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Crustless Creamy Blueberry Swirl Cheesecake | Magnolia Days

Crustless Creamy Blueberry Swirl Cheesecake

This blueberry swirl cheesecake is crustless, has blueberry filling swirled throughout, and is topped with a creamy layer and fresh blueberries.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 10 to 12 servings
Author Renee

Ingredients

For the cheesecake:

  • 2 1/2 cups fresh blueberries
  • 3 tablespoons cornstarch divided
  • 24 ounces cream cheese at room temperature
  • 1 cup plus 2 tablespoons granulated sugar divided
  • 1/4 teaspoon salt
  • 5 large eggs at room temperature
  • 1 1/2 teaspoons vanilla extract divided
  • 1 1/2 cups sour cream at room temperature

For the topping:

  • 1/3 cup reserved blueberry puree
  • 1/4 cup granulated sugar
  • 1/4 cup water
  • 1 1/2 cups fresh blueberries

Instructions

For the cheesecake:

  1. Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in a blender. Blend until smooth.
  2. Cook puree in a small saucepan over medium-heat for 13 minutes, stirring constantly.
  3. Remove from heat and cool to room temperature. Reserve 1/3 cup cooked puree for topping.
  4. Preheat oven to 325°F. Grease a 9-inch springform pan.
  5. Beat cream cheese in a large bowl with an electric mixer on medium speed until creamy.
  6. Whisk together 1 cup sugar, remaining 2 tablespoons cornstarch, and salt in a small bowl. Gradually add to cream cheese, mixing well.
  7. Add eggs, beating well after each addition (beat on medium speed).
  8. Stir in 1 teaspoon vanilla.
  9. Pour batter into prepared springform pan.
  10. Dollop blueberry puree on batter. Gently swirl puree into batter with a knife.
  11. Bake for 1 hour, or until set. Remove from oven and cool on wire rack for 20 minutes. The cheesecake will crack. It's okay because it will be covered up.
  12. Stir together sour cream, 2 tablespoons sugar, and 1/2 teaspoon vanilla in a small bowl. Spread on top of cheesecake.
  13. Bake for an additional 10 minutes. Cool cheesecake on a wire rack to room temperature. Cover and chill overnight.

For the topping:

  1. Combine 1/3 cup reserved blueberry puree, 1/4 cup sugar, and 1/4 water in a small saucepan.
  2. Cook over medium heat, stirring constantly, until thickened (about 10 minutes).
  3. Gently stir in 1 1/2 cups blueberries. Cool to room temperature. (Or make in advance and chill with cheesecake overnight).
  4. Remove sides of springform pan. Spoon topping over cheesecake.

Recipe Notes

This blueberry swirl cheesecake is crustless, has blueberry filling swirled throughout, and is topped with a creamy layer and fresh blueberries.