Categorized:

  • Cake & Cupcakes
  • Desserts

Tagged:

  • blueberries
  • cream cheese
  • graham crackers
  • white chocolate
White Chocolate Blueberry Cheesecake - 1

White Chocolate Blueberry Cheesecake

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Copyright 2026 Cooking Classy