Cheesecake Recipes


Dessert Recipes




You Need to Try This Blue and White Chocolate Cheesecake Recipe

Cheesecake with wild blueberries

You Need to Try This Blue and White Chocolate Cheesecake Recipe

Are you looking for a unique cheesecake recipe that will “wow” everyone who tries it? You've found the right recipe! This blue and white chocolate cheesecake will surely delight anyone who tries it. Cheesecakes can seem intimidating, especially to the inexperienced baker. Fortunately, this one isn't too difficult.

Having some experience with baking before making this recipe is best, but as long as you follow the instructions carefully you'll be just fine. You don't need to be a master baker to make this delicious dessert! Take your time; this is definitely not a recipe to rush.

If your cheesecake doesn't turn out exactly how you want it the first time, don't fret. Practice makes perfect, as they say! It might be a good idea to make this cheesecake recipe for your family first; they'll be more forgiving if it doesn't turn out quite like you hoped.

We use white chocolate and blueberries to give this cheesecake a distinct flavor. We wanted to create a cheesecake recipe that stood out from all of the other ones out there. That's why we're so happy to bring you this creation! We hope you enjoy!

Blue & White Chocolate Cheesecake



1 cup hazelnuts, ground
1/2 cup brown sugar
4 tablespoons butter, melted


4 oz white chocolate, finely grated
8 oz cream cheese, softened
1/4 cup sour cream


2 cups blueberries
1/4 cup sugar
Zest of one lemon
White chocolate shavings


Line bottom of a 9-inch tart pan with parchment paper.

Mix crust ingredients and press into pan bottom and slightly up the sides. Chill.

Melt white chocolate in double boiler over hot but not boiling water. Stir constantly.

In a separate bowl, whip cream cheese for 3 minutes. Add the melted white chocolate; beat for another minute. Add sour cream; beat until very smooth.

Using a star tip and pastry bag, pipe filling to the crust in concentric circles, starting in the center. Fill entire crust; chill until firm.

For the topping:

Toss the blueberries with the 1/4 cup sugar and heap them on top of the filling. Garnish with lemon zest and white chocolate shavings.

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