Blueberry And Lime Cheesecake With Biscoff Crust

My Blueberry and Lime Cheesecake is the perfect balance of cream, light textures and vibrant, tangy flavors. The smooth cheesecake filling blends so well with the tangy lime and sweet bursts of blueberry! The lightly toasted biscoff cookie base is crunchy and gives this dessert a slight hint of cinnamon and caramel flavors which makes each bite irresistible!

Hey team! I’m excited to share why this recipe has become one of my favorites. The combination of velvety cream cheese, mascarpone, and that zing of lime creates a cheesecake that feels luxurious but is easy to pull off. The textures hit just right—silky and light, but with that satisfying crunch from the crust.

Can we talk about the glossy lightly stewed blueberries on top? I swirled them in the center too, so you get this delicious burst of blueberry flavors in each bite! It’s all done in one pan (no stovetop cooking here) and it ties everything together without overpowering that melt in your mouth cheesecake filling. If you’re a fan of my Blueberry Bars, Lemon Tart, or Soft Japanese Milk Bread, you’ll love how this cheesecake balances flavors and textures seamlessly.

What does Blueberry Cheesecake taste like?

This cheesecake is ultra-rich and velvety smooth, with a creamy texture that melts in your mouth. Flavor wise? It’s got a perfect hit of tangy cream cheese balanced with just the right amount of sweetness and a hint of vanilla. Plus, those blueberries add a gorgeous boost of sweetness and flavor. The toasty biscoff cookie base has a light note of caramel and cinnamon. Every bite is honestly amazing.

The ingredients you’ll need

• Speculoos Cookies – You can use any type of vanilla cookie you like here. I used the biscoff brand cookies.
• Unsalted butter – I used unsalted butter for the crust but you can use salted if you enjoy the flavor. You’ll need to make sure your butter is melted.
• Blueberries – You can use frozen like I did or use fresh blueberries. Frozen ones will work just as well and are generally cheaper.
• Brown sugar – This is simply used to sweeten the stewed blueberries. If you wish, you can use granulated sugar instead. I’d recommend superfine or caster sugar instead though.
• Lime – Use fresh lime. It tastes better than reconstituted stuff.
• Cream cheese – Make sure your cream cheese is softened. It will result in a smoother cheesecake texture.
• White chocolate – Make sure you melt your chocolate ahead of time. I would recommend making it the first thing you do. Once melted and smooth, set aside on top of a kitchen towel to cool slightly at room temperature. It can be slightly warm when using it, but not hot otherwise you won’t end up with a fluffy cheesecake.
• Heavy whipping cream – Make sure your cream is cold and that it has at least 30% fat content. You want to use the type of cream that you can whip.
• Mascarpone – This Italian cheese is very subtle in flavor and ads creaminess to the cheesecake making it richer in flavor.
• Vanilla Extract – You want to make sure you use good quality vanilla extract. I have a great Pure vanilla extract recipe that will work well, but you can also use vanilla bean paste if you want little specks in your dessert.

Let’s talk blueberries!

The real star of this dessert is the blueberries! Fresh or frozen blueberries both work beautifully in this cheesecake. Fresh blueberries add a burst of juicy sweetness and a slight tang that pairs perfectly with the lime, while frozen ones offer the same flavor with just a bit more liquid. If you’re going fresh, give them a good wash in a sieve and dry them by gently rolling them on a baking tray lined with paper towel. Frozen ones can be used straight from the freezer. They might have a little extra liquid than using fresh ones.

How to stew your blueberries

• Add the blueberries, brown sugar, lime juice and lime zest to a baking tray lined with baking paper and mix up and bake for 10 minutes. Use a spoon to mix around and bake for another 4-5 minutes.
• Transfer to a mixing bowl to cool completely to room temperature before using. Keep your oven on for the crust which is the next bit!

TIP: Let the stewed blueberries cool completely in the bowl to thicken up for a perfect topping consistency. This makes them easier to spread and keeps your cheesecake looking neat.

How to make the toasty biscoff crust

I used biscoff cookies for this crust. They have a slightly caramel/cinnamon flavor but you can use your favorite vanilla based cookie. Baking it for a short amount of time not only helps it set, it gives it a slight crunch and toasty flavor!

