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Deliciously crafted White Chocolate Blueberry Cheesecake topped with fresh blueberries
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White Chocolate Blueberry Cheesecake

This White Chocolate Blueberry Cheesecake combines a rich, creamy filling with fresh blueberries and silky white chocolate, all sitting on a crispy graham cracker crust. It's an indulgent dessert perfect for any occasion.
Prep Time30 minutes
Cook Time1 hour
Total Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Keyword: Blueberries, cheesecake, dessert, easy recipe, White Chocolate
Servings: 12 servings
Calories: 375kcal

Ingredients

Crust Ingredients

  • 1 1/2 cups graham cracker crumbs Provides a crispy, buttery base.
  • 1/4 cup granulated sugar Adds a touch of sweetness to the crust.
  • 1/3 cup unsalted butter, melted Brings richness and binds the crust together.

Filling Ingredients

  • 3 packages (8 oz) cream cheese, softened The star of the cheesecake, offering creamy texture.
  • 1 cup granulated sugar Sweetens the filling perfectly.
  • 1 cup sour cream Adds tanginess and enhances creaminess.
  • 3 large eggs Ensures the cheesecake sets beautifully.
  • 1 teaspoon vanilla extract Infuses warmth and depth into the batter.
  • 1 cup fresh blueberries Juicy, sweet bursts of flavor.
  • 1/2 cup white chocolate chips Provides a sweet, creamy drizzle.
  • 1 tablespoon heavy cream Helps achieve a smooth texture for the chocolate drizzle.

Instructions

Preparation

  • Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
  • In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until well combined and press firmly into the bottom of the prepared pan.
  • In a large bowl, beat softened cream cheese and 1 cup granulated sugar until smooth. Add sour cream, then incorporate eggs one at a time, mixing well after each addition. Stir in vanilla extract and gently fold in fresh blueberries.
  • Pour the cheesecake batter over the crust, spreading evenly.

Baking

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

Finish

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

Notes

Ensure cream cheese and eggs are at room temperature for a smoother batter. Avoid overmixing to prevent excess air and cracks in the cheesecake. Consider using a water bath for an even creamier texture.