Caramelised White Chocolate Cheesecake with Blueberry Sauce + 13 Ways with Blueberries

blueberry cheesecake pot

Spring is in the air and I’m so happy. This is without a doubt my favourite time of year. I caught my first whiff of that quintessentially spring-like aroma of jasmine flowers while walking around Paddington on the weekend. The days have been unusually warm for this time of year, and are starting to get longer. Strawberries and blueberries are coming into season and I’ve been buying them by the punnet load.

Today I thought I’d bring back a favourite column of mine and share a great little recipe that would be perfect for a picnic, plus 12 other great ideas to make the most of blueberries while they’re in season. Hope you’ll give some of them a try this spring!

13 Ways with… Blueberries


blueberry-1
Picture Credits: Donna Hay & Hungry Girl Porvida
1. A wonderfully unusual drink, this Fennel-infused vodka punch with blueberries with ouzo from Donna Hay is not only super pretty (I love the moody photography and those beautiful colours), but sounds like it could be delicious too. 

2. We all know that blueberries, maple syrup and ice cream atop pancakes or waffles are a match made in heaven, so why not combine those flavours in a drink? I absolutely love the sound of this Blueberry Maple Ice Cream Soda from Hungry Girl Porvida.

13 Ways with Blueberries
Picture Credits: A Crimson Kiss & What Katie Ate

3. Blueberries and herbs go really well together, so I can imagine this Blueberry Mojito from A Crimson Kiss would be delicious and super refreshing during the warmer months. And doesn’t it look festive? Perfect for a celebration.

4. Another fabulous Mojito recipe is this one from one of my favourite blogs What Katie Ate that combines Watermelon, Strawberry, Vodka and Blueberries. I think this would be lovely to sip on during alfresco dinners with friends over summer.

13 Ways with Blueberries
Picture Credits: Martha Stewart & Call Me Cupcake

5. How cute are these Blueberry Dutch Pancakes from Martha Stewart? I’ve been way more into elaborate weekend breakfasts in the last few months, and this is one recipe I’ll definitely be trying soon as an alternative to my new favourite ricotta pancakes. Yum!

6. I love this epic brunch post from Call Me Cupcake, that included this delicious sounding recipe for French Toast with Blueberries and Maple Syrup (and also waffles, pancakes and a smoothie too). If you’re in need of some brunch-time inspiration, definitely check out this beautiful post!

13 Ways with Blueberries
Picture Credits: Raspberri Cupcakes & Broma Bakery

7. Waffles are something I’ve actually never made, for the simple reason that I don’t own a waffle maker. But as soon as I buy one, this will be the first recipe I make. Brown Butter Waffles with Blueberry Ice Cream. Um yes! And this recipe uses my favourite no-churn ice cream recipe which couldn’t be easier.

8. Say it with me, Bourbon Blueberry Basil Donuts. A little bit of a tongue twister, but these are some of my favourite things, all rolled up into a donut courtesy of Broma Bakery. Yes please!

13 Ways with Blueberries
Picture Credits: Spicyicecream & A Beautiful Mess

9. Cobblers and fruit pies are some of my favourite desserts to make and to eat. So of course I had to try this Blueberry Cobbler with Lemon Curd Ice Cream (with a good glug of dark rum for good measure). Totally delicious, I’m definitely making it again this summer.

10. Pavlovas are a quintessentially Australian summer dessert, usually topped with tons of fresh berries. I love this twist by A Beautiful Mess – Pavlova with Blueberry Jam! The possibilities of jam combinations are almost endless too – rhubarb and berry jam pavlovas?

13 Ways with Blueberries
Picture Credits: Twigg Studios & Endless Simmer

11. Mojito obsessed? Perhaps. But Blueberry Mojitos in popsicle form from new-to-me blog Twigg Studio is very cool (pun totally intended). If you’ve been reading for a while, you know how much I love a boozy ice block!

12. I totally love the sound of these Blueberry Cabernet Cheesecake Poptails from Endless Simmer. A very grown up sounding flavour combination, but one that I think would work really well!

blueberry cheesecake pot

13. Lets talk about caramelised white chocolate for a second. It’s magical stuff. I first had it in gelato form at Messina, and it was incredible. Then I forgot about it until Steph and Karen each made it and raved about how incredible it was. And if David Lebovitz raves about it, then it definitely becomes something I need to try for myself. And so we have it, this Caramelised White Chocolate Cheesecake with Blueberry Sauce was inspired by Steph’s recipe, but I changed it up to be a no-bake  cheesecake served in individual jars.

I was really pleased with how these came out and the flavours work really well together. It is quite a rich dessert, and tastes the best when you get a little of all three elements in the one spoonful. I think they would be cute for a spring picnic – just pop the lids on, and they’re perfectly transportable.

Of course if you wanted a more traditional cheesecake, this would still be lovely with the biscuit base on the bottom, no-bake cheesecake mixture in the middle and the blueberry sauce poured on top to serve. Enjoy!

blueberry cheesecake pot

Caramelised White Chocolate Cheesecake with Blueberry Sauce
Inspired by Raspberri Cupcakes
Serves 4

  • 250g white chocolate (minimum 24-30% cocoa solids)
  • Pinch sea salt
  • 375g cream cheese
  • 1/2 cup cream
  • 1 teaspoon vanilla extract
  • Packet plain sweet biscuits (graham crackers, shortbread, gingersnaps etc)
  • 25g butter, softened
  • Fresh blueberries, to serve
Blueberry Sauce
  • 200g fresh blueberries
  • 2 tablespoons sugar
  • 2 tablespoons water
To make the caramelised white chocolate, preheat oven to 120°C (250°F). Place white chocolate pieces in a large baking dish and heat for 10 minutes. Remove from oven and spread with a dry, clean spatula. Return to the oven and continue to cook for 30-60 minutes, stirring it every 10 minutes until the mixture is a deep-golden brown. Don’t worry if the mixture starts to get dry and chalky, just be patient and stir the mixture and it should smooth out. Remove from the oven and stir in sea salt. Allow to cool for 20 minutes.

In the meantime, make the blueberry sauce. Combine ingredients in a small saucepan over medium heat. Stir until sugar is dissolved. Place lid on saucepan and cook for 5 minutes, stirring occasionally, until saucy. Allow to cool.

Place biscuits and butter in the bowl of a food processor until crushed.

Beat cream cheese and cream in the bowl of an electric mixer until light and fluffy. Add vanilla extract and caramelised white chocolate and beat until combined. In small jars, layer biscuit crumbs, cheesecake mixture and blueberry sauce until filled. Top with crumbs and fresh blueberries.

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