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White Chocolate Blueberry Cheesecake

A luxurious dessert featuring creamy cheesecake with fresh blueberries and rich white chocolate, perfect for impressing guests or indulging yourself.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 5 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.75 cups 1 ¾ cups graham cracker crumbs
  • 0.5 cups ½ cup granulated sugar
  • 0.5 cups ½ cup unsalted butter, melted
For the Cheesecake Filling
  • 16 oz 16 oz cream cheese, softened
  • 1 cup 1 cup white chocolate chips, melted
  • 0.5 cups ½ cup granulated sugar
  • 3 large 3 large eggs
  • 1 tsp 1 tsp vanilla extract
  • 1 cup 1 cup fresh blueberries (plus more for topping) Use extra for garnish.
For the Topping (optional)
  • Whipped cream Optional
  • Extra blueberries Optional
  • Chocolate shavings Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grab a 9-inch springform pan and lightly grease it.
Make the Crust
  1. In a bowl, combine the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Press this mixture firmly into the bottom of your pan.
Prepare the Filling
  1. In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Add the melted white chocolate and sugar, mixing until well combined.
  2. Beat in the eggs, one at a time, followed by the vanilla extract. Gently fold in your fresh blueberries.
Bake
  1. Pour the creamy mixture over your crust and gently spread it around. Bake in the preheated oven for about 55-60 minutes, or until the center is set but still slightly jiggly.
Cool and Serve
  1. Once done, turn off the oven and crack the door ajar, letting the cheesecake cool gradually for about an hour. Then, refrigerate for at least 4 hours, or overnight.
  2. Before serving, whip up some cream and top your slices with blueberries and optional chocolate shavings.

Notes

Use high-quality white chocolate for the best flavor. Fresh blueberries have the best flavor, but frozen can work in a pinch. To avoid cracks in your cheesecake, remember not to overmix once you’ve added the eggs.