake

Why you should make this Blueberry Cheesecake Cake?

1. Flavor: The tanginess of the blueberry compote, the creamy richness of the cheesecake filling, and the buttery crunch of the graham cracker crust come together beautifully. Paired with light, moist vanilla bean cake, it’s a treat for every layer-lover out there!
2. Perfect Texture: Each bite is an adventure, with soft, spongy cake, velvety cheesecake, and the satisfying crunch of the crust. The juicy blueberry topping adds a burst of freshness that ties it all together.
3. Versatile Presentation: Want a dramatic three-layer cake for an event? Done. Prefer the simplicity of a sheet cake? This recipe has you covered!
4. Prep-Friendly: The components of this cake can be made ahead, letting you break up the process. Bake the layers one day, make the compote and cheesecake filling another, and assemble when you’re ready.
5. Special Occasion Worthy: Whether it’s for a family dinner, a friend’s birthday, or just because you want to treat yourself, this cake is guaranteed to steal the show.

Ingredient Check List 

• Freeze-dried blueberries: Adds intense blueberry flavor to the buttercream, and this is what gives it that beautiful color. I got mine at target, 
• Let’s talk about the stars of this recipe:
• Cake Flour: Lends a delicate, airy crumb to the vanilla bean cake layers.
• Cream Cheese: The base of the cheesecake filling, providing tang and creaminess.
• Fresh Blueberries: The highlight of the compote and topping. Their natural sweetness shines through.
• Graham Cracker Crumbs: A classic crust that adds a delightful crunch.
• Heavy Cream: Whipped to perfection, it lightens the cheesecake filling beautifully.
• Lemon Juice and Lemon Zest: Adds a bright citrusy note that balances the sweetness of the cake.
• Sour Cream: Keeps the cake layers moist and adds a slight tang.
• Cornstarch: Thickens the blueberry compote for that perfect consistency.
• Vanilla Extract: Enhances the flavor of the cake and cheesecake filling.
• (Optional) Blueberry emulsion. This one is optional, but I highly recommend it! I get mine here.

Make the Graham Cracker Crust

1. Preheat your oven to 350°F (175°C).
2. Crush graham crackers into fine crumbs using a food processor or by placing them in a ziplock bag and rolling with a rolling pin.
3. Mix 1 ½ cups graham cracker crumbs with 5 tablespoons melted butter and 2 tablespoons sugar.
4. Press the mixture into the bottoms of three 8-inch cake pans lined with parchment paper.
5. Bake for 8-10 minutes, then let cool completely.

Make the Vanilla Bean Cake Layers

I use my kitchen aid which I got from here. Here is the pan I used.

1. In a medium bowl, whisk together 2 ½ cups cake flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt.
2. In a stand mixer fitted with the paddle attachment, beat ½ cup unsalted butter, ¼ cup vegetable oil, and 1 ¾ cups sugar on medium-high speed until fluffy, about 4 minutes.
3. Add 5 large egg whites, one at a time, mixing on low speed after each addition.
4. Mix in 1 tablespoon vanilla extract and ½ cup sour cream until smooth.
5. Alternate adding the dry ingredients and 1 cup buttermilk, starting and ending with the dry mix.
6. Divide the batter evenly between the prepared cake pans. Bake at 350°F (175°C) for 28-31 minutes, or until a toothpick inserted into the center comes out clean. Cool completely on a wire rack.

Make the Blueberry Compote

This compote is the heart of the cake’s fruity flavor. The secret? Cooking the blueberries just enough to release their juices while keeping some of them intact for texture.

• In a small saucepan, combine blueberries, sugar, and water over medium heat. Stir until combined.
• Cook until the blueberries start to soften and release their juices, creating a thick sauce.
• Make a slurry with cornstarch and water, then add it to the hot compote. Stir continuously until the mixture thickens and darkens in color.
• Remove from heat and cool to room temperature. Cover with plastic wrap to prevent a skin from forming, and refrigerate if needed to speed up cooling.

Make the Cheesecake Filling

Creating a light and airy cheesecake filling is easier than you’d think, and it’s the glue that ties all the layers together.

