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!

More Cheesecake Recipes

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Blueberry Swirl Cheesecake

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours, 45 minutes plus overnight chilling
  • Yield: serves 12
  • Category: Cake
  • Method: Baking
  • Cuisine: American


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 blueberries*
  • 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 pure 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.* 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.


  1. Freezing Instructions: You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.
  2. Blueberries: If using frozen blueberries, do not thaw.
  3. 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.

Keywords: blueberry swirl cheesecake, blueberry cheesecake


Comments are closed.

  1. My mama found this recipe first and baked one for Easter. It was such a hit! So I decided to bake one for my father-in-law’s birthday (he loves blueberries). Once again it was a huge hit! I will be using this recipe from now on.

  2. Hi Sally, would using regular yogurt instead of sour cream affect the flavor & texture of the cheesecake?

    1. Hi Beatrice, the cheesecake won’t be quite as rich and creamy if using yogurt instead. It will still be very tasty though, I assure you! I usually use plain Greek yogurt when I don’t have sour cream.

  3. Baked this last weekend & everyone loved it! How do I make a sugar-free version of this cake? I’d like to make one for my grandmother for her birthday. Thanks Sally!

  4. Hey Sally, just wondering, could you use a premade cheesecake filling? Would it be safe to bake? If I were to use it, what ingredients would I add to the premade cheesecake filling. It is called Philadelphia Cheesecake Filling, and it is a 24.3 oz Tub.

    1. Hi Jessica, for best results I recommend following this recipe using blocks of cream cheese and the other ingredients listed. I haven’t made cheesecake with that product before and am unsure of the results.

  5. I was so happy to have chosen this recipe. The graham cracker crust, well, I never need to look further. I was eating pieces of it with ice cream last night! I couldn’t believe, but the cake baked perfectly. Everyth8ng came together even though I had to make a makeshift container to hold the water bath out of foil. Again, the berries came out…like they should.
    Only change is to add a bit more sugar to please my husband’s sweet tooth.

  6. If using this as a crepe filling do I need to bake the cream cheese mix still?

    1. Yes, I recommend baking the cheesecake filling to thoroughly cook the eggs. If interested, here’s my no-bake cheesecake recipe you could use instead!

  7. Can I replace the blueberries with raspberries?

    1. Sure can!

  8. Hi Sally
    Can we substitute egg with anything else? We are vegetarian. Pls suggest.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Angel, We haven’t tested this recipe with an egg substitute but let us know if you try anything.

  9. Karen Clarke says:

    I made this delicious blueberry cheesecake and it’s amazing. My father in-law said it was the best cheesecake he ever had. Just follow the recipe and you will have an amazing dessert! I found Sally’s website a few months ago and she is my go to for everything – you can’t go wrong!

  10. James Harris says:

    I made this with raspberries and I have to say it wasn’t as “cheesy” as the Key Lime recipe. Undoubtedly because this recipe calls for 24 oz of cream cheese instead of 32 oz.
    So I’m wondering if 32 oz can be used and the sour cream cut back to 1/2 a cup?
    Any recommendations appreciated. Love your recipes.

    1. Hi James, you can definitely use as much cream cheese that I use in the key lime cheesecake if you’d like. You can reduce sour cream from this blueberry swirl cheesecake batter to 1/2 cup. Keep everything else the same.

      1. James Harris says:

        Thank you, Sally! I thought that might be the change. Love this site, I’m finding many great recipes. BTW, would you have any idea of the calorie count of these cheesecakes?

  11. Athena Huang says:

    Delicious and pretty 🙂

  12. When do we add the lemon juice mixture? Sorry if i didn’t understand.

  13. Hi Sally,

    Thank you for an amazing recipe!! I am making this tomorrow for my husband’s birthday. Just one question, Can i cut the sour cream in half and add melted white chocolate to make it a little bit chocolatey?

    Once again, all your recipies are so awesome!! Thank you 🙂

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Amitha, We haven’t tested this recipe that way but yes, you can certainly try that. Let us know how it turns out!

  14. Michael Jackman says:

    Just made my first cheesecake using this recipe! It looks wonderful it a shame we got to wait until tomorrow to try it. I’m dying with anticipation.

  15. My family loves this cheesecake. Thank you so very much!

  16. Hi Sally. If I want to make a smaller cake, let’s say with about 300g of cream cheese, how should I adjust the recipe and how many eggs do I need?

  17. Christen Hagstrom says:

    Hello sally!
    Love you and your recipes! I was wondering if this recipe would work with strawberries?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Christen, We suggest making this strawberry compote instead. It’s similar to this blueberry sauce. Enjoy!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally