White Chocolate Blueberry Cheesecake

White Chocolate Blueberry Cheesecake

At first glance this cheesecake may look country style or a bit rustic with it’s dripping mounds of blueberry topping.

This White Chocolate Blueberry Cheesecake combines 3 luscious flavors and packs them into a graham cracker crust for the most sophisticated palette pleaser you will ever experience!

Creamy white chocolate cheesecake is perfection with blueberries.

White Chocolate Blueberry Cheesecake

The sweet and the tart playing together in harmony with a back splash of hominess that the classic graham cracker crust brings.

It’s as if you are not sure if you should wear heels to the picnic!

This cheesecake makes you feel like you are at a black tie event ~ yet in the comfort of your summer cutoffs and bare feet!

Obviously by this versatile description, you can see this cake will stand up at any event.

So if it’s black tie ballroom you are serving~ I would go for the Godiva liquor addition for sure!

But if this is going to be your last summer shindig in the backyard with the family, may I  suggest a zest of lemon to brighten the affair?

Either way I know you are going to love this new recipe!

I do get so many questions about substitutions on the sour cream.

You can use yogurt or heavy cream in place of it or just leave it out altogether.

Any of those 3 ingredients will lend an added layer of creaminess to this cheesecake, but for those who like a bit more dense, sturdy New York style cheesecake just leave it out!

Read to the bottom for the VEGAN VERSION!

5.0 from 7 reviews
White Chocolate Blueberry Cheesecake
All cheesecake ingredients are to be at room temperature before mixing
Any crushed cookie will work for the crust if you do not have graham crackers
Prepare an 8" X 3" cake pan with pan grease and a parchment paper liner
If Spring form pans are your preference that is fine, click here for my thoughts on the spring form pan
Serves: 1-8" Cheesecake
  • Cream Cheese 3-8oz packages (670g)
  • Granulated Sugar 1 cup (200g)
  • Eggs large 5 (250g)
  • Sour Cream ½ cup (120g)
  • White Chocolate 8oz (approx 1¼ cup) (224g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Godiva Liquor 1 Tablespoon (15ml) *optional
  • For the Graham Cracker Crust:
  • Crushed Graham Cracker Crumbs 2½ cups
  • Granulated Sugar 2 Tablespoons (28g)
  • Unsalted Butter 8 Tablespoons
  • For the blueberry topping:
  • 1 Pint Blueberries (fresh or frozen)
  • 1 tablespoon water
  • 0-¼ cup granulated sugar
  1. Prepare the crust by combining the graham cracker crumbs with the sugar and melted butter and work it until it resembles wet sand
  2. Press it into the bottom and sides of the prepare pan then freeze while you prepare the cheesecake batter.
  3. Cream the cream cheese smooth and then add the granulated sugar, mix on low speed until combined
  4. Be sure to always scrape the bottom and sides of the bowl often while mixing this entire recipe to avoid lumps
  5. Combine the eggs with the vanilla and the optional godiva liquor
  6. Add the eggs one at a time to the cream cheese mixture allowing each one to mix in before adding another.
  7. Add the melted white chocolate and mix smooth
  8. Add the sour cream last mix smooth
  9. Pour the batter into the prepared graham cracker crust
  10. Bake in a water bath in a preheated 350°F oven for the first 15 minutes then turn the temperature down to 300°F for another 60 to 90 minutes or until it is done click here for how to know when your cheesecake is done
  11. Cool completely then refrigerate overnight before un-molding
  12. Prepare the blueberry topping by cooking the blueberries with the water and optional sugar over a low heat for approximately 15-20 minutes or until compote consistency
  13. Cool and then pour over the top of the cheesecake
  14. Whipped Cream and white chocolate shavings are optional garnishes



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  1. Hi Gretchen

    Can i use the 3 inch high and 8 inch wide heart shaped pan for this cheesecake? Instead of graham crackers, can digestive biscuits be used?


      1. Thanks for your reply!

        Sour cream is not easily available. What can I substitute it with? Can thick cream be used?

        Also would strawberry compote be a good combination for this.

        How does this recipe differ in taste from the New York Cheese cake recipe? I’m guessing the NY version is tangier?


