White Chocolate Blueberry Cheesecake 🫐

White Chocolate Blueberry Cheesecake :blueberries:

Servings: 8
Ready in: 1 hour 10 minutes minutes
Prep 20 minutes minutes
Cook 50 minutes minutes


1 store-bought pre-made graham cracker crust
1 Tbsp granulated sugar
1 1/2 tsp cornstarch
1/2 cup cold water
1 1/2 cups fresh or frozen blueberries
2 tsp lemon juice
12 oz . cream cheese, softened (1 1/2 pkg.)
1/3 cup granulated sugar
1 egg
1 egg white
1 tsp vanilla extract
1/2 Tbsp lemon juice
1 cup white chocolate chips (vanilla chips)
1/4 cup heavy whipping cream


Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp sugar and cornstarch until well blended. Stir in cold water, blueberries and 2 tsp lemon juice. Cook over medium heat whisking often until mixture begins to boil lightly. Boil 30 seconds whisking constantly. Remove from heat and force mixture through a fine mesh strainer into a bowl (to remove blueberry skins), set mixture aside.

In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside. Combine white chocolate chips and cream in a microwave safe bowl and microwave mixture on 50% power in 30 second intervals, stirring after each interval until chocolate is melted and smooth. Add melted chocolate mixture to cream cheese mixture and blend until smooth.

Pour 2/3 cup cheesecake mixture into the graham cracker crust and spread evenly over bottom. Drizzle with 2 Tbsp blueberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled blueberry sauce, covering all of the blueberry sauce. Carefully giggle the pan to even out the top. Drizzle 1 1/2 - 2 Tbsp blueberry sauce over top (reserve remaining blueberry sauce in refrigerator). Take a knife and swirl it through the cheesecake to marble blueberry sauce.

Bake cheesecake in center of the oven for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool then refrigerate cheesecake for 6 hours, until set. Serve slices with remaining blueberry sauce.


The cheesecake won’t seem fully set when you take it out of the oven, but that’s what you want. It should have a slight jiggle when you take it out of the oven.

Recipe courtesy of Cooking Classy.com


This looks absolutely delicious! Going shopping tomorrow for ingredients! :purple_heart::purple_heart::purple_heart:


Glad you like it! It’s blueberry season I think. Around here we have a farm where you can go picking your blueberries yourself. And maybe sample a few as you work! Hope the recipe turns out well!


I’m not sure when blueberry season is up here. I use to go to a berry farm when I lived in Tennessee. I loved it! I don’t even know if there are any around here. I better check into that. The grandkids would love it!


I did some checking @Amethyst Blueberry season isnt for another month yet here. But, there is a berry farm only 30 minutes away! Pretty much everything is 39 minutes away from me :rofl::rofl::rofl:. I’m going to try and find fresh blueberries at the store tomorrow if not I’m going to try frozen. And then I’ll go picking in July and make it with fresh picked!



That sounds deeeelicious~! :plate_with_cutlery: :cake: :yum:

We have a blueberry bush out in the garden and I can see lots of the little green berries, but no blues as of yet. Soon, though - I think blueberry season around here has almost arrived!

Thank you for the yummy recipe, Amethyst! :blue_heart:

Woohoo! Have fun blueberry picking! :blueberries: :basket: :blush:


Amethyst I want that!!!


Sounds like you’ve made some yummy plans! I hope you like the cheesecake and all the other blueberry goodies!

So you get to watch your blueberries ripen! How cool! Glad you like the recipe!


The more often I check on them, the slower they seem to grow! :joy: :blueberries:

Thanks again, Amethyst! :blue_heart: :blush:


You’re welcome!


I was finally able to make this today! Going to sample it tonight!