Description

Treat yourself to the ultimate no-bake indulgence with this Blueberry Swirl Cheesecake—a creamy, tangy dessert crowned with a luscious homemade blueberry compote. Perfect for easy dinner parties, birthday celebrations, or quick make-ahead desserts, this cheesecake is as stunning as it is satisfying. With its buttery graham cracker crust, smooth vanilla-lemon filling, and gorgeous swirls of fruit, this treat delivers both flavor and flair. Whether you’re looking for breakfast ideas, a healthy snack alternative (with fresh fruit!), or a show-stopping centerpiece for your next gathering, this easy recipe hits the sweet spot. One bite, and you’ll understand why it’s one of the most requested food ideas for every occasion!

Ingredients

For the Crust:

2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tbsp granulated sugar
½ tsp cinnamon (optional)
Pinch of salt

For the Cheesecake Filling:

24 oz cream cheese (softened)
1 cup powdered sugar
1 cup cold heavy whipping cream
1 tsp vanilla extract
1 tbsp fresh lemon juice
¼ cup sour cream or Greek yogurt

For the Blueberry Swirl:

1½ cups fresh or frozen blueberries
2 tbsp granulated sugar
1 tsp lemon juice
1 tsp cornstarch + 1 tbsp water

Optional Garnishes:

Fresh blueberries
Whipped cream
Lemon zest

Instructions

1. Prepare the Blueberry Swirl

In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.
Simmer until soft, then stir in cornstarch slurry. Cook until thickened. Cool completely.

2. Make the Crust

Mix graham cracker crumbs, butter, sugar, cinnamon, and salt.
Press into a 9-inch springform pan. Freeze while making the filling.

3. Make the Filling

Beat cream cheese until smooth. Add powdered sugar, vanilla, lemon juice, and sour cream.
In a separate bowl, whip cream to stiff peaks. Gently fold into the cream cheese mixture.

4. Assemble

Pour filling over crust. Drop spoonfuls of cooled blueberry compote on top.
Swirl gently with a toothpick or knife for a marbled effect.

5. Chill

Cover and refrigerate for at least 6 hours, preferably overnight.

6. Serve

Top with whipped cream, lemon zest, and fresh blueberries before slicing.

Prep Time: 30 minutes
Cook Time: 6 hours