This blueberry cheesecake pie boasts a sweet biscuit crust surrounding a creamy vanilla cheesecake filling, studded with fresh blueberries.
It's easy to make but looks stunning and tastes just as good!
You'll start by crushing digestive biscuits (or graham crackers), combining with melted butter, then pressing the mixture into the base and sides of a tin and popping in the fridge to set.
Meanwhile, you'll whip cream until thick, then fold in cream cheese, sugar, vanilla, melted white chocolate and, finally, fresh blueberries. After an obligatory sneaky taste of the gorgeous filling, you'll spoon it into the tin and chill overnight.
The next day, you'll slide the cheesecake out of the tin to reveal a truly beautiful dessert that is sure to impress.
Here's my full recipe for blueberry cheesecake pie.
Ingredients
For the biscuit case
- 100 g (7 tbsp) salted butter
- 250 g (18 sheets) digestive biscuits (graham crackers) crushed
For the filling
- 300 ml (1¼ cup) double cream (heavy cream) heavy cream
- 540 g (2¼ cups) full fat cream cheese
- 100 g (½ cup + 1 tbsp) white caster sugar (superfine sugar) superfine
- 1 tsp vanilla extract
- 150 g (5 oz) white chocolate melted
- 200 g (1⅓ cup) blueberries
Equipment
- Round loose-bottomed, high-sided 20cm (8") nonstick cake tin
Instructions
To make the base
Grease a loose-bottomed, nonstick, 20cm (8 inch) tin.
Crush the biscuits (either by hand, with a rolling pin or in a food processor) until you have a fairly fine crumb.
Melt the butter and add to the biscuit crumb.
Mix briefly to incorporate the butter.
Straight away, before the butter cools, tip the biscuit mix into the tin.
Press the mixture into the bottom and up the sides of the tin. You can use a tumbler to help you press it firmly into place. The top edge doesn't need to be neat as this will add to the final look.
Put the tin in the fridge to allow the biscuit case to firm up while you make the filling.
To make the filling
Melt the white chocolate and set aside to cool - it can’t be hot when it goes into the filling mixture.
Put the cream in a large bowl.
Whisk until very stiff but not buttery.
Add the cream cheese, sugar and vanilla.
Fold together.
Add the cooled white chocolate.
Fold through.
Add the blueberries.
Fold through.
Spoon the filling onto the biscuit base and level off the surface. Chill overnight.
To serve
To release the cheesecake from its tin, stand the tin on something stable like a large jar and gently ease the sides of the tin down to release the cake. The cheesecake should then slide off the tin base and onto a cake stand with ease.
Slice with a sharp kitchen knife, wiping the blade between slices for a neat finish.
When you try this blueberry cheesecake pie at home, don't forget to send me pics!
Print this blueberry cheesecake pie recipe
Blueberry Cheesecake Pie Recipe
Ingredients
For the biscuit case
- 100 g (7 tbsp) salted butter
- 250 g (18 sheets) digestive biscuits (graham crackers) crushed
For the filling
- 300 ml (1¼ cup) double cream (heavy cream) heavy cream
- 540 g (2¼ cups) full fat cream cheese
- 100 g (½ cup + 1 tbsp) white caster sugar (superfine sugar) superfine
- 1 tsp vanilla extract
- 150 g (5 oz) white chocolate melted
- 200 g (1⅓ cup) blueberries
Equipment
- Round loose-bottomed, high-sided 20cm (8") nonstick cake tin
Instructions
To make the base
- Grease a loose-bottomed, nonstick, 20cm (8 inch) tin.
- Crush the biscuits (either by hand, with a rolling pin or in a food processor) until you have a fairly fine crumb.
- Melt the butter and add to the biscuit crumb. Mix briefly to incorporate the butter.
- Straight away, before the butter cools, tip the biscuit mix into your tin, then press the mixture into the bottom and up the sides of the tin. You can use a tumbler to help you press it firmly into place. The top edge doesn't need to be neat as this will add to the final look.
- Put the tin in the fridge to allow the biscuit case to firm up while you make the filling.
To make the filling
- Melt the white chocolate and set aside to cool - it can’t be hot when it goes into the filling mixture.
- Put the cream in a large bowl. Whisk until very stiff but not buttery.
- Add the cream cheese, sugar and vanilla and fold together.
- Fold in the cooled white chocolate.
- Finally, fold in the blueberries.
- Spoon the filling onto the biscuit base and level off the surface. Chill overnight.
To serve
- To release the cheesecake from its tin, stand the tin on something stable like a large jar and gently ease the sides of the tin down to release the cake. The cheesecake should then slide off the tin base and onto a cake stand with ease.
- Slice with a sharp kitchen knife, wiping the blade between slices for a neat finish.
Video
Nutrition
Pin this blueberry cheesecake pie recipe
More cheesecake recipes to try
You'll find lots of tasty cheesecake recipes in my recipe index, including these!
Have you got my book?
'This is a great kids cookery book. Emily is a star' - Simon Rimmer
'The book I'd like to force into any mother's kitchen' - Prue Leith
"A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner
'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc
Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.
Camilla says
I love cheesecake and this looks superb with the fresh blueberries adorning it:-)
Anne Wallwin says
shouldn't look at cake recipes before dinner! makes me hungry!