Blueberry Chocolate Cheesecake
Featuring 3 different layers of cheesecake, this Blueberry Chocolate Cheesecake is a fun dessert to make for friends and family!
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If you’ve never smelled roasted blueberries, then stop everything right now. Go roast some blueberries. I’m serious. The deep smell of those blueberries combined with just a hint of honey is intoxicating. I literally could stand at the oven all day with my nose right next to the pan.
This batch of roasted blueberries was bound for this Blueberry Chocolate Cheesecake, but roasted blueberries could be used in so many ways. Basically just use them in place of fresh blueberries in any recipe. Or just spoon them on top of vanilla bean ice cream. Oh, and bonus: since the berries get roasted, you can totally use frozen blueberries and save the fresh ones for snacking.
But back to this Blueberry Chocolate Cheesecake. Two words: it’s delicious. It wasn’t until recently that I began to appreciate the combination of chocolate and fruit. I’ve made chocolate-covered strawberries on several occasions – oftentimes around Valentine’s Day as a special treat for Laura. While those berries are indeed delicious, I could take ’em or leave ’em. My mother-in-law loves those chocolate-covered cherries that you see around the holidays every year. Again, I could take ’em or leave ’em.
Then my sister sent up a box of Lindt’s chocolate pineapple bars. Holy cow! That is one delicious combination of fruit and chocolate. I couldn’t stop eating ’em! Sadly, I noticed when looking up those chocolate pineapple bars that they are now discontinued. I plan to start a campaign to bring these back! They’re that good. However, seeing as how we have a 4-year-old, I don’t think I’ll have much time to petition for the return of a chocolate bar. Instead, I’ll just stick to the kitchen and make a Blueberry Chocolate Cheesecake.
Blueberry Chocolate Cheesecake
Blueberry Chocolate CheesecakeI know I just ranted and raved about the combination of chocolate and pineapple, but I’m using blueberries for this recipe. In truth, I chose blueberries as I could base this recipe off my previous Fresh Blueberry Cheesecake recipe. (That one is super delicious!) This Blueberry Chocolate Cheesecake features 3 layers of cheesecake goodness. Chocolate – vanilla – blueberry. Fair warning: this recipe will produce a number of dirty dishes. My apologies! But at least the kitchen will smell like roasted blueberries while you’re at the sink cleaning dishes.
For this Blueberry Chocolate Cheesecake, I used a square springform pan (affiliate link) that was passed down to me from Laura’s late uncle. That allowed me to cut this cheesecake into bars and squares. If you don’t have a square springform pan, then you can totally bake this as a round cheesecake with traditional slices. No matter how you slice this cheesecake, I hope you enjoy it as much as we do! The delicious deep flavors of roasted blueberries and chocolate combined with the creamy texture of cheesecake is nothing short of awesome. Happy baking!
Did you make this Blueberry Chocolate Cheesecake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog). I’d love to see your version!
Blueberry Chocolate Cheesecake
Ingredients
For the Blueberries
- 1½ cups blueberries
- 1 Tbsp brown sugar
- ½ Tbsp honey
For the Crust
- 2¼ cups graham cracker crumbs ~11 full-sized graham crackers
- ¼ cup brown sugar
- ½ cup unsalted butter melted
For the Cheesecake
- 32 oz cream cheese room temperature
- 1¼ cups granulated sugar
- 3 Tbsp all-purpose flour
- 4 whole large eggs
- 2 additional large egg yolks
- ¼ cup sour cream
- ½ Tbsp vanilla extract
- 3 oz. semi-sweet chocolate coarsely chopped
- 1½ Tbsp unsweetened cocoa powder
- {optional garnish} fresh whipped cream
- {optional garnish} fresh mint leaves
- {optional garnish} blueberries
Instructions
For the Blueberries
- Preheat oven to 400°F.
- Line a rimmed baking sheet with foil; set aside.
- Using a medium bowl, mix together blueberries, brown sugar and honey. Spread blueberries on prepared baking sheet.
- Bake at 400°F for 20 minutes. Remove from oven and let cool.
- Transfer blueberries (and any liquid) into a food processor or mini-chopper; puree mixture until smooth. Set blueberry puree aside.
For the Crust
- Reduce oven temperature to 325°F.
- Grease and flour an 8” square or 9” round springform pan. Line bottom of pan with parchment paper; set pan aside.
- Using a large bowl, add graham cracker crumbs, brown sugar and butter; stir until well combined.
- Transfer mixture into prepared springform pan; press crumbs into bottom and sides of pan. (Tip: A flat bottomed glass is helpful for this step.)
- Bake for 10 minutes.
- Remove pan from oven and let cool.
