Blueberry Cheesecake

Blueberry Cheesecake

This is probably the easiest and quickest recipe recipe for blueberry cheesecake that I know of. It will take you only 30 minutes to prepare it, and it doesn’t require any baking or advanced bakery skills. It is quite delicious and light, suitable for any seasons, especially summer.

Difficulty: easy | Preparation: 30 m | Bake: – | Pieces: 12 | Ready in: 1 h | Nutrition


For the crust:

  • 14 oz (400 g) tea biscuits
  • 8.8 oz (250 g) soft, unsalted butter
  • 1.5 oz (40 g) water
  • 1 tablespoon rum or cognac

For the cheese layer:

  • 7 oz (200 g) sour cream
  • 6.5 oz (185 g) cream cheese “Philadelphia Original”
  • 6.5 oz (185 g) other cream cheese, different from “Philadelphia”
  • 1.4 oz (40 g) powdered sugar

For the top:
There are three options for the top. If you are new in bakery or you are don’t have much time, the first two is what you should go for (depends of you blueberry jam consistency). Third choice is if you want to make the blueberry sauce from scratch and you have enough time.Receipes

  • Option 1 (with tick blueberry jam): After opening the jar, flip it over and if the jam is still inside you are good to go.
  • Option 2 (with liquid blueberry jam): This is option you should pick if after opening the jar, and flipping it over the jam is dripping.
  • Option 3 (homemade blueberry sauce): If you want a real challenge, you could make you blueberry sauce from scratch.
Option 1
(tick jam):
Option 2
(liquid jam):
Option 3
(homemade sauce):
  • 8.8 oz (250 g) tick seedless blueberry jam
  • 8.8 oz (250 g) not tick seedless blueberry jam
  • 0.35 oz (10 g) gelatin
  • 0.5 oz (40 g) water
  • 2 cups fresh or frozen blueberries
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons corn starch, mixed with 2 tablespoons cold water

Special supplies

For cheesecakes recipes is recommended to use cake pan with removable bottom, but you could use whatever you have. It is really easy to work with this type of pan when you start taking out the cake from it. All you have to do is just release the mechanism of the pan and you have a perfect cheesecake with clearly distinguishable layers.


  • Grind crumb biscuits with chopper
  • Using a deep bowl to mix all the ingredients for the crust – chopped biscuit crumbs, soft butter, water and aromatic beverage (rum or cognac)
  • Spread the mixture at the bottom of the cake pan. You do not have to oil the pan or to use baking paper
  • Gentlly press and align the mixute
  • Put it in the fridge until you are ready with the next layer
  • In another bowl mix all ingredients for the cheese layer – sour cream, both cream cheeses and powdered sugar.
  • Mix by hand to prevent the sour cream from leaking
  • Spread the prepared cheese mousse on the crust
  • Put it back in the fridge until the last layer is ready
  • Last layer depends of your choose:

Option I (with thick blueberry jam):

  • Use bowl to warm up the jam for a while (it will be easier to spread it)
  • Let the jam cool, but don’t let it tighten again
  • Spread the jam on the cheese layer
  • Put the ready cheesecake in the fridge for about 30 minutes

Option II (with soft or liquid blueberry jam):

  • Dissolve gelatin in water and let it swell for about 5 minutes
  • Once it thickens, warm the gelatin in water bath, but do not boil it
  • Put the jam in a bowl and add gently and slowly the warm gelatin.
  • Stir and wait until the jam cools, again make sure it does not solidify
  • Spread the jam on the cheese layer
  • Put the ready cheesecake in the fridge for about 30 minutes

Option III (with homemade blueberry sauce):

  • Using a saucepan combine the blueberries, sugar, water and lemon juice
  • Put the saucepan in the over on medium heat and stir frequently until the mixture starts to boil
  • In small bowl whisk the corn starch with 2-3 tablespoons of cold water
  • Slowly stir the corn starch mix into the blueberries
  • Simmer until the homemade blueberry sauce is thick enough
  • Remove from heat
  • You can leave the seeds or strain the sauce through a strainer
  • If the sauce is liquid, follow the instructions from option II (add gelatin to make it thicker)
  • Wait until the sauce cools without becoming solid
  • Spread the sauce on the cheese layer
  • Put the ready cheesecake in the fridge for about 30 minutes


  • If you crust turns dry, add more water or butter. It shouldn’t be friable.
  • You can use any jam (not only blueberry), for this cheesecake.
  • You can mix two or more jams for the top.
  • Seedless jams are best for this kind of cheesecakes (you can also strain the homemade sauce).

Some interesting facts about blueberries

Blueberries are at the forefront of antioxidants among fruits. They are sweet, juicy and can be found in abundant quantities during summer. Here are some other thing you may be did not know about them:

  • Blueberries have been grown for thousands of years, and their homeland is North America. They are the symbol of the state of New Jersey.
  • The US produces nearly 90% of blueberries in the world.
  • Blueberries are blue just outside, their skin is green. The blue color of the fruit is due to anthocyanins – powerful antioxidants which reduce the risk of cancer.
  • Blueberries are perennial plant, represented by over 30 varieties, and it grows best in cool climate. Depending on the variety and location, the fruits matures between July and September.
  • Blueberries are delicious and low in calories – just 80 in a cup.
  • One cup of blueberries contains 25% of the recommended daily dose of vitamin C and magnesium, and 4 grams of fiber.
  • Blueberries and cranberries help prevent colon cancer, have beneficially effect in urinary tract infections and are anti-inflammatory.
  • Blueberries have low glycemic index which is good news for people with diabetes, who are reluctant to eat fruits. Research has shown that blueberries improve insulin sensitivity in people in pre-diabetic state.
  • Choose blueberries with blue or dark blue color. You can store the fresh fruit in a refrigerator for up to three days or freeze for three to five months, and that process doesn’t affect its antioxidant qualities.

4 thoughts on “Blueberry Cheesecake

  1. Hi Elena. I hope you don’t mind me saying this, but I’m salivating . YUM, YUM YUM… What else can I say. I’m definitely going to try out your cheesecake recipe. You wouldn’t happen to know what the carbohydrate levels are for this cheesecake is. I have a five year old granddaughter who suffers from Diabetes 1. Her parents have to constantly watch her carbohydrate intake. The thing is she loves blue berries, loves cheese and absolutely loves cheesecake. Thank you for your wonderful site, I will be back, with my wife , to check out future recipes, Jim

    1. Hello Willem,
      Thank you for your comment. I added link to my recipe with all nutrition values for this specific cheesecake. I hope that helps and I will keep adding them to my future recipes. Fill free to contact me if you have any further questions.

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