Home > Blueberry & Lime Cheesecake

Blueberry & Lime Cheesecake

by Nick Makrides
Side shot slice of Blueberry 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!

Front on shot of Blueberry Cheesecke

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.

Close up of the top of a blueberry cheesecake with saucy and shiny stewed blueberries

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!

Close up shot of Blueberry Cheesecake with slice taken out.

Which ingredients do you need to make this cheesecake?

Crust

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.

Stewed Blueberries

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.

Cheesecake

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!

Crust

Blueberry Cheesecake Instructional Image 01

1. Add the cookies to the bowl of a food processor

2. Blitz until you reach fine crumbs.

Blueberry Cheesecake Instructional Image 02

3. Add the melted butter and blitz to coat the crumbs.

4. Pour into an 8-inch springform pan

Blueberry Cheesecake Instructional Image 03

5. Use a spoon to press firmly into the sides and bottom of the pan. Chill for 20 minutes.

Stewed Blueberries

Blueberry Cheesecake Instructional Image 04

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

Blueberry Cheesecake Instructional Image 05

3. Once cooked, Run through a sieve. Keep excess liquid.

Cheesecake

Blueberry Cheesecake Instructional Image 06

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.

Blueberry Cheesecake Instructional Image 07

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

Blueberry Cheesecake Instructional Image 08

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.

Blueberry Cheesecake Instructional Image 09

7. Add half the cheesecake mixture to the chilled crust. Spread around evenly.

8. Add half the stewed blueberries and spread.

Blueberry Cheesecake Instructional Image 10

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.

Blueberry Cheesecake Instructional Image 11

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 CheesecakeSo delicious and piled high with meringue, whipped cream, and raspberries.

Lemon Lime Cheesecake Cupcakesdelicious citrussy cupcakes!

Cream Cheese Frosting  This is perfect for cheesecake-themed desserts like cakes or cupcakes! Not too sweet and super creamy!

Make sure to follow me on social media!

Instagram @thescranline, Facebook and watch and subscribe to my videos on YouTube!

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!

N x

Wise shot of Blueberry Cheesecake

Side shot slice of Blueberry Cheesecake

Blueberry Cheesecake

Serves 12

5 from 5 votes
Prep Time: 20 mins
10 mins
Total Time: 4 hrs 35 mins
Course: Dessert
Cuisine: American

Ingredients

Crust

  • 2 1/2 cups speculoos cookies
  • 1/2 cup unsalted butter, melted

Stewed Blueberries

  • 1 1/2 cups blueberries fresh or frozen
  • 2 tbsp brown sugar
  • 1 lime zested and juiced

Cheesecake

  • 2 blocks cream cheese softened
  • 1 cup white chocolate melted
  • 1 cup heavy cream
  • 1/2 cup mascarpone
  • 1 lime zested and juiced
  • 1 tsp vanilla extract


Instructions

Crust

  • 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.

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 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.

Cheesecake

  • 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.

Notes

Storage
Cheesecake can be stored in an airtight container for up to three days.
 
If you’re making it ahead of time, add the blueberries on top right before serving to make it look as fresh as possible!

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

You may also like

4 comments

Helen July 21, 2021 - 10:38 pm

I made this cheesecake and it was lovely Nick. Thank you.

Reply
Nick Makrides July 27, 2021 - 6:31 am

Hi Helen! That’s so wonderful to hear! Thanks so much for the lovely comment N x

Reply
Thea September 1, 2021 - 1:02 pm

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.

Reply
Nick Makrides September 19, 2021 - 2:33 am

Hi Thea! 1 block = 250g. So two would be 500g 🙂 Hope that helps! N x

Reply

Leave a Comment

Recipe Rating