White Chocolate Blueberry Cheesecake

This cheesecake is creamy, dreamy, and bursting with blueberry goodness. Swirled with white chocolate, it’s rich, smooth, and totally irresistible. One bite and you’re hooked.

I made it for a weekend treat, and it disappeared by Monday. The tangy cheesecake, sweet blueberry swirl, and that white chocolate finish? Honestly, it’s dessert perfection.

It’s sweet, fruity, and melt-in-your-mouth smooth. Perfect for spring brunches, summer nights, or anytime you want something special. It looks fancy—but it’s easier than you think.

Let’s bake something beautiful. This white chocolate blueberry cheesecake is a showstopper, and it’s calling your name. Grab your springform pan—let’s get started!

Why You’ll Love This Recipe

• Textural Perfection: Thanks to the melted white chocolate and a touch of Greek yogurt, the filling is extra creamy without being dense or overly sweet.
• Flavors That Compliment, Not Compete: Blueberries and lemon juice cut through the richness, while vanilla adds warmth. Every layer has a role.
• Visually Stunning, Naturally: The swirl of cooked-down blueberries creates an eye-catching marbled top—no food coloring, just fruit doing its thing.
• Make-Ahead Convenience: Like most cheesecakes, this one benefits from an overnight rest. It sets up beautifully and slices cleanly.
• Reliable Crowd Favorite: It looks and tastes like a bakery cheesecake, but it’s made from basic, whole ingredients at home.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 30 minutes
• Bake Time: 45–50 minutes
• Cooling Time: 1 hour at room temp + minimum 6 hours chilling in the fridge (overnight preferred)
• Total Time: Around 8 hours (mostly passive)

This is not a recipe to rush. Cheesecake needs time to settle and set. But most of it is hands-off, and the result is worth every minute.

Servings

One 9-inch cheesecake, yielding 10–12 slices. You can stretch this to 14 for smaller portions or go generous with 8 big slices.

Difficulty Level

Intermediate.
Not because it’s overly complicated, but because cheesecake rewards precision. You’ll want your cream cheese very soft, your eggs at room temp, and a gentle hand when folding everything together. A water bath is optional here—we’re using yogurt to help prevent cracking—but I’ll include tips for both methods.

Required Kitchen Tools

• 9-inch springform pan – Essential for easy unmolding and perfect edges
• Aluminum foil – To wrap the bottom of the pan, especially if using a water bath
• Electric mixer or stand mixer – For a smooth, lump-free filling
• Spatula – For scraping down the sides and folding
• Medium saucepan – For making the blueberry compote
• Mesh strainer (optional) – If you prefer a smooth swirl without skins
• Large roasting pan (optional) – If you choose to bake in a water bath
• Cooling rack – Allows airflow for even cooling post-bake

Ingredients

For the Graham Cracker Crust:

A buttery, slightly salty base that gives structure and contrast to the soft filling.

• 2 cups (200g) graham cracker crumbs
• 1/3 cup (67g) granulated sugar – adds sweetness and helps bind
• 1/4 teaspoon kosher salt – enhances flavor
• 7 tablespoons (99g) unsalted butter, melted – binds and toasts the crumbs

For the White Chocolate Blueberry Cheesecake Filling:

Creamy, rich, and just sweet enough. Let the ingredients reach room temperature for best results.

• (3) 8 oz blocks (680g) full-fat cream cheese – softened until very pliable
• 1 cup (245g) plain non-fat Greek yogurt – balances the richness with tang
• 1 1/2 cups (300g) granulated sugar – evenly sweetens without overpowering
• 3 large eggs + 2 egg yolks – add structure and creaminess
• 1 1/2 tablespoons (12g) all-purpose flour – just enough to stabilize
• 2 teaspoons vanilla extract – builds warmth and depth
• 1 1/2 tablespoons (22ml) fresh lemon juice – adds brightness
• 8 oz (226g) white chocolate, chopped, melted, and slightly cooled – creates that silky, sweet foundation

For the Fresh Blueberry Swirl:

Tart and vibrant, this swirl is cooked down to concentrate flavor and remove excess water that could affect the texture.

• 1 1/2 cups (190g) fresh blueberries
• 2 tablespoons (30ml) lemon juice – brightens the compote and helps break down the berries

Garnish (Optional but Beautiful):

Adds texture and visual appeal.

• 4 oz (113g) white chocolate, grated – for a soft finish
• Fresh whipped cream – piped or spooned, adds lightness
• 1/2 cup (65g) fresh blueberries – ties back to the filling

Variations for White Chocolate Blueberry Cheesecake

• Switch the Fruit: Use raspberries, blackberries, or even a cherry swirl.
• Infuse the Chocolate: Stir a drop of almond extract into the melted white chocolate for extra complexity.
• Add a Sour Cream Topping: For a classic finish, spread a thin layer of sweetened sour cream after baking.
• Gluten-Free: Use gluten-free graham crackers and double-check your white chocolate.
• Mini Cheesecakes: Divide crust and filling into muffin liners for personal-sized desserts.

How to Make White Chocolate Blueberry Cheesecake – Step-by-Step Instructions

1. Preheat & Prep

Start by preheating your oven to 325°F (163°C).
If you’re planning to use a water bath (for extra insurance against cracking), wrap the bottom and sides of your springform pan tightly with two layers of heavy-duty foil to prevent leaks.

