Chilled Blueberry Cheesecake Recipe

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Servings: 8


Cost per serving $0.97 view details
  • 50 gm Butter, melted (2oz)
  • 175 gm Digestive biscuits, crushed (6oz)
  • 375 gm Blueberries, (12oz)
  • 1 Tbsp. Water
  • 250 gm Curd cheese, (8oz)
  • 125 gm Full-fat soft cheese, (4oz)
  • 50 gm Caster sugar, (2oz)
  • 2 Tbsp. Lemon juice
  • 11 gm Sachet gelatine dissolved in 3, (0.4oz) Tbsp. warm water
  • 1 x 142 millilit double cream, whipped (5 floz) Blueberries and whipped cream to decorate (optional)


  1. Mix together the butter and biscuit crumbs and press into the base of a lined 20cm (8 inch) deep loose-bottomed tin. Refrigeratefor 20 min.
  2. Place the blueberries and water in a pan. Bring to the boil and simmer gently for 5 min. Puree and leave to cold.
  3. Beat together the cheeses, sugar and lemon juice. Stir in the blueberries, dissolved gelatine and whipped cream.
  4. Spoon into the tin and return to the refrigerator for approximately 2-3 hrs, till set.
  5. Decorate with blueberries and whipped cream before serving.
  6. NOTES : A delicious cheesecake with a hint of the USA! Raspberries, tayberries or possibly loganberries could be used in place of blueberries.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 103g
Recipe makes 8 servings
Calories 234  
Calories from Fat 129 55%
Total Fat 14.7g 18%
Saturated Fat 7.09g 28%
Trans Fat 0.0g  
Cholesterol 30mg 10%
Sodium 204mg 9%
Potassium 463mg 13%
Total Carbs 13.48g 4%
Dietary Fiber 2.6g 9%
Sugars 5.89g 4%
Protein 13.91g 22%
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