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Fresh Blueberry Cheesecake

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This Fresh Blueberry Cheesecake is going to give you an explosion of delicious ingredients.

Fresh Blueberry Cheesecake

t was the BOMB, and everyone raved about it for days afterward. This is the Fresh Blueberry Cheesecake I have made in a long time.

Fresh Blueberry Cheesecake

Variations to Recipe:

There are many things you can do to adjust the look and flavor of this blueberry cheesecake recipe. Take a look at a few ideas:

    • Strawberry Pie Filling – Instead of cherry, try out strawberry instead. It’s one of our favorites. 
    • Raspberry Pie Filling – Another delectable option is raspberries.

Fresh Blueberry Cheesecake

This delicious Fresh Blueberry Cheesecake, is perfect for a simple dessert any night of the week.

Fresh Blueberry Cheesecake

Prep Time: 25 minutes | Cook Time: 2 hours 30 minutes | Servings: 12

Ingredients:

For the crust:

1 Package of digestive biscuits

7 Tbsp. Melted butter unsalted

For the filling:

3 Packages of cream cheese softened

1 C. Granulated sugar

3 large eggs

2 Tbsp. Flour

½ C. Heavy whipping cream

2 tsp. Vanilla extract

½ Lemon zested

For the topping:

Blueberry jam

Fresh blueberries

Instructions:

Step 1. Crush the digestive biscuits into fine crumbs and mix with the melted butter until combined well.

Step 2. Press the crust mixture into a well-greased 9-inch springform pan.

Step 3. Preheat the oven to 350 degrees.

Step 4. Bake the crust for 15 minutes. Remove and let cool slightly. Raise the oven temperature to 400 degrees.

Step 5. In a mixing bowl, beat together the cream cheese and the 1 cup sugar until smooth and fluffy.

a.

b.

Step 6. Add in the eggs, heavy whipping cream, flour, vanilla extract, and lemon zest until smooth and creamy.

a. adding eggs

b. adding heavy whipping cream

c. adding flour

d. adding vanilla extract

e. adding lemon zest

Step 7. Spread the filling over the crust in the pan.

Step 8. Bake the cheesecake for 15 minutes.

Step 9. Lower the temperature to 200 degrees and bake for another hour.

Step 10. Turn the oven off and crack the door open. Leave the cheesecake in the oven for another hour.

Step 11. Remove the cheesecake and top with the blueberry jam.

Step 12. Chill for several hours in the fridge.

Step 13. Top with fresh blueberries before serving.

Enjoy!!

Fresh Blueberry Cheesecake

SO TENDER!!

Fresh Blueberry Cheesecake

Now, remember to save this recipe on Pinterest for later 🙂

Fresh Blueberry Cheesecake

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Fresh Blueberry Cheesecake

Prep Time: 25 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 55 minutes
Servings: 12
Fresh Blueberry Cheesecake
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Ingredients 

For the crust:

  • 1 Package of digestive biscuits
  • 7 Tbsp. Melted butter unsalted

For the filling:

  • 3 Packages of cream cheese softened
  • 1 C. Granulated sugar
  • 3 Large eggs
  • 2 Tbsp. Flour
  • ½ C. Heavy whipping cream
  • 2 tsp. Vanilla extract
  • ½ Lemon zested

For the topping:

  • Blueberry jam
  • Fresh blueberries

Instructions

  • Crush the digestive biscuits into fine crumbs and mix with the melted butter until combined well.
  • Press the crust mixture into a well greased 9 inch springform pan.
  • Preheat the oven to 350 degrees.
  • Bake the crust for 15 minutes. Remove and let cool slightly. Raise the oven temperature to 400 degrees.
  • In a mixing bowl, beat together the cream cheese and the 1 cup sugar until smooth and fluffy.
  • Add in the eggs, heavy whipping cream, flour, vanilla extract and lemon zest until smooth and creamy.
  • Spread the filling over the crust in the pan.
  • Bake the cheesecake for 15 minutes.
  • Lower the temperature to 200 degrees and bake for another hour.
  • Turn the oven off and crack the door open. Leave the cheesecake in the oven for another hour.
  • Remove the cheesecake and top with the blueberry jam.
  • Chill for several hours in the fridge.
  • Top with fresh blueberries before serving.
  • Enjoy!

Nutrition

Serving: 1g | Calories: 269kcal | Carbohydrates: 22g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 97mg | Sodium: 93mg | Sugar: 19g
Author: Laura

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