Go Back
Delicious white chocolate blueberry cheesecake with fresh blueberries on top

White Chocolate Blueberry Cheesecake

A creamy and velvety cheesecake with juicy blueberries and indulgent white chocolate, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup unsalted butter, melted
  • 0.25 cups ¼ cup sugar
For the cheesecake filling
  • 2 cups 2 cups cream cheese, softened
  • 1 cups 1 cup powdered sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 cups 1 cup heavy cream
  • 4 ounces 4 ounces white chocolate, melted
  • 1 cups 1 cup fresh blueberries
For the garnish
  • Additional blueberries
  • Shaved white chocolate for that extra touch of elegance

Method
 

Preparation of the Crust
  1. Preheat your oven to 325°F (160°C) and grab a 9-inch springform pan.
  2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed.
  3. Press the mixture firmly into the bottom of the springform pan.
  4. Bake for about 10 minutes and then let it cool completely.
Create the Filling
  1. In a large bowl, beat the softened cream cheese until it’s smooth and fluffy.
  2. Add the powdered sugar and vanilla extract. Keep mixing until well combined.
  3. In another bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture.
  5. Stir in the melted white chocolate and blueberries.
Assemble and Chill
  1. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
  2. Cover the springform pan and chill in the refrigerator for at least 4 hours (or overnight).
Serve with Style
  1. Gently remove the sides of the springform pan and decorate with additional blueberries and shaved white chocolate.

Notes

Don’t fret about cracks: If your cheesecake doesn’t look perfect, a little whipped cream or fresh fruit can cover it right up. Make it ahead: This cheesecake keeps well in the fridge for up to 5 days. For a gluten-free version, use gluten-free graham crackers for the crust.