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–+ servings
Quick and easy blueberry cheesecake
Servings: 8 servings

Blueberry Cheesecake – Easy and Delicious

A simple and delightful blueberry cheesecake with a buttery biscuit base and creamy filling, topped with a fresh blueberry compote.
Course: Dessert
Cuisine: American
Keyword: baked, blueberry, cheesecake, Dessert
Prep Time: 30 minutes
Cook Time: 8 minutes
Total Time: 38 minutes
Calories: 420kcal
Metric - US Customary

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.

Notes

For best results, chill the cheesecake overnight to allow the flavours to meld and the texture to set.

Nutrition

Serving: 150g | Calories: 420kcal | Carbohydrates: 50g | Protein: 5g | Fat: 25g