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White Chocolate Blueberry Cheesecake with Ginger Cookie Crust

White chocolate cheesecake filling topped with blueberries and nestled in a ginger cookie crust!

Course Dessert
Cuisine American
Keyword blueberries, cheesecake, ginger cookies, white chocolate
Servings 16



  • 12 oz. Ginger thins or Ginger Snaps
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/3 cup butter melted


  • 12 oz Guittard white chocolate chips
  • 4 8 oz packages cream cheese, 32 oz total room temperature
  • 3/4 cup granulated sugar
  • 4 eggs beaten
  • 2 egg yolks
  • 1 tablespoon all-purpose flour
  • 1 teaspoon vanilla extract


  • 1/2 cup white sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 3 cups fresh or frozen blueberries divided
  • 1 tablespoon fresh lemon juice and zest from one lemon


  1. Preheat oven to 325 degrees.

Prepare the crust:

  1. In a food processor, blend together all crust ingredients until there are no large clumps. Press the mixture onto the bottom, and half way up the side of a 10 inch spring form pan. Bake at 325 for 12 minutes. Remove from oven and cool.

Make the filling:

  1. Preheat oven to 350 degrees.
  2. In a double boiler or microwave melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.

  3. Place cheesecake in oven close oven door, and immediately reduce heat to 300.
  4. Bake in the middle of preheated oven for 1 hour at 30After one hour, turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven for 30 minutes.
  5. Remove from oven and cover loosely and refrigerate overnight before removing from pan.

Make the topping:

  1. In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and 2 cups of blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Using a potato masher, mash the cooked berries in the pan. Add the additional one cup of whole berries to the cooked berry mixture. Stir in lemon juice and zest, allow to cool. Tops cheesecake with berries and refrigerate until completely chilled, 4-5 hours or overnight.

Recipe Notes

- The recipe calls for one pound of white chocolate. I had a bag of Ghiradelli white chocolate chips, so I used those.
-This recipe needs to cool completely before serving. I made this early in the day, and refrigerated for about 8 hours before serving. Any leftovers will keep for about a week in the the refrigerator if covered tightly.