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+ servings

Blueberry Swirl Cheesecake

This blueberry swirl cheesecake is perfectly tangy and swirled with a divine lemon-blueberry sauce
5 from 4 votes
Prep Time 15 mins
Cook Time 1 hr
cooling time 3 hrs
Total Time 4 hrs 15 mins
Course Dessert
Cuisine American
Servings 16 slices
Calories 376 kcal


  • 9" springform pan


Blueberry Sauce:

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

Graham Cracker Crust:

  • 1 and ½ cups graham cracker crumbs
  • 6 tbsp. butter, melted and cooled
  • ½ cup sugar

Cheesecake Filling

  • 3 (8 oz.) packages full-fat cream cheese, softened to room temperature
  • 1 and ½ cups granulated sugar
  • 2 tbsp. all-purpose flour
  • 1 cup full-fat sour cream, room temperature
  • 3 large eggs, room temperature
  • 2 tsp. vanilla extract
  • tsp. fresh lemon juice


  • Preheat your oven to 350°.
  • Spray the inside of a 9″ springform pan with non-stick cooking spray and wrap multiple layers of heavy-duty aluminum foil tightly around the bottom and up the sides. Make sure the pan is wrapped very securely so that no water from the water bath is able to seep in.*

Make the Blueberry Sauce:

  • Add the blueberries and sugar to a small saucepan and stir over medium-low heat until the blueberries start to release their juices.
  • In a small bowl, whisk the warm water, fresh lemon juice, and cornstarch until the cornstarch is dissolved. Add to the pan with the blueberries and bring to a boil, stirring constantly and smashing the blueberries as you do. Once boiling, continue to cook and stir until very thick, then strain the sauce through a sieve and into a bowl and set aside.

Make the Graham Cracker Crust:

  • Mix the graham cracker crumbs, granulated sugar, and melted butter in a large bowl or a food processor until combined. Add the crust to the prepared springform pan and use the bottom of a measuring cup or clean glass to press it evenly into the bottom and up the sides of the pan. Prebake the crust for 10 minutes.

Make the Cheesecake Filling

  • Use a hand-held electric mixer to beat the softened cream cheese, granulated sugar, and flour until smooth with no lumps. Add the sour cream and mix until smooth. Add the room temperature eggs, one at a time, and mix until just combined after each. Add the vanilla extract and fresh lemon juice and mix until smooth. Use a spatula to scrape down the sides of the bowl as needed.
  • Pour the filling into the prebaked crust. Tap the pan on the counter several times to spread the filling out evenly and to release any trapped air bubbles.
  • Dot the top of the filling with the blueberry sauce and use a toothpick, butter knife, or chopstick to make a swirl pattern. Reserve the remaining sauce for serving.
  • Place the springform pan inside a large roasting pan and very carefully pour boiling water around the pan going up about 2 inches around the sides.
    Bake in the preheated oven for 50-60 minutes, the sides should be slightly puffed up with a 2-3 inch wobbly center. 
  • Turn the oven off, leave the cheesecake in, and barely crack the oven door. Leave the cheesecake in the oven for 1 hour, then take it out of the oven and the water bath and let it cool completely at room temperature. Cover and refrigerate until fully set, at least 3 hours, but overnight is best.
  • Slice the cheesecake using a large, sharp knife, and wipe the knife clean between each slice. Serve cheesecake with the remaining blueberry sauce. You might want to reheat the sauce a little if it’s too thick.
  • Keep leftovers, covered tightly, in the fridge for up to 5 days.


*No matter how well you think you’ve wrapped your pan with foil, sometimes water still finds a way in and basically ruins an otherwise perfect cheesecake. To make sure there’s zero chance of this happening, I always tie a slow-cooker oven liner around the springform pan first before wrapping it with heavy-duty aluminum foil.


Serving: 1sliceCalories: 376kcalCarbohydrates: 37.4gProtein: 5.5gFat: 23.8gSaturated Fat: 14.2gCholesterol: 95mgSodium: 246mgPotassium: 100mgFiber: 1gSugar: 29.1gCalcium: 57mgIron: 1mg
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