Eggless Baking
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Eggless Blueberry and White Chocolate Baked Cheesecake

Eggless blueberry cheesecake

blueberry cheesecake 2

Blueberries are just coming into season here in the UK so when I spotted a stack of boxes containing the little blue jewels I knew I had to have some. Berries remind me of everything summery and cheesecake is one of my favourite desserts. Eggless baked cheesecake is a rare and delicious treat, which I only make once in a while. I’ve been using Kurma Dasa’s wonderful recipe for years and the finished product is always breathtakingly yummy. As a child I used to read my mum’s copies of Great Vegetarian Dishes, Cooking with Kurma and Quick Vegetarian Dishes like they were storybooks; of course, admiring the stunning pictures was the most captivating and exciting part. As I grew older I was able to cook and sample the vast array of dishes showcased in these most treasured books, and the original version of this eggless baked cheesecake was one of the best I had ever tasted. Since then, I have been experimenting with the countless flavour combinations that there are. Blueberry and white chocolate? Win.

blueberry cheesecake

I love how the berries burst in the oven and stain the pristine white of the soft cheese a shade of striking deep purple. Beautiful.

Blueberry and White Chocolate Baked Cheesecake
Adapted from Kurma Dasa’s Great Vegetarian Dishes
(Serves 10-12)


For the base:

1/4 cup butter, melted
2 ½ cups digestive biscuits, crushed

For the filling:

500g ricotta cheese
500g cream cheese, at room temperature
1 ½ cups granulated sugar
1/3 cup lemon juice
1 tbsp cornflour
1 1/3 cups double cream
1 ½ tsps vanilla extract
½ cup white chocolate, melted
1 cup blueberries, dusted with a little plain flour

Method for the base:

1. Combine the crushed digestive biscuits with the melted butter and mix thoroughly.

2. Firmly press the mixture into a greased 10 inch springform tin.

Method for the filling:

1. Beat together all of the ingredients (excluding the blueberries) until it has thickened. Kurma suggests not to overmix this.

2. Pour ¾ of the mixture on top of the crust and scatter on the blueberries. Pour the rest of the cheese mixture over the blueberries. This method protects the blueberries from burning in the oven and the flour they are dusted in will stop them from sinking to the bottom of the cheesecake during cooking.

3. Bake at 180 degrees Celsius for 1 ¼ hours until set (I left mine for 1 hour because my fan oven cooks things a little quicker).

4. Allow to cool and refrigerate for at least 8 hours.

5. Cut into (extra) large wedges and serve to your nearest and dearest yourself.

blueberry cheesecake 4

P.S. I’ve also frozen this cheesecake whole and it still tastes great when defrosted (although the base may lose some of its crunch) but you can always make it ahead of time.

P.P.S. If you like this you’ll love this





  1. 5 Star Foodie says

    Blueberry and white chocolate – yum! That sounds just heavenly!

  2. Vaishali Sharma says

    Looks soooo beautiful, creamy n delicious. Cheesecake is one of my fav. I can have it anytime.

  3. Cleo Coyle says

    I love cheesecake recipes with ricotta. This looks delicious — and beautiful. Brava, Sanjana!


  4. Ann says

    Wow.. thats a lovely pie.. Looks so yummilicious and mouth watering.

  5. citronetvanille says

    That is a great looking cheese cake! love it, I wish I could taste a slice!

  6. My Experiments with Food says

    Your preparations are always so very tempting. No wonder you would want to serve it to only one person – yourself!
    Who all finally did manage to taste it?

  7. Bigarade says

    Blueberries have to be my favourite!!
    this looks so amazing,im shocked its eggless!!

  8. Cool Lassi(e) says

    Lovely cake. The burst blueberries look like bleeding gems! I am longing for that wedge!

  9. bunkycooks says

    Your cheesecake looks delicious! I bet it is incredibly rich with all the cheese and no eggs!

  10. Trix says

    If your dissertation centers around a theme of blueberry and white chocolate cheesecake then I think you just got a A +++! Really a beauty.

  11. LetMeEatCake Eat With Me! says

    Looks delicioius! i have been looking for an eggless cheesecake and through my search found your blog! i can't wait to visit your blog more and to try out this recipe!

  12. LetMeEatCake Eat With Me! says

    Looks delicioius! i have been looking for an eggless cheesecake and through my search found your blog! i can't wait to visit your blog more and to try out this recipe!

  13. Siddhi S says

    wooow sanjana such a yummy treat…loved ur eggless version of it…i always prefer eggless cakes…lovely pics which made me very hungry…such a tempting chessecake…yumm

  14. luscioustreats says

    Thanks you for posting this lovely recipe. I adore ricotta cheese and blueberries. Using them together is just heaven! I'll certainly try this.

  15. saint bapu says

    AMAZING…….AWESOME……THANXXXX…….another wonderful idea

  16. Princess says

    Wow – it looks yummy. Congratulations on getting to No 1 on Food buzz too!!

  17. Jerome says

    Look at those Blueberries glow! And it looks like a very cheesy cake without the eggs :D

  18. Heatherfeather says

    This cheesecake looks great – and I love the touch of the flower petals in the corner. I have never tried making one without eggs before – I like this idea very much.

