White Chocolate Blueberry Cheesecake


I use to wonder if there was anything better than white chocolate raspberry cheesecake, but I have found it’s competitor!  White chocolate blueberry cheesecake.  I’ve made the white chocolate raspberry cheesecake for years (see the recipe here) because it was my favorite so I just didn’t have the desire to try something else.  Last week I decided it was time to give another berry a chance.  This is the second time I have made this cheesecake and I am in love!  The blueberry, cream cheese, and white chocolate mixture is divine!  And the hint of lemon compliments the blueberry so well, it brings out its outstanding natural flavor.  This cheesecake is so simple to make, you start with a pre-made crust so it doesn’t get much easier =).  Just be sure to plan in advance because this cheesecake needs 6 hours to chill in the refrigerator to set. Six long hours of patiently waiting to eat this luxurious mouthwatering cheesecake =).

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White Chocolate Blueberry Cheesecake

You'll love this combination of sweet blueberries and tangy cream cheese. Uses a store-bought crust to save a step.

Servings: 8
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes


  • 1 store-bought pre-made graham cracker crust
  • 1 Tbsp granulated sugar
  • 1 1/2 tsp cornstarch
  • 1/2 cup cold water
  • 1 1/2 cups fresh or frozen blueberries
  • 2 tsp lemon juice
  • 12 oz . cream cheese , softened (1 1/2 pkg.)
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 egg white
  • 1 tsp vanilla extract
  • 1/2 Tbsp lemon juice
  • 1 cup white chocolate chips (vanilla chips)
  • 1/4 cup heavy whipping cream


  1. Preheat oven to 325 degrees. In a small saucepan, whisk together 1 Tbsp sugar and cornstarch until well blended. Stir in cold water, blueberries and 2 tsp lemon juice. Cook over medium heat whisking often until mixture begins to boil lightly. Boil 30 seconds whisking constantly. Remove from heat and force mixture through a fine mesh strainer into a bowl (to remove blueberry skins), set mixture aside.
  2. In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in egg and egg white. Add vanilla and lemon juice. Set mixture aside. Combine white chocolate chips and cream in a microwave safe bowl and microwave mixture on 50% power in 30 second intervals, stirring after each interval until chocolate is melted and smooth. Add melted chocolate mixture to cream cheese mixture and blend until smooth.
  3. Pour 2/3 cup cheesecake mixture into the graham cracker crust and spread evenly over bottom. Drizzle with 2 Tbsp blueberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled blueberry sauce, covering all of the blueberry sauce. Carefully giggle the pan to even out the top. Drizzle 1 1/2 - 2 Tbsp blueberry sauce over top (reserve remaining blueberry sauce in refrigerator). Take a knife and swirl it through the cheesecake to marble blueberry sauce.
  4. Bake cheesecake in center of the oven for 40 minutes, then turn oven off and leave cheesecake in the oven for 5 more minutes. Remove from oven and allow to cool then refrigerate cheesecake for 6 hours, until set. Serve slices with remaining blueberry sauce.
Course: Dessert
Cuisine: American
Keyword: Blueberry Cheesecake
Author: Jaclyn


  • Themeisel: I wish I could post my pic!! :) I made this today but stole the hearts idea and everyone raved. I made a few changes.

    Sauce: added lemon and lime zest. Saved the “smashed berries and made it a compote. I put this on bottom instead of just the syrup.

    I also had extra syrup left so mixed it with fresh blueberries, poured it on top.

    Thank you :))) August 2, 2014 at 12:10pm Reply

  • Cooking Day with my Girls | ereyes101: […] cheese and spinach stuffed shells and white chocolate blueberry cheesecake to celebrate one of my friend’s birthday […] March 25, 2014 at 9:56pm Reply

  • Joanna Herting: I made this today and I must say it is AMAZING! I love blueberry and white chocolate anything. Thank you so much for the wonderful recipe! It was very easy to make.:) February 2, 2014 at 9:55pm Reply

    • Jaclyn: I’m so glad you liked this Joanna and thought it was easy to make! Thanks for your feedback! February 2, 2014 at 10:21pm Reply

  • mani: ♥ December 7, 2013 at 8:25am Reply

  • Blueberry and chocolate cheesecake | Deliciousdessertsrecipes: […] https://www.cookingclassy.com/2011/12/white-chocolate-blueberry-cheesecake/ […] July 22, 2013 at 9:41am Reply

  • Camille: Hi! First of all I want to say that I think you are amazing! I have tried a few recipes so far and ALL of them are delicious. I basiclaly pinned everything on here and am really looking forward to trying it all! I love cooking/baking but it has to turn out AND look pretty! So all of your stuff is just perfect. And the pictures you take AMAZING! I wish!!! So talented!!! Okay, now onto my question. My oven is weird and I’m not used to it yet. Its a flame oven and has a control setting of 1,2,3 or 4. Anyways, I have finished cooking it and I am just not sure if its actually done. It jiggles a bit in the center still. Is it fine? Is there anything I can do? Should I cook it longer?? Okay, sorry for all the crazy questions. I am making this for fathers day and of course like everything i want it to turn out perfect! Thanks so much!! June 15, 2013 at 7:50pm Reply

    • Jaclyn: Camille – It should definitely jiggle in the center still. Once it’s fully chilled it should be set. Sorry I didn’t answer your question sooner – I’m way behind on responding to comments! I hope you loved it though! Thanks for your nice compliments by the way! June 22, 2013 at 4:28pm Reply

  • Shafriza: I made this for my mum’s birthday and it turned out really well. everyone loved it and said it was really good. Thank you May 11, 2013 at 8:26pm Reply

    • Jaclyn: I’m so glad everyone loved it! Thanks for your comment Shafriza! May 14, 2013 at 6:43pm Reply

  • Wendy: Hi Jaclyn, Can this be frozen after it has been refrigerated? Thanks, Wendy February 22, 2013 at 4:39pm Reply

    • Jaclyn: Hi Wendy – Yes I’ve frozen it before and then just thawed in refrigerator before enjoying, it works great. I hope you enjoy =). February 22, 2013 at 9:46pm Reply

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