Description
Luscious cheesecake swirled with sweet blueberries and rich white chocolate!
Ingredients
Crust:
1 ½ cups graham cracker crumbs
¼ cup coconut oil or melted butter
1 tbsp maple syrup
Filling:
16 oz cream cheese, softened
½ cup maple syrup or coconut sugar
2 eggs
1 tsp vanilla extract
½ cup sour cream or Greek yogurt
4 oz white chocolate, melted and cooled
½ cup fresh or frozen blueberries
Instructions
Preheat oven to 325°F (160°C). Line an 8-inch springform pan with parchment paper.
Mix crust ingredients, press into bottom of pan. Bake for 8–10 minutes, then let cool.
In a large bowl, beat cream cheese and maple syrup until smooth.
Add eggs, one at a time, mixing gently. Stir in vanilla, sour cream, and melted white chocolate.
Pour filling over crust. Gently swirl in blueberries (reserve a few for topping).
Bake for 45–50 minutes until center is just set.
Cool completely, then refrigerate at least 4 hours or overnight before serving.
- Prep Time: 15 min
- Cook Time: 50 min
Nutrition
- Serving Size: 8
- Calories: 320
- Fat: 24g
- Carbohydrates: 18g
- Protein: 6g