Go Back
Delicious white chocolate blueberry cheesecake topped with fresh blueberries.
Print Recipe

White Chocolate Blueberry Cheesecake

A decadent dessert with creamy white chocolate, tangy blueberries, and a buttery graham cracker crust that transforms a favorite flavor into a fabulous cheesecake.
Prep Time30 minutes
Cook Time1 hour
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Baking, Blueberry, cheesecake, Dessert Recipe, White Chocolate
Servings: 12 servings
Calories: 350kcal

Ingredients

Crust Ingredients

  • 1.5 cups graham cracker crumbs These crispy, buttery crumbs form the perfect base for your cheesecake.
  • 0.25 cups granulated sugar Just the right amount of sweetness to enhance the crust.
  • 0.33 cups unsalted butter, melted Provides richness and moisture to the crust.

Filling Ingredients

  • 3 packages (8 oz) cream cheese, softened Creamy and rich, this is the star of the cheesecake, giving it a luscious texture.
  • 1 cup granulated sugar Balances the tanginess of the cream cheese while adding additional sweetness.
  • 1 cup sour cream Adds a pleasant tang and contributes to the creamy consistency.
  • 3 large eggs Essential for achieving the cheesecake's structure and silkiness.
  • 1 teaspoon vanilla extract Enlivens the flavor with warm, aromatic notes.
  • 1 cup fresh blueberries Bursting with juiciness, these add vibrant color and a sweet-tart flavor.
  • 0.5 cup white chocolate chips For a luscious melt-in-your-mouth experience.
  • 1 tablespoon heavy cream This enhances the texture of the chocolate drizzle.

Instructions

Preparation

  • Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
  • In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan.

Making the Filling

  • In a large bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy.
  • Add the sour cream, then the eggs one at a time, beating well after each addition.
  • Stir in the vanilla extract and gently fold in the fresh blueberries.

Baking

  • Carefully pour the cheesecake batter over the prepared crust, spreading it evenly with a spatula.
  • Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the center is set.
  • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Cooling and Refrigerating

  • Remove the cheesecake from the oven and allow it to cool completely at room temperature.
  • Once cool, refrigerate for at least 4 hours or ideally overnight to enhance the flavor and texture.

Preparing the Drizzle

  • In a microwave-safe bowl, melt the white chocolate chips with the heavy cream in 30-second intervals, stirring until smooth.
  • Drizzle this chocolate over the chilled cheesecake just before serving.

Notes

Tips: Ensure cream cheese and eggs are at room temperature for a smoother batter. Don’t overmix after adding eggs. Use fresh berries for optimal flavor. The cheesecake should have a slight jiggle in the center when it’s done.