Blueberry and Lime Cheesecake Cake

A luscious no-bake cheesecake that marries the bright tang of fresh lime with bursting pockets of sweet blueberry, all atop a toasty speculoos cookie crust. Silky, light, and effortlessly elegant, this dessert is perfect for summer gatherings or as a show-stopping finale to any meal.

Why You’ll Love This Recipe

• Perfect balance of flavors: tangy lime infusion complements the sweet, stewed blueberries, while the white chocolate–enhanced filling adds richness without overwhelming sweetness.

• Delightful textures: a crisp, cinnamon-kissed speculoos crust contrasts the ultra-creamy, melt-in-your-mouth cheesecake layer.

• Simple execution: no gelatin required—white chocolate helps the filling set beautifully—and most steps occur in the same pan for minimal cleanup.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Stewed Blueberries

• 300 g blueberries

• 40 g brown sugar

• Zest and juice of 1 lime

Crust

• 250 g speculoos (Biscoff) cookies, finely processed

• 100 g unsalted butter, melted and cooled

Cheesecake Filling

• 500 g cream cheese, softened

• 200 g white chocolate, melted and slightly cooled

• 250 ml heavy whipping cream, cold and at least 30 % fat

• 150 g mascarpone

• Zest and juice of 1 lime

• 1 tsp vanilla extract

directions

1. Stew the blueberries

   • Preheat the oven to 170 °C (340 °F).

   • On a lined baking tray, toss the blueberries with brown sugar, lime zest, and lime juice.

   • Bake for 10 minutes, stir gently, then bake an additional 4–5 minutes. Transfer to a bowl and cool to room temperature to thicken.

2. Prepare the crust

   • Process speculoos cookies into fine crumbs. Add melted butter and pulse until the mixture resembles wet sand.

   • Press the mixture firmly into the bottom (and optionally up the sides) of an 8-inch springform pan lined with parchment paper.

   • Chill in the refrigerator for 15 minutes to firm up.

3. Make the filling

   • In a large bowl, whip the cream cheese until smooth. Beat in the melted white chocolate until fully incorporated.

   • In a separate bowl, whip the heavy cream, mascarpone, and vanilla extract to stiff peaks.

   • Gently fold the whipped cream mixture into the cream cheese mixture. Add lime zest and juice, folding just until combined.

4. Assemble

   • Spoon half of the cheesecake filling over the chilled crust and smooth the top. Dollop half of the stewed blueberries atop the filling and swirl gently with a spatula.

   • Repeat with the remaining filling and blueberries.

   • Chill in the refrigerator for at least 4 hours (or overnight for best texture) until fully set.

Servings and timing

• Serves: 12

• Prep time: 20 minutes

• Blueberry bake time: 14 minutes total

• Chill time: 4 hours (minimum)

• Total time: Approximately 4 hours 35 minutes

Variations

• Alternative crusts: Swap speculoos cookies for graham crackers, digestive biscuits, or crushed Oreos to vary the flavor.

• Fruit swaps: Use raspberries or strawberries in place of blueberries, or create a mixed berry topping—adjust the sugar to taste.

• Citrus twists: Replace lime with lemon or key lime for a different citrus character.

• Chocolate layer: Add a thin layer of melted dark or milk chocolate between crust and filling for extra indulgence.

storage/reheating

Store the cheesecake in an airtight container in the refrigerator for up to 3 days. For best texture, remove from the fridge 15 minutes before serving to allow it to soften slightly. Reheating is not recommended, as warmth will overly soften the filling.

FAQs

What if I don’t have mascarpone?

You can substitute an equal amount of cream cheese, though the filling may be slightly denser and less rich.

Can I use frozen blueberries?

Yes—frozen blueberries work well. Thaw and drain any excess liquid before stewing to prevent a soggy topping.

How do I get clean slices?

Dip a sharp knife in hot water, wipe it dry, and slice. Repeat between cuts to maintain smooth edges.

Can I make this gluten-free?

Use gluten-free cookies (such as gluten-free graham crackers or speculoos) for the crust to keep it gluten-free.

Is gelatin an option to set the cheesecake?

This no-bake cheesecake relies on white chocolate to set; gelatin is unnecessary and may alter the texture.

Can I freeze leftovers?

Freezing is not recommended, as thawing may cause the filling to become grainy.

Can I make it ahead of time?

Yes—assemble up to 2 days in advance. Store covered in the refrigerator and add any fresh fruit topping just before serving.

Why did my filling not set?

Ensure the white chocolate has cooled before folding it into the cream cheese, and that the cream and mascarpone are whipped to stiff peaks.

What pan should I use?

An 8-inch (20 cm) springform pan works best for easy removal. Lining the base with parchment paper ensures a clean release.

How do I prevent a soggy crust?

Chill the crust before adding the filling, and make sure any excess liquid is drained from the stewed blueberries.

Conclusion

This Blueberry and Lime Cheesecake Cake offers a stunning balance of tangy citrus, sweet berries, and creamy indulgence atop a satisfyingly crisp crust. Whether served at a summer barbecue or a holiday feast, it promises to impress both in flavor and presentation. Enjoy creating and sharing this elegant dessert!