Blueberry Swirl Cheesecake.

Ultra creamy homemade cheesecake swirled with sweet blueberry sauce. All on top of my favorite buttery graham cracker crust.

Ultra creamy homemade cheesecake swirled with a sweet blueberry swirl. All on top of my favorite buttery graham cracker crust!

Hello, gorgeous.

If I had to choose a dessert to enjoy for the rest of my life (and there would be no savory food allowed at all in this dream), I would absolutely choose cheesecake. Or apple pie. With a never-ending supply of peanut butter on the side. But definitely cheesecake, too.

This is why I have a dessert blog.

Ultra creamy Blueberry Swirl Cheesecake on a buttery, thick graham cracker crust. Guests will be begging for seconds! @sallybakeblog

This show-stopping blueberry swirl cheesecake needs to come with a warning label. Really, it does. Cheesecake so creamy, a graham cracker crust so buttery, and blueberry swirls sooo swirly. You will not be able to stop at one sliver. Dangerous, I tell ya!

The best (most dangerous?) part: you can easily use frozen blueberries in this cheesecake recipe– making this a fruity dessert you can enjoy year round.

Don’t be intimidated by cheesecake. That sounds hilarious when you say it out loud, but seriously! I know making a cheesecake sounds tricky, but it really is not. As long as you read through the directions ahead of time – you can handle it.

Blueberry Swirl Cheesecake

I know what you’re thinking – why is my springform pan wrapped in aluminum foil?! Make sure you read my post about how to avoid cheesecake cracks

This blueberry swirl cheesecake sits on my favorite graham cracker crust. It’s buttery, soft, and crunchy at the same time. Plus, it’s extra thick and the perfect compliment to the tangy cheesecake. Don’t forget to pre-bake the crust as the recipe instructs below – otherwise your crust will be crumbly and not really stick together.

The cheesecake filling is my favorite base for cheesecake – the same recipe I use to make my Cookies ‘n Cream Cheesecake on page 74 in my cookbook. Have you tried it yet? If so, then you know why it’s my go-to. Creamy, thick, and melt-in-your-mouth fantastic.

Cream cheese, sugar, vanilla, eggs, and sour cream. Full fat everything for the best taste and texture – my cheesecake is definitely not diet food. For lighter cheesecake options try this or this.

Ultra creamy Blueberry Swirl Cheesecake on a buttery, thick graham cracker crust. Guests will be begging for seconds! @sallybakeblog

Make sure you plan ahead because this cheesecake has a few stages. First, it takes awhile to bake through. Second, it must sit in the oven after baking as the oven cools down – this is another trick to avoid cheesecake cracks. Then, once the cheesecake is room temperature, you must chill it. Because of all these steps, this is a great recipe to begin the night before; that’s exactly what I did before I brought it to a family dinner.

I used leftover blueberry sauce from the swirl to spoon on top of the cheesecake. I could drink this sweet blueberry sauce with a straw. Maybe throw some whipped cream on top of the slices too. Why not?!

Ultra creamy homemade cheesecake swirled with a sweet blueberry swirl. All on top of my favorite buttery graham cracker crust!

Get your cream cheese (and stretchy pants…) ready ’cause this is one indulgent dessert you have to try. You are welcome.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Blueberry Swirl Cheesecake

Yield: serves 12

Prep Time: 45 minutes

Total Time: 2 hours, 45 minutes plus overnight chilling

Print Recipe

Ultra creamy homemade cheesecake swirled with sweet blueberry sauce. All on top of my favorite buttery graham cracker crust. Your guests will beg for seconds!


Blueberry Sauce

  • 2 teaspoons (6g) cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 Tablespoon (15ml) warm water
  • 2 cups (380g) fresh or frozen blueberries1
  • 2 Tablespoons (25g) granulated sugar


  • 1 and 1/2 cups (150g) graham cracker crumbs (about 10 full sheet graham crackers)
  • 6 Tablespoons (87g) unsalted butter, melted
  • 1/3 cup (67g) granulated sugar


  • 24 ounces (675g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 cup (240g) full-fat sour cream (or yogurt), at room temperature
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room temperature


  1. Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
  2. Make the blueberry sauce first: Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and put the mixture through a fine mesh strainer into a small bowl (to separate the cooked berries and the juice). Keep separated and set both (the cooked berries and the juice) aside.
  3. Make the graham cracker crust: Click here for some handy graham cracker crust tips before you get started. Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photos above. Bake the crust for 7 minutes. Allow to slightly cool as you prepare the filling.
  4. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy. Add the sour cream and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs.
  5. Pour the filling into the cooled crust. Drop spoonfuls of the smooth blueberry sauce onto the batter. Using a knife, gently swirl as shown in the photo above. If you have leftover blueberry sauce (you will), mix it with the cooked blueberries you set aside. Save for topping the baked cheesecake.
  6. Place the springform pan into a large roasting pan and place into the oven. Fill with about 1 inch of hot water. The foil wrapped around the pan will prevent water from leaking inside.
  7. Click here to read more about my cheesecake water bath.
  8. Bake for 50-60 minutes or until the center is almost set.2 Turn the oven off and open the door slightly. Let the cheesecake sit in the oven for 1 hour. Remove from the oven and allow to cool completely at room temperature. Refrigerate for at least 6 hours or overnight (preferred). Loosen the cheesecake from the rim of the pan and remove the rim. Cut into slices and serve chilled. Top with remaining chunky blueberry sauce, if desired. Cover leftover cheesecake and store in the refrigerator for up to 4 days.
  9. Make ahead tip: You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.

