How do you make an elegant white chocolate blueberry cheesecake at home?

To make an elegant white chocolate blueberry cheesecake, prepare a creamy white chocolate filling, swirl in homemade blueberry sauce, and bake it on a buttery graham cracker crust. Chill overnight and garnish with whipped cream and fresh berries for a bakery-style finish.

Can I make a no bake white chocolate blueberry cheesecake?

Yes! Use cream cheese, whipped cream, melted white chocolate, and gelatin to create a no-bake filling. Pour into a graham cracker crust, swirl in a cooled blueberry compote, and chill until firm—no oven needed.

What’s the best white chocolate blueberry cheesecake recipe with Philadelphia cream cheese?

Philadelphia cream cheese creates a rich, smooth filling. Combine it with white chocolate, sugar, heavy cream, and eggs, then swirl in a fresh blueberry sauce. Bake until set and chill overnight for best results.

Can I turn this into white chocolate blueberry cheesecake cupcakes?

Absolutely! Use cupcake liners in a muffin tin, add graham cracker crust to each, then fill with cheesecake batter. Swirl in blueberry sauce and bake at 300°F for 20–25 minutes. Chill and top with whipped cream.

What makes this an easy white chocolate blueberry cheesecake recipe?

It’s easy because it uses everyday ingredients, simple steps, and doesn’t require a water bath. The swirl comes from a quick stovetop blueberry sauce, and the cheesecake sets beautifully with just chilling time.

Creamy White Chocolate Blueberry Cheesecake

Description

This White Chocolate Blueberry Cheesecake features a buttery graham cracker crust, a rich and creamy white chocolate filling, and vibrant blueberry swirls. Perfect for holidays, special occasions, or cozy gatherings, it’s a stunning dessert that’s surprisingly easy to make at home.

Ingredients

Scale

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
1 1/2 cups fresh or frozen blueberries
1/4 cup sugar
1 tablespoon lemon juice
1 teaspoon cornstarch
1 tablespoon water
24 oz (680 g) cream cheese, softened
3/4 cup granulated sugar
8 oz (225 g) white chocolate, melted and cooled
1 cup heavy cream
3 large eggs, room temperature
1 teaspoon vanilla extract
Whipped cream (optional garnish)
Fresh blueberries (optional garnish)
Mint leaves (optional garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the bottom of the prepared pan. Chill for 15 minutes.
In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries burst. Stir in cornstarch mixed with water, then simmer until thickened. Let cool completely and blend until smooth.
In a large bowl, beat cream cheese and sugar until smooth. Mix in melted white chocolate. Add heavy cream, then eggs one at a time. Stir in vanilla extract. Do not overmix.
Pour the filling over the crust. Drop spoonfuls of the blueberry sauce on top and swirl gently with a knife or skewer.
Bake for 60–70 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
Transfer to the fridge and chill for at least 6 hours or overnight.
Before serving, garnish with whipped cream, fresh blueberries, and mint leaves if desired. Slice with a warm knife and enjoy.

Notes

Use room temperature cream cheese for a smooth filling.
Don’t overmix once the eggs are added to prevent cracking.
Cheesecake can be made 1–2 days in advance.
Freeze slices individually for up to 2 months.
Fresh or frozen blueberries work equally well for the swirl.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 27g
Sodium: 220mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 6g
Cholesterol: 115mg