Ricotta Blueberry Cheesecake Recipe (video)

blueberry swirl cheesecake with whipped cream

The fluffiest and most delicious blueberry cheesecake recipe! This ricotta cheesecake is made with cream cheese, whole milk ricotta cheese, blueberry preserves and dotted with whole blueberries. And I top it off with an irresistible blueberry whipped cream! If you love berries and cheesecake, this incredible blueberry cheesecake is for you!

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Simple Graham Cracker Crust

This delicious berry ricotta cheesecake starts with a classic graham cracker crust! The crackers need to be broken down into crumbs first. I recommend using a food processor for this step. Just place the cookies into the processor and pulse for a minute until fine crumbs form. Don’t have a food processor? Place the crackers into a Ziplock bag and crush them using a rolling pin. Next, I add melted butter to the cookie crumbs to bring them all together!

Press the crumbs into the bottom of a 9-inch springform pan using the back of a spoon, your hands, or a potato masher.

slice of blueberry cheesecake with blueberry whipped cream

The Secret to a Fluffy Cheesecake

This blueberry cheesecake is light and fluffy, all thanks to just one ingredient: ricotta cheese! If you’ve never had a ricotta cheesecake before, you’re in for the best surprise! The ricotta helps lighten up the denser cream cheese, resulting in a fluffier and less dense cake.

Add the whole milk ricotta cheese along with the blueberry preserves at the very end, once the cheesecake batter is ready. First, whisk the cream cheese for 7 to 9 minutes until it’s creamy and smooth. Next, add in the eggs, sugar and vanilla and mix again for another 3 to 4 minutes. Make sure to scrap down the sides of your mixing bowl often!

All the Berry Flavor!

My blueberry cheesecake is packed with real berry flavor! To add the maximum amount of flavor, I use a combination of blueberry preserves and fresh blueberries. Mix the preserves into the batter along with the ricotta cheese, then fold in the fresh berries. You can also use frozen berries for this recipe, just make sure to thaw them beforehand and drain any liquids.

ricotta blueberry cheesecake with berry whipped cream and fresh blueberries

Using the Water Bath Method

For baking this cheesecake, I recommend using the water bath method. For this baking technique, the cake pan is placed into a large baking dish or sheet, which is filled with water. The water bath adds extra moisture into the oven, which keeps the cheesecake level on top and helps prevent cracks from forming.

Make sure to wrap the bottom of your springform pan tightly with foil when using this method! I recommend using a extra-wide or grilling foil, which is large enough to cover the bottom of the pan without any seams.

Blueberry Whipped Cream

For even more berry flavor, I top this ricotta cheesecake with the fluffiest and most delicious blueberry whipped cream! It’s made simply with chilled heavy cream, confectioner’s sugar, vanilla and berry preserves. First, whisk the cream, sugar and vanilla to stiff peak stage. Next, add in up to ½ cup of blueberry preserves and mix those in.

I like to pipe dollops of the whipped cream onto the cheesecake as a garnish. This recipe will make quite a bit of cream! I recommend serving additional whipped cream on the side with every slice. Don’t want extra cream? Just cut the recipe in half.

ricotta cheesecake recipe with blueberries and whipped cream

More Recipes!

Enjoyed this amazing cheesecake recipe? Check out some of my other recipes you’re sure to enjoy!

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Ricotta Blueberry Cheesecake video recipe

Ricotta Blueberry Cheesecake Recipe (video)

45 mins prep + 2 hrs cook
12 servings
The best blueberry cheesecake with ricotta and cream cheese, plus blueberry whipped cream!


  • 10 graham crackers, about 1 ½ cups of crumbs
  • ¼ cup butter
  • 24 oz cream cheese, softened at room temp
  • 4 large eggs, at room temp
  • 1 cup white granulated sugar
  • 1 tsp vanilla
  • 1 cup whole milk ricotta cheese, at room temp
  • ½ cup blueberry preserves
  • 1 ½ cups fresh blueberries

For Berry Whipped Cream:

  • 2 cups heavy cream, chilled
  • 1 cup confectioner’s sugar
  • 1 tsp vanilla extract
  • ¼ to ½ cup blueberry preserves

For Garnish:

  • 2 to 3 tbsp berry jelly
  • 1 tbsp water


  • Preheat the oven to 315F/157C. Prepare a 9-inch (23-cm) springform pan for baking. Wrap the bottom tightly with foil to prevent any water from leaking in.
  • First, prepare the crust. Place the graham crackers into a food processor and pulse for a minute until fine crumbs form. No food processor? Place the crackers into a bag and use a rolling pin to crush them. Add in the melted butter and pulse again until the crumbs are well coated. Transfer the crumbs into the prepared springform pan and use a large spoon, the back of your hand or a potato masher to press the crumbs firmly into the bottom of the pan.
  • Next, prepare the cheesecake batter. I recommend having the cream cheese, ricotta cheese and eggs at room temperature. Place the softened cream cheese into a mixer bowl and whisk or beat on medium speed for 7 to 9 minutes, until the cream cheese is smooth. Scrap down the sides of the mixing bowl often to ensure all the cheese is well mixed. Next, add in the eggs, sugar and vanilla. Continue to mix on medium speed for another 3 to 4 minutes, scraping down the sides often, until the eggs are well beaten.
  • Add in the ricotta cheese and berry preserves next. Mix on medium speed for 1 minute, until well combined. Fold in the fresh blueberries by hand. Pour the prepared batter into the springform pan, over the prepared crust.
  • To add the swirled garnish, combine a few tablespoons of berry jelly (needs to be smooth!) with water. Add small drops of the jelly onto the cheesecake, then use a toothpick to swirl the jelly into the batter. Watch my video recipe to see how it’s done!
  • Preparing the water bath: Place the cheesecake into a large baking dish and onto the middle oven rack. Add approximately 1-inch of water into the pan. Close the oven door and bake the cheesecake at 315F/157C for 1 hour and 45 minutes to 2 hours. The center will still be slightly wobbly when the cheesecake is done. If the cheesecake is browning too quickly, reduce the oven temperature by 5 to 10 degrees and increasing the baking time by 10 to 15 minutes.
  • Once the cheesecake is done baking, turn the oven off and prop the oven door ajar by a few inches with a wooden spoon. Allow the cheesecake to cool slowly in the oven for several hours. Once cooled to room temperature, transfer the cheesecake into the refrigerator to cool overnight.
  • Once the cheesecake is cooled, remove the springform and transfer the cake onto a cake stand. To see how I use a kitchen torch for this step, check out my video recipe!
  • For the blueberry whipped cream: place the chilled heavy cream, confectioner’s sugar and vanilla into a mixer bowl. Whisk on medium-high speed for a few minutes, until stiff peaks form. Add in the preserves and mix again for a few seconds until they’re well incorporated. Transfer the whipped cream into a pastry bag tipped with a star tip; I used Ateco #847. Pipe generous dollops of cream onto the cheesecake and serve extra on the side with each slice.


Calories: 652kcal | Carbohydrates: 59g | Protein: 9g | Fat: 43g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 354mg | Potassium: 205mg | Fiber: 1g | Sugar: 44g | Vitamin A: 1643IU | Vitamin C: 4mg | Calcium: 149mg | Iron: 1mg