Blueberry Cheesecake Swirl Cake

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

1. In a saucepan, combine blueberries, sugar, and lemon juice over medium heat.
2. Mix cornstarch with water and add it to the blueberries.
3. Simmer until thickened, then let cool.

2. Prepare the Cheesecake Swirl

1. Beat cream cheese, sugar, egg, and vanilla extract until smooth. Set aside.

3. Make the Cake Batter

1. Preheat oven to 350°F (175°C) and grease a 9-inch cake pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream butter and sugar until fluffy. Add eggs and vanilla extract.
4. Alternately add the dry ingredients and buttermilk, mixing until just combined.

4. Assemble & Bake

1. Pour half of the cake batter into the pan.
2. Spoon the cheesecake mixture over the batter and gently swirl with a knife.
3. Add the remaining cake batter and spoon the blueberry sauce on top, swirling it into the batter.
4. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
5. 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!

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• Author: Mariem
• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Yield: 8-10 servings 1x
• Category: Dessert
• Method: No-Bake

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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!

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Ingredients

Units USM Scale 1x2x3x

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)

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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.

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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.

Find it online: https://wowrecipesfood.com/no-bake-blueberry-swirl-cheesecake/