Blueberry Almond Baked Cheesecake Casserole 🫐🍰🌰
This Blueberry Almond Baked Cheesecake Casserole is a rich, creamy breakfast or dessert casserole with a luscious cheesecake filling, juicy blueberries, crunchy almonds, and a hint of vanilla and lemon. It’s perfect for brunches, holidays, or whenever you’re craving something indulgent yet easy to make.
Servings: 8–10
Prep Time: 20 minutes
Bake Time: 40–45 minutes
Total Time: About 1 hour 5 minutes
Ingredients
Cheesecake Filling
- 16 oz (450 g) full-fat cream cheese, softened
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup (120 g) sour cream or plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 2 tablespoons all-purpose flour (or cornstarch)
Fruit
- 2 cups fresh blueberries (or frozen, do not thaw)
- 1 tablespoon all-purpose flour (to coat fresh berries)
Topping
- ½ cup sliced almonds
- 2 tablespoons brown sugar
- 1 tablespoon melted butter
- ½ teaspoon ground cinnamon (optional)
Optional Garnishes
- Powdered sugar
- Fresh blueberries
- Whipped cream
- Lemon zest
- Toasted sliced almonds
- Fresh mint leaves
Instructions
1. Prepare the Oven
- Preheat the oven to 325°F (163°C).
- Grease an 8×8-inch or 9×9-inch baking dish.
2. Make the Cheesecake Batter
- Beat the cream cheese until smooth and creamy.
- Add the sugar and beat until well combined.
- Mix in the eggs, one at a time.
- Add the vanilla, almond extract, sour cream, lemon juice, and lemon zest.
- Beat in the flour just until incorporated.
3. Add the Blueberries
- Toss fresh blueberries with 1 tablespoon flour (this helps prevent them from sinking).
- Gently fold the blueberries into the batter.
4. Prepare the Almond Topping
In a small bowl, combine:
- Sliced almonds
- Brown sugar
- Melted butter
- Cinnamon (if using)
5. Bake
- Pour the cheesecake mixture into the prepared baking dish.
- Sprinkle the almond topping evenly over the surface.
- Bake for 40–45 minutes, or until the edges are set and the center has a slight jiggle.
6. Cool and Chill
- Let the casserole cool to room temperature.
- Refrigerate for at least 2 hours before serving for the best texture.
Serving Suggestions
Serve chilled or slightly cool with:
- Fresh whipped cream
- Vanilla ice cream
- Greek yogurt (for breakfast or brunch)
- Warm blueberry sauce
- Fresh berries
- A drizzle of honey or maple syrup
Variations
Mixed Berry Cheesecake Casserole
Replace half the blueberries with raspberries or blackberries.
Raspberry Almond
Use fresh raspberries and add a little extra lemon zest.
Peach Almond
Substitute diced peaches for half of the blueberries.
Streusel Topping
Replace the almond topping with a mixture of:
- ½ cup flour
- ¼ cup brown sugar
- ¼ cup cold butter, cubed
- ½ teaspoon cinnamon
Work together until crumbly and sprinkle over the batter before baking.
Storage
- Refrigerator: Cover and refrigerate for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Reheating
- Enjoy chilled, or warm individual servings in the microwave for 15–20 seconds.
Approximate Nutrition (Per Serving, based on 10 servings)
- Calories: 310
- Protein: 7 g
- Carbohydrates: 20 g
- Fat: 23 g
- Fiber: 2 g
- Sugar: 16 g
- Sodium: 170 mg
Tips for the Best Blueberry Almond Baked Cheesecake Casserole
- Use room-temperature cream cheese and eggs for the smoothest batter.
- Don’t overmix after adding the eggs, as this can incorporate too much air and lead to cracks.
- If using frozen blueberries, add them straight from the freezer to avoid excess moisture.
- Let the casserole chill thoroughly before slicing—it will firm up and develop an even creamier texture.
- Toast the sliced almonds for a few minutes before using them to enhance their flavor and crunch.