Blueberry Cheesecake

It’s hard to make any sort of cheesecake entirely guilt-free, but we’ve done our best with this recipe – and it’s a good one. Using granola that has no added sugar for the base helps to make this reasonably healthy and the buttermilk brings a lovely tangy taste to the topping. We’ve dropped the sugar as low as possible while keeping the flavour of the cake tip-top.

A blueberry cheesecake cut into slices on a marble plate, garnished with blueberries and lime slices.

Blueberry Cheesecake - Photography by Andrew Hayes-Watkins


Prep time
15 minutes
Cooking time
15 minutes, plus chilling time
219 per serving


  • 100g granola (with no added sugar)
  • 25g butter
  • 150g cream cheese
  • 125g buttermilk
  • 1 tbsp honey
  • 25g icing sugar
  • zest and juice of 1 lime
  • pinch of salt
  • 200g blueberries


  1. Line a deep 15cm-diameter cake tin with baking parchment. Preheat the oven to 180°C/Fan 160°C/Gas 4.

  2. Put the granola into a food processor and blitz until it’s well broken down. It doesn’t have to be fine crumbs, though – it’s good to have some texture. Melt the butter, add the granola and stir to combine, then press the mixture into the prepared tin. Bake for 15 minutes until the granola is lightly coloured, then remove from the oven and leave to cool.

  3. Put the cream cheese into a bowl and beat until smooth. Add all the remaining ingredients, except the blueberries, and mix well. Sprinkle the blueberries over the granola base and pour the cream cheese mixture over the top. Smooth the mixture out as much as you can, then drop the tin on your work surface a couple of times to get rid of any air bubbles.

  4. Leave the cheesecake in the fridge for several hours, or overnight, until set and well chilled before slicing and serving.