White Chocolate Blueberry Cheesecake

Published December 3, 2011. Updated May 9, 2019

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This White Chocolate Blueberry Cheesecake is incredibly easy to make. It starts with a pre-made graham cracker crust and is swirled with a homemade blueberry sauce. A crowd favorite every time! 

White Chocolate Blueberry Cheesecake Recipe

I used to wonder if there was anything better than white chocolate raspberry cheesecake, but I have found its competitor!  White chocolate blueberry cheesecake.

I’ve made the white chocolate raspberry cheesecake for years because it was my favorite so I just didn’t have the desire to try anything else. But last week I decided it was time to give another berry a chance.

This is the second time I have made this white chocolate cheesecake and I am in love! The blueberry, cream cheese, and white chocolate mixture is divine!

And the hint of lemon complements the blueberry so well, and it brings out its outstanding natural flavor. This blueberry cheesecake is so simple to make, too!

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 six hours to chill in the refrigerator to set. Six long hours of patiently waiting to eat this luxurious mouthwatering homemade cheesecake.

White Chocolate Blueberry Cheesecake Ingredients

For the white chocolate cheesecake base, you’ll need:

  • Pre-made graham cracker crust
  • Cream cheese
  • Granulated sugar
  • Eggs
  • Vanilla extract
  • Lemon juice
  • White chocolate chips
  • Heavy whipping cream

And for the blueberry cheesecake topping, you need:

  • Granulated sugar
  • Cornstarch
  • Cold water
  • Blueberries
  • Lemon juice

How to Make White Chocolate Blueberry Cheesecake

  • Make blueberry cheesecake topping by boiling ingredients in small saucepan until thickened.
  • To make the cheesecake, whip the cream cheese and sugar until fluffy.
  • Mix in egg and egg white, followed by vanilla and lemon juice.
  • Heat white chocolate chips and cream in microwave until smooth.
  • Add white chocolate mixture to cream cheese mixture and blend until smooth.
  • Spread half the white chocolate cheesecake batter into the crust.
  • Spread a few tablespoons of blueberry sauce over the cheesecake layer. Repeat this process once more, ending with the blueberry sauce on top of the cheesecake.
  • Bake the white chocolate blueberry cheesecake until mostly set, then let chill in fridge for a few hours before serving.

Can You Freeze Cheesecake?

Yes, this easy cheesecake freezes very well! To freeze cheesecake, let it first chill completely in the fridge before wrapping it in plastic wrap.

When you’re ready to eat the frozen cheesecake, place it in your fridge to thaw (give it at least a day to thaw completely).

Should You Use Fresh or Frozen Berries?

You can make this blueberry cheesecake with either fresh or frozen berries. It doesn’t matter since you cook the blueberry sauce before adding it to the white chocolate cheesecake base.

Tips for the Best Cheesecake

  • You’ll have leftover blueberry sauce — use it as a topping for the white chocolate cheesecake!
  • The cream cheese should be softened to room temperature before you whip it with the sugar.
  • The cheesecake won’t seem fully set when you take it out of the oven, but that’s what you want. It should have a slight jiggle when you take it out of the oven.

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5 from 2 votes

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
Prep20 minutes
Cook50 minutes
Ready in: 1 hour 10 minutes



  • 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.
  • 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.
  • 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.
  • 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.


  • The cheesecake won't seem fully set when you take it out of the oven, but that's what you want. It should have a slight jiggle when you take it out of the oven.


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  • 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 :)))

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  • 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.:)

    • Jaclyn

      Jaclyn Bell

      I’m so glad you liked this Joanna and thought it was easy to make! Thanks for your feedback!

  • 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!!

    • Jaclyn

      Jaclyn Bell

      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!

  • 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

    • Jaclyn

      Jaclyn Bell

      I’m so glad everyone loved it! Thanks for your comment Shafriza!

    • Jaclyn

      Jaclyn Bell

      Hi Wendy – Yes I’ve frozen it before and then just thawed in refrigerator before enjoying, it works great. I hope you enjoy =).