Blueberry Swirl Cheesecake

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

slice of blueberry swirl cheesecake on a blue floral plate

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.

blueberry swirl cheesecake

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.

2 images of graham cracker crust in a springform pan and blueberry swirl cheesecake in a springform pan before baking

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.

slice of blueberry swirl cheesecake on a white plate with a fork

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?!

2 images of blueberry swirl cheesecake

More Cheesecake Recipes

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slice of blueberry swirl cheesecake on a white plate with a fork

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


  1. Taylor @ Food Faith Fitness says:

    I am SO with you you on cheesecake being the dessert that I would eat for my entire life. I even but cream cheese in my morning oatmeal to pretend link I am eating cheesecake. Obsessed.
    In fact, it’s usually blueberry I guess it’s just time to eat the real deal.
    I’m totally ok with that. LOVE this! Pinned!

    1. Your oatmeal concoction sounds pretty good Taylor!

  2. Just mix together all the favorites and do a PB berry cheesecake! With a side of chocolate. 🙂
    This is so pretty! Cheesecake never stops being exciting, no matter how many times I eat it!

    1. Ooooh maybe like a peanut butter & jelly cheesecake type of thing? Love your thinking.

      1. Exactly what I was thinking. Maybe strawberry jelly, fresh strawberries, and PB! Mini chocolate chips optional!

  3. Melanie @ Carmel Moments says:

    You make purty things! But I guess it isn’t too difficult when it’s delicious blueberries. I’ll be picking them soon. Can’t wait!
    Hope you’re summer is off to a great start Sally!

  4. Melanie @ Carmel Moments says:

    Oops. Your. I hate that typo! 🙂

    1. Happens to me all the time, Melanie! Thanks for the kind words – hope you’re having a great summer too!

  5. Chloe @ foodlikecake says:

    This looks amazing!

  6. Averie @ Averie Cooks says:

    Those blueberry swirls are calling my name saying, come here, come here! 🙂 They look so inviting! What a pretty dessert!

  7. Gayle @ Pumpkin 'N Spice says:

    I would definitely pick cheesecake as my number one dessert, too! This one looks delicious! Love the blueberry swirls. Pinned!

  8. Cheesecake and I have a love hate relationship…mouth loves it, body hates it. But it tastes so good that every once in a while the mouth wins 🙂 the swirl on top is just gorgeous!

    1. I’m in the same love-hate relationship too, no worries Caitlin. But sometimes, it’s just soooo worth it.

  9. Oh yum!! Look at that perfect crust and those dreamy swirls! I’m in love. Seriously. Pinned 🙂

  10. Olivia - Primavera Kitchen says:

    I am totally with you on cheesecake being the dessert that I would eat and enjoy for the rest of my life or maybe chocolate cake too.
    Love this crust 😉

  11. Cheesecake is definitely on my baking conquest list, because I have definitely been intimidated by them in the past. I made a promise to myself to fear no baking adventures this year and from now on! Thanks for the mini-tutorial!

    1. Don’t fear the cheesecake Lynn!! Trust me, I was scared before I first baking them. They seem so complicated. But truly, they are not. Let me know when you cross this off your baking conquest list!

  12. Oh, gosh. Those gorgeous ribbons of blueberry-goodness are literally drawing me in. Blueberry cheesecake is one of my favs and I can see that you have clearly mastered it in this beautiful cheesecake! This is my dream summer dessert. 🙂 Can’t wait to try with fresh summer blueberries! Pinned.

    1. Let me know how you like it whenever you try it, Sarah! Thank you so much.

  13. Medha @ Whisk & Shout says:

    This looks phenomenal! So perfectly sliced and I looove the blueberry swirls on top, so pretty 🙂 Is apple pie with peanut butter a thing? Am I late on this train? Because it sounds delicious (I mean, peanut butter makes everything better so…)

    1. Umm… it SHOULD be a thing!

  14. Jocelyn (Grandbaby Cakes) says:

    Girl this cheesecake is the cheesecake of my dreams! Looks so delicious!

  15. Beth @ bethcakes says:

    Oh gosh, this looks incredible. I actually just had a tiny sliver of cheesecake and now I want some more! While I would probably choose cake if I had to pick one dessert to eat for the rest of my life, cheesecake is definitely a close second. I love that gorgeous blueberry swirl! Going to read your post about avoiding cheesecake cracks now. 🙂

  16. This blueberry sauce would be SO good on pancakes or oatmeal. UGH, I want it in front of me right meow.

    I love the method of baking cheesecake to avoid cracks. I’m not a cheesecake lover (I know!) but the first (and only) time I made a cheesecake for my dad, I researched all the ways to prevent it from cracking. Cheesecake success!!

