Blueberry Cheesecake Swirl Cake is a rich and moist dessert that combines the best of two worlds—fluffy vanilla cake and creamy cheesecake swirled with a luscious blueberry sauce. The marbled effect makes it as beautiful as it is delicious, making it a perfect treat for any occasion. Serve it with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgence.
Why You’ll Love This Recipe
- A perfect balance of moist cake and creamy cheesecake
- Bursting with fresh blueberry flavor in every bite
- Stunning swirls make it a showstopper for gatherings
- No need for a separate cheesecake—it’s baked right in
- Can be made with fresh or frozen blueberries
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Blueberry Sauce
- Fresh or frozen blueberries
- Granulated sugar
- Lemon juice
- Cornstarch
- Water
For the Cheesecake Swirl
- Cream cheese (softened)
- Granulated sugar
- Egg
- Vanilla extract
For the Cake
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Vanilla extract
- Buttermilk
Directions
1. Make the Blueberry Sauce
- In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.
- Mix cornstarch with water and add it to the blueberries.
- Simmer until thickened, then let cool.
2. Prepare the Cheesecake Swirl
- Beat cream cheese, sugar, egg, and vanilla extract until smooth. Set aside.
3. Make the Cake Batter
- Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla extract.
- Alternately add the dry ingredients and buttermilk, mixing until just combined.
4. Assemble & Bake
- Pour half of the cake batter into the pan.
- Spoon the cheesecake mixture over the batter and gently swirl with a knife.
- Add the remaining cake batter and spoon the blueberry sauce on top, swirling it into the batter.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool before slicing and serving.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 20 minutes
- Bake Time: 45-50 minutes
- Total Time: 1 hour 10 minutes
Variations
- Strawberry Swirl: Swap blueberries for strawberries.
- Lemon Twist: Add lemon zest to the cake batter for a citrusy touch.
- Chocolate Drizzle: Top with a white chocolate or dark chocolate drizzle.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight.
- Reheating: Serve chilled or warm slices in the microwave for 10-15 seconds.
FAQs
Can I use frozen blueberries?
Yes, no need to thaw—just cook them slightly longer in the sauce.
How do I prevent the cheesecake swirl from sinking?
Spoon it gently over the batter and swirl lightly without overmixing.
Can I make this cake ahead of time?
Yes, it actually tastes better after chilling for a few hours.
What’s the best pan to use?
A 9-inch round cake pan works best, but you can use a loaf pan for a different shape.
Can I use Greek yogurt instead of buttermilk?
Yes! Use an equal amount of plain Greek yogurt or mix milk with lemon juice as a substitute.
How do I get a more intense blueberry flavor?
Increase the amount of blueberry sauce and swirl it more generously.
Can I bake this in a bundt pan?
Yes, but increase baking time by about 10-15 minutes and check for doneness.
Should I serve this cake warm or chilled?
Both work! Chilled enhances the cheesecake texture, while warm gives a softer cake feel.
What toppings go well with this cake?
Powdered sugar, whipped cream, or a drizzle of blueberry sauce are all great options.
Can I use a cake mix instead of homemade batter?
Yes, a vanilla or yellow cake mix can be used for convenience.
Conclusion
Blueberry Cheesecake Swirl Cake is a stunning and flavorful dessert that brings together rich, creamy cheesecake and fruity blueberry swirls in a soft vanilla cake. Whether for a special occasion or a simple treat, this cake is sure to impress. Try it today and enjoy every delicious bite!
Print
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 8-10 servings 1x
- Category: Dessert
- Method: No-Bake
Description
This Blueberry Cheesecake Swirl Cake is a stunning no-bake dessert featuring a creamy cheesecake base swirled with a luscious blueberry sauce. Topped with fresh blueberries and a buttery graham cracker crust, this cake is perfect for special occasions or a refreshing summer treat!
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tablespoons granulated sugar
For the Blueberry Swirl:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream (whipped to stiff peaks)
For Garnish:
- Fresh blueberries
- Whipped cream
- Mint leaves (optional)
Instructions
- Prepare the Crust:
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press into the bottom of a 9-inch springform pan.
- Refrigerate while preparing the filling.
- Make the Blueberry Swirl:
- In a saucepan, cook blueberries, sugar, and lemon juice over medium heat until the berries break down.
- Stir in the cornstarch mixture and cook until thickened. Let cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream.
- Assemble the Cheesecake:
- Pour half of the cheesecake filling over the crust.
- Drizzle half of the blueberry sauce and swirl with a knife.
- Repeat with the remaining filling and blueberry sauce.
- Refrigerate for at least 4 hours or overnight.
- Garnish and Serve:
- Top with fresh blueberries and whipped cream before serving.
Notes
- For a firmer texture, freeze the cheesecake for an hour before slicing.
- Use a toothpick or skewer to create beautiful swirls.
- Store in the refrigerator for up to 5 days.
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