This Blueberry Cheesecake is a bit smaller and more manageable than some of the recipes out there. It is a great seasonal recipe but you can get good quality frozen wild blueberries quite easily so you can make this year round.
This recipe comes together quite quickly. Graham cracker crust is pretty quick to stir together and press into the pan. The sauce only takes about 10 minutes and the filling is really just the time it takes to beat all the ingredients. The hands on time is not significant but it takes about an hour to bake and at least 4 hours in the fridge. So… you have to around the kitchen but you can be doing other things. Overnight works equally as well so…. guess what? MAKE AHEAD!
You could use other seasonally available fruits. Raspberries would work well. Finely diced peaches would also work.
You can use light cream cheese and light sour cream if you want to keep the calories down. I find the addition of sour cream to a cheese cake recipe makes for a creamier filling. Even though those famous New York style cheese cakes are dense and dry I like the lighter version.
Portion size is reasonable because we are not talking about a 3″ deep piece of cheese cake. It will be 1-1 1/2 inches deep.