Dessert

Fresh Blueberry Cheesecake Recipe

ByCharlotte Montgomery November 12, 2025November 12, 2025

Introduction

This fresh blueberry cheesecake is a delightful dessert combining a buttery biscuit crust with a creamy, tangy filling. Topped with sweet blueberry jam and fresh berries, it’s perfect for any occasion that calls for a homemade treat.

The image shows a slice of blueberry cheesecake with four main layers. The bottom layer is a thick, golden-brown crust with a crumbly texture. Above the crust is a creamy, light yellow cheesecake layer that looks smooth and dense. On top of the cheesecake is a glossy dark purple blueberry sauce with a shiny finish, covering the entire top surface. Fresh, plump blueberries are placed on the sauce, with three on top of the slice and two resting on the white plate. The plate has a subtle ribbed design and sits on a white marbled surface, while a blurred checkered cloth is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package digestive biscuits
7 Tbsp. unsalted butter, melted
3 packages cream cheese, softened
1 cup granulated sugar
3 large eggs
2 Tbsp. flour
½ cup heavy whipping cream
2 tsp. vanilla extract
½ lemon, zested
Blueberry jam
Fresh blueberries

Instructions

Step 1: Crush the digestive biscuits into fine crumbs and mix them thoroughly with the melted butter until well combined. Press this mixture firmly into the bottom of a well-greased 9-inch springform pan.
Step 2: Preheat your oven to 350°F (175°C). Bake the crust for 15 minutes, then remove and let it cool slightly. Increase the oven temperature to 400°F (205°C).
Step 3: In a large mixing bowl, beat the cream cheese and sugar together until smooth and fluffy. Add the eggs, heavy whipping cream, flour, vanilla extract, and lemon zest. Continue mixing until the filling is creamy and even.
Step 4: Spread the cream cheese filling evenly over the baked crust in the pan.
Step 5: Bake the cheesecake at 400°F (205°C) for 15 minutes. Then lower the oven temperature to 200°F (95°C) and continue baking for another hour.
Step 6: Turn off the oven and crack the door open. Leave the cheesecake inside for an additional hour to cool gradually.
Step 7: Remove the cheesecake from the oven and spread blueberry jam over the top. Chill it in the refrigerator for several hours before serving.
Step 8: Just before serving, garnish with fresh blueberries for a burst of flavor and color.

Tips & Variations

Use graham crackers instead of digestive biscuits for a slightly different crust flavor.
For a lighter cheesecake, substitute half the heavy cream with Greek yogurt.
Try mixing in lemon juice with the filling for an extra citrusy tang.
Allow the cheesecake to come to room temperature for 10-15 minutes before slicing to ensure clean cuts.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. Reheat slices briefly at room temperature before serving, or enjoy chilled for a refreshing dessert.

How to Serve

A thick cheesecake with a smooth, golden brown crust on the bottom and sides, topped with a glossy, deep purple blueberry sauce that covers the entire surface. On top, a small cluster of fresh, plump blueberries sits in the center, adding texture and a fresh contrast. The cheesecake is sitting on a wooden board with a white marbled texture underneath. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, graham crackers or even vanilla wafers can be used instead of digestive biscuits, which will alter the flavor slightly but still produce a delicious crust.

Do I need to chill the cheesecake before serving?

Chilling for several hours is important as it allows the cheesecake to set properly and develop its creamy texture, making it easier to slice and enjoy.