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White Chocolate Blueberry Cheesecake

Featured in Sweet Treats and Baked Goods.

White Chocolate Blueberry Cheesecake combines the rich creaminess of classic cheesecake with delicate white chocolate and fresh blueberry swirls. The recipe features a buttery graham cracker crust that provides the perfect base for the velvety smooth filling. What makes this cheesecake special is the beautiful marble effect created by swirling homemade blueberry puree throughout the batter before baking. The water bath baking method ensures a crack-free top and perfectly creamy texture. While it requires some patience with cooling and chilling time, the result is an impressive dessert that's perfect for special occasions or whenever you're craving something truly indulgent.
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Mina cooking in her kitchen
Updated on Mon, 17 Mar 2025 05:16:02 GMT
A slice of blueberry cheesecake on a white plate. Pin it
A slice of blueberry cheesecake on a white plate. | lastminrecipes.com

White Chocolate Blueberry Cheesecake is a heavenly marriage of velvety smooth cream cheese, delicate white chocolate, and vibrant blueberry swirls that create something truly unforgettable. The contrast between the rich, creamy base and the fruity, slightly tart blueberry puree delivers the perfect balance in every bite. The graham cracker crust provides that essential textural foundation that complements the silky filling while a touch of lemon brightens the entire dessert.

I served this cheesecake at our last summer gathering, and despite having several other dessert options available, this disappeared first. My brother-in-law, who typically passes on sweets, asked for a second slice before finishing his first. The true magic happens when you get a perfect bite with crust, creamy filling, and that vibrant blueberry swirl all together.

Essential Ingredients and Selection Tips

  • Cream Cheese: Always use full-fat blocks, not whipped or reduced-fat versions. The blocks need to be extremely soft before mixing, so set them out at least two hours before you begin.
  • White Chocolate: Select a high-quality bar chocolate like Lindt or Ghirardelli. Never substitute with white chocolate chips as they contain stabilizers that prevent proper melting and integration.
  • Blueberries: Fresh is best for the puree, though frozen will work in a pinch. Look for plump, deep blue berries with a slight silvery bloom on the skin.
  • Graham Crackers: The fresher the better for optimal flavor. I prefer honey graham crackers for their subtle sweetness that complements the filling.
A slice of blueberry cheesecake on a plate. Pin it
A slice of blueberry cheesecake on a plate. | lastminrecipes.com

Detailed Cooking Instructions

Step 1: Create Your Blueberry Puree
In a saucepan over medium heat, cook blueberries with sugar until they release their juices. Reduce until thickened, strain through a fine-mesh sieve, and refrigerate.
Step 2: Prepare the Crust
Preheat oven to 325°F. Pulse graham crackers into fine crumbs, mix with melted butter and sugar, then press into a springform pan. Pre-bake for 10 minutes.
Step 3: Make the Cheesecake Filling
Beat softened cream cheese until smooth. Gradually add sugar, then mix in eggs one at a time. Stir in melted, cooled white chocolate, Greek yogurt, lemon juice, and vanilla extract.
Step 4: Assemble and Swirl
Pour filling onto the crust. Dot the top with blueberry puree and swirl with a toothpick.
Step 5: Bake in a Water Bath
Place pan in a larger roasting pan, add hot water halfway up the sides, and bake for 1 hour 15 minutes until edges are set but center jiggles.
Step 6: Cool Gradually
Turn off oven, crack door, and let cheesecake cool inside for an hour. Then remove, cool completely, and refrigerate overnight before serving.

I still remember my first attempt at this recipe—I rushed the cooling process and ended up with a cracked surface that resembled the Grand Canyon. Now I understand that patience truly is the secret ingredient in perfect cheesecake making.

The journey to perfecting this white chocolate blueberry cheesecake has transformed my understanding of dessert-making. What began as simple recipe testing has become an appreciation for the chemistry and artistry behind creating something truly special. I find myself looking forward to each step of the process—from selecting the perfect blueberries at our local farmers' market to that magical moment when I unveil the finished creation to friends and family. Their expressions of delight make every careful minute worthwhile, reminding me why I love sharing food as a way of connecting with others.