    1. It pays off to be diligent and study recipes and tips ahead of time, right?! So glad your first cheesecake was a success!

  17. Rachel @ Baked by Rachel says:

    So pretty! I love fun cheesecakes like this 🙂

  18. Looks so amazing! My kids and I picked some baking cherries last week, do you think I could sub those for the blueberries or probably not? I cant wait to make this cheesecake!

    1. Actually, I do think cherries would work for the sauce. Blackberries, too.

  19. Anna @ Crunchy Creamy Sweet says:

    Cheesecake is my all time favorite dessert! Love love love it! The blueberry swirl looks fabulous! Pinned!

  20. Cindy @ Pick Fresh Foods says:

    I’m feeling like I need to make some cheesecake today. This looks so creamy and delicious! Great tips for avoiding cracks, too.

  21. Hi Sally – I’ve been following you for some time and would like to thank you for the extra details that help items really work out!! I have been in the process of baking for my son’s wedding reception and I just keep coming back to your recipes!!! 🙂 Here is a decadent item variation to try — take your lovely cheesecake and freeze a medium sliver. Eating cheesecake mostly frozen is so very incredible!!! Any flavor. Any topping. It goes way beyond ice cream. It also keeps me from trying to eat the entire cheesecake ;-D Thanks for helping me get through the baking for a wedding reception!!

    1. Melanee, I have never ever ever had frozen cheesecake before. Sounds like I am missing out! I’m going to freeze leftover slices of the next one I make. And you are baking for the wedding reception!? You are an all star. Thanks for following my blog.

  22. I love cheesecake! It’s my vet favourite dessert too. Question: for the fullffat sour cream, it says you can substitute yogurt. Should 2% milk yogurt be used or is 0% okay? And also, could another Berry be used in place of the blueberries?

    1. Great question Hayley. I would suggest 2% or full fat yogurt. I’ve tested a similar cheesecake with 2% greek yogurt and it is excellent. Blackberries would be a great substitution.

  23. Heather @ French Press says:

    I love the way you take it step by step, makes it seem totally doable! and of course it’s gorgeous

    1. Thanks Heather, I’m glad you appreciate that and don’t find it boring over “overkill” of information. But when it comes to baking (for me, at least) it’s important to be precise!

  24. Oh, Sally, you’re killing my recipe to-do list lately. I’m loving every.single.recipe. you keep pumping out and I just can’t keep up with adding them to my list and getting them made. Sharing, pinning, and drooling.

    1. Thanks Jelli. You may have to begin baking desserts 3x per day to keep up!! Hopefully you have hungry neighbors. 😉

  25. Jodee Weiland says:

    This looks so delicious! I love cheesecake, but I like that have lighter alternatives for the filling as well. Thanks for sharing this great recipe!

  26. Oh my Sally! Cheesecake is my weakness and can always have room for a slice. This blueberry beauty here is perfect!!!

  27. looks good sally love blueberries’ i have rasberries maybe i’ll try that .
    just got your book last night, and this morning i whip up those
    yummy cinnamon roll blondies so good sallly i think next i’ll try the pretzels
    or maybe the potato chip toffe chocolate chip cookies.

    1. You can’t go wrong with the pretzels or sweet/salty potato chip cookies! I love those so much. Thanks for buying my book, it means a lot to me.

      1. your welcome sally! it’s my pleasure to read your new book, it has so much
        great ideas, and beautiful photos of the desserts…. and your family is so
        lovely congrats on all your success

  28. Sally- would other fruits like raspberry or strawberry apply in the same manner. Would strawberry cook up the same way in this sauce? Not that I have any issue with blueberry 🙂

    1. Strawberry sauce may be a little different. I’m never experimented with my own strawberry sauce recipe, but I have made this one and it’s awesome. It would be great swirled into this cheesecake!

  29. I’m going to try this with frozen blackberries – I have so many in my freezer!

    1. Enjoy, Anna!

      1. It was amazing – best cheesecake I’ve ever made. Thanks so much for teaching me how to do it right!

  30. I got frozen blueberries Sally!!! Trying it today!!!!

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