Name: Homemade Cheesecake with White Chocolate and Blueberries
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 1/2 cups graham cracker crumbs; 1/3 cup coconut oil or butter, melted; 16 oz vegan cream cheese; 1/2 cup maple syrup; 1 tsp vanilla extract; 1 tbsp cornstarch; 1/2 cup canned coconut milk; 4 oz white chocolate, melted; 1 cup fresh or frozen blueberries

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Making a homemade cheesecake doesn’t have to be a complicated weekend project. This white chocolate blueberry version brings together indulgent flavors with a refreshing twist. It’s the kind of dessert that gets people talking, in the best way. We’ve all had those dry, disappointing cheesecakes at potlucks, right? Well, this one’s a game changer. Velvety smooth, loaded with juicy berries, and kissed with creamy white chocolate—it’s a slice of calm joy. Perfect for those of us who love healthy cheesecake recipes but still crave that rich, comforting bite. I’ve tested this one during late-night cravings, family brunches, and even one rushed weeknight when I forgot a friend’s birthday (oops). Every time, it worked. Whether you’re into vegan cheesecake recipes or want to branch out from your usual pumpkin cheesecake recipes, you’ll find something familiar yet special here. If you’re all about high protein cheesecake or exploring raw vegan cheesecake styles, this vegan pumpkin cheesecake-inspired treat won’t disappoint.

1) Key Takeaways
2) Easy White Chocolate Blueberry Cheesecake Recipe
3) Ingredients for White Chocolate Blueberry Cheesecake
4) How to Make White Chocolate Blueberry Cheesecake
5) Tips for Making White Chocolate Blueberry Cheesecake
6) Making White Chocolate Blueberry Cheesecake Ahead of Time
7) Storing Leftover White Chocolate Blueberry Cheesecake
8) Try these Dessert Recipes next!
9) White Chocolate Blueberry Cheesecake Recipe
10) Nutrition

1) Key Takeaways

A creamy homemade cheesecake that uses white chocolate and blueberries for a twist.
Vegan-friendly and perfect for folks exploring raw or high protein cheesecake options.
Easy to bake, store, and serve with make-ahead and leftover tips included.
Ideal for holidays, birthdays, or casual “just-because” dessert moments.

2) Easy White Chocolate Blueberry Cheesecake Recipe

Let me tell you a little secret—homemade cheesecake is way less intimidating than it sounds. This one’s my go-to when I want to impress without falling into a baking spiral. The white chocolate melts smooth as silk, the blueberries burst just enough, and the base holds it all with the right touch of crunch.

When I baked this on a rainy Thursday, I didn’t have big plans. I just wanted something sweet. Turns out, it’s now the dessert my neighbors keep “accidentally” dropping by for. They always say, “Oh, you didn’t have to!” But I know they came for the cheesecake.

We’re talking healthy cheesecake recipes with a twist here. And while it’s not your typical pumpkin cheesecake recipe, you might just find it hits that same warm note. If you’re experimenting with vegan cheesecake recipes or craving something creamy without the guilt, this dessert checks the boxes—and then some.

3) Ingredients for White Chocolate Blueberry Cheesecake

Graham Cracker Crumbs: These form the crunchy crust that keeps everything grounded. I crush them fine and mix them with melted coconut oil for a rich, buttery flavor.

Coconut Oil: It’s the glue holding the crust together. Butter works too, but I prefer the mellow sweetness of coconut oil here.

Vegan Cream Cheese: Smooth, tangy, and so much easier to work with than traditional blocks. I keep mine at room temp before mixing to avoid lumps.

Maple Syrup: Natural sweetness that blends beautifully with the tart blueberries and creamy filling. I love the depth it adds without overpowering the cheesecake.

Vanilla Extract: Just a teaspoon, but wow—don’t skip this. It ties everything together quietly but confidently.

Cornstarch: Helps the filling set without getting gummy. Trust me, just a spoonful makes a big difference.

Canned Coconut Milk: Adds moisture and keeps things creamy. Shake the can well before opening—it separates when left alone too long.

White Chocolate: Melted until glossy and stirred gently into the mix. It brings richness and sweetness in the smoothest way possible.

Blueberries: Fresh or frozen both work. I like to toss mine on top just before baking so they bake into little sweet-tart pockets of joy.

4) How to Make White Chocolate Blueberry Cheesecake

Step 1. Preheat your oven to 325°F. Grease a springform pan lightly so nothing sticks where it shouldn’t.

Step 2. Mix your graham crumbs and melted coconut oil. Press into the pan with the bottom of a cup. Set that crust aside to dream about filling.

Step 3. In a big bowl, beat the vegan cream cheese until soft. Pour in maple syrup and vanilla. Stir like you mean it until smooth.

Step 4. Add in the cornstarch and coconut milk. Whisk it in slowly. When it looks like soft pudding, you’re golden.

Step 5. Fold in the melted white chocolate. Be gentle—you want a creamy mix, not whipped air.

Step 6. Pour it over the crust. Sprinkle the blueberries across the top. They’ll sink a bit during baking and it’s perfect that way.

Step 7. Bake for 45 to 50 minutes. The center should jiggle a bit, but not too much. It’ll set more as it cools.

Step 8. Cool completely, then chill in the fridge for at least 4 hours. Overnight is even better if you can wait.

5) Tips for Making White Chocolate Blueberry Cheesecake

Use parchment paper on the bottom of your pan. It helps the crust stay firm and makes cleanup easier. You’ll thank yourself later.

If you’re short on vegan cream cheese, sub in some silken tofu or thick Greek-style plant yogurt. It works wonders and adds protein too. Hello, high protein cheesecake vibes.

Let the melted white chocolate cool just a bit before folding it in. If it’s too hot, you risk curdling the filling. Too cold, and it clumps. Find that just-right moment—it’s a small thing that makes a homemade cheesecake go from good to amazing.

6) Making White Chocolate Blueberry Cheesecake Ahead of Time

I get it. Schedules are packed. But dessert? Dessert waits for no one. Luckily, this cheesecake actually gets better after sitting overnight in the fridge. The flavors settle in like good friends catching up.

If you’re hosting or just getting ahead for the week, bake it the day before. Let it cool, then wrap it tight and tuck it in the fridge. When it’s time to serve, it’s ready and perfect. A swirl of coconut whip or fresh berries won’t hurt either.

This is one of those vegan pumpkin cheesecake-adjacent desserts that freezes well too. I wrap slices individually in parchment and freeze for up to two months. Not that it ever lasts that long in my house.

7) Storing Leftover White Chocolate Blueberry Cheesecake

Got leftovers? Lucky you. Store the cheesecake in an airtight container in the fridge. It’ll keep for 4 to 5 days, staying soft and flavorful.

Want to stretch it further? Wrap slices in cling wrap and then foil. That’s your ticket to dessert anytime, even when you forget you made it (been there).

It’s one of those raw vegan cheesecake-style treats that holds its texture. No weird gummy layers, just chill and serve. Maybe add some fresh blueberries on top if you’re feeling extra.

8) Try these Dessert Recipes next!

9) White Chocolate Blueberry Cheesecake Recipe