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. A more decadent, luxurious and sinfully delicious blueberry cheesecake recipe could never be found! Since there are no graham crackers available in Australia, I used shortbread biscuits as a substitute and they worked like a charm. I am keen to give this recipe another whirl on the weekend; should I expect any problems if I decide to double the crust?

  2. Sally, I made this yesterday.  It was awesome!!  Question please.  What, if any, adjustments would I need to make to change this to raspberry with a chocolate crust?  A request from hubby for valentine Day.  Thanks.

    1. Hi Sue! How about using chocolate graham crackers and simply subbing the blueberries for raspberries?

  3. Hi Sally! I was wondering if you had any ideas of making this into a white chocolate raspberry cheesecake? I think I would use raspberries instead of blueberries for the sauce and then mix in some melted white chocolate into the cheesecake? I’m just not sure what amount of white chocolate I would use though. Thank you very much!

    1. Hi Alyssa! That would require some recipe testing. I haven’t attempted it before. I did a quick google search and this recipe has a lot of great reviews:

  4. I made this for Valentine’s day and it was soo good! Boyfriend loved it! It was the first time I have ever baked a cheesecake in my life and it turned out perfectly. I think next time I might reduce the amount of sugar in the crust. It was a little too sweet for me. I would also love to use strawberries next time. This is definitely staying as my go to cheesecake recipe. Thank you!

  5. Kerri Murray says:

    Made this cheesecake for the first time, it is SO GOOD seriously. Huge hit with everyone at the event I brought it to.
    Really give yourself time to make this, it took ingredients over an hour to get to room temp, about 45 min for crust, filling and assembly, nearly an hour to bake and an hour for temp to come down in the oven with heat off. But totally worth the effort! I added the fresh lemon juice to sauce plus a tiny bit of lemon oil, I like how rich and fragrant the oil is, also added some cinnamon to the sauce for more depth of flavor.

  6. how do i make the cheesecake if i am a vegetarian, do i have to add anything in order to leave the egg out?

  7. Hello Sally! I made this twice, everyone loves it and they ask for more! 🙂

    What is your recommendation if I would like to improvise this recipe to (1) caramel macadamia cheese cake, and (2) strawberry cheese cake?

    Thank you!

  8. By far the best cheesecake recipe I have found. Made this for our family Easter dinner and had nothing left! This will be a repeat dessert for a long time!

  9. Felicia Proud says:

    Made this exactly per directions for Easter. It was fabulous!!!!! Thank you for a true winner, Sally. 

  10. Becky Williams says:

    Hey Sally… I have made this twice and it truly is the best cheesecake I have ever eaten!… the texture is perfect!… I have a question though… if I want to give this cheesecake away, how do I remove the bottom.? .. I feel like this is a silly question….

    1. Unfortunately, it is quite difficult to do that after the cake has been baked in the springform pan. I suggest just making sure the recipient knows you need it back! Next time, you can use a disposable one. 🙂

    2. John R. Schulz says:

      Becky, cut a circle of parchment paper (not waxed paper) and put it on the bottom before you press the cracker crumbs in. Use a metal flipper to help move the cake to a cardboard cake plate when it has cooled completely. This won’t guarantee that the transfer to a cardboard cake plate will be flawless, but it will make it a lot easier. Best thing; they can keep the plate and paper.

      1. Becky Williams says:

        thank you John!… I will try this… because I can’t seem to find disposable springform pans…this sounds like it will work! 🙂

  11. Becky Williams says:

    Do you have a recipe for a chocolate cheesecake?

    1. I don’t at this time.

  12. How many bars of cream cheese does this recipe call for?

    1. 3 8-ounce blocks

  13. Also, do you think I would be able to use a pre made graham cracker crust with this recipe?

  14. Lisa-Sophia says:

    Hello Sally,

    Thank you for this beautiful recipe. So crunchy and creamy! I couldn’t find blueberries when I needed them and turned this into a raspberry cheesecake which was pretty good too and will attempt mango next. It’s summer after all! 😉

    Best wishes from Berlin, Germany where you can really impress people with a cheesecake like this! So thank you again, also, for using the metric system as well!


    1. I’ve made raspberry and it is just as delicious as blueberry! Definitely let me know how the mango turns out – that sounds incredible for summer!

