Why You’ll Love Blueberry Basque Cheesecake Recipe

This Blueberry Basque Cheesecake is delightfully simple to make and doesn’t require a crust, water bath, or complicated steps. The high baking temperature creates a beautifully torched top, while the center remains silky and tender. The blueberries add a vibrant pop of flavor and color, taking the classic Basque cheesecake to a new level. It’s a beautiful dessert for special occasions or an easy sweet treat to make ahead.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
light cream cheese, room temperature
vanilla or plain yogurt, room temperature
egg, room temperature
granulated sweetener or sugar
blueberries, fresh or frozen
vanilla extract
cornstarch

Directions

Preheat your oven to 250°C (480°F).
If desired, slightly warm the blueberries in the microwave or on the stovetop until softened. This step is optional if you prefer whole berries.
In a bowl, whisk the cream cheese until smooth.
Add the sweetener, cornstarch, and vanilla extract. Mix until fully combined.
Stir in the yogurt and egg, mixing gently until the batter is just combined.
Fold in the blueberries.
Pour the mixture into a parchment-lined ramekin or small baking dish.
Bake on the top rack for 12–15 minutes, or until the top is deeply golden and the center is just set.
Let the cheesecake cool to room temperature, then refrigerate for at least 1–3 hours or freeze briefly for quicker chilling.

Servings and timing

Servings: 1 mini cheesecake (serves 1–2)
Prep time: 5 minutes
Cook time: 12–15 minutes
Chill time: 1–3 hours (recommended)

Variations

Replace blueberries with raspberries, blackberries, or a berry medley.
Use lemon zest in the batter for a citrusy twist.
Swap yogurt for Greek yogurt or sour cream for a richer texture.
Add a swirl of blueberry jam to the top before baking.
Use traditional sugar if you prefer not to use a sugar substitute.

Storage/Reheating

Store the cheesecake in the refrigerator in an airtight container for up to 3–4 days. For longer storage, wrap tightly and freeze for up to 1 month. Allow it to thaw overnight in the fridge before eating. This cheesecake is best served chilled, and reheating is not necessary.

FAQs

How do I prevent my cheesecake from cracking?

Make sure all your ingredients are at room temperature and mix the batter gently to avoid incorporating too much air.

Can I use frozen blueberries?

Yes, frozen blueberries work perfectly. You can use them directly or thaw and slightly warm them before mixing in.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as it uses cornstarch instead of flour.

Can I substitute Greek yogurt for regular yogurt?

Yes, Greek yogurt will work and give the cheesecake a slightly richer and thicker texture.

Why does Basque cheesecake have a burnt top?

The high oven temperature caramelizes the sugars on the surface, creating its signature dark, almost burnt-looking top that adds depth and flavor.

Can I make a larger version of this cheesecake?

Yes, double or triple the ingredients and bake in a larger pan. Be sure to adjust the baking time accordingly.

What size ramekin should I use?

A ramekin or small baking dish that holds about 1 cup of batter is ideal for this recipe.

Can I make this ahead of time?

Absolutely. This cheesecake actually tastes better after it has chilled for a few hours, making it a great make-ahead dessert.

What’s the best way to serve this cheesecake?

Serve chilled, either plain or with extra blueberries or a drizzle of fruit compote on top.

Can I make this without any sweetener?

You can omit the sweetener, but the cheesecake will be more tart. A small amount of natural sweetener helps balance the flavor.

Conclusion

Blueberry Basque Cheesecake is an irresistible fusion of creamy, caramelized cheesecake and juicy, sweet-tart blueberries. With minimal ingredients and effort, you get a show-stopping dessert that’s rich yet refreshing, elegant yet easy. Whether you’re making it for guests or treating yourself, this recipe is sure to impress.