Blueberry Cheesecake Recipe
26 December 2024
Blueberry Cheesecake
This blueberry cheesecake is the perfect combination of simplicity and indulgence. With a crunchy almond-oat base baked to golden perfection, a velvety cream cheese and white chocolate filling, and a vibrant blueberry syrup swirled throughout, it’s a dessert that truly stands out. Whether you’re hosting a party, celebrating a special occasion, or simply treating yourself, this cheesecake is sure to impress with its rich flavors and effortless elegance. Creamy and crunchy textures come together in the most delightful way. Plus, the tangy-sweet syrup adds a fruity burst to each bite. It's not just a dessert—it's an experience.
So, if all that sounds good to you, read on!
Move over traditional cheesecakes—this blueberry cheesecake is here to steal the spotlight! After perfecting this recipe, I can confidently say it’s the ultimate balance of creamy, crunchy, and fruity flavors that you won’t be able to resist.
Why This Blueberry Cheesecake is a Must-Try:
- CRUNCHY & CREAMY – The almond-oat dough provides a golden, crispy base that contrasts beautifully with the rich, velvety cheesecake filling, creating the perfect balance of textures.
- FRESH & FRUITY – A luscious blueberry syrup is swirled into the creamy cheesecake, infusing each bite with vibrant, fruity sweetness that enhances the rich, tangy flavor of the filling.
- EASY TO MAKE – This recipe is simple yet impressive—ideal for both beginners and seasoned bakers who want a delicious dessert with minimal effort.
My favorite part? This blueberry syrup is folded right into the creamy cheesecake filling! It’s the perfect combination of tangy sweetness and smooth richness. And while the blueberry take center stage in the syrup, you can easily swap in other fruits like raspberries, strawberries, or blackberries for a custom twist.
This blueberry cheesecake is perfect for any occasion, from intimate family gatherings to festive celebrations. With its decadent layers and irresistible flavor, it’s sure to be a hit every time!
Ingredients in Blueberry Cheesecake
Here’s what you need to make Blueberry Cheesecake:
For the crust:
- 150g almonds – Use raw, unsalted almonds for the best flavor. You’ll want to finely chop or pulse them in a food processor to create a slightly coarse texture that will add a satisfying crunch to your base.
- 150g rolled oats – Opt for rolled oats (not instant oats) for a hearty, chewy texture that will help bind the crust together while still providing some bite.
- 8 tablespoons coconut oil – Use solid coconut oil to help bind the crust ingredients together, while giving it a subtle coconut flavor and moisture. Melt it before mixing it into the dry ingredients.
- 5 tablespoons maple syrup – Maple syrup adds natural sweetness and a hint of caramel flavor. If you prefer, you can substitute it with honey or agave syrup for a different taste.
For the Syrup:
- 300g blueberry (or other fruits) – Fresh or frozen blueberry work well in this recipe. They will release their juices when cooked, creating a vibrant syrup that brings a fresh, fruity flavor to your cheesecake.
- 120ml water – Water helps to thin the syrup and balance the sweetness, allowing the blueberry to shine without being too thick or overly sweet.
- 40g cornstarch – Cornstarch acts as a thickening agent to give the syrup a glossy, smooth consistency that won’t run off the cheesecake. Make sure to dissolve it in a little water before adding it to the fruit mixture to avoid lumps.
- 120g sugar – Sugar sweetens the blueberry syrup and helps to concentrate the fruity flavor. You can adjust the amount to taste depending on how sweet you want the syrup to be.
For the Creamy Filling:
- 250g cream cheese – Use full-fat cream cheese for the best flavor and texture. Let it soften at room temperature for easier mixing and a smoother filling.
- 125ml cooking cream (35%) – Heavy cream (35%) is ideal for achieving a rich, thick filling. It adds a luxurious creaminess that pairs perfectly with the tang of cream cheese.
- 35g powdered sugar – Powdered sugar is perfect for smoothing into the filling without the need for additional mixing time. It dissolves easily into the cream cheese and cream mixture for a silky texture.
- 100g white chocolate – Use high-quality white chocolate, chopped into small pieces, to melt and fold into the cream mixture. The white chocolate adds a subtle sweetness and extra creaminess, enhancing the overall flavor of the filling.
How to make Blueberry Cheesecake
This blueberry cheesecake is a delightful balance of textures and flavors. The journey begins with a golden, crunchy almond-oat crust, followed by a vibrant blueberry syrup that adds a burst of fruity sweetness. Topped with a smooth, velvety cream cheese filling, this dessert is indulgent yet refreshing. With every bite, you’ll experience the perfect blend of creamy richness, fruity tang, and a satisfying crunch—a treat that’s sure to impress at any occasion.
