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Delicious white chocolate blueberry cheesecake slice on a plate
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White Chocolate Blueberry Cheesecake

A luscious dessert featuring a creamy cheesecake with fresh blueberries, all drizzled with silky white chocolate. Perfect for any occasion!
Prep Time30 minutes
Cook Time1 hour
Total Time5 hours
Course: Dessert
Cuisine: American
Keyword: Blueberry, cheesecake, Dessert Recipe, Indulgent Dessert, White Chocolate
Servings: 12 servings
Calories: 375kcal

Ingredients

For the crust

  • 1.5 cups graham cracker crumbs Provide a perfect base for the cheesecake.
  • 0.25 cups granulated sugar Adds a hint of sweetness.
  • 0.33 cups unsalted butter, melted Enhances the crust's texture.

For the cheesecake filling

  • 3 packages (8 oz) cream cheese, softened Creates a creamy and velvety filling.
  • 1 cups granulated sugar Adds sweetness needed for a classic cheesecake.
  • 1 cups sour cream Adds a tangy richness.
  • 3 large eggs Essential for structure and creaminess.
  • 1 teaspoon vanilla extract Infuses the cheesecake with flavor.
  • 1 cups fresh blueberries Introduces a fruity element.

For the white chocolate drizzle

  • 0.5 cups white chocolate chips Melts beautifully for a drizzle.
  • 1 tablespoon heavy cream Achieves a smooth and glossy sauce.

Instructions

Preheat the Oven

  • Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.

Make the Crust

  • Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl.
  • Mix until evenly coated and press into the bottom of the springform pan.

Prepare the Cheesecake Filling

  • Beat softened cream cheese with granulated sugar until smooth.
  • Gradually add sour cream and mix well.
  • Add eggs one at a time, mixing well after each addition.
  • Stir in vanilla extract and gently fold in blueberries.

Combine and Bake

  • Pour the cheesecake batter over the crust, spreading evenly.
  • Bake for 50 to 60 minutes, until the center is set with a slight jiggle.
  • Turn off the oven, leaving the cheesecake inside with the door ajar for an hour.

Cool and Chill

  • Allow the cheesecake to cool completely at room temperature.
  • Refrigerate for at least 4 hours or overnight.

Drizzle White Chocolate

  • Melt white chocolate chips and heavy cream together in a microwave-safe bowl.
  • Drizzle over the chilled cheesecake just before serving.

Notes

Ensure cream cheese and eggs are at room temperature for a smooth batter. Bake at lower temps to reduce cracking. Great to make ahead!