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White Chocolate Blueberry Cheesecake

This White Chocolate Blueberry Cheesecake is a symphony of flavors and textures, offering a luxurious experience in every bite. The velvety cheesecake filling is perfectly balanced with the tangy sweetness of blueberries, all atop a crunchy graham cracker crust. This dessert is not just a treat; it’s an indulgence, perfect for special occasions or whenever you need a touch of sweetness in your life.

Resume of the recipe: This White Chocolate Blueberry Cheesecake combines the smooth, rich taste of white chocolate with the bright, fruity flavor of blueberries. The cheesecake filling is creamy and luscious, set atop a buttery graham cracker crust. Topped with a generous layer of fresh blueberry sauce, this cheesecake is a delightful and impressive dessert that’s surprisingly easy to make.

Exciting Story: The first time I made this White Chocolate Blueberry Cheesecake, it was for a family gathering. I wanted to create a dessert that was both elegant and irresistibly delicious. As I pulled the cheesecake out of the oven, the kitchen filled with the sweet scent of baked goodness, and I could hardly wait to see everyone’s reaction. When I finally served it, the creamy texture and the burst of blueberry flavor had everyone coming back for seconds. It quickly became a family favorite, and now it’s a staple at all our special occasions.

Why This White Chocolate Blueberry Cheesecake?

Selling Points:

  • Luxurious and Creamy: The rich white chocolate filling creates a velvety texture that melts in your mouth.
  • Burst of Flavor: Fresh blueberries add a tangy sweetness that perfectly balances the richness of the cheesecake.
  • Impressive Yet Easy: Despite its elegant appearance, this cheesecake is straightforward to prepare, making it perfect for both novice and experienced bakers.

Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes (including cooling and refrigeration)
Kcal: 480 kcal | Servings: 12 servings


2 cups graham cracker crumbs
1/2 cup melted butter
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
8 oz white chocolate, melted and slightly cooled
1/2 cup blueberry puree (fresh or frozen blueberries blended)
Fresh blueberries for garnish
Whipped cream for garnish
Mint leaves for garnish

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Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form a crust. Set aside.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully combined.
Gradually add the melted white chocolate to the cheesecake batter, mixing until smooth.
Pour half of the cheesecake batter over the crust in the springform pan. Drop spoonfuls of blueberry puree onto the batter and swirl with a knife. Repeat with the remaining batter and blueberry puree.
Bake for 50-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Garnish with fresh blueberries, whipped cream, and mint leaves before serving.

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