Name: Blueberry Swirl Cheesecake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 10 servings
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; ⅓ cup unsalted butter, melted; 2 cups fresh blueberries; ¼ cup water; 3 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 3 large eggs; 1 teaspoon vanilla extract; ½ cup sour cream

Hey y'all! If you're searching for a show-stopping dessert that's creamy, tangy, and bursting with fruity flavor, this Blueberry Swirl Cheesecake is your new best friend. With its rich, velvety filling and beautiful blueberry ribbons, it’s perfect for holidays, birthdays, picnics, or those days when you just need a slice of happiness. Let's get cooking!

Why You'll Love This Blueberry Swirl Cheesecake

The luscious blueberry swirl adds a gorgeous look and a burst of real fruit flavor.
The buttery graham cracker crust offers the perfect crunchy contrast to the creamy cheesecake.
It’s make-ahead friendly, so you can prep it the day before a big event.
This crowd-pleasing dessert is easy enough for beginners but impressive enough for special occasions.
No water bath required—just simple, straightforward baking!

Blueberry Swirl Cheesecake Ingredients

For the Crust:

1 ½ cups (150g) graham cracker crumbs
¼ cup (50g) granulated sugar
6 tablespoon (85g) unsalted butter, melted

For the Blueberry Swirl:

1 ½ cups (200g) fresh or frozen blueberries
2 tablespoon (25g) granulated sugar
1 teaspoon lemon juice
1 teaspoon cornstarch
2 tablespoon water

For the Cheesecake Filling:

24 oz (675g) cream cheese, softened
1 cup (200g) granulated sugar
1 cup (240g) sour cream, room temperature
3 large eggs, room temperature
2 teaspoon vanilla extract
¼ cup (60ml) heavy cream
1 tablespoon lemon zest (optional, for extra brightness)

How to Make Blueberry Swirl Cheesecake

Step 1: Prep the Blueberry Swirl

In a small saucepan over medium heat, combine blueberries, sugar, lemon juice, and 1 tablespoon of water. Stir and cook for 4-5 minutes, until the berries burst and release their juices.
Stir the cornstarch with the remaining tablespoon of water and add to the saucepan. Cook another 1-2 minutes, stirring, until thickened. Remove from heat and let cool completely.

Step 2: Make the Graham Cracker Crust

Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper.
Mix graham cracker crumbs, sugar, and melted butter together until the texture resembles wet sand.
Press firmly into the bottom and slightly up the sides of the pan. Bake for 10 minutes, then set aside to cool slightly.

Step 3: Blend the Cheesecake Filling

In a large bowl, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
Add sugar and blend until incorporated. Mix in sour cream, vanilla, lemon zest, and heavy cream until just combined.
Add eggs one at a time, mixing on low speed after each just until blended. Do not overmix.

Step 4: Assemble the Blueberry Swirl Cheesecake

Pour the cheesecake filling over the cooled crust. Spoon dollops of cooled blueberry sauce on top.
Use a skewer or knife to gently swirl the blueberry sauce through the batter, creating pretty ribbons.

Step 5: Bake

Bake at 325°F (163°C) for 50-60 minutes, until the edges are set but the center is just slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Chill at least 4 hours (preferably overnight) before serving.

Blueberry Swirl Cheesecake Notes

For the smoothest filling, make sure all ingredients are at room temperature before you begin (cheesecake tips).
If using frozen blueberries, thaw and drain well before starting.
Don’t rush the chilling step—overnight is best for perfect slices!

Blueberry Swirl Cheesecake Variations

Raspberry Swirl Cheesecake: Swap blueberries for raspberries in the swirl.
Chocolate Swirl Cheesecake: Drizzle in melted dark chocolate for a decadent twist.
No-Bake Blueberry Swirl Cheesecake: Use a no-bake cheesecake base and chill instead of bake (no-bake cheesecake recipes).

Required Equipment for Blueberry Swirl Cheesecake

9-inch springform pan
Electric mixer
Mixing bowls
Small saucepan
Rubber spatula
Knife or skewer (for swirling)

Blueberry Swirl Cheesecake Storage & Shelf Life

Store covered in the refrigerator for up to 5 days.
For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Serving Recommendations & Pairings

Serve chilled, topped with extra blueberry sauce or fresh whipped cream.
Pairs beautifully with hot coffee, sparkling Moscato, or a cup of Earl Grey tea.
For an added crunch, sprinkle toasted almonds or coconut flakes on top.

Pro Tips for Blueberry Swirl Cheesecake

Run a thin knife around the pan after baking to prevent cracking as the cheesecake cools (King Arthur Baking - Cheesecake Tips).
If you notice cracks, cover them artfully with extra blueberry sauce or whipped cream.
Allow the cheesecake to reach room temperature for 15-20 minutes before slicing for clean cuts.

Blueberry Swirl Cheesecake FAQ

Can I use frozen blueberries for the swirl?: Yes, just thaw and drain them first to avoid excess liquid.
How do I know when the cheesecake is done?: The edges should be set, but the center should still jiggle slightly when you gently shake the pan.
Do I need a water bath for this recipe?: Nope! This Blueberry Swirl Cheesecake is designed to bake up beautifully without a water bath.

Prep Time: 25 minutes | Cook Time: 1 hour | Total Time: about 6 hours (including chilling)

Blueberry Swirl Cheesecake