• To make the crust add the cookies to the bowl of a food processor and pulse until you reach a fine crumb. Then add the melted butter and pulse to coat the crumbs.
  Line the bottom of a 20cm / 8-inch springform pan with baking paper.
• Transfer the biscuit crumbs to the pan and use a spoon to press firmly and evenly on the bottom and sides. Bake for 15 minutes. Let it cool slightly and move onto the creamy cheesecake filling!

TIP: Freeze the pressed crust for 10 minutes before baking to help it hold its shape better.

How to make the creamy filling!

Which cream cheese to use!

I love how creamy the cheesecake portion of this dessert is. And that’s thanks to the luscious cream and cream cheese in the recipe. I used Philadelphia block cheese for this recipe which is what works best. Any brand will do, just make sure it’s not the spreadable stuff

Why this recipe works!

I love a no-bake cheesecake filling. Especially one that doesn’t use gelatin! This recipe comes out perfectly set and creamy and that’s because we use white chocolate to help set and sweeten the cheesecake filling giving it this ultra smooth and not overly sweet texture!

• Whip the cream cheese in a bowl to help break it up. Scrape down the bowl and add the melted and slightly cooled white chocolate and beat in.
• Add the whipped cream (heavy cream and mascarpone whipped to stiff peaks) and gently fold through.

• Add half of the mixture to the cooled springform pan and spread evenly.
• Add half the blueberry mixture and spread around evenly.

• Add the remaining cheesecake filling and spread evenly on top. Chill in the fridge to set for 4 hours, overnight is best.
• Top with remaining blueberry mixture on top right before serving!

TIP: Make sure you start with softened cream cheese to make the cheesecake filling. Otherwise, you’ll end up with lumps. Leave it out soften to room temperature or speed it up by microwaving for 15 seconds at a time, smooshing with a spatula until softened.

How can I get super crisp slices?

Run a sharp knife under some hot water and wipe clean. Slice and repeat for the next slice.

Can I make it ahead of time and how should I store it?

Yes! Make it up to 2 days ahead and add the blueberries on top right before serving. You can store this in an airtight container, in the fridge for up to 3 days.

Can I use different berries?

Yep! Use equal amounts of any berry you like! Raspberries or strawberries work well!

Can I use a different cookie for the crust?

Yep! Graham crackers or crushed Oreos would work for the cookie crust. Digestive biscuits would work well too.

Can I freeze the cheesecake?

I wouldn’t recommend it. Thawing a frozen cheesecake gives you a different texture which isn’t as smooth.

Tips for making your cheesecake

• Measure out using kitchen scales – Measuring out your ingredients by weight and not cups is the best way to get consistent results every time. I wrote all about this in my post about using digital kitchen scales to measure out ingredients!
• Chilling the cheesecake in the fridge is so important so this is definitely a make ahead of time dessert. The beauty is it’s so easy to make! Once you’ve made it I would recommend chilling for the full 4 hours. But overnight is best.
• Straining the blueberries of their juices once cooked is important. Especially since you’ll be adding some in the middle of the cheesecake so make sure you don’t skip this step!

Tried this recipe and loved it? Awesome! Drop me a comment below and tell me about it! Can’t wait to hear how it turned out for you! You can also keep up to date with me during the week by joining me on Instagram, Facebook and Pinterest!

Blueberry And Lime Cheesecake With Toasty Biscoff Crust

My blueberry and lime cheesecake is creamy, light, and bursting with citrus and berry flavor. The baked biscoff cookie base adds a delicious toasty flavor.

