Ultra creamy homemade cheesecake swirled with sweet blueberry sauce. 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.
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?!
The blueberry swirl is similar to my blueberry sauce recipe; today’s is a bit thicker for the cheesecake.
More Cheesecake Recipes
- Cheesecake Recipe
- Mini Cheesecakes
- Amaretto Cheesecake
- Lemon Blueberry Cheesecake Bars
- No Bake Cheesecake
- Snickers Cheesecake
- Cheesecake Pie
Blueberry Swirl Cheesecake
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 2 hours, 45 minutes
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
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 blueberries*
- 2 Tablespoons (25g) granulated sugar
Crust
- 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
Filling
- 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
Instructions
- 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.
Notes
- 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
Hi Sally,
I love your blog, I usually come here first looking for a dessert recipe!
I would like to make this cheesecake, but live overseas and there are no graham crackers. Usually I make my own, but I was wondering if there is another type of crust that could work with the cheesecake? Maybe a nut-based crust?
Thanks in advance!
Hi Jennifer! Digestive biscuits are an excellent substitution for graham crackers — same amount. For a nut crust, you might enjoy the crust from our chocolate tart as well.
Hi Sally,
What is the best way to transfer the cheesecake from the bottom of springform pan to a serving plate? I always use this cheesecake recipe of yours but can’t transfer the whole cheesecake in a serving plate for presentation. Thanks a lot!
Hi Abby! Make sure it’s cooled completely and slide a knife or flat edged spatula under the bottom to loosen it. Then you can carefully slide it onto your serving dish (or attempt to lift it with large spatulas but that method is a little risky). Hope this helps!
This was my first time baking something not from a box of mix, and it went really well! Everyone thought it was delicious and my mom praised it as better than store bought cheesecake. The texture and taste was perfect
★★★★★
Hi sally! Can you advice on the amount of ingredients if i were to make this cheesecake into a 6 or 7” size pan?
Hi Sha! About half the recipe should be just about right for a 6 of 7 inch pan.
Hi! I’m curious. If I wanted to try and layer this by pouring half the batter in and instead of swirling the blueberry sauce, fully mixing it into the other half and pouring that on top of the first layer … Do you think it would work? Or would it change the consistency too much? Thoughts?
Hi Kay! We haven’t tested it that way, but fear it would thin the cheesecake batter too much and keep it from setting. Let us know what you try!
It’s excellent .
My first tried cheesecake I bake for my husband’s birthday .
Perfect
So yummy
★★★★★
Hello! Is this recipe for a 9 inch or 10 inch springform pan?
Hi Joy, this recipe is written for a 9-inch springform pan, but a 10-inch springform pan can be used if needed. The cheesecake will be a little thinner and take a little less time to bake.
Absolutely delicious!! This is my third time to use your blueberry cheesecake recipe and it’s always been a hit with my family and in laws. I was so nervous at my first try but then it comes easy after that. Thank you for sharing and I’ve shared it with my friends. Love it.
Hello Sally,
I am a 1st time cheese cake maker and I noticed that your recipe did not specify a baking temp for the cheese cake. Crust yes 350, but not the cheese cake. are they different or are both 350.
Same oven temperature for the cheesecake. Enjoy!
Oh I did Enjoy it. 1st attempt at any kind of a cheesecake and it was fabulous. Even got a Very Very Very good cheese cake from the wife, so Yea this is a Great tasting cheesecake. Next on to a raspberry and then a black berry cheese cake.
Thank you for this awesome recipe
Kerry Weeks
Blaine TN
Hi Sally! Oh my gosh, this cheesecake is luscious!! My graham cracker crust was moist, not crispy. I followed the pre bake 7 minute time, but next timeline increase the time. Still, all delicious!
★★★★★
The best cheesecake ever..I have been making it for years now…the cheese is expensive in part of world I live…sally could you teach us how to make cream cheese from scratch please
★★★★★
Hello sally!
Love you and your recipes! I was wondering if this recipe would work with strawberries?
Hi Christen, We suggest making this strawberry compote instead. It’s similar to this blueberry sauce. Enjoy!
My family loves this cheesecake. Thank you so very much!
★★★★★
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.
★★★★★
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 🙂
Hi Amitha, We haven’t tested this recipe that way but yes, you can certainly try that. Let us know how it turns out!
Delicious and pretty 🙂
★★★★★
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.
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.
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!
★★★★★
Can I replace the blueberries with raspberries?
Sure can!
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.
★★★★★
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!
★★★★★
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.
★★★★★
I love ♥️ this recipe! It is a bit in my household
★★★★★
When you bake the cheesecake part, do you continue to bake at 350⁰ for 50-60 minutes? Or do you lower the temperature to 325⁰ or even 300⁰?
Continue to bake this cheesecake at 350F.
Just made this recipe and it was absolutely delicious! I was worried because I didn’t have room in my fridge and left it outside in the -30F weather overnight and let it thaw for a few hours before eating and it was still super delicious!
★★★★★
This is my go-to cheesecake recipe and my favorite variation is lemon-blueberry. Add the zest from one lemon and the juice from one lemon (if its a small lemon) to the batter and follow the recipe as published. This is quite simply the best cheesecake recipe I have ever found. Thank you Sally!
★★★★★
Could you do a similar filling with raspberries? Or would the process be different.
P.s. I made your plain cheesecake recipe last year (my first time baking anything from scratch) and it was a huge hit!
Same exact process for raspberries– I do make this with raspberry swirl all the time!
If I am doing a blueberry, blackberry and raspberry swirl, would I prepare the blackberry and raspberry the same at the blueberry? Thanks!
Yep!
Do you have a raspberry version of the topping my other half would love this for his birthday ?
I don’t have a separate recipe written out for it but you can simply swap raspberries for the blueberries. I hope he loves it!
Hi Sally! I was just wondering if I freeze the cheesecake, can I also freeze the remaining blueberries and blueberry sauce separately for topping the cheesecake later? Thanks!
Definitely! Both freeze wonderfully.
If I wanted to make this in 9×13 pan, would I double the recipe? I’m making desserts for my daughter’s wedding and plan to cut several different desserts and bars into little squares so people can sample.
Hi Jenny! This recipe will be plenty for a 9×13 inch pan. The bake time will be shorter.