Creamy Blueberry ricotta cheesecake

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Blueberry Ricotta Cheesecake


Blueberries are out in full swing for the season so I just had to create another blueberry recipe this week for all of you, and me (I’m the only one who eats these treats).

Last week I brought you the blueberry fluff cake and today I have a light blueberry ricotta cheesecake.

The blueberry compote (topping) slathered on top was a simple creation that lends the sweetness this cheesecake needs if you fancy a bit of sugar in the bite.

The cheesecake itself is not too sweet as I don’t add lots of sugar but the blueberry topping lends that bit of sweetness that you crave.

I was puttering around doing a refrigerator clean-out when I noticed I had 2 1lb tubs of ricotta cheese in the refrigerator that needed using up and a container of cream cheese that we took from the freezer to use up.

I decided that with the blueberries I had in the freezer I would see what masterpiece I could create in the kitchen.

Ricotta blueberry cheesecake cost

Cheesecake is not cheap to buy and although this may seem costly it is a fraction of the price of what you would pay to buy a whole cheesecake from a bakery.

The ricotta for this blueberry ricotta cheesecake recipe was on sale for me at 50% off with a pink sticker so the overall cost to me was small.

Ricotta may run you $4.00 a lb and cream cheese when on sale $1.99. The blueberries I would only suggest using them in season as they are very costly throughout the year.

If you have a freezer and can pick them up at a good deal and freeze them for use during the year, even better.

I’ve made many cheesecakes before and although this doesn’t taste as sickly as a regular cream cheese cheesecake you might appreciate the smoothness of the cheese texture in your mouth.

I really enjoy a traditional cherry cheesecake with the Graham cracker bottom but sometimes I enjoy something less sweet and not as heavy like this cheesecake recipe.

If you are looking for a super easy cheesecake recipe for blueberries this is the one. This blueberry ricotta cheesecake recipe was mixed up and ready for the oven in less than 10 minutes.

Mind you, I always have all my ingredients measured and ready to go so I leave no room for error also.

Blueberry ricotta cheesecake bars

If you want to switch this recipe up you could easily make blueberry ricotta cheesecake bars and cut them into squares.

It would be a perfect way to end a meal or have as a snack.

Sometimes I often play around with different baking pans just to see how far I can push my recipes and to what level I can take them.


How to make Blueberry Ricotta Cheesecake

Yield: 12 slices

Time: Prep 20 Oven 1 hour 350 degrees 


  • 2 lbs ricotta cheese
  • 1/2 container of cream cheese (about 1/2 cup)
  • 1 teaspoon orange rind
  • 1 teaspoon lime rind and the juice of the lime
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 cups blueberries (I used frozen)
  • 2 tablespoons all-purpose flour
  • 1/4 cup flour for blueberries to dust

Blueberry Ricotta Cheesecake


  • In your mixer add your drained ricotta and cream cheese and blend together with the sugar
  • Add in the lime juice, lime rind, orange rind and vanilla and mix until combined and smooth
  • Add your eggs one by one as the mixer is mixing until combined
  • Add 2 tablespoons of flour and mix
  • Fold in the blueberries that you have dusted with flour
  • Pour into a sprayed spring-form pan
  • Put in a pre-heated oven at 350 degrees for one hour or until the top is golden and a toothpick comes out clean
  • Let it rest for an hour, remove spring-form and serve with the fresh blueberry compote recipe.


How to make homemade Blueberry Pie Filling

  • 2 cups of frozen or fresh blueberries
  • 2 tablespoons lemon juice
  • 1-2 tablespoons water
  • 2 tablespoons cornstarch
  • 1/3 cup of granulated sugar



  • Dust your blueberries in the flour so they are coated
  • Add all ingredients to a small pot and put on medium heat
  • Stir occasionally as the juices from the berries are released
  • Once the mixture thickens taste for sweetness and serve hot or cold

It’s not every day that I have the want to make a cheesecake but this week was a special week and I wanted to make something special for the people I love. I will be sharing this blueberry ricotta cheesecake with those people today.

I hope you will be able to make this blueberry ricotta cheesecake for your friends, family and loved ones because there is nothing more special then when it’s made with your own two hands.

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  1. oh yay! This looks a lot like a heavenly blueberry cheesecake that I often buy when I´m in Spain, but I´ve never found a recipe that looks anything like it. but this, it looks a lot like it!! Have to try to make this next weekend! 🙂

  2. Am I missing something here?? A container of cream cheese, do you mean half of a brick of cream cheese or half of a container of the spreadable stuff??? I will have to keep an eye out for the ricotta on sale to make this as it does look easier than standing there stirring the cheese mixture for 20 minutes at the stove for my current recipe for cheesecake. Or one of those recipes that use 3 bricks of it, even on sale that will add up!!! Might use lemon instead of lime unless we have a ripe one from
    the younger boys lime plant. There are quite a few forming up on that one!! It does look nice and tasty, worth trying at the very least. Just have to watch for the sales on the cheeses…. Have to see what fruit is in season then to vary the fruit as well…

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