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Blueberry Cheesecake

Recipes for Home and Restaurant

by Nadine Lloyd

Blueberry Cheesecake Recipe by Nadine Lloyd


(Serves 6-8)


  • 100g (3.5oz) Choc Ripple cookies

  • 60g (2.1oz) butter – melted


  • 1 teaspoon vanilla extract

  • 500g (1.1lb) cream cheese

  • ¾ cup icing sugar

  • 200ml (6.8fl.oz) double cream

  • 1 punnet of fresh blueberries


  • 50g (1.8oz) white chocolate

  • 1 punnet of fresh blueberries


Line a spring-form cake tin with baking paper.


Using a food processor, pulse the cookies into crumbs.

Combine the crumbs and melted butter together.

Press the cookie mixture firmly into the tin to create the base.

Refrigerate for 10 minutes, or until the base sets.


In a large bowl, add the vanilla extract, cream cheese, and icing sugar.

Beat until creamy.

Add the double cream.

Mix until combined.

Stir the blueberries through the mixture.

Spoon the cream mixture into the tin and spread evenly.

Re­frigerate for 20 minutes, or until firm.


Melt the chocolate in a double boiler over low heat.

Remove the cheesecake from the tin.

Top the cheesecake with the blueberries

Drizzle the melted chocolate over the top.

Serve chilled with a cup of tea or coffee.

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