Blueberry Cheesecake

Blueberry Cheesecake

5 from 2 votes
This blueberry cheesecake recipe will be your new favourite cheesecake. Do you know someone who enjoys blueberries? This rich and gorgeous blueberry cheesecake will dazzle them.

This recipe for blueberry cheesecake is light yet rich, fluffy yet creamy, and everyone will love it as a dessert. The vivid fruity sauce and creamy texture are the perfect compliments to one another.

I absolutely adore cheesecakes. Usually, I like to make no-bake cheesecakes, such as my Oreo cheesecake and kinder bueno cheesecake However, with this recipe, I thought I would try something new.

This is my first baked cheesecake recipe, and it is absolutely divine. The traditional digestive biscuit base is used to make this cheesecake. The contrast of the creamy filling with the crunchy foundation is perfect.

It’s up to everyone to decide how much biscuit foundation to use. Some choose to keep things simple by merely covering the bottom of the dish with a thin layer of broken biscuits.

Others might choose to create a crust that is thicker and extends up the sides of the tin. I am more of an intermediate type of person. Not too much. Not too little.

The biscuits can be crushed by the simplest method by using a food processor.

If you don’t have one then, simply put the biscuits in a Ziplock bag and bash them with a rolling pin.

A lot of baked cheesecake recipes state that a water bath should be used to bake the cake. Using a water bath to aid in baking the cheesecake can help to prevent surface cracks on the cheesecake.

However, if the cake is baked appropriately and the filling is properly prepared, there is no need to use a water bath.

The cake will be extremely jiggly when it is taken out of the oven. Avoid the pitfall of overbaking the cheesecake, which will result in surface cracks, by baking it for a shorter amount of time.

After checking the cake to see its level of doneness, leave it in the oven to cool. By doing this, the cake will be able to finish cooking without developing any cracks.

The temperature steadily decreases as the oven cools, preventing the cheesecake from shattering and enabling it to finish cooking.

If the cake were to be allowed to finish cooking in the oven, it would bubble up excessively. The cake would crack after it cooled down, leaving the surface covered with cracks. No one wants that!

Overheating the batter is another factor that contributes to cracked cheesecake. It is crucial to use components that are at room temperature as this will help to mix the ingredients together properly.

Making this blueberry cheesecake is really simple as it doesn’t call for a water bath or any other specialised tools. A wonderfully luxurious dessert to wow everyone.

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Blueberry Cheesecake

by Nabeela Kauser
This blueberry cheesecake recipe will be your new favourite cheesecake. Do you know someone who enjoys blueberries? This rich and gorgeous blueberry cheesecake will dazzle them.
5 from 2 votes
Prep Time 35 mins
Cook Time 45 mins
Resting Time 1 hr
Total Time 2 hrs 20 mins
Course Dessert
Cuisine American
Servings 12 Slices
Calories 616 kcal



  • 250 g Digestive Biscuits
  • 100 g Butter Unsalted
  • 50 g Sugar



  • 100 g Blueberry Jam
  • 200 g Blueberries


  • Position the rack in the centre of the oven and preheat to 190°C (375°F) Gas mark 5
  • Line a 10-inch-diameter springform tin with parchment paper.
  • Put the biscuits in a food processor and blitz to a fine crumb.
  • Add the butter and blitz again to combine.
  • Add the crumbs to the tin and press firmly.
  • Bake in the preheated oven until the crust begins to brown, about 6-8 minutes.
  • Transfer crust to rack and let it cool. Maintain oven temperature.
  • Meanwhile using an electric whisk, beat cream cheese and sugar in large bowl until will blended.
  • Beat in the flour. Add the eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla.
  • Then pour the filling onto the crust.
  • Stir the blueberry jam in a large pan over low heat until melted. Remove from heat. Add the blueberries; toss to coat.
  • Spoon the blueberry mixture over top of the cake, spreading evenly.
  • Bake cheesecake for 10 minutes and then reduce heat to 140°C (275°F) Gas mark 1 for 30 minutes.
  • Turn off the oven; keep the door closed and let the cheesecake stand in the oven for 1 hour.
  • Refrigerate until cold, at least 6 hours, or overnight.
  • Run a small sharp knife around the sides of the cake to loosen it. Release pan sides.
  • Transfer the cake to a platter and it is ready to serve.


Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.


Calories: 616kcalCarbohydrates: 60gProtein: 9gFat: 39gSaturated Fat: 21gTrans Fat: 0.3gCholesterol: 178mgSodium: 412mgPotassium: 214mgFiber: 1gSugar: 44gVitamin A: 1384IUVitamin C: 3mgVitamin D: 0.5µgCalcium: 127mgIron: 1mg
Keyword Baking, Blueberry, Cheesecakes, Food
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1 Comment
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Rick Simpson
Rick Simpson
6 months ago

5 stars
Nice recipe…

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