Wild Blueberry Cheesecake

Wild Blueberry Cheesecake is our new recipe to exercise your baking skills and tempt those close to you. It’s a simple recipe, and the Wild Blueberry topping is tasty on any number of desserts from ice cream to freshly baked brownies.
And remember when shopping for Wild Blueberries at your local grocery store – if the store brand says they are Wild and Canadian the blueberries are likely from Oxford, Nova Scotia.
Prep Time 10 mins
Cook Time 40 mins
Resting Time 3 hrs
Total Time 3 hrs 50 mins


  • Mixing Bowl
  • Food Mixer
  • Spatula
  • Large Pot
  • Whisk
  • Mixing Spoon



  • 2 packages (250 g) Philadelphia Cream Cheese
  • ½ cup Sugar
  • ½ tsp Vanilla Extract
  • 2 Eggs
  • 1 Baked graham cracker crumb crust pie shell

Wild Blueberry Topping

  • 2 cups Frozen Wild Blueberries
  • 3 tsp Cornstarch
  • ¼ cup Water
  • ½ Tbsp Lemon juice
  • 2 Tbsp Sugar



  • Place cream cheese, sugar and vanilla in a mixing bowl.
  • Beat until the ingredients are well blended.
  • Add eggs to the batter and mix lightly into the batter.
  • Pour mixture into a baked graham cracker crust pie shell and bake for 40 minutes at 345 F.
  • Let the cheesecake cool and refrigerate for a minimum of 3 hours before finishing with the Wild Blueberry topping and serving.

Wild Blueberry Topping

  • On medium heat add sugar, water, cornstarch and lemon juice in a pot or pan.
  • As soon as it starts to thicken add the Wild Blueberries.
  • Bring the Blueberries to a boil and as soon as the sauce starts to bubble, remove from heat and let it cool.
  • Layer Wild Blueberry topping on the cheesecake and serve.