Blueberry and Passionfruit Cheesecake
Blueberry and Passionfruit Cheesecake

Blueberry and Passionfruit Cheesecake

PREP: 20 mins
CHILL: 2 hours +
Quite Easy
Serves: 12

Make sure you have fresh preferably large lemons for this recipe - you'll need 4tbsp or 60ml for the perfect soft set cheesecake.

Cut through scrumptious creamy filling to reveal juicy blueberries and a shortcake base in this show-stopping pud!

Blueberry and Passionfruit Cheesecake
Best cheesecake around! A cheesecake that never disappoints whenever I make it.



Juice of ½ a lemon

Icing sugar


Shortbread biscuits, crushed


Butter, melted


Capital mascarpone cheese

2 x 250g

Juice of 2 large lemons

Passion fruit


You will also need…

20cm spring-form tin, lined with baking parchment

Step 1 of 5

Simmer the blueberries in a pan with the juice of half a lemon and the icing sugar until reduced to a thick syrupy sauce. Cool completely.

Step 2 of 5

Mix the biscuits the melted butter in a bowl then lightly press into the tin. Chill for 10 minutes.

Step 3 of 5

Whisk the condensed milk and Mascarpone cheese until completely smooth. Add the juice of 2 lemons (watch it thicken!).

Step 4 of 5

Spread half the cream mixture onto the biscuit base, spreading out to seal with the edges of the cake tin. Using a spoon make a large, shallow well in the centre. Spoon the cooled blueberry mixture into the well and top with the remaining cream mixture (don’t worry if you end up with a some blueberry sauce mixed in – it will look lovely!). Chill for 4 hours.

Step 5 of 5

When ready to serve, carefully lift the cheesecake onto a serving plate. Halve the passion fruit and spoon the seeds onto the top.

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