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Annabel Karmel
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Blueberry Cheesecake

This luscious blueberry cheesecake can be made any time of the year thanks wonderful frozen blueberries or use fresh blueberries when in season!

Prep Time: 30 minutes (plus chill time)
Cook Time: 5 minutes
Makes: 1 cheesecake
Great for:  Grown Up Entertaining
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200g Digestive biscuits, crushed
75g butter, melted

Blueberry topping

200g blueberries
1 tbsp icing sugar
Fresh berries, to garnish


2 sheets leaf gelatine
3 x 180g packet cream cheese (eg: Philadelphia)
150g Greek yoghurt
200ml double cram
2 tsp vanilla extract
65g icing sugar
  1. To make the base, mix the crushed biscuits and butter together in a bowl. Line a 23cm springform tin with baking paper. Press into the base. Chill in the fridge for 10 minutes.
  2. Soak the gelatine in a bowl of cold water for 5 minutes .
  3. Put the cream cheese into a bowl with the icing sugar and Greek yoghurt. Whisk using an electric hand whisk. Whisk the cream in another bowl until you get soft peaks. Add half of the cream to the mixture.
  4. Heat 100ml of water in a saucepan until hot. Squeeze out the water from the gelatine and add to the pan. Stir until dissolved. Add the liquid gelatine to the remaining double cream. Stir until smooth, then add to the cream cheese mixture. Spoon into the tin and level the surface.
  5. Put the blueberries and icing sugar into a small pan. Heat until just soft. Blend until smooth then sieve into a bowl. Leave to cool.  Spoon a few tablespoons of blueberry mixture over the top of the cheesecake. Ripple the surface using a skewer. Reserve the remaining coulis.
  6. Put the cheesecake into the fridge for 4 hours to set. Serve in slices with the extra coulis.

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