Blueberry Chocolate Cheesecake

Blueberry Chocolate Cheesecake is a rich and creamy dessert that combines the deep, indulgent flavors of chocolate with the bright, juicy sweetness of blueberries. With a velvety chocolate cheesecake filling, a buttery chocolate cookie crust, and a luscious blueberry topping, this dessert is perfect for special occasions, dinner parties, or whenever you crave an elegant and decadent treat.

Why You’ll Love This Recipe

• Rich and Creamy – A smooth chocolate cheesecake with a melt-in-your-mouth texture.
• Perfect Flavor Combination – The deep chocolate pairs beautifully with tart, juicy blueberries.
• Beautiful Presentation – A stunning dessert that looks as good as it tastes.
• Make-Ahead Friendly – Great for prepping in advance, as cheesecake tastes better the next day.
• Customizable – Easily adapt the recipe with different crusts or toppings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chocolate Crust:

• Chocolate cookie crumbs (such as Oreos, finely crushed)
• Unsalted butter, melted

For the Chocolate Cheesecake Filling:

• Cream cheese, softened
• Granulated sugar
• Eggs
• Sour cream
• Semi-sweet or dark chocolate, melted
• Cocoa powder
• Vanilla extract

For the Blueberry Topping:

• Fresh or frozen blueberries
• Sugar
• Lemon juice
• Cornstarch (for thickening)

Directions

Make the Chocolate Crust:

1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. Mix the Crust – In a bowl, combine the crushed chocolate cookies and melted butter. Stir until the crumbs are evenly coated.
3. Press and Bake – Press the mixture firmly into the bottom of the springform pan. Bake for 8-10 minutes, then let cool.

Make the Chocolate Cheesecake Filling:

1. Beat the Cream Cheese – In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy.
2. Add the Eggs – Mix in the eggs one at a time, beating on low speed.
3. Incorporate the Chocolate – Stir in the melted chocolate, cocoa powder, sour cream, and vanilla extract. Mix until fully combined.
4. Bake the Cheesecake – Pour the batter over the cooled crust. Bake for 50-55 minutes, or until the center is set but slightly jiggly.
5. Cool and Chill – Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours (or overnight).

Make the Blueberry Topping:

1. Cook the Blueberries – In a saucepan over medium heat, combine the blueberries, sugar, and lemon juice. Stir until the berries release their juices.
2. Thicken the Sauce – Mix cornstarch with a little water and add it to the blueberry mixture. Cook for another 2-3 minutes until thickened.
3. Cool and Spread – Let the blueberry topping cool slightly, then spread over the chilled cheesecake.

Servings and Timing

• Servings: 10-12 slices
• Prep Time: 20 minutes
• Bake Time: 50-55 minutes
• Chill Time: 4 hours (or overnight)
• Total Time: About 5 hours

Variations

• White Chocolate Twist – Swap dark chocolate for white chocolate in the cheesecake filling.
• Nutty Crust – Use crushed almonds or pecans mixed with the chocolate cookie crumbs for extra crunch.
• Boozy Blueberry Topping – Add a splash of blueberry liqueur or Grand Marnier to the blueberry sauce.
• Gluten-Free Option – Use gluten-free chocolate cookies for the crust.
• Mini Cheesecakes – Make individual cheesecakes using muffin tins. Reduce baking time to 20-25 minutes.

Storage/Reheating

• Refrigeration – Store covered in the fridge for up to 5 days.
• Freezing – Freeze the cheesecake (without topping) for up to 3 months. Thaw overnight in the fridge before serving.
• Room Temperature – Let sit for 15 minutes before serving for the best texture.

FAQs

Can I use frozen blueberries for the topping?

Yes! Just cook them a little longer to release more juice.

What kind of chocolate works best?

Use high-quality semi-sweet or dark chocolate for a richer flavor.

Do I need a water bath for baking?

A water bath helps prevent cracks, but it’s optional. You can place a pan of water on the lower oven rack for similar results.

Why did my cheesecake crack?

Overbaking or sudden temperature changes can cause cracks. Let the cheesecake cool gradually in the oven with the door slightly open.

Can I make this cheesecake ahead of time?

Yes! Cheesecake actually tastes better after sitting for a day.

How do I get clean slices?

Use a sharp knife dipped in warm water and wipe it clean between cuts.

Can I use milk chocolate instead of dark?

Yes, but it will make the cheesecake sweeter. Reduce the sugar slightly if using milk chocolate.

What can I substitute for sour cream?

Greek yogurt is a great alternative for a similar tangy flavor.

Can I use a different crust?

Yes! A classic graham cracker crust or a nut-based crust works well.

How do I prevent my cheesecake from sinking in the middle?

Avoid overmixing the batter and don’t open the oven door too early during baking.

Conclusion

Blueberry Chocolate Cheesecake is the ultimate dessert for chocolate and berry lovers alike. With its creamy chocolate filling, crunchy crust, and juicy blueberry topping, this cheesecake is both visually stunning and absolutely delicious. Perfect for any special occasion, it’s sure to impress family and friends. Try it once, and you’ll be making it again and again!

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• Author: Mariem
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 4 hours
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

This rich cheesecake combines creamy chocolate and tangy blueberries for an elegant and decadent dessert that is sure to impress.

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Ingredients

Units USM Scale 1x2x3x

For the Crust:

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup melted butter

For the Cheesecake:

• 16 oz cream cheese, softened
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup blueberry puree

For the Topping:

• 1 cup dark chocolate chips, melted
• 1/2 cup fresh blueberries

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Instructions

• Preheat oven to 325°F (165°C) and grease a springform pan.
• Mix cookie crumbs and melted butter, then press into the pan.
• In a bowl, beat cream cheese, sugar, eggs, and vanilla until smooth.
• Gently fold in blueberry puree.
• Pour over the crust and bake for 45-50 minutes. Let cool.
• Drizzle melted chocolate over the top and garnish with fresh blueberries.

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Notes

Refrigerate for at least 4 hours before serving for best texture.