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The Best Creamy Blueberry Swirl Cheesecake

This creamy Blueberry Swirl Cheesecake features a buttery graham cracker crust, rich cheesecake filling, and homemade blueberry sauce beautifully swirled throughout.

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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 7 hours
Total Time 8 hours 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

For the Blueberry Sauce
  • 2 cups fresh or frozen blueberries (300 g)
  • 2 tbsp granulated sugar (25 g)
  • 1 tsp fresh lemon juice (5 ml)
  • 2 tbsp cornstarch (16 g)
  • 1 tbsp warm water (15 ml)
For the Graham Cracker Crust
  • 1 1/2 cups graham cracker crumbs (165 g)
  • 1/4 cup granulated sugar (50 g)
  • 5 tbsp unsalted butter, melted (71 g)
For the Cheesecake Filling
  • 24 Oz full-fat cream cheese, softened (680 g)
  • 1 cup granulated sugar (200 g)
  • 1 cup full-fat sour cream, at room temperature (240 g)
  • 2 tbsp vanilla extract (30 ml)
  • 3 large eggs, at room temperature

Equipment

  • 1 9-inch springform pan
  • 1 Large roasting pan for the water bath
  • 1 Aluminum foil
  • 1 Electric hand or stand mixer
  • 1 Large mixing bowl
  • 1 Small saucepan
  • 1 Small bowl
  • 1 Rubber spatula
  • 1 Measuring cups and spoons
  • 1 Food processor or rolling pin
  • 1 Thin knife or wooden skewer

Method
 

Make the Blueberry Sauce

  1. Add the blueberries, sugar, and lemon juice to a small saucepan. Cook over low to medium heat, stirring occasionally, until the mixture begins to simmer.
    In a small bowl, stir together the cornstarch and warm water until completely smooth.
    Slowly pour the cornstarch mixture into the simmering blueberries, stirring constantly.
    Continue cooking until the sauce thickens.
    Remove the saucepan from the heat.
    Transfer some of the whole blueberries to a separate bowl to use for decorating. Set the remaining sauce aside to cool.

Prepare the Crust
  1. Preheat the oven to 350°F (175°C).
    Wrap the outside of a 9-inch springform pan securely with two or three layers of aluminum foil.
    Combine the graham cracker crumbs, sugar, and melted butter.
    Stir until all the crumbs are evenly moistened.
    Transfer the mixture to the prepared pan and press it firmly and evenly across the bottom.
    Bake the crust for 10 minutes.
    Remove it from the oven and let it cool slightly while preparing the filling.
Make the Cheesecake Filling
  1. Place the softened cream cheese and sugar in a large mixing bowl.
    Beat on medium-low speed until smooth and creamy.
    Add the sour cream and vanilla extract.
    Mix briefly, just until combined.
    Add the eggs one at a time, mixing on low speed after each addition.
    Mix only until each egg is incorporated to avoid adding too much air.
Assemble the Cheesecake
  1. Pour the cheesecake filling over the slightly cooled crust and smooth the top.
    Spoon small amounts of the cooled blueberry sauce over the filling.
    Gently drag a thin knife or wooden skewer through the sauce to create a swirl pattern.
    Reserve the remaining sauce for decorating and serving.
Bake the Cheesecake
  1. Place the foil-wrapped springform pan inside a large roasting pan.
    Carefully pour hot water into the roasting pan until it reaches approximately halfway up the sides of the springform pan.
    Bake for 50–60 minutes, until the edges are set but the center still has a slight wobble.
    Turn off the oven, slightly open the oven door, and leave the cheesecake inside for 1 hour.
    Remove the cheesecake from the water bath and discard the foil.
    Allow it to cool completely at room temperature.
Chill and Decorate
  1. Cover and refrigerate the cheesecake for at least 6 hours, preferably overnight.
    Carefully remove the sides of the springform pan.
    Decorate with the reserved blueberry sauce, cooked blueberries, and fresh blueberries before serving.

Notes

  • Use full-fat, room-temperature ingredients for the smoothest and creamiest filling.
  • Do not overmix the filling after adding the eggs, as excess air can cause cracks.
  • Wrap the springform pan tightly with several layers of foil to prevent water from entering.
  • The cheesecake is ready when the edges are set and the center still wobbles slightly.
  • Chilling overnight produces the best flavor, texture, and cleanest slices.
  • Dip a sharp knife in hot water and wipe it clean between cuts.
  • Store covered in the refrigerator for 4-5 days or freeze without the additional topping for up to 2 months.