No-Bake Blueberry Swirl White Chocolate Cheesecake
For the Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
6 tbsp unsalted butter, melted
For the White Chocolate Cheesecake Filling:
12 oz (340g) white chocolate, chopped or chips
16 oz (2 blocks) cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1½ cups heavy whipping cream, cold
For the Blueberry Swirl:
1½ cups fresh or frozen blueberries
3 tbsp sugar
1 tbsp lemon juice
1 tsp cornstarch + 1 tbsp water (slurry)
For Garnish:
Whipped cream
Fresh blueberries
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Instructions:
1. Make the Crust:
Mix graham cracker crumbs, sugar, and melted butter.
Press into the bottom of a springform pan (9-inch).
Chill in the fridge while preparing the filling.
2. Prepare the Blueberry Swirl:
In a saucepan, combine blueberries, sugar, and lemon juice.
Cook over medium heat for 5–8 minutes, stirring occasionally.
Mash berries slightly, then stir in the cornstarch slurry.
Cook until thickened. Let cool completely.
3. Make the Cheesecake Filling:
Melt the white chocolate gently using a double boiler or microwave in 30-second intervals. Cool slightly.
In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in melted white chocolate.
In another bowl, beat cold heavy cream to stiff peaks. Gently fold into the cheesecake mixture.
4. Assemble the Cheesecake:
Pour half the cheesecake filling into the crust.
Drop spoonfuls of blueberry sauce over the layer and swirl gently with a skewer.
Repeat with the rest of the filling and swirl more blueberry on top for that marbled look.
Cover and refrigerate for at least 6 hours or overnight.
5. Decorate and Serve:
Pipe whipped cream on top and garnish with fresh blueberries.
Slice and serve chilled.