A slice of blueberry cheesecake on a plate. Pin it
A slice of blueberry cheesecake on a plate. | lastminrecipes.com

Frequently Asked Questions

→ Can I use frozen blueberries instead of fresh?
Yes, you can substitute frozen blueberries for the swirl. Just thaw them completely and drain any excess liquid before cooking them down into the puree.
→ Why is my cheesecake cracking on top?
Cracks usually form when cheesecakes cool too quickly. Make sure to follow the cooling instructions carefully, letting it cool gradually in the turned-off oven before moving to room temperature.
→ Can I make this White Chocolate Blueberry Cheesecake in advance?
Absolutely! This cheesecake actually benefits from being made ahead. It can be refrigerated for up to 5 days or frozen for up to two months.
→ Why do I need to bake the cheesecake in a water bath?
The water bath provides gentle, even heat and humidity which helps prevent cracks and creates that perfectly creamy cheesecake texture.
→ What can I use instead of Greek yogurt in this recipe?
You can substitute the Greek yogurt with an equal amount of sour cream for a similarly tangy flavor and creamy texture.

White Chocolate Blueberry Cheesecake

This White Chocolate Blueberry Cheesecake features a buttery graham cracker crust, creamy filling, and fresh blueberry swirl for a stunning dessert.

Prep Time
45 Minutes
Cook Time
122 Minutes
Total Time
167 Minutes
By: Mina

Category: Desserts

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (1 9-inch cheesecake)

Dietary: Vegetarian

Ingredients

→ For the Graham Cracker Crust

01 2 cups graham crackers, pulsed into crumbs
02 1/3 cup granulated sugar
03 1/4 teaspoon kosher salt
04 7 tablespoons unsalted butter, melted

→ For the White Chocolate Cheesecake Filling

05 3 (8-ounce) blocks full-fat cream cheese, VERY soft
06 1 cup plain non-fat Greek yogurt, at room temperature
07 3 large eggs + 2 egg yolks, at room temperature
08 1 1/2 cups granulated sugar
09 1 1/2 tablespoons all-purpose flour
10 2 teaspoons vanilla extract
11 1 1/2 tablespoons fresh lemon juice
12 8 ounces white chocolate, chopped, melted and slightly cooled

→ For the Fresh Blueberry Swirl

13 1 1/2 cups fresh blueberries
14 2 tablespoons lemon juice

→ For Garnish (Optional)

15 4 ounces white chocolate, grated
16 Fresh whipped cream
17 1/2 cup fresh blueberries

Instructions

Step 01

Preheat oven to 325°F. Lightly spray a 9-inch springform pan with non-stick baking spray. Wrap the bottom and sides of the pan with several layers of heavy-duty aluminum foil to prevent water from seeping in during baking.

Step 02

In a food processor, combine graham crackers, sugar, and salt; pulse until transformed into fine crumbs. Transfer to a bowl, add melted butter, and mix well. Press mixture into the prepared pan, working from the center up the sides. Bake for 8 minutes, then place on a wire rack to cool.

Step 03

In a small saucepan, combine blueberries and lemon juice. Simmer over medium heat, stirring constantly and gently mashing the berries until thickened into a deep, dark reduction (about 10 minutes). Strain through a fine-mesh sieve, discarding solids. Allow to cool completely before using.

Step 04

Beat softened cream cheese and Greek yogurt in a food processor until completely smooth. Add eggs, egg yolks, and sugar; pulse until well combined. Add flour and vanilla and pulse for 30 seconds until flour disappears into the batter. Don't overmix! Using a rubber spatula, gently fold in lemon juice and melted white chocolate.

Step 05

Pour filling into the prepared crust and smooth the top. Add dollops of blueberry puree and gently swirl with a skewer or toothpick for a marble effect. Place the springform pan into a larger baking pan and fill halfway with hot water (creating a water bath). Bake in preheated oven for 1 hour and 30 minutes.

Step 06

Turn the oven off and let the cheesecake sit inside with the door closed for 45 minutes. The center should still be slightly wiggly. Remove from oven and run a knife around the edge to loosen any stuck bits. Let rest on counter for 30 minutes before covering with plastic wrap.

Step 07

Refrigerate for at least 6 hours or overnight. When ready to serve, remove the sides of the springform pan, slice, and top with optional garnishes: whipped cream, fresh blueberries, and grated white chocolate.

Notes

  1. This luscious white chocolate cheesecake features a buttery graham cracker crust, creamy white chocolate filling, and beautiful blueberry swirls throughout.
  2. For best results, ensure all refrigerated ingredients are at room temperature before beginning, which helps create an ultra-smooth texture.
  3. The water bath may seem fussy but is essential for creating the perfect texture and preventing cracks in your finished cheesecake.

Tools You'll Need

  • 9-inch springform pan
  • Food processor or blender
  • Heavy-duty aluminum foil
  • Larger baking pan (for water bath)
  • Fine-mesh strainer
  • Rubber spatula
  • Skewer or toothpick (for swirling)

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy
  • Contains eggs
  • Contains wheat/gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 485
  • Total Fat: 31 g
  • Total Carbohydrate: 48 g
  • Protein: 7 g