        1. es cream is a good substitution
          Sure you can use any fruit you like
          this is a NY style cheesecake, but a bit creamier due to the addition of sourcream/cream

  2. Thank you so much for youre recipes! I’ve tried so many other recipes in the past but since i found you (since the beginning on YouTube 🙂 ) that Will stay in the past for a reason 😉 i have one question about this recipe, iff i want to make this recipe into cupcakes what would be the baking time? Thank you for youre time answering! Greetings from Holland !

  3. Hi Gretchen!! I wanted to ask if you could post a video to make bombolini’s filled with chantilly cream of possible!! This would really be amazing! Have a fantastic weekend
    Ashley 🙂

  4. Thanks for sharing! This is to die for! I used a springform pan and didn’t use a bain marie without any problems – the cake was creamy, didn’t crack, and was nice and silky moist. Next time I’ll try it with your suggestions.

  5. Hi Gretchen! I just tried this recipe and i fell in love with it.. i am not going to use my springform pans anymore.. does this technique also work for no baked cheesecake?

  6. This looks great and I love that you have vegan options for so many of your recipes!! This has been a great discovery for me (avid baker since I was little, recently transitioned to full vegan and now AH! what do I do with all my favorite recipes!). It would be cool to get a recipe for a stabilized vegan whipped cream!!

  7. Hi Gretchen. I am interested in making a white chocolate macadamia cheesecake. Can I use this recipe leaving off the blueberries and adding chopped macadamia nuts?

  8. Hi Gretchen

    I baked the cheese cake and before putting it into the fridge I found the inside of the cheesecake was extremely soft and a little liquidy. Will it be ok after it is set in he fridge overnight?

    While baking I filled the water bath halfway of the pan that holds the cake. Baked for 1 hour. Hope I did right?


  9. Hi Gretchen

    I followed the recipe exactly and after I removed the cake from the pan it came out in one piece. After a few minutes the cake collapsed completely. What could have gone wrong. I used digestive biscuits instead of graham crackers. I used cream cheese bars just like the recipe.

    When baking, how high should the water be filled in the bath? I filled in only halfway of the height of the cheesecake pan.

    Also to release the cheesecake I submerged the refrigerated cheesecake pan in boiling water for 2 minutes or so.

    Please help as even if the cake crumbled completely, it tasted awesome! great recipe! i really need to get this right.

    Thanks Gretchen!

  10. Hi Gretchen

    yes I baked it for 60 minutes and the top looked cooked but not liquidy. The cheesecake jiggled when shaken. That’s when I took it out of the pan. has it got anything to do with the water level in the water bath?

  11. Hi Gretchen, love your recipes, I am going to do a rasberry compote instead of blueberrie, for a cake filling, should I try to get it as thick as possible, of course there will be a buttercream dam around the outside. Or would it be best if I did something closer to a pie filling.
    Thanks Grechen,

    1. Great it will work fine! You can make it as thick as you like! I like to keep it a bit more loose as you can see in the video/picture mine was slightly drippy, yummm

      1. Hi Gretchen

        I tried it but the batter doesn’t fit into an 8 inch round and 2 inch deep pan. there was lots of surplusbatter that i baked the rest into mini cheesecakes. was delicious! so i guess this recipe has to be made into 3 inch high pan is it?


  12. Hi Gretchen I baked this cheese cake and it was a success. How do i turn this cheesecake into a lotus biscoff (biscuit butter) version?

    Do i just fold in the biscuit butter? if so how much?


  13. Hi Gretchen, I’ve been exploring lately and thinking about trying the vegan version of this recipe, but when I clicked the link, I got this: “Page not found
    The page you were looking for can not be found! Perhaps try searching?”

    The link it is attached to is http://www.gretchensveganbakery.com/%20vegan-white-chocolate-blueberry-cheesecake/

    Hope it gets fixed soon so I can try it! In the meantime, I’m going to try out the pumpkin cinnamon rolls, because…fall. 🙂

  14. Your recipe says to turn the oven down to 300 for 60-90 minutes. Your video says 325. That may be why some are having difficulty getting it to set? Thanks for this, we had a great time making it for Thanksgiving!

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