Blueberry Swirl Cheesecake is a delightful dessert that everyone will love. It’s creamy, fruity, and perfect for any occasion. Whether it’s a family gathering or a special holiday, this cheesecake brings smiles. Plus, it combines the rich flavor of cream cheese with the freshness of blueberries, making it an irresistible treat!

how to make Blueberry Swirl Cheesecake

Making this cheesecake is easy and fun! You start with a buttery graham cracker crust, then mix up a creamy filling. After that, you create a sweet blueberry swirl that adds color and flavor. Follow these steps to create your own Blueberry Swirl Cheesecake!

Ingredients :

1 1/2 cups graham cracker crumbs
1/4 cup sugar (for crust)
1/2 cup melted butter
3 (8 oz) packages cream cheese, softened
1 cup sugar (for filling)
1 tsp vanilla extract
3 large eggs
1/4 cup sour cream
1/4 cup heavy cream
1 cup fresh blueberries
1/4 cup sugar (for blueberry swirl)
1 tbsp lemon juice

Directions :

Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan.
Prepare the crust: In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of the pan. Bake for 10 minutes and let it cool.
Make the blueberry swirl: In a saucepan, add fresh blueberries, 1/4 cup sugar, and lemon juice. Simmer on low heat until the blueberries break down and the mixture thickens, about 5-7 minutes. Let it cool.
Prepare the cheesecake filling: In another bowl, beat cream cheese and 1 cup sugar until smooth. Add vanilla extract, then beat in the eggs one at a time. Stir in sour cream and heavy cream until smooth.
Assemble the cheesecake: Pour half of the cheesecake filling over the crust. Drop spoonfuls of the blueberry sauce on top and swirl with a knife. Repeat with the remaining filling and blueberry sauce.
Bake for 55-60 minutes until the edges are set, and the center is slightly jiggly. Let it cool, then refrigerate for at least 4 hours or overnight.
Serve chilled with extra blueberry swirl on top if desired.

how to serve Blueberry Swirl Cheesecake

Serve this cheesecake chilled for the best flavor. You can add extra blueberry sauce on top for a beautiful finish. It’s perfect for any gathering or just a sweet treat after lunch or dinner!

how to store Blueberry Swirl Cheesecake

Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It will last for about 4-5 days in the fridge.

tips to make Blueberry Swirl Cheesecake

Make sure to soften the cream cheese before mixing to avoid lumps.
For a sweeter blueberry sauce, add a bit more sugar if desired.
You can make the blueberry swirl ahead of time and store it in the fridge until you’re ready to assemble the cheesecake.

variation

You can add a touch of lemon zest to the filling for an extra zing! Another great variation is to use other fruits, like strawberries or raspberries, to create different swirls.

FAQs

Q: Can I use frozen blueberries instead of fresh?
A: Yes, you can use frozen blueberries! Just thaw them and drain any extra liquid before using them for the swirl.

Q: How long does it take to bake the cheesecake?
A: The cheesecake will take about 55-60 minutes to bake, depending on your oven.

Q: Can I freeze Blueberry Swirl Cheesecake?
A: Yes, you can freeze it! Wrap it tightly and store it in the freezer for up to 2 months. Just thaw it in the fridge before serving.

Blueberry Swirl Cheesecake

Blueberry Swirl Cheesecake is a delightful dessert that everyone will love. It’s creamy, fruity, and perfect for any occasion. Whether it's a family gathering or a special holiday, this cheesecake brings smiles. Plus, it combines the rich flavor of cream cheese with the freshness of blueberries, making it an irresistible treat!

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Ingredients

1 1/2 cups graham cracker crumbs
1/4 cup sugar for crust
1/2 cup melted butter
3 8 oz packages cream cheese, softened
1 cup sugar for filling
1 tsp vanilla extract
3 large eggs
1/4 cup sour cream
1/4 cup heavy cream
1 cup fresh blueberries
1/4 cup sugar for blueberry swirl
1 tbsp lemon juice

Instructions

Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan.
Prepare the crust: In a bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press this mixture into the bottom of the pan. Bake for 10 minutes and let it cool.
Make the blueberry swirl: In a saucepan, add fresh blueberries, 1/4 cup sugar, and lemon juice. Simmer on low heat until the blueberries break down and the mixture thickens, about 5-7 minutes. Let it cool.
Prepare the cheesecake filling: In another bowl, beat cream cheese and 1 cup sugar until smooth. Add vanilla extract, then beat in the eggs one at a time. Stir in sour cream and heavy cream until smooth.
Assemble the cheesecake: Pour half of the cheesecake filling over the crust. Drop spoonfuls of the blueberry sauce on top and swirl with a knife. Repeat with the remaining filling and blueberry sauce.
Bake for 55-60 minutes until the edges are set, and the center is slightly jiggly. Let it cool, then refrigerate for at least 4 hours or overnight.
Serve chilled with extra blueberry swirl on top if desired.