This stunning White Chocolate Blueberry Cheesecake combines a buttery graham cracker crust with two luscious layers—creamy white chocolate and vibrant blueberry—swirled together for a showstopping dessert. Topped with fresh blueberries and mint, it’s perfect for special occasions or when you want to impress!
Why You’ll Love This Cheesecake
Gorgeous Marbled Effect – Looks bakery-perfect with minimal effort
Rich Yet Balanced – Sweet white chocolate + tangy blueberry
Make-Ahead Friendly – Tastes even better after chilling overnight
Elegant Presentation – Ideal for dinner parties or holidays
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- ½ cup melted butter
For the Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup white chocolate chips, melted & cooled
- 1 cup blueberry purée*
For Garnish:
- Fresh blueberries
- Mint leaves
*To make blueberry purée: Blend 1½ cups fresh/frozen blueberries with 1 tbsp lemon juice, then strain seeds if desired.
Step-by-Step Instructions
1. Prepare the Crust
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Mix graham crumbs + melted butter, then press firmly into the pan.
- Bake for 10 minutes, then cool while making filling.
2. Make the Cheesecake Batter
- Beat cream cheese + sugar until smooth (~3 mins).
- Add sour cream + vanilla, then mix in eggs one at a time (don’t overbeat).
- Divide batter evenly into two bowls.
3. Create the Two Layers
- Bowl 1: Stir in melted white chocolate.
- Bowl 2: Fold in blueberry purée.
4. Swirl & Bake
- Alternate spoonfuls of both batters over the crust.
- Use a knife to gently swirl for a marbled effect.
- Bake for 50-60 minutes until edges are set but center jiggles slightly.
- Turn off oven, crack the door, and let cool inside for 1 hour.
5. Chill & Serve
- Refrigerate at least 4 hours (overnight is best).
- Garnish with fresh blueberries + mint before serving.
Expert Tips
Room-temperature ingredients prevent lumps
Water bath method (optional): Wrap pan in foil and place in a roasting pan with 1″ hot water to prevent cracks
Clean slices: Dip knife in hot water before cutting
Extra flavor: Add 1 tsp lemon zest to the blueberry layer
FAQs
Q: Can I use frozen blueberries?
Yes! Thaw and drain excess liquid before puréeing.
Q: How long does it last?
5 days in the fridge or 2 months frozen (without garnish).
Q: Can I use milk chocolate instead?
Yes, but the flavor will be richer (not as pretty when swirled).
Q: Why did my cheesecake crack?
Overmixing or rapid temperature changes are common causes. The water bath helps prevent this!
Serving Suggestions
- Pair with a sweet dessert wine or sparkling rosé
- Drizzle with extra melted white chocolate
- Serve with a scoop of vanilla bean ice cream
Final Thoughts
This White Chocolate Blueberry Cheesecake is a dreamy, visually stunning dessert that’s surprisingly simple to make. The contrast between the velvety white chocolate and fruity blueberry layers makes every bite unforgettable.
Print
White Chocolate Blueberry Cheesecake
- Total Time: 1H 20
Description
This stunning White Chocolate Blueberry Cheesecake combines a buttery graham cracker crust with two luscious layers—creamy white chocolate and vibrant blueberry—swirled together for a showstopping dessert.
Ingredients
Crust:
2 cups graham cracker crumbs
1/2 cup melted butter
Filling:
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
4 large eggs
2 tsp vanilla extract
1 cup white chocolate chips, melted and cooled
1 cup blueberry puree
Garnish:
Fresh blueberries
Mint leaves
Instructions
Preheat and Prepare: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Make the Crust: Mix graham cracker crumbs and melted butter. Press into the pan to form an even crust.
Prepare the Filling: Beat cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla extract, mixing well.
Divide and Flavor: Divide batter in half. Stir melted white chocolate into one half and blueberry puree into the other.
Swirl and Bake: Pour alternating spoonfuls of batters over the crust. Swirl with a knife for a marbled effect. Bake for 50-60 minutes, or until center is set. Let cool in the oven with the door slightly open for 1 hour.
Chill and Serve: Refrigerate for at least 4 hours or overnight. Garnish with fresh blueberries and mint leaves before serving.
Notes
Use room temperature ingredients for a smoother filling.
Avoid over-mixing to prevent cracks.
Cool gradually in the oven to maintain a smooth surface.
Enjoy this delightful cheesecake with a glass of sparkling wine or a hot cup of coffee for an elegant dessert experience!
