This Homemade Cheesecake with Riesling Blueberry Pear Glaze is a playful and elegant spin on the classic wine and cheese pairing. A buttery vanilla wafer crust holds a rich, creamy cheesecake filling, topped with a luscious fruit glaze made with fresh blueberries, pear, and a splash of Riesling wine. The glaze adds a sophisticated tangy-sweet finish, making this cheesecake perfect for dinner parties, celebrations, or a treat-yourself moment.

Full Recipe: 

Ingredients

For the Crust

• 6 cups vanilla wafers

• 1 stick + 1 tbsp unsalted butter, melted

For the Filling

• 3 (8 oz) blocks cream cheese, softened

• 1 cup heavy whipping cream

• 2 cups powdered sugar, sifted

• 2 tsp vanilla extract

• (Optional: violet food coloring)

For the Riesling Blueberry Pear Glaze

• 1 heaping cup blueberries

• 2 tsp lemon juice

• 1 pear, peeled and chopped

• ¾ cup Riesling

• ½ cup sugar

• 2 tsp cornstarch

Directions

Make the Crust

1. Grease springform pans with cooking spray.

2. In a food processor, pulse vanilla wafers until finely ground.

3. Add melted butter and pulse again until combined.

4. Press mixture firmly into the base of pans. Chill in the refrigerator while preparing the filling.

Prepare the Cheesecake Filling

1. In a mixing bowl, beat cream cheese on medium speed for about 3 minutes until smooth.

2. Add heavy cream and beat for 1 more minute until well combined.

3. On low speed, gradually add powdered sugar in ½ cup increments until fully incorporated.

4. Mix in vanilla extract and food coloring (if using) until smooth.

5. Remove crusts from the fridge and fill with the cream cheese mixture. Smooth the tops.

6. Chill in the fridge for at least 4 hours, or until fully set.

Make the Riesling Blueberry Pear Glaze

1. In a saucepan, combine all glaze ingredients.

2. Cook over medium heat for 30 minutes, stirring occasionally, until reduced and thickened.

3. Remove from heat, cool slightly, then strain if desired for a smoother finish.

4. Drizzle over the chilled cheesecake before serving.

Nutrients (estimated per slice, based on 12 slices)

• Calories: ~420

• Fat: ~28g

• Saturated Fat: ~17g

• Carbohydrates: ~36g

• Sugar: ~27g

• Protein: ~5g

• Sodium: ~160mg

Why This Cheesecake is a Standout Dessert

What makes this cheesecake shine is its flavor balance and elevated simplicity. Traditional cheesecake can often feel heavy or overly rich, but the addition of whipped cream in the filling lightens the texture while preserving that luscious, smooth mouthfeel we all love. The crust, made from crushed vanilla wafers and butter, offers a sweet, nostalgic crunch that anchors the creamy interior.

Then there’s the glaze. The combination of Riesling, blueberries, and pear is both unexpected and enchanting. The Riesling introduces gentle floral and citrus notes that amplify the natural sweetness of the fruit while adding a whisper of complexity. The pears soften and meld with the blueberries into a jammy, wine-infused sauce that is silky, vibrant, and full of depth.

This cheesecake doesn’t rely on excessive sweetness or ornate decorations—it allows the quality of each component to shine through with clarity and style.

Flavor and Texture Profile

Each slice of this cheesecake delivers a layered experience:

• The crust is buttery, slightly crisp, and carries a vanilla warmth that grounds the dish.

• The cheesecake filling is cool, creamy, and rich without being too dense. It melts on the tongue with a sweet vanilla finish.

• The glaze is where complexity comes in—tart blueberries pop against the mellow, honeyed flavor of the pear, all enriched by the Riesling’s bright acidity and aromatic quality.

This flavor combination hits all the right notes—sweet and tart, creamy and crisp, warm and cool—all while delivering a wine-kissed finish that makes it feel grown-up and festive.

Why You’ll Love This Dessert

This cheesecake isn’t just delicious—it’s also accessible and practical for a variety of occasions. Here’s what makes it such a win:

• No-bake filling makes it beginner-friendly and perfect for warmer weather

• Customizable portions—make it as a large cheesecake or individual servings

• Make-ahead friendly—each component can be prepared in advance

• Sophisticated without being fussy, thanks to the Riesling fruit glaze

• Ideal for wine lovers and foodies who appreciate a twist on tradition

If you’re looking for a showstopping dessert that’s as unique as it is comforting, this recipe strikes the perfect balance.

Tips for Success

To ensure the best results, keep these tips in mind:

• Soften the cream cheese fully before beating to avoid lumps and achieve a silky-smooth filling.

• Sift the powdered sugar before adding to the cream cheese mixture for a finer texture.

• Whip the heavy cream separately if desired, then fold it in to create an even lighter mousse-like consistency.

• Chill the cheesecake for at least 4 hours, but overnight is even better for setting and flavor development.

• When making the glaze, stir gently and consistently to help the fruit release juices and the wine reduce slowly into a syrupy finish.

• Straining the glaze is optional—if you love texture, leave it chunky; for a refined look, strain for a smooth sauce.

Presentation and Serving Ideas

Presentation is part of the charm with this cheesecake. You can serve it in classic wedges, or for events, try making mini cheesecakes in jars or muffin tins for a plated dessert effect. Drizzle the Riesling glaze just before serving for a glossy, jewel-toned finish.

Garnish with:

• Fresh blueberries or pear slices

• Edible flowers or violets (to match the optional food coloring)

• Candied lemon peel or thin lime curls for added brightness

• A few fresh mint leaves or a sprinkle of powdered sugar for contrast

For wine pairing, serve with a chilled glass of Riesling or a light sparkling wine to echo the flavors of the glaze.

Make-Ahead and Storage Tips

This cheesecake is ideal for making ahead. The crust and filling can be assembled the night before and left to chill, allowing it to fully set and deepen in flavor. The glaze can be made up to 3 days in advance and stored in a sealed container in the fridge.

Store leftover cheesecake in the refrigerator for up to 5 days, covered to prevent drying. For best texture, allow the cheesecake to sit at room temperature for about 10–15 minutes before serving. It can also be frozen (without glaze) for up to a month—wrap slices individually for easy portioning.

Creative Variations

This recipe is wonderfully flexible if you want to mix it up:

• Swap Riesling for Moscato, Prosecco, or even a dry rosé

• Add a splash of elderflower liqueur or orange liqueur to the glaze for extra depth

• Use graham crackers or Biscoff cookies instead of vanilla wafers for the crust

• Try a different fruit combo—blackberries and apples, or strawberries and peaches work beautifully

• Add a layer of lemon curd or jam between the crust and filling for a hidden surprise

You can also color the cheesecake with a hint of natural food dye, like beet or butterfly pea powder, for a vibrant spring or party-ready presentation.

Conclusion

This Homemade Cheesecake with Riesling Blueberry Pear Glaze is the definition of elevated comfort food—rich and creamy, fruit-laced, and kissed with the elegance of wine. It takes everything you love about classic cheesecake and gives it a modern twist, ideal for entertaining or simply treating yourself to a slice of something special.

Its harmony of textures and flavors—from the buttery crust and tangy cream cheese to the juicy fruit and aromatic glaze—make it a standout dessert that’s as memorable as it is delicious. Whether you’re impressing guests or enjoying a solo moment of indulgence, this cheesecake promises a perfect balance of refinement, nostalgia, and joy in every bite.