Red, White and Blueberry Cheesecake

Red, White and Blueberry Cheesecake

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About This Recipe

Red, White and Blueberry Cheesecake
Red, White and Blueberry Cheesecake
Red, White and Blueberry Cheesecake

Recipe: Red, White and Blueberry Cheesecake

Blueberry Cheesecake


  • 8 sheets (about 13 x 14-inches each) thawed frozen phyllo dough
  • ¼ cup butter or margarine, melted
  • 2 packages (8 ounces each) cream cheese
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups fresh blueberries, divided
  • ½ cup strawberry jelly
  • 1 cup whipped heavy cream or nondairy whipped topping (optional)


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

Number of servings (yield): 8

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