Blueberry Cheesecake



8 sheets phyllo dough (13 x 14 inches) or 16 sheets (9 x 14) overlapping, thawed
¼ cup butter or margarine, melted (may need 1 Tbsp more if using 16 sheets of phyllo)
2 (8 oz.) packages cream cheese
½ cup sugar
1 tsp. vanilla
2 eggs
2 cups fresh NC blueberries, divided (1 cup in cheesecake/1 cup for garnish)
1 cup heavy cream, whipped or whipped topping (optional)


Preheat oven to 425 degrees.

For crust
Grease a 9-inch pie plate; set aside.  On a flat surface place 1 sheet of phyllo (keep remaining phyllo covered to prevent drying out); brush with butter.  Top with another phyllo sheet; brush with butter. Repeat with remaining phyllo and butter to make 8 layers.  Using kitchen scissors cut layers into a 12 to 13-inch circle.  Carefully press circle into the prepared pie plate; gently fan edges.  Bake until edges are just golden, 6 to 8 minutes; cool slightly on wire rack.

For filling
Reduce oven to 350 degrees.  In a medium bowl, with an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy.  Add eggs; beat until well combined.  Fold in 1 cup of the blueberries.  Pour into prepared crust.  Bake until set, 40 to 50 minutes.  To prevent over-browning of crust, gently cover with foil the last 25 minutes of baking; cool completely on rack.

Pro Tips

This cheesecake is light and airy with a unique crust. Serve it with additional blueberries and some whipped topping.

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