1. Preparing the Crust:
In a blender, combine the almonds and oats and blend until finely ground, then add the coconut oil and maple syrup and blend again until well combined. Transfer the mixture to a round baking pan and press it down firmly to form the crust for the cheesecake, then bake it in a preheated oven at 180°C (350°F) for 15 minutes, or until golden brown.
2. Preparing the Blueberry Syrup:
In a saucepan, mix together the sugar and cornstarch, stirring well, then add water and stir until the sugar dissolves. Add the whole blueberry and gently stir, bring to a boil and cook for 3 minutes, stirring constantly. Once the blueberry have softened, mash them with a fork or potato masher until you achieve a thick, creamy syrup. Remove the crust from the oven and pour the blueberry syrup over it, spreading it evenly, and let it cool in the fridge for a few hours until the syrup sets.
3. Preparing the Cream Cheese Filling:
In a large bowl, beat the cream cheese, powdered sugar, and cooking cream with an electric mixer until smooth and creamy, then melt the chocolate in the microwave, stirring every 20 seconds to prevent burning. Once the chocolate is fully melted, gradually add it to the cream cheese mixture and mix until smooth.
4. Assembling the Cheesecake:
Pour the cream cheese filling over the cooled blueberry syrup, spreading it evenly over the entire surface, and decorate the cheesecake as desired, with fruit, chocolate, or other toppings of your choice.
5. Final Steps:
Refrigerate the cheesecake for several hours until the filling is set, then enjoy your delicious cheesecake!
Ready to Serve
This creamy and indulgent cheesecake with a blueberry syrup topping is a delightful dessert that will impress your guests at any occasion, from casual gatherings to festive celebrations!
Let me know if you’d like any changes or additional details!
With its rich cream cheese filling, vibrant blueberry syrup, and crisp crust, this cheesecake is sure to be a crowd-pleaser. Whether for a special occasion or a simple treat, it’s a dessert that brings joy to every bite. Enjoy and share the sweetness with those around you!
Feel free to reach out if you need any more tips or tweaks!
I’d love to know what you think if you give this a try! 🙂 – Angie
Watch how to make it
Follow along with this detailed, step-by-step video guide to discover just how simple and enjoyable it is to prepare this Blueberry Cheesecake Recipe.
The best part? It’s quick and easy, so you can impress your family or guests with a delicious homemade dish in no time! Grab your ingredients, hit play, and let’s get started!
HUNGRY FOR MORE? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
PRINT RECIPE
Blueberry Cheesecake Recipe
Ingredients
For the Crust:
- 150 g almonds
- 150 g rolled oats
- 8 tablespoons coconut oil
- 5 tablespoons maple syrup
For the Blueberry Syrup:
- 300 g blueberry or other fruits
- 120 ml water
- 40 g cornstarch
- 120 g sugar
For the Creamy Filling:
- 250 g cream cheese
- 125 ml cooking cream 35%
- 35 g powdered sugar
- 100 g white chocolate
Instructions
- Preparing the Crust: In a blender, combine the almonds and oats and blend until finely ground, then add the coconut oil and maple syrup and blend again until well combined.
- Transfer the mixture to a round baking pan and press it down firmly to form the crust for the cheesecake, then bake it in a preheated oven at 180°C (350°F) for 15 minutes, or until golden brown.
- Preparing the Blueberry Syrup: In a saucepan, mix together the sugar and cornstarch, stirring well, then add water and stir until the sugar dissolves. Add the whole blueberry and gently stir, bring to a boil and cook for 3 minutes, stirring constantly.
- Once the blueberry have softened, mash them with a fork or potato masher until you achieve a thick, creamy syrup.
- Remove the crust from the oven and pour the blueberry syrup over it, spreading it evenly, and let it cool in the fridge for a few hours until the syrup sets.
- Making the Cream Cheese Filling: In a large bowl, beat the cream cheese, powdered sugar, and cooking cream with an electric mixer until smooth and creamy, then melt the chocolate in the microwave, stirring every 20 seconds to prevent burning. Once the chocolate is fully melted, gradually add it to the cream cheese mixture and mix until smooth.
- Assembling the Cheesecake: Pour the cream cheese filling over the cooled blueberry syrup, spreading it evenly over the entire surface, and decorate the cheesecake as desired, with fruit, chocolate, or other toppings of your choice.
- Final Steps: Refrigerate the cheesecake for several hours until the filling is set, then enjoy your delicious cheesecake!
Notes
Did you make this recipe?
I love hearing how you went with my recipes! Tag me on Instagram
You may like these too
Hi, I'm Angie!
I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!
Leave a Reply