• Beat the cream cheese in a medium-sized mixing bowl for 2 minutes on medium speed until smooth. Scrape down the sides of the bowl to ensure no lumps remain.
• Gradually add granulated sugar while mixing, ensuring it’s fully incorporated.
• In a separate bowl, whip heavy cream to stiff peaks. This step is key to creating a light texture.
• Fold half of the whipped cream into the cream cheese mixture using a spatula. Once combined, gently fold in the remaining whipped cream.

Tips For Assembly – Blueberry Cheesecake Cake

Onto assembly, I use a turn table, offer spatula, cake board, and a cake comb.  Assembling this cake is a labor of love, but it’s also incredibly rewarding. Here’s how to build it.

• Place your first cake layer, crust side down, on a cake board or serving plate. Secure it with a small dab of buttercream to prevent shifting.
• Pipe a rim of blueberry buttercream around the edge of the cake. This acts as a barrier for the filling.
• Spread a generous layer of cheesecake filling inside the rim, followed by a layer of blueberry compote.
• Add the second cake layer, repeating the process. For the top layer, place the cake crust side down to create a smooth surface for decorating.
• Crumb coat the cake with a thin layer of buttercream to lock in any stray crumbs. Chill for 10-15 minutes to set.
• To achieve my look, I use this cake Comb I got here. 

Frequently Asked Questions – Blueberry Cheesecake Cake

• Can I use frozen blueberries for the compote?Absolutely! Frozen blueberries work perfectly for the compote, though fresh ones are best for garnishing.
• What if I don’t have cake flour?You can make a substitute by mixing all-purpose flour with cornstarch. For every cup of cake flour, measure 1 cup of all-purpose flour, then remove 2 tablespoons and replace them with cornstarch.
• Can I make the components in advance?Yes! The cake layers, cheesecake filling, and compote can all be made ahead of time. Store them separately and assemble when ready.
• Can I use store bought can of blueberry pie filling instead of making the compote?You can, but the homemade compote is so much better! It’s fresh, flavorful, and lets you control the sweetness. If you’re in a pinch, store-bought works fine, but I recommend giving the homemade version a try.
• What’s the best way to frost the cake without making a mess?Use a turntable to make frosting easier and smoother. Apply a crumb coat first, chill it, then go in with the final layer.
• How can I make the blueberry buttercream even more vibrant?Using freeze-dried blueberries ground into a fine powder will give your buttercream a gorgeous color and intense blueberry flavor.

Decorating Tips

• Once the crumb coat is set, apply the final layer of buttercream. Use a cake comb to create a smooth or textured finish.
• Garnish with fresh blueberries and lemon zest for a pop of color.
• Drizzle additional blueberry compote or puree over the top for a rustic, homemade look.
• Add a few edible flowers for an elegant touch, perfect for summer celebrations.

Tools You’ll Need

Here’s what you’ll want to have on hand to make this cake:

• Cake Pans (8-inch)
• Small Saucepan (for the blueberry compote)
• Food Processor (for graham crackers)
• Stand Mixer (with paddle attachment)
• Hand Mixer or Whisk (for whipped cream)
• Offset Spatula and Cake Comb (for decorating)
• Piping Bag and Tips (for decorative frosting)
• Plastic Wrap (for storage)
• Mixing Bowls (small, medium, and large)
• Wire Rack (for cooling)

Storing and freezing 

Storing: To keep your Blueberry Cheesecake Cake fresh, wrap it tightly in plastic wrap and store it in the refrigerator for up to 3 days. For best results, bring it to room temperature before serving.

Freezing: You can freeze individual slices or the entire assembled cake. Wrap each slice in parchment paper, then in plastic wrap, and store in an airtight container. Thaw overnight in the refrigerator before serving.

For more recipes, here are some you should try!

• Tasty Lemon Blueberry Muffin Cookies 
• Blueberry Muffin Cheesecake With Crumble Topping
• Easy Blueberry Pie Bars With A Shortbread Crust

If you loved this Blueberry Cheesecake Cake 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 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
• ½ cup unsalted butter melted
• ⅓ 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
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.
• In a stainless steel bowl, whisk the heavy whipping cream until stiff peaks form.
• 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.
• With the mixer on low speed, add the sifted powdered sugar.
• Add the freeze dried blueberries and blueberry emulsion.
• With mixer on medium speed, add the whipping cream and 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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