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Blueberry Swirl Cheesecake
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5 from 3 votes

Blueberry Swirl Cheesecake

This blueberry swirl cheesecake is perfectly tangy and swirled with a divine lemon-blueberry sauce
Prep Time1 hr 15 mins
Cook Time50 mins
cooling time4 hrs
Total Time6 hrs 5 mins
Course: Dessert
Cuisine: American
Keyword: blueberry, blueberry swirl cheesecake, cheesecake
Servings: 4 people
Calories: 275kcal
Cost: $10


For the blueberry sauce

  • 1 tsp cornstarch
  • 1 tsp lemon juice
  • 2 tsp warm water
  • 2 cups fresh or frozen blueberries
  • 2 tbsp sugar

For the graham cracker crust

  • cups honey graham crackers crumbs
  • 6 tbsp butter melted and cooled
  • ½ cup sugar

For the cheesecake filling

  • 24 oz. full-fat cream cheese softened to room temperature
  • cups sugar
  • 2 tbsp. all-purpose flour
  • 1 cup full-fat sour cream room temperature
  • tsp. lemon juice
  • 2 tsp. vanilla
  • 3 large eggs room temperature


  • Preheat the oven to 350° Spray a 9" springform pan generously with nonstick cooking spray. Cover the bottom and sides with 2 layers of aluminum foil or heavy-duty aluminum foil.

To make the blueberry sauce

  • In a small bowl, whisk cornstarch, warm water, and lemon juice until the cornstarch is dissolved.
  • Add the blueberries and sugar to a small saucepan and stir over medium-low heat until the blueberries release their juices, about 3 minutes.
  • Add the cornstarch mixture to the blueberries and bring to a boil. Stir constantly while simmering until the sauce thickens, about 5-10 minutes. Drain the sauce into a small bowl using a strainer and set aside. Keep the blueberries and sauce for serving.

For the graham cracker crust

  • Use a food processor to combine graham crackers, melted butter, and sugar.
  • Use the bottom of a measuring cup to evenly press the crust into the bottom of the prepared springform pan and up the sides slightly. Prebake the crust for 10 minutes while you make the filling.

For the cheesecake filling

  • Use a hand-held electric mixer to beat the softened cream cheese, sugar, and flour until smooth and creamy. Add the sour cream, vanilla, and lemon juice and mix until smooth. Add the eggs one at a time, mixing until just combined after each addition. Do not over mix.
  • Pour the filling into the prepared crust. Dot the top with the blueberry sauce and use a toothpick, butter knife, or chopstick to make a swirl pattern. Reserve the remaining sauce for serving.
  • Bake the cheesecake in the preheated oven for 50-60 minutes until the sides are puffed up and the cheesecake is only slightly wobbly in the center.
  • Once the cheesecake is done baking, turn the oven off and crack the door slightly. Leave the cheesecake in the oven for 1 hour.
  • Remove the cheesecake from the oven and allow to cool completely before placing in the refrigerator. Refrigerate at least 3 hours or overnight before serving.


Calories: 275kcal