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Blueberry cheesecake

Published: Updated:

2 Reviews

Prep Time
Serves 8
Serves 8

About the bake

This no-bake blueberry cheesecake makes a simple yet exciting dessert for any dinner party. Crisp digestive biscuit base, topped with a velvety vanilla bean cream cheese topping rippled with blueberry jam. For an extra burst of blueberries, spread a layer of jam between the biscuit base and cream cheese topping.

9 ingredients7 steps


    1. Step 1

      Using a rolling pin or food processor, break the biscuits up into crumbs.

    2. Step 2

      In a saucepan, melt the butter and sugar together and then add the biscuit crumbs, stirring until they are coated. Pour this crumb mixture into a 9" round cake tin which has been lined with parchment paper. Use the back of a tablespoon to make sure the mixture is even and coats the whole of the bottom of the tin. Leave to cool completely.

    3. Step 3

      In a separate bowl, beat together the cream cheese, vanilla bean paste and icing sugar.

    4. Step 4

      Gently whip the double cream and fold into the cream cheese mixture.

    5. Step 5

      Spoon the mixture on top of the biscuit base using a palette knife to smooth it down.

    6. Step 6

      Drop 5 teaspoons of blueberry jam on the top in a circular pattern and using a skewer or toothpick gently run the stick through the jam in different directions to create a ripple swirl effect.

    7. Step 7

      Chill the cheesecake in the fridge until ready to serve and plate accompanied by a handful of blueberries.


    • For the base

      • 180gDigestive biscuits 
      • 35gBillington's Unrefined Light Muscovado Sugar 
      • 100gButter (unsalted) (melted) 
    • For the topping

      • 500gCream cheese 
      • 1 tbspVanilla bean paste 
      • 100gSilver Spoon Icing sugar 
      • 200mlDouble cream 
      • 5 tspBlueberry jam 
      • Blueberries (to serve) 

    2 Baker Ratings

    I made this for a dinner party and it went down a storm! Lovey and creamy without being overly sweet, complimented beautifully by the jam.
    Used 6-7 teaspoons of jam instead of 5.

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    I have made this many times and it has never failed! I use 6-7 teaspoons of jam put these into a bowl and stir well, this will make it easier to style on the cheesecake.

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