Blueberry Cream Cheesecake: An Afternoon Coffee Delight

Blueberry Cream Cheesecake: An Afternoon Coffee Delight

This Blueberry Cream Cheesecake is a delicious blend of flavors and textures that will elevate your afternoon coffee experience. Cream cheese adds incredible moisture and richness to the cake, making it irresistibly soft and flavorful. Although traditionally made with blueberries, this version includes white chocolate chips as a delicious twist, making it a favorite with family and friends.


Why you will love it

You'll love this cake for its perfect balance of sweetness and tang, thanks to the combination of cream cheese and lemon zest. Blueberries (or white chocolate chips) add bursts of flavor to every bite. The texture of the cake is incredibly moist and tender, making it a treat that everyone will enjoy. It's simple to make but sophisticated enough to impress guests.

Perfect opportunity

This cake is perfect for an afternoon coffee break, a casual gathering with friends, or a family reunion. Its comforting flavors and chewy texture make it a versatile treat that can be enjoyed any time of the day. It's also a great choice for brunch or as a dessert after a light meal.

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Decorating Tips

For a beautiful presentation, sprinkle a little powdered sugar on top of the cake before serving. You can also garnish with fresh blueberries or a few white chocolate chips for an extra touch of elegance. If you opt for almond slices, sprinkle them lightly with water before cooking to prevent them from burning and to give a nice crunch on top.


  • 100 grams of butter
  • 120 grams of cream cheese
  • 150 grams of sugar
  • 2 medium eggs
  • Zest of 1 lemon
  • 160 grams of all-purpose flour
  • 8 grams of baking powder
  • A pinch of salt
  • 120 grams of fresh blueberries (or white chocolate chips)
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Optional: Sliced ​​almonds


  1. Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit), setting it to heat the top and bottom.
  2. In a large mixing bowl, beat room temperature cream cheese, softened butter, and sugar until smooth and fluffy.
  3. Add the eggs one by one, beating well after each addition, then add the lemon zest.
  4. In another bowl, mix the flour, baking powder and salt. Gradually add this dry mixture to the wet ingredients, mixing with a spatula until you obtain a smooth dough without lumps.
  5. Mix the blueberries in a little flour to prevent them from sinking to the bottom, then gently incorporate them into the dough. If you are using white chocolate chips, fold them in instead.
  6. Pour the dough into a buttered 20×10 cm baking mold. Optionally, sprinkle the top with sliced ​​almonds lightly sprinkled with water.
  7. Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool in the pan.
  8. Once cooled, serve the cake sprinkled with powdered sugar.


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