Make this deliciously creamy and light cheesecake filled with fresh blueberries, that comes together in less than 30 minutes, a perfect dessert for any summer occasion!
One of my favourite things in summer, besides the long sunny days and balmy summer nights, is the big variety of fresh fruit one can find at the farmers’ market! I looove the abundance of strawberries, raspberries, blueberries, red currants, black currants, cherries, peaches and apricots, just to name a few. At our weekly Saturday morning trip to the farmers’ market I usually don’t know when to stop, and end up buying so much fruit Boyfriend always thinks we’ll have to throw it out before the week’s over. But he’s wrong: somehow having so much fruit at home makes us eat more, and usually by Wednesday night/Thursday morning there’s no more left in the fridge.
Of course besides eating fresh fruit straight from the bowl, using it for chilly soups and desserts is another great way to make the most of summer.
I’m a big fan of fruit tarts, pies and crisps/crumbles, but when it comes to dessert, Boyfriend’s absolute favourite is cheesecake.
Over the years I’ve made at least thirty different kinds: orange-chocolate cheesecake, pumpkin spice cheesecake, apple caramel cheesecake, cheesecake with a brownie base, chcocolate chip cheesecake, raspberry cheesecake, and I could go on.
And when summer’s here I always whip up a fruity cheesecake, because there’s no other dessert as refreshing and light as a cheesecake jazzed up with some fresh fruit (but you can very well use frozen if that’s what you have on hand).
This time, seeing the big batch of blueberries I had in the fridge, I made a Blueberry Cheesecake. Happy to report it was a great success, and even happier to report, that you can whip up this cheesecake in about 30 minutes, and you don’t even have to use several bowls, as everything can be made in your food processor! (However, if you don’t have one, no problem, you can mix all the ingredients by hand or with a stand in mixer as well.)
This Blueberry Cheesecake is a dream: it’s creamy but thanks to the yoghurt, the lemon juice & zest, and the blueberries it’s light and refreshing, the kind of dessert you can have two slices of even on sweltering hot summer days and not feel full. My favourite kind of dessert 😉
- For the crust:
- 1 cup (about 200 gr) graham cracker/Biscoff crumbs (gluten intolerants make sure to use some GF crackers)
- 3 tbsp coconut oil
- 1 tbsp coconut sugar
- For the filling:
- 16 oz (about 500 gr) cream cheese
- 1 cup (about 2 dl) yoghurt (to soften the cream cheese - optional)
- ⅓ cup coconut sugar
- 1 vanilla bean
- 2 large eggs
- zest and juice of a lemon/lime
- pinch of salt
- 2 cups (about 250 gr) blueberries
- Pre-heat your oven to 350 F (180 C). Oil an 8x8-inch pan (or a springform pan) and set aside.
- For the crust: In a food processor pulse the graham crackers until crumbly, then add the coconut oil and coconut sugar and mix well.
- Pour the crumbs into your pan and with a spatula or your hand (or the bottom of a glass) pack them firmly into the pan, in an even, smooth layer.
- Bake for about 7-9 minutes, until golden brown and fragrant.
- While the crust is baking mix the filling: in your food processor put all the ingredients except the blueberries. Mix until smooth and creamy.
- Lastlly, fold the blueberries in your cream cheese mixture carefully, with a spatula.
- Pour the filling over the crust and bake for about 25 minutes, until a toothpick comes out clean with no batter stuck to it.
- Let the cheesecake cool in the pan for about 1 hour before slicing. I prefer to serve it chilled (put it in the fridge for about 2 hours or even overnight), for extra refreshment serve with additional (frozen) blueberries.
- Cheesecake will keep in the fridge in an airtight container for up to 1 week, but trust me, it will be long gone before that! 😉