Easy Blueberry Swirl Cheesecake

Indulge in the delightful flavors of Easy Blueberry Swirl Cheesecake, a simple and delicious dessert that combines creamy cheesecake with a burst of blueberry goodness. This recipe is perfect for anyone looking to impress their guests with a homemade treat that’s easy to make and guaranteed to satisfy their sweet cravings.

Why Make This Recipe

This recipe is perfect for those who love the combination of tangy blueberries and creamy cheesecake. The blueberry swirl adds a pop of color and flavor to the classic cheesecake, making it a show-stopping dessert for any occasion.

How to Make Easy Blueberry Swirl Cheesecake

Ingredients:

• 2 1/2 tsp cornstarch


• 1 tsp fresh lemon juice


• 1 tbsp warm water


• 2 1/2 cups (319g) fresh or frozen blueberries


• 1/4 cup (52g) sugar


• 1 1/2 cups (201g) graham cracker crumbs


• 2 tbsp (26g) sugar


• 6 tbsp butter, melted


• 24 ounces (678g) cream cheese, room temperature


• 1 cup (207g) sugar


• 3 tbsp (24g) all-purpose flour


• 3/4 cup (173g) sour cream, room temperature


• 1 1/2 tbsp vanilla extract


• 3 large eggs, room temperature

Directions:

1. Make the blueberry sauce for the swirl by combining cornstarch, lemon juice, and warm water. Cook blueberries and sugar in a saucepan, then add the cornstarch mixture. Puree and strain the blueberry mixture to cool.


2. Preheat oven to 325°F and grease a 9×13 inch pan. Combine crust ingredients and press into the pan. Bake for 10 minutes and cool.


3. Reduce oven temperature to 300°F. Mix cream cheese, sugar, and flour. Add sour cream, vanilla extract, and eggs one at a time. Pour over the crust.


4. Add drops of blueberry sauce on top of the filling and swirl with a knife. Bake for 40-45 minutes.


5. Cool the cheesecake in the oven, then on the counter before refrigerating for 3-4 hours.

How to Serve Easy Blueberry Swirl Cheesecake

Serve slices of this delicious cheesecake chilled, either on its own or topped with extra blueberry sauce or whipped cream for an extra touch of sweetness.

How to Store Easy Blueberry Swirl Cheesecake

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. To freeze, wrap the cheesecake tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before serving.

Tips to Make Easy Blueberry Swirl Cheesecake

• Be sure to cool the blueberry sauce before swirling it into the cheesecake batter to prevent it from blending too much.


• Use room temperature ingredients to ensure a smooth and creamy cheesecake batter.


• Avoid overmixing the batter to prevent cracks in the cheesecake.

Variation

For a twist on the classic recipe, try using different berries like strawberries or raspberries for the swirl to customize the flavor of the cheesecake.

Easy Blueberry Swirl Cheesecake

Author: Maria Courses: Desert

Difficulty: Intermediate Prep Time

Servings: 12 Calories: 300

Best Season: All year round

Description

Enjoy the perfect blend of creamy cheesecake and fruity blueberries with this delightful Easy Blueberry Swirl Cheesecake recipe. Impress your guests with this visually appealing and irresistibly tasty dessert.

Ingredients

Scale

1/2x 1x 2x 3x

Crust

• 1 ¹⁄₂ cups graham cracker crumbs
• 2 tbsp sugar
• 6 tbsp butter, melted

Cheesecake Filling

• 24 ounces cream cheese, room temperature
• 1 cup sugar
• 3 tbsp all-purpose flour
• ³⁄₄ cup sour cream, room temperature
• 1 ¹⁄₂ tbsp vanilla extract
• 3 large eggs, room temperature

Blueberry Swirl Sauce

• 2 ¹⁄₂ tsp cornstarch
• 1 tsp fresh lemon juice
• 1 tbsp warm water
• 2 ¹⁄₂ cups fresh or frozen blueberries
• ¹⁄₄ cup sugar

Instructions

How to Make Easy Blueberry Swirl Cheesecake

1. Blueberry Swirl Sauce

   Combine cornstarch, lemon juice, and warm water. Cook blueberries and sugar, then add cornstarch mixture. Puree and strain.
   Mark as complete

2. Crust and Filling

   Preheat oven, mix crust ingredients, press into pan, combine and pour filling over crust, add drops of blueberry sauce, swirl, and bake.
   Mark as complete

3. Cooling and Refrigeration

   Cool cheesecake in the oven and on the counter, then refrigerate for 3-4 hours.
   Mark as complete

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 18g28%

Saturated Fat 10g50%

Cholesterol 120mg40%

Sodium 200mg9%

Total Carbohydrate 28g10%

Dietary Fiber 1g4%

Sugars 20g

Protein 6g12%

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Vitamin A 10 IU

Vitamin C 15 mg

Calcium 8 mg

Iron 6 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Blueberry swirl cheesecake, dessert recipe, easy cheesecake, fruity dessert