  19. Anonymous says

    Another lovely recipe!

    Could I ask what is the conversion for cups to grams?

  20. Sanjana says

    Thanks for the awesome comments everyone! :)

    Anonymous- You can find out how to convert cups to grams here:
    I use cups instead of grams because I find it more convenient, but when converting cups to grams it is important to remember that different ingredients weigh and mass to different quantities. I haven't yet tried making this recipe measuring by grams so I wouldn't really want to give you quantities I have not measured. I use cups like these to measure my ingredients. Sorry I couldn't be of more help. If you really want the recipe in grams then please send me an e-mail and I will try to sort it out for you.

    Tushar- You can read about what digestive biscuits are here:
    It is common to substitute them for graham crackers in the US.

  21. Anonymous says

    Hi Sanjana! This cheesecake looks fantastic!I was just wondering if by cornflour you mean cornstarch? 'cause I know these are synonyms in Britain, but are different things in the US. So should I add cornflour or cornstarch?
    Thanks a lot! :)

  22. Sanjana says

    Anonymous- Cornstarch for my American readers :) Enjoy your cheesecake!

  23. Xiaolu @ 6 Bittersweets says

    What a luscious treat! I'm so glad you shared your beloved recipe with us :).

  24. mike says

    Wow. Thanks for sharing this awesome recipe! I would surely give this one a try this coming weekend as our family really love to eat cheesecakes. This would really go well with a hot cup of coffee made from my krups 4 cup coffee maker at home. Kudos!

  25. Gopapatni says

    Just wanted to know is the white chocolate the only sweetener in this recipe? I did not see any other sugar listed… thanks

  26. Sanjana says

    Gopatni- So sorry about the error there. The recipe requires 1 ½ cups granulated sugar. Thanks for bringing this to my attention. Best wishes, Sanjana.

  27. Ruwani says

    I tried this recepe and turned out to be a disaste. Even after 3 hours the cake was still wobly. waste effort ,time and money.

    • Sanjana says

      Hi Ruwani. Sorry you had such a bad experience making this. My readers who have contacted me after making it haven’t had any problems so I’m unsure as to why it didn’t work for you. After the alotted time in the oven, the cheesecake will remain wobbly until fully cooled out of the oven, and until it has been in the fridge for at least eight hours as it needs this time to set. Did you allow the cheesecake to chill in the fridge for eight hours? If you did, I’m not sure why the recipe didn’t work. If you need any more help please let me know.

  28. Kiran says

    I made it for my husbands birthday this year and he loved it! Am making it again for baisakhi! Am sure it’ll be a hit! Thanks!! This recipe is definitely a keeper!! ;)

  29. Sarah says

    Wow an eggless cheesecake! I have been looking for this since my daughter is allergic to eggs. Good job! I was wondering if I could leave out the white chocolate? Also, there are 3 cups of sugar in total (1 1/2 castor and 1 1/2 granulated), which is quite a huge amount, so was that a mis-type?

    • Sanjana says

      Hi Sarah. Thanks for your comment. Yes, that’s the correct amount of sugar for the cheesecake. It’s a large cheesecake and that much sugar is required to sweeten up 1kg ricotta/cream cheese. You can reduce the amount of sugar used but I’ve not dont that before so cannot comment on how it would turn out. Of course you can leave out the chocolate – that’s totally optional. Hope this helps!

      • Sarah says

        thanks for the reply! will be trying out the recipe soon. keep up the good work. will be checking your site for more delicious eggless recipes:) xx

  30. Lisa engles says

    I just took my cheesecake out of the oven. Still very wobbly, so I am going to withhold judgement until its been in the fridge overnight. Having to convert to ounces, the amounts of ricotta/cream cheese were somewhat off, plus I made the mistake of using my regular 9″ pan. This recipe definitely calls for a larger pan. For the crust I used gluten free ginger snap cookies, crumbled with melted butter so the cheesecake is gluten free and egg free. I have a friend who’s child has food allergies, so I’ve been looking for a recipe for her. I have my fingers crossed a trip to my fridge will work magic on this cheesecake. Thanks so much for posting.

  31. Shivangi S says

    It would be helpful if you could tell us how much water does your 1 cup hold? That ways we’ll know if it’s a US size or not.. Because mine isn’t.

  32. I made this and OMG was it amazing BUT my mum bought 250g Ricotta and 250g mascapone in error but had no choice so used it! Was amazing but can not compare to original. Thanks for a fab recipe :)


  33. Christine says


    Do you drain the fluid from the ricotta cheese? Looks delicious!

  34. Ananya says


    I just came across this cheesecake recipe and it looks fabulous! 

    I wanted to enquire about something, you see… we don't get blueberries in India where i live, i was wondering if i could substitute it with some other fruit. I would like your opinion on if it would taste just as good and which fruit should i subustitute it with. 


  35. Veronica says

    I also made this,  I reduced the amount of sugar to just 1 and 1/2 and it also worked very well and set without any problem after chilled.

    This recipe was a fantastic discovery, thank you!

  36. Dimple says

    Heyy, I love your recipe. It looks soo yummy. I stay in india, so I was wondering if ricotta cheese is similar to paneer here? Ricotta cheese is a lil difficult to find.

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