Additional Notes:

  1. If using frozen blueberries, do not thaw.
  2. Avoid overbaking the cheesecake. When the cheesecake is done, there will still be a 2 or 3 inch wobbly spot in the center; the texture will smooth out as it cools.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Give my Raspberry Cheesecake Brownies a try next!

Raspberry Cheesecake Brownies by

Or my Lemon Blueberry Cheesecake Bars. =)

Creamy Lemon Blueberry Cheesecake Bars. So simple to make!

See more cheesecake recipes.

The BEST Blueberry Cheesecake




187 Responses to “Blueberry Swirl Cheesecake.”

  1. #
    Kellyposted July 3, 2015 at 8:39 pm

    Hi Sally! 
    I tried this recipe and everyone loved the cheesecake! It was rich and creamy and delicious!  I made a strawberry cheesecake and a blueberry one and they both tasted great. For the strawberry topping I used quartered strawberries and I ended up making two batches of strawberry topping since it didn’t make as much topping sauce as the blueberry one. I had a little trouble with my water bath leaking into my blueberry cheesecake even after I foiled it but I guess next time I just need to foil it better since my strawberry cheesecake turned out fine.  To try to fix my soggy blueberry cheesecake base so I just put the entire cheesecake back in the oven and baked it at the same temperature for maybe 10-15 minutes more without the water bath and the cheesecake still turned out fine. The crust was a little moist still but nothing really noticeable. And overall I only had two tiny cracks in the blueberry cheesecake from the first attempt at baking it but they were no big deal. This was my first time making cheesecake and I’m overall really happy with how it all turned out. Thanks for the recipe and I can’t wait to try more of them!



  2. #
    Angelposted July 4, 2015 at 3:00 am

    First time trying to make it wish me luck! :)


  3. #
    Jessicaposted July 8, 2015 at 6:13 pm

    Hi! I’m making your cheesecake but I don’t have anything big enough to make a water bath out of :(. I tried to get creative, but I just literally have nothing that will work, and I don’t know my neighbors well enough to ask. Is it okay to do it without a water bath? Or what would the time/temperature changes be?


    • Sallyreplied on July 9th, 2015 at 7:22 am

      I suggest using a waterbacth so there aren’t any cracks in the finished cheesecake. That’s mostly just for looks! So, you can prepare the cheesecake without it.


  4. #
    Cassieposted July 14, 2015 at 12:08 pm

    So so so so so so so delicious!!!!!!! Thank you for the recipe, I will be making this again and again :)


  5. #
    Annposted July 19, 2015 at 7:01 pm

    Will this same recipe work for a 10″ springform pan??


    • Sallyreplied on July 20th, 2015 at 8:20 am

      Yes– the cheesecake will be a little thinner and take a little less time to bake.


  6. #
    Nicoleposted August 10, 2015 at 6:23 pm

    This was the best cheesecake I’ve ever made!
    Does it freeze well?


    • Sallyreplied on August 11th, 2015 at 7:01 am

      Absolutely! See step #9.


  7. #
    myra reizerposted August 12, 2015 at 1:24 pm

    I have never done so many dishes ): Way too much sugar..made it twice – with less ingriedients & still turnd out..actually way better! Will not use this site again..too labour-intensive!! Wheee off to work!


    • Melissareplied on December 17th, 2015 at 4:58 pm

      This is the best cheesecake recipe I have ever made. Sugar amount is perfect- the sour cream balances everything out and makes it incredibly smooth. Three big things total to clean- big bowl, smaller bowl, cheesecake pan. Not labor intensive at all. In fact, people request this cheesecake at every birthday/holiday. Thanks for the recipe-had to come to its defense!!


  8. #
    Berniceposted September 4, 2015 at 5:08 am

    hi sally! i love your recipes. how do you recommend scaling this down to a 18cm springform tin?


  9. #
    VRKposted December 12, 2015 at 3:09 pm

    Thank you for your detailed instructions and beautiful visuals. I made this cheesecake for a birthday in my home and we LOVED it!


  10. #
    Urvashi Guptaposted January 1, 2016 at 1:05 am

    Hi Sally!
    I recently found out about your blog and and I love it! Thanks so much for sharing this delicious recipe! I wanted to know, Can I used tinned blueberries for these? I have a tin at home so I wanted to try out this recipe if it is possible! Fresh blueberries can be a bit of a task to find in India haha.


    • Sallyreplied on January 2nd, 2016 at 5:49 pm

      Do you mean canned blueberry filling? Just a little confused!


