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Blueberry Cheesecake Slice

A delightful cheesecake recipe with a lovely buttery biscuity base, a luscious cream cheesecake filling and bright swirl of blueberries through the top. What more could you want!

Blueberry Cheesecake Slice, one handed baker, recipe, Rachel Hart


Blueberry sauce

  • 1 cup blueberries (150 g)
  • 1/4 cup sugar (50 g)
  • 2 tbsp lemon juice
  • 1 tsp cornflour

Biscuit base

  • 200g biscuit crumbs
  • 90g unsalted butter, melted
  • Optional: Zest of 1 lemon

Cheesecake Filling

  • 450g full fat cream cheese, room temperature
  • 285g sour cream, room temperature
  • 200g sugar
  • 3 tbsp plain flour 
  • 1 1/2 tbsp lemon juice
  • 2 tsp vanilla essence
  • 3 large eggs, room temperature, lightly whisked


  1. To make the biscuit base, crush 200g biscuits to form crumbs and stir through the melted butter. (Mix in lemon zest if using). Press into a lined tin and place in the freezer for 30 mins to firm up.
  2. To make the blueberry coulis, stir the cornflour into the lemon juice to make a paste. In a small saucepan, heat the blueberries and sugar. Mix in the cornflour paste. Cook down over a low heat until the blueberries soften and the sauce thickens. (Break down some of the blueberries with the back of a spoon). Leave to cool a little.
  3. To make the cheesecake filling, beat the cream cheese until smooth and creamy. Gently stir through the sour cream, sugar, flour, lemon juice, vanilla essence and eggs.
  4. Pour cheesecake filling into the chilled biscuit base. Dot the blueberry coulis on top, and swirl through using a knife.
  5. Bake at 160° (not fan) for approx. 40 mins or until the edges are set and the middle has a slight wiggle. Leave to cool before serving and store in the fridge.

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Featured on The Cafe, Monday 18 May 2020