Blueberry Swirl Cheesecake

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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! sallysbakingaddiction.com

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! sallysbakingaddiction.com

More Cheesecake Recipes

Blueberry Swirl Cheesecake

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!

Ingredients:

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

Crust

  • 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

Filling

  • 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

Directions:

  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.

Recipe 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.

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© 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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

314 Comments

  1. Hey Sally if I wanted to try this without the blueberries do you think it’d turn out? I couldn’t find a plain one in your recipes.

  2. I love your website so much! I have found so many great recipes. I made this for Memorial Day and it was a huge hit, so yummy. I’ve only made cheesecake a few times. I followed all your suggestions and this was the first time my cheesecake hasn’t cracked. Thanks for another amazing recipe!

    1. Thank you so much, Courtney! I’m so excited for you that you avoided the dreaded cheesecake cracks! 🙂

  3. I have four 4.5 inch springform pans and I really want to use your recipe cause it’s AMAZING. What temp & bake time would you recommend…?

  4. Thanks for the Blueberry Swirl Cheesecake recipe. I have it in the oven now. I can’t wait to see how it turns out.

    Myra

  5. Crap made a blueberry cheese cake
    Put the crumbs down poured the cheese recipe on top forgot to cook first added my fresh blueberry mix on top and threw all in to bake together is this going to work grrrr

  6. Does the sugar in the crust have any other function than added sweetness? I usually find graham crackers plenty sweet and was thinking of leaving the sugar out. Should I be concerned about holding together/consistency?
    Thanks!

    1. Hi Mirjam! When the sugar melts, it helps bind the graham cracker crumbs together. You can reduce the sugar if you’d like, but I don’t recommend skipping it completely.

  7. Hi, can I use canned blueberry/blueberry pie filling for the swirls? I have a hard time getting ahold of blueberries (either fresh or frozen) where I live. Thanks!

  8. Cheesecake looks delicious in the pictures! Unfortunately when I made it there was a significant amount of water that leaked into the pan – not sure where I went wrong with my foil. Trying this recipe again tomorrow without the water bath because it looks so good!

  9. I make lots of different cheesecakes, and this is my favorite! It’s very creamy and smooth, and it rarely cracks. I have made it several times now using different toppings: blueberry, blackberry, cranberry. I think I’m about to make it again for my college-aged daughter to take to the beach. This time I think I’ll leave off the topping and edge it with brown sugar and decorate with chocolate shells. Thanks for the recipe. It’s becoming my cheesecake go-to!

  10. Hi Sally,
    How long should I bake this if I am going to use an 8-inch springfoam pan? And also if I am going to cut down the recipe in half and use a 4-inch springfoam pan?
    Thank you!

    1. Hi Beatrice! There is too much batter for an 8-inch pan. You can certainly cut the recipe in half to make a thinner 8-inch cheesecake or 2 4-inch cheesecakes. I’m unsure of the bake time, but they’re done baking when the centers are only *slightly* jiggly.

  11. Has this recipe been tried in an Instant Pot? I’ve started making my cheesecake in the IP & it comes out awesome. I use Biscotti cookies for my crust & then don’t have to use as much sugar since they are sweet & binding isn’t an issue.

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