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Light And Creamy Blueberry & Lime Cheesecake

This gorgeous no-bake Blueberry & Lime Cheesecake is the answer to all your dessert problems! It’s not too sweet, has gorgeous notes of citrus, delicious blueberries, and a speculoos cookie crust! Everything about this cheesecake is amazing. From the nutty crust to the lighter-than-air cheesecake. What are you waiting for? Make it and dig into your very own slice!

My favorite thing about this Blueberry & Lime Cheesecake is that it’s easy to make, you don’t need to turn on your oven and it’s packed full of delicious blueberries! I’m not really even a fan of fruit. I like bananas, I sometimes eat watermelon (although I mostly can’t be bothered cutting it up) and I eat apples too. I’m not a fan of berries, but blueberries, stewed, and top of a cheesecake-like this are just magical.

It’s gorgeous. To me, there’s something really magical about blueberries in desserts. I don’t like them in their fresh state. I find them not that flavourful, but when baked and couple with lemon… Ugh! So yum!

Tips for the cake

  • Straining the blueberries of their juices once cooked is important. Especially since you’ll be adding some in the middle of the cheesecake so make sure you don’t skip this step!
  • Chilling the cheesecake in the fridge is so important so this is definitely a make-ahead-of-time dessert. The beauty is it’s so easy to make! Once you’ve made it I would recommend chilling for the full 4 hours. But overnight is best.


For the base

  1. 100 g | 3.5oz unsalted butter melted
  2. 250 g | 9oz digestive or caramel Lotus biscuits

For the topping

  1. 1 tbsp lime juice
  2. 2 tbsp sugar
  3. 100 g | 3.5oz fresh blueberries

For the filling

  1. grated zest of 1 lime
  2. 300 g | 10oz sour cream
  3. 8 tbsp hot water check instructions on gelatine package
  4. 1 tsp lime oil extract
  5. 500 g | 1lb 2oz full-fat cream cheese
  6. 100 g | 3.5oz sugar
  7. 12 g | 1/4oz | 1 sachet powdered gelatine


  1. Lightly grease a 23cm (9in) springform tin and line the bottom and sides of with greaseproof paper.
  2. Pulse the biscuits in a food processor until you have fine crumbs.
  3. Gradually add the melted butter until the mixture holds together if pressed between your fingers.
  4. Tip the crumb mixture in the tin and press down to create an even base. Chill until needed.
  5. For the topping, put the blueberries, sugar and lime juice in a small pot and stir gently over medium-low heat until the blueberries start to release their juices.
  6. Remove from the heat and cool down.
  7. Put the hot water in a small bowl and sprinkle the powdered gelatine over the top.
  8. Let it swell and then vigorously mix together until the gelatine dissolves. Set aside.
  9. Put the cream cheese in a large bowl and mix in the sugar using a hand whisk.
  10. This can also be done in a stand mixer but I found it made the filling a bit watery.
  11. Fold in the sour cream and then mix in the gelatine.
  12. Spread the filling over the base and chill for 10 minutes.
  13. Spoon the blueberries over the top of the cheesecake, reserving their juices.
  14. Place the cheesecake in the fridge overnight.
  15. When you are ready to serve, gently release the springform tin and transfer the cheesecake on a suitable plate.
  16. Serve with the reserved blueberry syrup spooned over the top and sprinkle with some grated lime zest.


I tried to make this into a blueberry-mango cheesecake which is why the photos look a little yellow. I left the mango out of the recipe posted here as you could not taste it and it made the cheesecake a little soft-set.