Blueberry Swirl Cheesecake with Silky Topping is a classic baked cheesecake that combines a buttery graham cracker crust, a rich and creamy vanilla cheesecake filling, and a vibrant homemade blueberry swirl. Finished with a smooth sour cream topping, this dessert is elegant, refreshing, and perfect for special occasions or everyday indulgence.
This cheesecake delivers the perfect balance between sweet, tangy, and creamy textures, making it a guaranteed crowd-pleaser.
Why You’ll Love This Blueberry Swirl Cheesecake
- Rich and creamy cheesecake texture
- Homemade blueberry swirl with natural fruit flavor
- Silky sour cream topping for a smooth finish
- Beautiful marbled look without extra effort
- Perfect make-ahead dessert for gatherings
Ingredients
For the Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ⅓ cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
For the Blueberry Swirl
- 1 cup fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Silky Topping
- 1 cup sour cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Prepare the Crust
Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
Press the mixture firmly into the bottom of the pan to create an even crust.
Bake for 10 minutes, then set aside to cool.
Make the Blueberry Swirl
In a small saucepan over medium heat, combine blueberries, granulated sugar, and lemon juice.
Cook for 5–7 minutes, stirring occasionally, until the blueberries release their juices.
Add the cornstarch mixture and cook for 1–2 minutes until thickened.
Remove from heat and let cool completely.
Prepare the Cheesecake Filling
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Mix in vanilla extract, sour cream, and heavy cream until just combined.
Pour the filling over the cooled crust and smooth the top.
Add the Blueberry Swirl
Spoon small dollops of the blueberry mixture over the cheesecake filling.
Using a knife or toothpick, gently swirl the blueberries into the batter to create a marbled pattern.
Bake the Cheesecake
Bake for 50–60 minutes, until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
Transfer to the refrigerator and chill for at least 4 hours or overnight.
Make the Silky Topping
In a bowl, mix sour cream, powdered sugar, and vanilla extract until smooth.
Spread evenly over the chilled cheesecake.
Serving Suggestions
- Garnish with fresh blueberries for extra color
- Add extra blueberry sauce for a more intense flavor
- Slice with a warm knife for clean cuts
Storage Tips
- Store covered in the refrigerator for up to 4–5 days
- This cheesecake is best served chilled
- Ideal for making a day ahead
Final Thoughts
This Blueberry Swirl Cheesecake with Silky Topping is the perfect combination of creamy cheesecake, fruity blueberry flavor, and smooth sour cream topping. It’s visually stunning, easy to prepare, and guaranteed to impress anyone who takes a bite.
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Blueberry Swirl Cheesecake
Ingredients
For the Crust
- 1.5 cups 1½ cups graham cracker crumbs
- 0.25 cups ¼ cup granulated sugar
- 0.33 cups ⅓ cup unsalted butter, melted
For the Cheesecake Filling
- 24 oz 24 oz cream cheese, softened
- 1 cup 1 cup granulated sugar
- 3 large 3 large eggs
- 1 teaspoon 1 teaspoon vanilla extract
- 0.5 cups ½ cup sour cream
- 0.25 cups ¼ cup heavy cream
For the Blueberry Swirl
- 1 cup 1 cup fresh or frozen blueberries
- 2 tablespoons 2 tablespoons granulated sugar
- 1 tablespoon 1 tablespoon lemon juice
- 1 tablespoon 1 tablespoon cornstarch mixed with 1 tablespoon water
For the Silky Topping
- 1 cup 1 cup sour cream
- 0.25 cups ¼ cup powdered sugar
- 1 teaspoon 1 teaspoon vanilla extract
Instructions
Prepare the Crust
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until evenly moistened.
- Press the mixture firmly into the bottom of the pan to create an even crust.
- Bake for 10 minutes, then set aside to cool.
Make the Blueberry Swirl
- In a small saucepan over medium heat, combine blueberries, granulated sugar, and lemon juice.
- Cook for 5–7 minutes, stirring occasionally, until the blueberries release their juices.
- Add the cornstarch mixture and cook for 1–2 minutes until thickened.
- Remove from heat and let cool completely.
Prepare the Cheesecake Filling
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in vanilla extract, sour cream, and heavy cream until just combined.
- Pour the filling over the cooled crust and smooth the top.
Add the Blueberry Swirl
- Spoon small dollops of the blueberry mixture over the cheesecake filling.
- Using a knife or toothpick, gently swirl the blueberries into the batter to create a marbled pattern.
Bake the Cheesecake
- Bake for 50–60 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
- Transfer to the refrigerator and chill for at least 4 hours or overnight.
Make the Silky Topping
- In a bowl, mix sour cream, powdered sugar, and vanilla extract until smooth.
- Spread evenly over the chilled cheesecake.