Serves 12

4.8 from 14 votes

Author: Nick Makrides

Print Recipe Pin Recipe

Prep: 20 minutes mins

10 minutes mins

Total: 4 hours hrs 35 minutes mins

Course: Dessert

Cuisine: American

Calories: 193kcal

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Ingredients

Stewed Blueberries

• ▢ 300 g blueberries, see notes
• ▢ 40 g brown sugar
• ▢ 1 lime, zest and juiced

Crust

• ▢ 250 g Speculoos Cookies, see notes
• ▢ 100 g unsalted butter, melted and cooled

Cheesecake

• ▢ 500 g cream cheese, softened (see notes)
• ▢ 200 g white chocolate, melted
• ▢ 250 ml heavy cream, whipping cream
• ▢ 150 g mascarpone, see notes
• ▢ 1 lime zested and juiced
• ▢ 7 g tsp vanilla extract

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Learn How To Make it! [VIDEO]

https://youtu.be/nM6y3IsDcWI

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Instructions

Stewed Blueberries

• Line a baking tray with baking paper and add the blueberries, brown sugar, lime zest and lime juice. Use a spoon to mix and coat the blueberries in the sugar and lime. Bake for 10 minutes on 170C / 340F (190C / 375F for no fan). Take out of the oven and mix using a spoon and bake for a final 4-5 minutes. Once cooked, transfer to a bowl and allow to cool completely to room temperature the mixture will thicken slightly.

Crust

• Process cookies and butter – Add the cookies to the bowl of a food processor and process until you reach fine crumbs. Add the melted butter and blitz to coat the crumbs.
• Form into springform pan – Add the crumbs to an 8-inch springform pan and use the back of a spoon to firmly press into the sides and bottom of the pan. Place in the fridge for 15 minutes.

Cheesecake

• Combine cream cheese and chocolate – Add the softened cream cheese to a large mixing bowl and use an electric hand mixer to mix until creamy, about 3 minutes. Scrape the bowl down and add the melted white chocolate. Mix until well combined.
• Whip mascarpone and cream – To a separate large bowl add the cream, mascarpone, and vanilla extract. Whip to stiff peaks using an electric hand held mixer or stand mixer fitted with a whisk attachment. If you can lift the beaters and the cream can hold it’s shape, it’s done. It should be smooth and not grainy.
• Add lime and cream – Zest the lime into the cheesecake mixture and add the lime juice. Mix until well combined. Scrape down the bowl and add the whipped cream. Use a spatula to gently fold through until well combined.
• Layer the cheesecake – Add half the cheesecake mixture to the chilled crust. Spread around evenly. Add half the stewed blueberries and spread. Try not to include too much. Add the remaining cheesecake mixture and use a spatula to spread around flat. Chill in the fridge for 4 hours to set, overnight is best.
• To finish – Once set, take out of the springform pan and place on a serving plate. Add the remaining stewed blueberries on top and slice to serve.

Notes

Speculoos cookies – these are also known as biscoff cookies. You can use pretty much any vanilla cookie you like. Biscoff cookies have a deliciously light caramel and cinnamon flavor.

Blueberries – you can use fresh or frozen blueberries. If using fresh ones, give them a wash and dry them before using.

Cream cheese – I sued block style cream cheese. Specifically, the Philadelphia brand. Spreadable cream cheese will not work for this recipe.

Mascarpone – is an Italian cheese that is similar in flavor to sour cream, but more creamy and less sour. Opt in for a better brand one as they tend to be thicker and make sure it’s cold straight out of the fridge! Make sure you give your mascarpone cheese a mix before using. Some brands are soft, some are firm and can cause your whipped cream to go lumpy.

If making ahead of time – If you’re making it ahead of time, add the blueberries on top right before serving to make it look as fresh as possible!

Storage – Cheesecake can be stored in an airtight container, in the fridge for up to three days.

Nutrition – is an approximate and is based on per slice.

A note on measurements – This recipe uses weight measurements for the most accurate results. Cup measurements can vary depending on where you are, which affects the precision needed for a recipe like this. Here is where you can learn more about how to measure ingredients using digital kitchen scales.

Nutrition

Calories : 193kcal

Carbonhydrates: 13g

Protein: 2g

Fat: 15g

Saturated Fat: 9g

Polyunsaturated Fat: 1g

Monounsaturated Fat : 3g

Cholesterol: 39mg

Sodium: 24mg

Potassium : 75mg

Fiber: 1g

Sugar : 11g

Vitamin A: 444IU

Vitamin C: 5mg

Calcium: 55mg

Iron: 1mg

Nutrition Disclosure

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