Blueberry Muffin Cheesecake - Kraft Recipes Top
Comida Kraft
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Blueberry Muffin Cheesecake

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Total Time

16 servings

We doubled down on the blueberry deliciousness in this super-easy cheesecake. Get out the blueberry muffin mix—and the fresh blueberries!

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What You Need

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Make It

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  • Heat oven to 400°F.
  • Prepare muffin batter as directed on package. Pour into 9-inch springform pan sprayed with cooking spray. Bake 15 min.
  • Reduce oven temperature to 325°F. Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in blueberries. Pour over muffin crust in pan.
  • Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

Special Equipment Needed

Size Wise

Savor a serving of this special-occasion dessert that is perfect for a party. One cheesecake makes enough for 16 servings.


Prepare using frozen blueberries.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 360
Total fat 25g
Saturated fat 14g
Cholesterol 145mg
Sodium 350mg
Carbohydrate 27g
Dietary fiber 0g
Sugars 19g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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