Blueberry Swirl Cheesecake

I make this Blueberry Swirl Cheesecake when I want a dessert that looks as beautiful as it tastes. The creamy cheesecake filling pairs perfectly with a sweet-tart blueberry swirl, creating a stunning marbled effect in every slice.

Why You’ll Love This Recipe

I love how the rich, velvety cheesecake balances the bright flavor of blueberries. The swirl not only adds vibrant color but also a fresh fruit contrast that keeps the dessert from feeling too heavy. I also appreciate how impressive it looks on the table, even though the process is simple and straightforward.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• graham cracker crumbs

• granulated sugar

• unsalted butter, melted

For the blueberry swirl:

• fresh or frozen blueberries

• granulated sugar

• lemon juice

• cornstarch

For the cheesecake filling:

• cream cheese, softened

• granulated sugar

• eggs

• vanilla extract

• sour cream

• heavy cream

Directions

1. I preheat the oven to 325°F (160°C) and lightly grease a springform pan.

2. In a bowl, I mix the graham cracker crumbs, sugar, and melted butter until combined.

3. I press the mixture firmly into the bottom of the pan and bake for about 8–10 minutes, then let it cool.

4. For the blueberry swirl, I cook the blueberries, sugar, lemon juice, and cornstarch in a small saucepan over medium heat until thickened. I let the mixture cool slightly.

5. In a large bowl, I beat the softened cream cheese until smooth.

6. I add sugar and mix until combined, then beat in the eggs one at a time.

7. I stir in vanilla extract, sour cream, and heavy cream until the batter is smooth and creamy.

8. I pour the cheesecake filling over the cooled crust.

9. I spoon the blueberry mixture over the top and use a knife or skewer to gently swirl it into the batter.

10. I bake for 55–65 minutes, until the edges are set and the center is slightly jiggly.

11. I turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.

12. I refrigerate for at least 4 hours or overnight before slicing and serving.

Servings and timing

I usually get about 8–10 slices from this cheesecake.

Preparation time: about 25 minutes
Baking time: 55–65 minutes
Cooling and chilling time: at least 5 hours
Total time: approximately 6 hours

Variations

I sometimes use raspberry or strawberry puree instead of blueberries for a different fruit swirl. When I want extra texture, I add a handful of whole blueberries into the batter before baking. I also enjoy topping the finished cheesecake with fresh whipped cream for a more decorative presentation.

storage/reheating

I store the cheesecake covered in the refrigerator for up to 5 days. I keep it tightly wrapped or in an airtight container to maintain freshness. I do not reheat cheesecake, as it is best served chilled. I can also freeze individual slices for up to 2 months and thaw them overnight in the refrigerator before serving.

FAQs

How do I prevent cracks in my cheesecake?

I avoid overmixing the batter and let the cheesecake cool gradually in the oven to prevent sudden temperature changes.

Can I use frozen blueberries?

I can use frozen blueberries, and I cook them the same way as fresh ones when making the swirl.

How do I know when the cheesecake is done?

I look for set edges and a slightly jiggly center. It will firm up as it cools.

Do I need a water bath?

I can use a water bath for extra insurance against cracks, but I find careful baking and gradual cooling works well.

Can I make this cheesecake ahead of time?

I often prepare it a day in advance since it needs several hours to chill and set properly.

Conclusion

I find this Blueberry Swirl Cheesecake to be a perfect balance of creamy richness and fresh fruit flavor. Its beautiful marbled appearance and smooth texture make it a dessert I love serving for special occasions or whenever I want something truly indulgent.