Blueberry & Lime Cheesecake
This gorgeous no-bake Blueberry & Lime Cheesecake is the answer to all your dessert problems! It’s not too sweet, has gorgeous notes of citrus, delicious blueberries, and a speculoos cookie crust! Everything about this cheesecake is amazing. From the nutty crust to the lighter-than-air cheesecake. What are you waiting for? Make it and dig into your very own slice!
My favorite thing…
My favorite thing about this Blueberry & Lime Cheesecake is that it’s easy to make, you don’t need to turn on your oven and it’s packed full of delicious blueberries! I’m not really even a fan of fruit. I like bananas, I sometimes eat watermelon (although I mostly can’t be bothered cutting it up) and I eat apples too. I’m not a fan of berries, but blueberries, stewed, and top of a cheesecake-like this are just magical.
What does the Blueberry & Lime Cheesecake taste like?
It’s gorgeous. To me, there’s something really magical about blueberries in desserts. I don’t like them in their fresh state. I find them not that flavourful, but when baked and couple with lemon… Ugh! So yum!
Which ingredients do you need to make this cheesecake?
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. Hen 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 adds creaminess to the cheesecake making it richer in flavor.
Vanilla extract – make sure you use a good quality vanilla extract.
How to make this gorgeous cheesecake!
1. Add the cookies to the bowl of a food processor
2. Blitz until you reach fine crumbs.
3. Add the melted butter and blitz to coat the crumbs.
4. Pour into an 8-inch springform pan
5. Use a spoon to press firmly into the sides and bottom of the pan. Chill for 20 minutes.
1. Add the blueberries, brown sugar, and lime juice, and zest to a baking tray lined with baking paper. Bake for 10 minutes on 180°C / 350°F.
2. Allow cooling completely
3. Once cooked, Run through a sieve. Keep excess liquid.
1. Add the softened cream cheese to a large mixing bowl. Use an electric hand mixer to mix until creamy, about 3 minutes.
2. Scrape the bowl down and add the melted white chocolate. Mix until well combined.
3. To a separate large bowl add the cream, mascarpone and vanilla extract. Whip to stiff peaks.
4. Zest the lime into the cheesecake mixture
5. Then juice the lime juice into the mixture. Mix until well combined.
6. Scrape down the bowl and add the whipped cream. Use a spatula to fold through until well combined.
7. Add half the cheesecake mixture to the chilled crust. Spread around evenly.
8. Add half the stewed blueberries and spread.
9. 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.
10. Once set, take out of the springform pan and place on a serving plate.
11. Add the remaining stewed blueberries and slice to serve.\
12. Slice and serve!
Tips for making Blueberry & Lime Cheesecake RECIPE
- 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!
Other Recipes You Might Like!
Eton Mess Cheesecake – So delicious and piled high with meringue, whipped cream, and raspberries.
Lemon Lime Cheesecake Cupcakes – delicious citrussy cupcakes!
Cream Cheese Frosting – This is perfect for cheesecake-themed desserts like cakes or cupcakes! Not too sweet and super creamy!
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I hope you guys enjoyed this simple but delicious Blueberry & Lime Cheesecake recipe with me. Please comment in the comments section below, or feel free to share with your family and friends on social media. I’ll see you all on the following recipe. Happy baking!
- 2 1/2 cups (250 g) speculoos cookies
- 1/2 cup (100 g) unsalted butter, melted
- 1 1/2 cups (300 g) blueberries fresh or frozen
- 2 tbsp brown sugar
- 1 lime zested and juiced
- 2 blocks (500 g) cream cheese softened
- 1 cup (200 g) white chocolate melted
- 1 cup (250 ml) heavy cream
- 1/2 cup (150 g) mascarpone
- 1 lime zested and juiced
- 1 tsp vanilla extract
Learn How To Make it! [VIDEO]
- 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.
- 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 20 minutes.
- 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 180°C / 350°F. Once cooked, allow to cool completely, then run through a sift to drain of excess liquid. You’ll use the blueberries that are strained for the middle of the cheesecake and then use the sauce to drizzle on top with the remaining blueberries.
- 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.
- To a separate large bowl add the cream, mascarpone, and vanilla extract. Whip to stiff peaks.
- 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 fold through until well combined.
- Add half the cheesecake mixture to the chilled crust.Spread around evenly. Add half the stewed blueberries and spread. 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. Once set, take out of the springform pan and place on a serving plate. Add the remaining stewed blueberries and slice to serve.
I made this cheesecake and it was lovely Nick. Thank you.
Hi Helen! That’s so wonderful to hear! Thanks so much for the lovely comment N x
Hey Nick! This cake looks amazing, and I’m totally gonna make it! I’m just wondering how many grams two blocks of cream chees are? I live in Norway and the supermarkets don’t sell blocks of cream cheese. Is for example one box with Philadelphia the same as one block? Btw, I really love your creations and I look so much forward to enjoy this yummy cake<3 Thea.
Hi Thea! 1 block = 250g. So two would be 500g 🙂 Hope that helps! N x
On this website, someone copied pictures of your cheesecake and shares them as theirs. The website comes from Poland
Hi Robert! Thanks so much for letting me know! I’ve gone ahead and emailed the people running the website and asked them to take down the recipe. Really appreciate you letting me know 🙂 N x
Hey, i forgot to beat the heavy cream and then add the mascarpone, i just mixed the mascarpone with vanilla and after that i mixed toghether with the cheese cream and i just pour the heavy cream into it and mixed till combine. It will gone work out? Or it will remain softened?
That should be fine! N x
Hi Nick, this recipe looks delicious! I plan on making it, but was wondering if you could provide me with a more specific measure of speculoos cookies, I’m not sure how to measure out 2.5 cups worth 😅. Is there a number of cookies, or perhaps the weight in grams? Thank you!
Hi Keira! Apologies for not including this in the written recipe. I’m glad you liked the recipe! I’ts about 250g of cookies. Hope that helps! N x
Hi Nick! Absolutely love the recipe! I’m thinking of making this in a 10inch cake pan. How would the recipe change?
Hi Jen! I haven’t tried it in a pan that big, but I would try making the recipe x1.5. Hope that helps! N x