White Chocolate Blueberry Cheesecake

ByLovely Recipes

Introduction

Indulge in the rich and creamy delight of White Chocolate Blueberry Cheesecake! This decadent dessert features a luscious white chocolate-infused cheesecake filling, swirled with sweet blueberry compote, all atop a buttery graham cracker crust. Whether for a special occasion or a weekend treat, this cheesecake is guaranteed to impress.

Why You’ll Love This Recipe

  • Rich & Creamy – A velvety white chocolate cheesecake base.
  • Bursting with Blueberries – A sweet, tangy blueberry swirl for the perfect balance.
  • Perfectly Buttery Crust – Graham cracker crust complements the creamy filling.
  • Elegant & Impressive – A show-stopping dessert that’s easier to make than it looks!

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

For the Blueberry Swirl:

  • 1 cup fresh or frozen blueberries
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water

For the Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • 6 oz white chocolate, melted and slightly cooled

Instructions

Step 1: Make the Blueberry Swirl

  1. In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat.
  2. Cook until blueberries break down and the mixture starts to bubble.
  3. Stir in cornstarch mixture and cook for another 1-2 minutes until thickened.
  4. Remove from heat and let cool.

Step 2: Prepare the Crust

  1. Preheat oven to 325°F (163°C).
  2. In a bowl, mix graham cracker crumbs, sugar, and melted butter.
  3. Press the mixture into the bottom of a 9-inch springform pan.
  4. Bake for 10 minutes, then let cool.

Step 3: Make the Cheesecake Filling

  1. In a large mixing bowl, beat cream cheese and sugar until smooth.
  2. Add eggs one at a time, mixing after each addition.
  3. Stir in vanilla extract and sour cream.
  4. Fold in melted white chocolate until fully combined.

Step 4: Assemble and Bake

  1. Pour cheesecake filling over the cooled crust.
  2. Dollop blueberry compote on top and swirl with a knife for a marbled effect.
  3. Bake for 50-60 minutes, or until the center is slightly jiggly.
  4. Turn off the oven and let cheesecake cool with the door slightly open for 1 hour.

Step 5: Chill and Serve

  1. Refrigerate for at least 4 hours or overnight.
  2. Slice and serve with extra blueberries or white chocolate shavings.

Tips for the Best Cheesecake

  • Use Room Temperature Ingredients – Ensures a smooth, lump-free batter.
  • Avoid Overmixing – Prevents air bubbles that cause cracks.
  • Water Bath Optional – Helps create an ultra-creamy texture.
  • Chill Overnight – Enhances the flavors and texture.

Storage & Reheating

  • Refrigerate in an airtight container for up to 5 days.
  • Freeze slices for up to 2 months, wrapped tightly.
  • Thaw overnight in the fridge before serving.

This White Chocolate Blueberry Cheesecake is a dreamy dessert that blends creamy richness with fruity freshness. Perfect for celebrations or a sweet indulgence! 🍰🫐🤍