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White Chocolate Blueberry Cheesecake

A creamy cheesecake combining the sweetness of white chocolate with tart blueberries, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cups unsalted butter, melted
  • 0.25 cups sugar
Cheesecake Filling
  • 16 ounces cream cheese, softened
  • 0.75 cups white chocolate, melted
  • 0.75 cups granulated sugar
  • 0.5 teaspoon vanilla extract
  • 3 large eggs
Blueberries
  • 1 cup fresh blueberries
  • 1 tablespoon cornstarch
  • 2 tablespoons sugar

Method
 

Make the Crust
  1. Preheat your oven to 350°F (175°C).
  2. Combine the graham cracker crumbs, melted butter, and sugar in a bowl until well mixed.
  3. Firmly press this mixture into the bottom of a 9-inch springform pan.
  4. Bake for 8-10 minutes until golden.
  5. Remove from the oven and let cool.
Prepare the Filling
  1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth.
  2. Add the melted white chocolate and vanilla extract, mixing until well combined.
  3. Beat in the eggs one at a time, just until incorporated.
Add the Blueberries
  1. Gently fold in the fresh blueberries.
  2. If you want them to burst just a bit, sprinkle them with cornstarch and sugar before adding.
Assemble and Bake
  1. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
  2. Bake for 50-60 minutes, or until the center is set but still slightly wobbly.
Cool It Down
  1. Once it’s baked, let the cheesecake cool on a wire rack for an hour.
  2. Refrigerate for at least four hours (or overnight if you can wait!).
Serve and Savor
  1. When you’re ready to serve, you can garnish with more fresh blueberries or a drizzle of white chocolate.

Notes

To prevent cracks, don't overmix the batter. Allowing the cheesecake to chill overnight will improve its texture and flavor. For a quick option, use a pre-made graham cracker crust.