Patriotic Blueberry Cheesecake

When I think of the Fourth of July, blueberries top my list of must-have foods. We did an article about all the fabulous health benefits of these blue fruits last year so today we're focusing on yummy cheesecake with blueberries. This recipe has a unique phyllo crust...don't let it intimidate you, it's easy to work with and really makes the recipe special.

When buying fresh blueberries look for firm, dry fruit that is smooth and relatively free of stems and leaves. While size is not an indicator of maturity, color is. Berries should be deep purple-blue to blue-black in color. Reddish berries aren't ripe, although they may be used in cooking.

Avoid containers of berries with juice stains, which may be a sign that the berries are crushed and possibly moldy. Soft, watery fruit means that berries are overripe, while wrinkled fruit means they have been stored too long.  Fresh berries should be stored covered, in the refrigerator. Wash just before using and use within 6 days of purchase.

Yield: 8 to 10 portions


8 sheets frozen phyllo dough, thawed
1/4 cup melted butter
16 oz. of 1/3 Less Fat "Neufch√Ętel" Cream cheese
1/2 cup sugar
1 teaspoon pure vanilla extract
2 eggs, room temperature*
2 cups fresh blueberries
1/2 cup organic raspberry jelly
1 cup nondairy whipped topping

Preheat oven to 425°F.

For crust: Grease a 9-inch pie plate; set aside. On a flat surface place one sheet phyllo (keep remaining phyllo covered to prevent drying out); brush with the melted butter. Top with another phyllo sheet; brush with butter. Repeat with remaining phyllo and butter to make a total of eight layers. Using kitchen scissors, cut the layers into a 12 inch circle. Carefully press circle of phyllo into the prepared pie plate and gently fan the edges. Bake crust until the edges are just golden, usually six to eight minutes. Cool crust slightly on wire rack.

Reduce oven to 350°F.

Using an electric mixer...In a medium size bowl, beat cream cheese, sugar and vanilla until it is light and fluffy. Add eggs; beat until well blended. Gently fold in one cup of the fresh blueberries. Pour mixture into the prepared crust. Bake cheesecake in oven until set...40 to 50 minutes depending on your oven. To prevent over-browning of the crust, gently cover with aluminum foil for the last 25 minutes of baking. Cool
cheesecake on a baking rack completely before serving.

Topping: In a small bowl beat jelly until smooth; spread over cheese cake filling. Arrange remaining blueberries on top in a star shape. Garnish with whipped topping.

*Tip - remove eggs from the refrigerator about 20 to 30 minutes before you use them or put them in a bowl of warm water while you assemble other ingredients. Dry them with a towel before cracking.

For more info about Blueberries:


  1. This recipe looks awesome! I'd love to have you share it with my visitors at American History Fun Facts, if you are interested! I have a form for American history recipes, and this would fit nicely, since it's a recipe for an Independence Day celebration.

    If you decide to share it, please feel free to include a link to your blog!


  2. I love fresh blueberries and desserts made of them. This really is a great recipe. And the star made of blueberries looks super. I will definitely try to make this cheese cake. Thanks for sharing.

  3. Good tips on the berries. What a different way of doing a blueberry cheesecake with the star.