Ultra creamy homemade cheesecake swirled with sweet blueberry sauce. All on top of my favorite buttery graham cracker crust.
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.
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.
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 a graham cracker crust. The recipe is basically the same as my traditional graham cracker crust, but with slightly less butter since cheesecake is so heavy and wet. The crust turns out buttery, soft, and crunchy at the same time. 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.
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?!
More Cheesecake Recipes
- Cheesecake Recipe
- Mini Cheesecakes
- Amaretto Cheesecake
- Lemon Blueberry Cheesecake Bars
- No Bake Cheesecake
- Snickers Cheesecake
- Cheesecake Pie
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!
- 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 (180g) graham cracker crumbs (about 12 full sheet graham crackers)
- 1/4 cup (50g) granulated sugar
- 5 Tablespoons (71g) unsalted butter, melted
- 24 ounces (678g) full-fat block-style 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
- 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.
- 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.
- Make the crust: If you’re starting out with full graham crackers, use a food processor or blender to grind them into fine crumbs. Pour into a medium bowl and stir in sugar until combined, and then stir in the melted butter. Mixture will be sandy. Try to smash/break up any large chunks. Pour into prepared pan and with medium pressure using your hand, pat the crumbs down into the bottom and partly up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. For more shaping technique tips, see the graham cracker crust recipe page.
- Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan. Bake the crust for 10 minutes. Allow to slightly cool as you prepare the filling.
- 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 over-mix the filling after you have added the eggs.
- Pour the filling into the 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, mix it with the cooked blueberries you set aside. Save for topping the baked cheesecake.
- Place the aluminum foil-wrapped 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. Read more about preventing cracks in cheesecake with a cheesecake water bath.
- 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.
- Freezing Instructions: You can easily freeze this cheesecake for up to 2 months. Cover tightly and freeze. Thaw overnight in the refrigerator before serving.
- Blueberries: If using frozen blueberries, do not thaw.
- 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.
- Non-US Readers: Don’t have graham crackers where you live? Use 200g ground digestive biscuit crumbs (about 2 cups; 13–14 biscuits), 1/3 cup (67g) granulated sugar, and 6 Tablespoons (85g) melted butter. Pre-bake the crust for a bit longer, about 12–14 minutes. And from what I understand, spreadable cream cheese sold in a tub in countries outside of the US is a little different from the spreadable cream cheese in the US. It’s thicker, sturdier, and more solid and should be OK to make this pie. I have no experience with it, but this is what I’ve heard from other non-US readers. If you try it, let us know how it turns out!
Keywords: blueberry swirl cheesecake, blueberry cheesecake