White chocolate blueberry cheesecake is an upgraded version of my simple Classic Cheesecake. The already luscious cheesecake filling is elevated by rich white chocolate ganache which is perfectly complemented by tangy bursts of blueberry sauce mixed throughout. Whether you want a show-stopper dessert for a special occasion or a luxurious dessert for your craving, this white chocolate blueberry cheesecake is sure to leave some smiles.

The foundation of this cheesecake is a buttery, subtly sweet, and slightly crispy digestive biscuit crust. The cheesecake filling is a smooth and indulgent blend of cream cheese, sugar, eggs, and vanilla with white chocolate ganache. Spoonfuls of blueberry sauce create little pockets of fruity goodness that bake into juicy, delicious bites. It’s like a party for your taste buds with every forkful.

White chocolate blueberry cheesecake is adorned with a scattering of fresh blueberries with white chocolate shavings and chips. Fresh berries can create a striking contrast with white chocolate. Alternatively, you can use blueberry sauce and whipped cream to garnish the cheesecake.

Try my Classic Cheesecake, No-Bake Mini Cheesecakes, or No-Bake Salted Caramel Cheesecake for more cheesecake magic.

I know many of you feel intimidated by the description I’ve given but it’s pretty easy to make than it looks. I am not going to lie, baking this cheesecake is going to take some of your time but the process is simple and easy. And the result will probably make you forget about the effort and time spent on making this.

Ingredients required:

Following is a preview, for a detailed list with quantity, find the recipe card below.

Blueberry sauce

Blueberry:- You can use both fresh or frozen blueberries.
Sugar
Cornflour/cornstarch

Cheesecake base

Digestive biscuits:- You can use biscuits or cookies of your preference.
Almonds:- You can use the type of nuts you prefer. Cashews, walnuts, etc. But it is also optional.
Butter (melted):- You can use both salted or unsalted butter
Sugar

Cream cheese filling

Cream cheese:- Cream cheese should be at room temperature. Make sure to use full-fat cream cheese and avoid cream cheese used as spreads.
Sugar
Eggs:- Should be at room temperature
Heavy Cream
Yogurt (room temperature)
White chocolate
Vanilla extract
Cornflour/cornstarch

How to make white chocolate blueberry cheesecake?

Blueberry sauce:

Cook blueberries, sugar, and water till it comes to a boil. Add a slurry of cornflour and water. Cool till it comes to a boil.
Strain the mixture. Set aside the sauce to cool down.

Prep:

Preheat the oven. Cover the bottom and sides of a springform pan with aluminium foil. Set aside.

Make Crust/base:

Make crumbs of biscuits and almonds. Mix with sugar, and melted butter until well combined and the mixture resembles wet sand.
Press the mixture firmly and evenly into the bottom of the prepared springform pan.
Bake the crust in the preheated oven. Let it cool.

Prepare cream cheese filling:

Melt white chocolate with heavy cream in a microwave or double boiler. Let it cool.
In a bowl mix/beat cream cheese and sugar till smooth.
Beat in melted chocolate, vanilla extract, and yogurt.
Add eggs one at a time while mixing after each addition. Sift in cornflour and combine till just combined.

Assembly and bake

Pour the batter over the cooled base in 2 layers with spoonfuls of blueberry sauce on top of each layer.
Place the pan in a little deep tray. Pour hot water into the tray filling 2-3 inches.
Bake in the preheated oven till the edges are set and the center is slightly jiggly.

Cool and serve

Turn off the oven and crack open the oven door slightly. Let the cheesecake cool in the oven.

Refrigerate the cooled cheesecake for overnight.
Garnish the cake with blueberry sauce and white chocolate chips.

Storage of white chocolate blueberry cheesecake:-

Room temperature: Cheesecake cannot be stored at room temperature because of perishable ingredients, therefore a cheesecake should not be left at room temperature for more than 2 hours.
Refrigerator: Wrap the cheesecake tightly with plastic wrap or aluminium foil and place the wrapped cheesecake in an airtight container. Store the cheesecake in the refrigerator for up to 5-7 days.
Freezer: Wrap the cheesecake tightly with plastic wrap. Then wrap it again with aluminium foil or place it in a freezer-safe container. Store in the freezer for 2-3 months. To thaw leave the cheesecake in the refrigerator overnight.

Why did my white chocolate blueberry cheesecake crack?

There are many reasons as to why a cheesecake might crack. Follow the following instructions for a perfect cheesecake:-

Lumps in the batter can cause cracks therefore use room temperature ingredients for smooth batter.
Overmixing can incorporate too much air, leading to cracks during baking. Therefore, mix until just combined.
Bain-marie/water bath is the process of baking cheesecake in a tray filled with hot water. This step helps to regulate the temperature and provides moisture, reducing the risk of cracks. If you don’t want to this process place a bowl of hot water in the lower rack of the oven.
Overbaking can lead to cracks. Thus, bake the cheesecake until the edges are set but the centre is still slightly jiggly.
Letting the cheesecake cool in a switched-off oven with a slightly ajar door helps in gradual cooling thus preventing cracks.

Tips to ensure happy baking:-

Use full-fat cream cheese for rich cheesecake. Make sure to not the spreadable cream cheese for this recipe.
Scrape the bowl frequently for even mixing.
To prevent condensation, cool the cheesecake completely at room temperature before refrigerating
Allow the cheesecake to set at least 4 hours in the fridge for proper texture and flavour.
Use a springform pan for easy removal.
Use a sharp knife dipped in hot water to slice the cheesecake cleanly. Wipe the knife between cuts for neat slices.