Rustic Blueberry Cheesecake

Dainty and Delicious Blueberry Cheesecake

  • Author: Louise


Dainty, delightful, delicious blueberry cheesecake – THIS is the recipe you want for a smooth, satiny cheesecake texture and the prettiest, yummiest cake around!


  • Base Ingredients
  • 150g Butter, melted
  • 24 tennis biscuits, crushed
  • Filling Ingredients
  • 250g Mascarpone Cheese
  • ½ cup icing sugar
  • 2 cups cream (can be pouring/dessert/whipping cream)
  • 1 teaspoon vanilla essence
  • Sauce Ingredients
  • 2 cups blueberries (and a few extra for decorating)
  • 1/3 cup icing sugar
  • ½ teaspoon lemon juice (add a little extra if you prefer)
  • Decorations
  • Flowers & Frozen Blueberries for decorating


  1. Spray a 20cm pie dish with Spray and Cook
  2. Crush the biscuits and mix with the melted butter. Using your hands, press the mixture into the pie dish to form a base. Place in the freezer until you’re ready to add the filling.
  3. To make the filling, place the Mascarpone Cheese and icing sugar in a blender and blend until smooth, making sure to scrape down the sides of the dish with a spatula.
  4. Add the cream and vanilla essence and blend until slightly thickened – don’t over mix as we want to be able to pour it out.
  5. Add the filling to the base and place in the fridge to chill.
  6. To make the sauce topping, place the blueberries and icing sugar in a juice/smoothie blender or use a stick blender and process the blueberries until it resembles a mixture that can be poured.
  7. Add the lemon juice and blend for another 15 seconds.
  8. Pour half the mixture over the top of the cheesecake and pour the other half in a small glass jug – people can add extra sauce to their slice/s if need be.
  9. Decorate with edible flowers and a few frozen blueberries.