If you love blueberry muffins and creamy cheesecake, this Blueberry Muffin Cheesecake brings the best of both together in one delicious dessert. With a smooth vanilla cheesecake filling, a fruity blueberry jelly topping and a golden cinnamon crumble, every bite is a lovely combination of creamy, fruity and crunchy textures.
Unlike traditional cheesecake recipes, this version doesn’t need a biscuit base. Instead, it uses a light, creamy mixture of vanilla yoghurt, Greek-style yoghurt and quark, set with gelatine. Fresh blueberries add a burst of sweetness, while a homemade oat and cinnamon crumble gives the finished dessert that familiar blueberry muffin flavour.
It’s a wonderful make-ahead dessert for family gatherings, weekend treats or whenever you fancy something sweet without spending hours in the kitchen.
The cheesecake is prepared without baking, although the crumble topping needs a short time in the oven. Once chilled and set, it can be cut into nine squares or made in a round tin for a more traditional cheesecake presentation.
Why You’ll Love This Blueberry Muffin Cheesecake
There are plenty of reasons to add this blueberry cheesecake to your favourite dessert recipes.
- Creamy and refreshing: The combination of vanilla yoghurt, Greek-style yoghurt and quark creates a smooth, tangy filling.
- No biscuit base required: The cheesecake is set with gelatine rather than built on a traditional biscuit crust.
- Bursting with blueberries: Fresh blueberries bring natural sweetness and a delicious fruity flavour.
- Crunchy cinnamon topping: A simple baked oat crumble adds texture and gives the dessert its blueberry muffin-inspired finish.
- Perfect for preparing ahead: Most of the preparation involves chilling, making it ideal for entertaining.
- Easy to portion: Make nine squares or use a round tin and serve eight slices.
What Is Blueberry Muffin Cheesecake?
Blueberry Muffin Cheesecake is a chilled dessert inspired by the flavours of a classic blueberry muffin.
It combines a creamy vanilla cheesecake-style filling with fresh blueberries, a glossy blackcurrant jelly layer and a lightly spiced crumble topping.
The cinnamon crumble is what makes this dessert a little different from an ordinary blueberry cheesecake. It adds a gentle warmth and a satisfying crunch that contrasts beautifully with the soft filling.
Although the recipe looks impressive, the preparation is straightforward and uses everyday ingredients.
Ingredients for Blueberry Muffin Cheesecake
This recipe makes 9 square portions.
For the Creamy Cheesecake Filling
- 6 sheets leaf gelatine
- Low-calorie cooking spray, for preparing the tin
- 350g no-added-sugar, fat-free vanilla yoghurt
- 200g fat-free natural Greek-style yoghurt
- 250g plain quark
- 1 tsp vanilla extract
- 2 level tbsp granulated sweetener, divided
- 100ml boiling water, for dissolving the gelatine
For the Blueberry Topping
- 11.5g sachet sugar-free blackcurrant jelly crystals
- 150ml boiling water
- A generous squeeze of fresh lemon juice
- 225g fresh blueberries
For the Cinnamon Crumble
- 25g plain flour
- 10g plain porridge oats
- 1 tsp ground cinnamon
- 1 large egg yolk
- 2 tsp egg white
- 1 level tsp granulated sweetener, reserved from the amount above
Ingredient note: Different brands of leaf gelatine and sweetener can vary in strength and sweetness. Check the packaging and adjust where necessary.
Equipment You’ll Need
- 20cm square loose-bottomed or springform cake tin
- Cling film
- Food processor or blender
- Mixing bowls
- Measuring jug
- Baking tray
- Baking paper
- Spatula
- Sharp knife
You can also use an 18cm round springform or loose-bottomed cake tin if you prefer a round cheesecake.