White Chocolate Blueberry Cheesecake

Blueberry Cheesecake
Oh my goodness, it has been so HOT lately here in San Diego! It is the first of September and around 90 degrees outside! The last thing I wanted to do was turn on the oven and  bake!  But when you gotta have cheesecake, you gotta have cheesecake! lol So I created this no-bake cheesecake recipe to satisfy cheesecake cravings and not have to turn on the oven! It is light and cold and refreshing for these hot Indian Summer days!


White Chocolate Blueberry Cheesecake


  • 2 1/2 cups chocolate graham cracker crumbs
  • 1 stick of unsalted butter, melted
  • 1 1/2 tbsp. sugar
  • 1/4 cup package unflavored powdered gelatin
  • 2/3 cup water
  • 16 oz. cream cheese at room temperature
  • 2 cups white chocolate chips
  • 14oz. can sweetened condensed milk
  • 1 cup heavy whipping cream
  • 1 pint fresh blueberries


  1. Mix the graham cracker crumbs, melted butter and sugar in a bowl. Press evenly into the bottom of a 9" spring-form pan.
  2. In a large bowl, melt the white chocolate at 30 second intervals, stirring well between each heating. When smooth, add the cream cheese and mix well with an electric mixer. Add sweetened condensed milk and beat until smooth.
  3. In a small saucepan, combine the water and gelatin. Let set for 1 minute, then gently heat on the stove-top until gelatin has dissolved. Stir gelatin into cream cheese mixture until thoroughly combined. Fold in heavy cream.
  4. Pour 3 cups of batter into a liquid measure. This will be for your blueberry layer.
  5. Take a little less then a pint of blueberries and blend in blender with one teaspoon of sugar to make puree. Save some of the blueberries for the top of the cheesecake. Stir in Blueberry puree into batter and mix vigorously until white streaks disappear. Pour over graham cracker crust and shake pan to level batter.
  6. Put blueberry layer in the freezer for 20 minutes. It should set to a matte-appearing surface, if it is still liquid after the freeze time, put it back in the freezer until it is no longer liquid.
  7. Leave white batter on your counter top and stir occasionally while the blueberry layer freezes. Pour white batter on top of blueberry layer and refrigerate for 4 hours.
  8. To unmold, run a knife along the edge of the cheesecake and pop open spring-form pan. Remove cheesecake from mold and top with fresh blueberries.
Blueberry Cheesecake
My cheesecake was featured at
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16 thoughts on “White Chocolate Blueberry Cheesecake

  1. Hi!! I am so excited to make this. I want to make this for my hubby’s birthday/promotion. I will need to make several. I am wondering if I can freeze this afterwards for a few days before the party? Thank you! I thought about doing cupcakes too but might be easier to do big cakes

  2. Hey, how do you get this nice blue color? From when I made cheesecake with blueberries it turns more purple? 🙂

    • Hi Anne, I think the blue color might be more of the lighting although it was more blue then purple. Honestly I don’t know, sorry!

  3. Do I put the blueberry puree into the 3 c. of batter or what is left in the bowl? I am retyping the recipe into the format I have my recipes in, and need clarification on this part of the recipe before finishing typing. I could make the recipe to find out, but I’m not doing that right now. Thank you!

  4. I made this and wow is it good!!!! The obly changes I plan on making is next time reducing the graham crackers as I found the crust WAY to thick, and I’ll make the blueberry layer thicker and the white layer thinner. Mine set just fine following the recipe, but I did leave it in the freezer longer (about and hour) and refrigerated it overnight

  5. I made this twice, I made changes to it. I did a graham cracker crust but only did 1 cup graham crackers and 4 tablespoon melted butter and 1 tablespoon sugar and baked it for 8 min at 350. I also used 4 cups of the blueberry batter and very thin white topping I added a teaspoon of blueberry extract to the purée blueberry Made it a whole lot better. Thanks for this recipe

    • Hi Sylvia, I’m sorry it didn’t set. Did you put enough gelatin in it? usually it is the gelatin that helps it set. Also, did you put it in the freezer to let it set?

      • I put 1/4 cup of prepared gelatin and put the blueberry layer in the freezer for 20 mins and then after adding the white layer, I refrigerated it overnight. The next morning, I put it in the freezer for another 30 mins but it still wouldn’t set.

        • That is really strange! I’m sorry, I can’t think of what else might have happened? Maybe some other readers have an idea? It sounds like you did everything correct. Hmmmm…..

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