How do you make white chocolate blueberry cheesecake?

To make white chocolate blueberry cheesecake, begin with a graham cracker crust. Then prepare the filling using softened cream cheese, Greek yogurt, eggs, sugar, vanilla, lemon juice, and melted white chocolate. Pour into the crust, swirl with blueberry reduction, and bake in a water bath for 90 minutes. Let it rest, cool fully, and refrigerate before serving.

Can I use frozen blueberries in white chocolate blueberry cheesecake?

Yes, you can use frozen blueberries. Thaw and drain them first to avoid extra moisture. Simmer with lemon juice until thickened and strain before swirling into the cheesecake. Frozen berries work well, but fresh blueberries offer better color and flavor in the swirl.

Is white chocolate blueberry cheesecake a no-bake dessert?

No, this white chocolate blueberry cheesecake is a baked cheesecake . It’s baked slowly in a water bath to create a silky texture and avoid cracks. If you’re looking for a no-bake option, try my No-Bake Cheesecake Collection for easy alternatives.

What type of crust is best for white chocolate blueberry cheesecake?

A graham cracker crust is the best choice. It adds a toasted, slightly sweet flavor that balances the richness of the white chocolate and the brightness of the blueberries. You can also try vanilla wafer or almond crusts for a creative variation.

White Chocolate Blueberry Cheesecake

Description

A rich and creamy white chocolate blueberry cheesecake with a crisp graham cracker crust and beautiful fruit swirl.

Ingredients

Scale

For the Graham Cracker Crust:

2 cups graham crackers, pulsed into crumbs

1/3 cup granulated sugar

1/4 teaspoon kosher salt

7 tablespoons unsalted butter, melted

For the Filling:

(3) 8 oz blocks full-fat cream cheese, VERY soft

1 cup plain non-fat Greek yogurt, at room temperature

3 large eggs + 2 egg yolks, at room temperature

1 1/2 cups granulated sugar

1 1/2 tablespoons all-purpose flour

2 teaspoons vanilla extract

1 1/2 tablespoons lemon juice

8 oz white chocolate, chopped, melted and slightly cooled

For the Swirl:

1 1/2 cups blueberries

2 tablespoons lemon juice

Optional Garnish:

4 oz white chocolate, grated

1/2 cup blueberries

Whipped cream

Instructions

1. Preheat oven to 325°F. Prepare a 9″ springform pan with foil wrap and grease.

2. Pulse graham crackers, sugar, salt into crumbs. Stir in butter. Press into pan. Bake 8 minutes. Cool.

3. Beat cream cheese and yogurt until smooth. Add eggs, yolks, sugar. Mix. Add flour, vanilla, lemon juice, and melted chocolate. Stir gently.

4. Pour batter into crust. Add blueberry reduction in dollops. Swirl gently.

5. Bake in water bath for 1 hour 30 minutes. Let rest 45 minutes in oven, then cool 30 minutes. Refrigerate at least 6 hours.

6. For the swirl: Simmer blueberries and lemon juice until thick. Strain and cool before swirling into batter.

7. Serve chilled with whipped cream, grated chocolate, and blueberries.

Notes

Use heavy-duty foil to prevent water from leaking into the crust. Chill overnight for best results.

Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Category: Cheesecake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 430
Sugar: 34g
Sodium: 260mg
Fat: 27g
Saturated Fat: 16g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 7g
Cholesterol: 115mg

Keywords: white chocolate blueberry cheesecake, baked cheesecake, dessert, cream cheese