For the Cheesecake
- Using an electric mixer, cream together the cream cheese, sugar and flour until very smooth (~3 minutes on medium speed).
- Whisk the eggs and egg yolks together and add to the bowl in 2 additions, mixing fully after each addition.
- Add the sour cream and vanilla; mix until well combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
- Divide the batter evenly into 3 mixing bowls; set bowls aside.
- Using a double-burner (or a metal bowl over a saucepan of gently simmering water), add chocolate and heat until fully melted. Add melted chocolate and cocoa powder into one of the mixing bowls; stir until well combined.
- In another of the bowls, add cooled blueberry puree; stir until well combined.
- Pour chocolate batter on top of the cooled crust; use a spatula to spread batter evenly.
- Next, spread the vanilla batter on top of the chocolate layer.
- Finally, spread the blueberry batter on top of the vanilla layer.
- Wrap the bottom of the pan with a piece of aluminum foil and place in a large rimmed baking sheet. Fill sheet pan with about ½”-¾” of water. Bake at 325°F for 70-80 minutes, or until center of cheesecake is just barely set. (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)
- Refrigerate cheesecake for at least 4 hours before removing springform pan and slicing. (Another option is to wrap pan in plastic wrap and freeze overnight. The next day, remove the springform pan and place cheesecake on a large plate. Let thaw in refrigerator for 2-4 hours before slicing.)
- {Optional} Decorate top of cheesecake with whipped cream, blueberries and mint leaves before serving.
Looking for more tasty cheesecake recipes? Check out these other favorites, too:
Oh goodness! Roasted blueberries!!! What have I been missing. These are on my list, along with this cheesecake! Those layers look absolutely perfect and what a perfect combination of flavors! You’ve nailed this one!
Thank you so much for the kind words, Kathy! I highly recommend roasting blueberries. I think they’d be delicious spooned over vanilla ice cream, but I also highly recommend this cheesecake. It’s delicious!
Blueberries are my absolute favourites – I love this David! Cheesecake is one of my most loved desserts, and I love the beautiful layers of this – what a gorgeous colour contrast! This is the perfect dessert to share with family and friends.
This cheesecake is great for sharing with friends and family! It’s a fun one to make, although it does create quite a few dishes due to the different layers. Sorry in advance! 🙂
Roasted blueberries are the best! I can only imagine just how good they are in this creamy berry cheesecake! Wish I could grab some (ok, all) from my screen right now. Delicious, my friend! Pinned 🙂
Thank you SO much for pinning, Dawn! Roasted blueberries are delicious. Roasted blueberries as part of cheesecake? Amazing! Perfect summer dessert. 🙂
I’ve never roasted blueberries, but my mouth is watering just thinking of it! And speaking of mouthwatering – this 3 layer cheesecake! I love everything about it!
Oh, you should totally roast a batch of blueberries sometime soon, Marissa! It’s the perfect time of year. I think they’d be delicious spooned over ice cream. but I highly recommend making this cheesecake, too!
I’m so interested in the roasted blueberries! Do they burst during the roasting process? Or do they merely soften?
Roasting blueberries is a fun one, Jeff. Some of the berries burst or at least lost some of the liquid. So you end up with a mixture of berries and liquid in the pan. I’m thinking roasted blueberries spooned over vanilla ice cream would be a delicious summer treat!
Honestly, I never had roasted blueberries before, I roasted peaches, plums, apples and pineapples so I bet this would smell and taste amazing!
You’ve totally got to try roasting blueberries now, Raymund! The smell is amazing, and they taste so good. There are a ton of ways you could use roasted blueberries, but I have to say that this cheesecake is a pretty good way! 🙂
Roasted blueberries sound wonderful. I love the three-layer cheesecake idea, sounds great. Also, love the chocolate and blueberry combination.
Thanks so much, Dawn! This cheesecake turned out quite well. Not only is it fun to present, but it’s pretty darned tasty, too! 🙂
i’ve never seen nor heard of a square springform pan. how interesting. and roasted blueberries? i’ve never done that before. must try…
All of the reviews were very nice but none of them indicated that they’d actually made this dessert. I’m here to say, I made it! Not only that, but this is the first time in my thirty years on this earth that I’ve ever made a cheesecake. Your recipe was easy to follow (even for an amateur baker!), used practical ingredients that I had on hand, and turned out perfect on the first try! Thanks so much for the inspiration and instructions!
Wow! This was the first time you’ve ever made cheesecake!? You picked a good one to start with for sure! However, I will admit that this one is a bit more involved than most cheesecake recipes. If you made this, then you can make any cheesecake recipe now! I’m so glad you enjoyed this dessert – it’s a fun one, and it’s impressive to serve to family and friends, too. Thanks so much for taking the time to comment, Haley!