Recipe for blueberry cheesecake – easy and delicious
A creamy, refreshing blueberry cheesecake with a crunchy biscuit crust and homemade blueberry compote. This dessert brings together classic flavors in a way that’s simple to make and always a crowd-pleaser—perfect for any occasion, from summer gatherings to casual treats at home.
Blueberry cheesecake, inspired by both American and European traditions, features a crisp digestive base, a smooth vanilla cream cheese filling, and a tangy blueberry topping. It’s all about the balance: buttery crunch, airy creaminess, and sweet-tart fruit.
FAQ – Blueberry Cheesecake
Can I make blueberry cheesecake in advance?
Yes, it’s even better after a few hours in the fridge and can be made a day ahead.
How long does blueberry cheesecake keep?
Up to 3 days in the fridge, covered.
Can I use frozen blueberries?
Absolutely—just add them straight to the pot for the compote.
What can I use instead of potato starch?
Cornstarch works perfectly in the same amount.
Can I skip baking the crust?
Baking gives extra crunch, but you can skip it for a softer, no-bake version.
Blueberry Cheesecake – Easy and Delicious
Equipment
- 1 freezer bag for crushing biscuits
- 1 rolling pin for crushing biscuits
- 1 tart tin about 22 cm / 9 inches Ø
- 1 bowl for mixing cream cheese filling
- 1 saucepan for blueberry compote
Ingredients
For the crust
- 200 grams Digestive biscuits about 14 biscuits
- 15 grams Sugar about 1 tbsp
- 50 grams Butter melted
For the filling
- 200 grams Plain cream cheese
- 180 grams Powdered sugar
- 20 grams Vanilla sugar about 1.5 tbsp
- 1 Lemon zest only
- 250 grams Heavy cream
For the blueberry compote
- 200 grams Blueberries
- 100 grams Water
- 75 grams Sugar about 6 tbsp
- 15 grams Potato starch about 1.5 tbsp
Instructions
Prepare the crust
- Place the digestive biscuits and 15g sugar in a freezer bag. Crush finely with a rolling pin.
- Melt the butter and pour it into the bag. Massage until well combined.
- Press the mixture firmly and evenly into the bottom and up the sides of a tart tin (about 22 cm / 9 inches Ø).
- Bake the crust at 180°C/355°F (conventional oven) for 8 minutes, until just golden. Let cool completely.
Prepare the filling
- In a bowl, whisk cream cheese, powdered sugar, vanilla sugar, and lemon zest until smooth and fluffy.
- Whip the heavy cream to soft peaks in a separate bowl.
- Gently fold the whipped cream into the cream cheese mixture, a little at a time.
- Spread the cream filling evenly over the cooled crust. Smooth the top. Chill for at least 1 hour.
Prepare the blueberry compote
- Add blueberries, water, and 75g sugar to a saucepan. Bring to a boil, then simmer for 5 minutes.
- Mix the potato starch with a splash of cold water, then stir into the blueberries while heating. Bring just to a boil to thicken, then remove from heat.
- Cool the compote slightly. Spread gently over the cheesecake. Refrigerate until set, at least 2 hours or overnight for best results.