Lightly grease the inside of the pan or line the bottom with a round of parchment paper for easier removal.

2. Make the Blueberry Swirl

This is best done first so it has time to cool.

1. Add blueberries and lemon juice to a small saucepan over medium heat.
2. Stir frequently and let the mixture simmer gently for 6–8 minutes until the berries burst and the liquid thickens slightly.
3. Remove from heat and cool to room temp. If you prefer a smoother swirl, pass the compote through a fine mesh strainer to remove skins.

Chef’s Tip: Don’t overcook this compote or it’ll turn jammy and lose its vibrant swirl.

3. Make the Graham Cracker Crust

1. In a medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Mix until evenly moistened.
2. Pour into your prepared pan and press down firmly into an even layer using a flat-bottomed glass or measuring cup.
3. Bake at 325°F (163°C) for 8–10 minutes, just until lightly golden and fragrant.
4. Let cool slightly while you prepare the filling.

4. Prepare the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese on medium speed for 2–3 minutes, until completely smooth and free of lumps.
2. Add sugar and beat again until well combined.
3. Mix in the Greek yogurt, then the eggs and yolks one at a time, mixing slowly and scraping down the sides as needed.
4. Stir in the flour, vanilla, and lemon juice just until smooth.
5. Finally, fold in the cooled, melted white chocolate. The mixture should be thick and creamy.

Chef’s Note: Take your time with mixing. Overbeating adds air, which can cause cracks. Keep it low and steady.

5. Assemble the Cheesecake

1. Pour the filling over the cooled crust. Tap the pan gently on the counter to release any air bubbles.
2. Dollop spoonfuls of the cooled blueberry swirl over the top—use about ⅔ of the compote.
3. Swirl gently with a toothpick or butter knife to create a marbled pattern.

Pro Tip: Don’t over-swirl. You want ribbons and pockets of fruit, not a fully blended layer.

6. Bake the Cheesecake

With a Water Bath (recommended):

• Place the springform pan into a larger roasting pan. Pour hot water into the outer pan until it reaches halfway up the sides of the cheesecake pan.
• Bake at 325°F (163°C) for 45–50 minutes, until the edges are set and the center jiggles slightly when gently shaken.

Without a Water Bath:

• Place the pan directly on the center oven rack and bake for the same time.
• Reduce temp slightly if you notice the edges browning too quickly.

7. Cool Gradually

1. Once baked, turn off the oven and crack the door slightly. Let the cheesecake sit inside for 1 hour to cool slowly.
2. Then transfer to a wire rack. Cool completely at room temp before chilling.
3. Cover and refrigerate for at least 6 hours, preferably overnight, until fully set.

Avoid rushing this step. Cold cheesecake has better flavor and structure.

Serving and Decoration

Before serving, garnish with any or all of the following:

• Grated white chocolate over the top for a delicate snow-like finish
• Dollops or rosettes of whipped cream piped around the edges
• A small spoonful of the reserved blueberry compote on each slice
• Fresh blueberries for color and freshness

To get clean, professional slices, run a sharp knife under hot water and wipe between cuts.

Storing White Chocolate Blueberry Cheesecake

This cheesecake holds up beautifully for several days, making it a great make-ahead dessert.

• Refrigerator: Store tightly covered for up to 5 days. The texture actually improves after the first day.
• Freezer: You can freeze individual slices or the whole cheesecake (without garnish). Wrap well in plastic wrap and foil. Freeze up to 1 month. Thaw overnight in the fridge before serving.

Tip: Freeze slices uncovered on a baking sheet first, then wrap once solid. This keeps the surface smooth.

Tips and Tricks for Success

• Use room temperature ingredients: Cold cream cheese leads to lumps. Let eggs, yogurt, and cream cheese come to room temp before mixing.
• Don’t overmix: Beat just until combined to avoid incorporating too much air.
• Prevent cracks: Cool slowly and don’t open the oven while baking.
• Line the pan bottom: For easier removal and cleaner slices, add a parchment round to the pan before pressing in the crust.
• Use good white chocolate: Choose a bar-style white chocolate with cocoa butter—not white chocolate chips—for better melting and flavor.

Nutrition

Here’s an approximate nutrition breakdown per slice (based on 12 servings):

Nutrient	Amount
Calories	485 kcal
Carbohydrates	38 g
Protein	7 g
Fat	35 g
Saturated Fat	21 g
Cholesterol	130 mg
Sodium	260 mg
Fiber	1 g
Sugar	30 g

Note: These are estimates and can vary based on ingredient brands and portion size.

White Chocolate Blueberry Cheesecake FAQs

Can I use frozen blueberries?
Yes, just thaw and drain them first. Too much liquid will make the swirl too loose.

Do I need a water bath?
It’s optional but recommended. The Greek yogurt adds moisture and helps prevent cracks, but a water bath gives extra insurance for even baking.

Can I make it ahead?
Absolutely. This cheesecake is best when made the day before. It needs time to set.

Can I skip the lemon juice?
You could, but the lemon brightens both the cheesecake and the berry swirl. Without it, the flavor will be flatter.Conclusion

This White Chocolate Blueberry Cheesecake is all about balance. Rich and creamy from the white chocolate and cream cheese, but lifted by tangy yogurt, fresh lemon, and a swirl of cooked-down blueberries. Whether you’re hosting brunch or just want something sweet and elegant in the fridge, this is the kind of dessert that always delivers.