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. 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.

    1. Yep! You can simply leave the blueberry swirl out. 🙂

      1. Or could I substitute strawberries for the blueberries?

  2. Hey Sally, what temp do you bake at?

    1. See step 1

  3. 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! 🙂

  4. Lauren Broadway says:

    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…?

    1. My question also!!??!

      1. Much shorter bake time, but I can’t be certain of the exact time and it, of course, depends how high you fill the pans. Start checking at 18-20 minutes.

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


  6. 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

    1. It will still taste good – but your crust will likely be crumbly and not really stick together.

  7. 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?

    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.

  8. What changes would I have to make to change the sauce to strawberry? It’s my husband’s birthday request.

    1. Hi Amlys! I suggest making my strawberry compote instead. It’s similar to this blueberry sauce.

      1. Thank you so much! I’ll be sure to tag you on Instagram once I’ve done it.

  9. 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!

    1. I can’t see why not!

  10. Do you have any suggestions for making this into a cupcake?

  11. Can I use the strawberry topping to swirl on top

  12. Hey Sally have you ever did it with pumpkin in it?

  13. 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!

  14. 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!

    1. I’m so happy you enjoy it so much! That sounds like the perfect cake for the beach!!

  15. 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.

      1. Thank you, Sally! I just made the cheesecake today and they were so good!!

  16. 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.

    1. Hi Linda! I don’t own an Instant Pot, so I’ve never tested it. Sorry I can’t be much help here!

  17. I couldn’t make the swirl. The blueberry mixture sank into the cheesecake.

  18. Hi sally…i tried making this cheesecake a couple of times already and its really good!just curious on why my top part always comes out a bit yellowish?unlike yours wherein it seems perfectly it beacuse mine was a bit overbake?

    1. You can try covering the top loosely with aluminum foil about half way through the bake time if the color bothers you.

  19. 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.

    1. Hi Jenny! This recipe will be plenty for a 9×13 inch pan. The bake time will be shorter.

  20. 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!

    1. Definitely! Both freeze wonderfully.

  21. Do you have a raspberry version of the topping my other half would love this for his birthday ?

    1. 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!

  22. If I am doing a blueberry, blackberry and raspberry swirl, would I prepare the blackberry and raspberry the same at the blueberry? Thanks!

      1. Thank you so much! I can’t wait to give this a try and use the water bath as well. 🙂

  23. If i were to use Yogurt instead of sour cream – would I want Greek yogurt or just regular yogurt?

    1. I’ve tried both and honestly they both work about the same!

  24. Hi Sally, I would love to try this recipe but I only have 26cm or about 10 inch springform mold, will that be okay?

  25. 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!

    1. Same exact process for raspberries– I do make this with raspberry swirl all the time!

  26. Rebecca Goodman says:

    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!

  27. Hi Sally! Could I use this with a store-bought gluten-free crust? I am making it for someone with a gluten allergy. Thanks!

  28. 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!

  29. Hi Sally, planning to make cheesecake tomorrow, can I do it without the water bathing thingy. ??

  30. 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?

    1. Continue to bake this cheesecake at 350F.

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