  15. I thought this recipe was too ambitious for me but now that I know what I’m doing, kind of, I’ll be making this again. It’s in the oven right now. 

  16. If I were to use yogurt instead of sour cream, what flavor of yogurt would I use? Plain?

    1. Plain, yep!

  17. This is my very first cheesecake ever that I have made and I thought it was going to be really difficult but its in the oven as I speak and smells amazing!!! I can not wait to try it when it comes out. Thank you for a great and easy recipe. I used fresh blueberries  for the swirl and put the rest in a food processor to blend them for a drizzle!!! 🙂

  18. Joanne Stremble says:

    I made this amazing cheesecake for a dinner party we went to last night, and the reviews are in! Awesome; OMG this is amazing; Wow, you can make this again…” It was so good and looked amazing with the blueberry swirled through it. It wasn’t heavy and with fresh local blueberries, it was the perfect seasonal dessert. Thank you so much for your details instructions. I have never done a water bath, but it worked so well, I may do it for all my future cheesecakes!

    1. Hi Joanne, I’m glad this was a hit! I love making this during blueberry season. Let me know the next cheesecake you try!

  19. Hi Sally. This cheesecake looks delicious! My daughter has gone gluten free, so I was wondering if you think this would bake well without the crust?

    1. It should be ok, yes– but what about using GF graham crackers instead?

  20. Hi Sally,
    Thanks for your recipe! I made the cheesecake yesterday and it was soooooo good! Creamy yet not too heavy! so beautiful!!!
    But just a little question,my cheesecake it doesn’t turns out like milky white colour as yours,it’s a bit brown.
    I baked that in lower third rack position as you wrote,should I cover the top with aluminum foil so it won’t get brown next time?

    1. That’s the best way to prevent the top from browning too much– covering loosely with aluminum foil. So glad you loved it!

  21. This looks perfect for a friend’s bday but I just discovered that the latch on my 9″ springform broke 🙁 and now I’m left with my 8″. Do you think a 1″ difference would require a different baking time?

    1. The cheesecake may overflow. I would only fill the pan 2/3 full– the bake time will likely be about the same.

  22. I loved this recipe. My cheesecake cane out perfect and my family was so impressed. I used frozen blueberries and it was just delicious! Thank you so much for sharing your wonderful recipe 🙂

  23. I love this cheesecake. However the leftover blueberries to use for the topping were too much blueberry skin. The 2nd time I made a blueberry sauce to use as the topping. .I froze a couple slices and they were just as good. Also substituted raspberries for the blueberries and that turned out good also. Great recipe.

  24. I feel I have to leave a comment thanking you for the metric measurements, it really saved me a lot of time from converting the different units and helped me easily follow through each steps. It was a great success.

    Greetings from Berlin.

  25. Hello Sally and I love cheese cake!
    I have one problem whenever I do “waterbath” method.
    No mater how I wrap or what I use ( large size or thick foil )ALWAYS I get water between foil and a pan. I think It is not because water from water bath but condensation is I always get water between foil and a pan..
    How about you?

  26. Making this right now! Subbed raspberries in place of the blueberries and added  8oz of melted white chocolate into the cheesecake batter. It appears to be baking perfect! Thanks for the recipe!

  27. Tracy O...... says:

    Hi, Sally, I hope this works but i am adding blueberry pie filling to the mixture at the end with the blueberries… I hope it doesnt mess up the setting…….i know you wont respond right away because i am doing this within an hour and tomorrow is thanksgiving!!! lol….. I hope it doesnt mess up the recipe but only enhance it!! Thanks for your awesome tips because i never knew how to keep a cheeescake from cracking!! -Tracy

  28. I love this recipe so much. Made it at least 6 times in the past few years. So creamy and delicious! Usually stick with the original recipe, but also did a strawberry variation once and one with a chocolate graham crust and plain cheesecake and topped with chocolate ganache. Thank you!

  29. Hi Sally
    Today is the second time I made the cheese cake as it is on demand by my friend, they love it the first time I made it. As it is a gift I use the disposable cake board. The receipe is perfect.
    All my family members love it too .

    Thank You


  30. Hey there,

    If I wanted to just have the blueberry filling on the top of the cake, would you recommend doubling the recipe or would it be enough?

    1. This should still give you a good amount to spoon on top. Enjoy!

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