      • Urvashi Guptareplied on January 3rd, 2016 at 12:08 am

        Hi, Yes I mean canned blueberry filling.

        • Sallyreplied on January 3rd, 2016 at 2:23 pm

          You can use that to swirl in the cheesecake.

      • Urvashi Guptareplied on January 3rd, 2016 at 11:05 pm

        Do I cook it in with cornstarch and then use it for swirls or just use it out of the can to make the swirls?

  11. #
    Rachelposted January 10, 2016 at 2:30 am

    I made this and it turned out SO good! If I were to make a strawberry sauce instead, would I make it the same way as the blueberry sauce or do you have another recipe for a strawberry sauce? Thanks, Sally! 


    • Sallyreplied on January 10th, 2016 at 10:41 am

      I don’t have a recipe for strawberry sauce at the moment, but it would be the same– just sub in chopped strawberries.


  12. #
    Adrienneposted January 12, 2016 at 12:24 pm

    Hi Sally, to make the Blueberry Swirl cheesecake in mini sizes, how long should it bake and rest?


  13. #
    Jillposted January 12, 2016 at 4:26 pm

    Made this cheesecake over the weekend and not only was it beautiful, it tasted wonderful! Thank you for a very good cheesecake recipe.


  14. #
    Fayposted January 20, 2016 at 12:07 am

    Hi Sally

    I wanted to make this cheesecake and cut it into miniature squares for an afternoon tea party, what size square or rectangular pan should I use?  Should I line this pan with foil to make removal easier?


    P.S. Your red velvet cake recipe is the best I’ve ever tasted


    • Sallyreplied on January 20th, 2016 at 11:28 am

      Fay– how about an 11×7 rectangle pan. I’m unsure of the bake time, but I know that size would be best. I fear 9×13 would be too large and a square 9×9 is too short– the cheesecake bars would be VERY tall.


  15. #
    Leightonposted January 22, 2016 at 3:56 pm

    I just made a cheesecake red velvet 5-layer cake for a baby shower, and it was SO good! I used your cheesecake recipe (without the blueberries and crust), your red velvet cake, and your cream cheese icing. WOW. It was good and decedent. Would LOVE if you posted a goat cheese cheesecake recipe! My sister’s favorite food in the world (besides Nutella) is goat cheese, and I’d love to make her one for her birthday next month! :) Thanks for all of your fantastic recipes!


    • Sallyreplied on January 22nd, 2016 at 5:19 pm

      I adore goat cheese, but I’ve never made a goat cheese cheesecake– how about giving this one a try? Looks and sounds incredible.


  16. #
    Sarahposted January 25, 2016 at 1:47 pm

    This was my first time making cheesecake so naturally I was a tad nervous with the outcome, but following this recipe I can honestly say WOW. Perfection ! My boyfriend is obsessed with cheesecake and he was drooling over his birthday blueberry cheesecake. The filling came out perfectly creamy and sweet and not overly cheesy. The crust was nice and crunchy had no problem sticking together. Honestly by the taste and look you’d think you got this cake from a professional bakery. Thanks Sally!


    • Sallyreplied on January 25th, 2016 at 8:31 pm

      Great job Sarah!


  17. #
    Ms Bettyposted February 8, 2016 at 4:00 pm

    I found a way to eliminate cracks entirely. I don’t use foil on my pan and I don’t use water in the bottom. I do put my spring-form on a baking sheet cause it’s easier to transfer in and out of the oven. Once my cheesecake is in the oven, I do not open the oven at all, like you said the change in temperature causes the cracks. Once the cheesecake has risen and the sides just  about to brown, I turn the oven off and leave the cheesecake in the oven for 2 whole hours. That allows the oven to cool and the cheesecake to gradually settle and cool. Once the cheesecake is removed from the oven, I leave in in the spring-form for about another hour and it pulls away from the sides by itself which makes it unnecessary to use spray on the spring-form before baking. I can’t remember the last time my cheesecake cracked.
    On occasion, I also add chopped nuts in my crust. We like the almonds the best.


  18. #
    Shafnaposted February 9, 2016 at 11:42 am

    Hi Sally..
    Pls its urgent and I hope that you can help me out..l have heard a lot of great comments on baked cheesecake especially in your blog post of blueberry cheesecake which prompted me to make it..I have had the no bake version of it and they are awesome but never had a chance of tasting the baked version..#firsttimejitters
    So can you tell me which pan should I use if I halved the recipe and baking times? The cream cheese is not often found in our local store and it’s waay expense,that’s why I wanted to try in a small quantity first..please help me out


    • Sallyreplied on February 9th, 2016 at 12:52 pm

      Unfortunately, I do not recommend halving this recipe to bake a cheesecake. You can, however, halve the recipe and bake mini cheesecakes in a muffin or cupcake pan instead. The bake time will be about 20. You’ll need about 1 heaping Tablespoon of graham cracker crust per mini cheesecake, then pour the batter on top to fill 3/4 of the way. I recommend using cupcake liners. Hope this helps!


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