Blueberry cheesecake – Low sugar

If you’re craving something sweet but don’t want to spend hours in the kitchen (or overload on sugar), this blueberry cheesecake is your new best friend. It’s silky, creamy, fruity, and honestly… really easy to make!

With just a handful of ingredients and minimal prep time, you’ll have a dessert that looks like it came straight out of a bakery window. The best part? It’s light on sugar, full of flavour, and that beautiful purple swirl of blueberries makes it an instant showstopper.

Perfect for weekend treats, brunches, or when you need a little homemade happiness, this cheesecake delivers every time. Simple, elegant, and perfectly balanced. Proof that dessert doesn’t have to be complicated to be delicious.

Ingredients: (for 10 portions – a 24 cm diameter tray)

• 2 eggs
• 1 lemon (zest and juice)
• 400 g mascarpone
• 240 g fresh blueberries
• 300 g biscuits (any kind you like – I used speculoos)
• 90 g butter
• 90 g sugar
• a little water
• a bit of vanilla extract

Preparation:

Preheat the oven to 180°C (350°F) and let it heat up.

Grate the lemon zest and squeeze the juice into a small bowl, then set aside.

Melt the butter in the microwave for about 30–40 seconds. In a large blender or food processor, add the biscuits and blend until they’re finely crushed. Pour in the melted butter and mix again until everything is well combined.

Line a tray pan with parchment paper. Add the biscuit and butter mixture, pressing it down evenly to form a firm base.

Rinse out the mixer, then add the mascarpone, vanilla extract, lemon zest, and eggs. Blend until smooth and creamy. Pour this mixture over the biscuit base, spreading it out evenly.

In a small saucepan, add the blueberries, sugar, a splash of water, and the lemon juice. Stir well and let it simmer for about 3 minutes, until the blueberries start to soften. Gently mash some of them with a fork, leaving a few whole for texture. Continue to cook for another 5 minutes, stirring frequently, until the mixture thickens slightly and becomes glossy.

Turn off the heat and, using a large spoon, gently spread the blueberry sauce evenly over the entire surface of the cheesecake.

Then, take a fork and make light swirling motions up and down through the mixture to spread the fruits evenly and to create a beautiful marbled effect.

If you have used frozen fruit, on top of the fact that you will probably have to boil it a little more, it may sink to the bottom when you add it to the cheesecake because it contains more water. Don’t worry, whether this happens or not, you still need to swirl it in with a fork and make sure the fruit is spread out evenly throughout the cheesecake.

Bake for about 40–45 minutes, or until the cheesecake is set. When you gently shake the pan, it should no longer wobble like jelly.

Remove from the oven and let it cool completely, then refrigerate for 2–3 hours (or even better, overnight).

Serve with a few fresh berries on the side, and if you have some fresh basil leaves, they’ll make a perfect finishing touch.

If you try the recipe, let me know how you liked it! 😊

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.