Name: You’ll never guess the secret ingredient in this easy blueberry cheesecake
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 250g packet Arnott’s Butternut Snap Cookie biscuits; 100g unsalted butter, melted; 1 cup frozen blueberries; 1/4 cup caster sugar; 1 tsp finely grated lemon zest; 1 Tbsp lemon juice; 1/4 tsp dried edible lavender buds (available from health food stores); Fresh unsprayed lavender sprigs and dried edible rose petals, to decorate; Cheesecake filling; 250g cream cheese, softened; 1/2 cup plain Greek-style yoghurt; 1 tsp vanilla extract; 1 Tbsp lemon juice; 1/2 cup thickened cream; 1/4 cup icing sugar mixture

Delicate, creamy, and just a little bit dreamy, this easy blueberry cheesecake with lavender is a dessert that feels as beautiful as it tastes. The luscious cream cheese filling pairs perfectly with the burst of sweet-tart blueberries, while a touch of lavender adds a fragrant, floral note that makes every bite feel special. It’s an elegant twist on a classic, yet simple enough to whip up without fuss. Perfect for dinner parties, afternoon tea, or when you want to treat yourself to something that looks straight out of a patisserie, this cheesecake is all about effortless indulgence with a touch of charm.

Ingredients

250g packet Arnott’s Butternut Snap Cookie biscuits

100g unsalted butter, melted

1 cup frozen blueberries

1/4 cup caster sugar

1 tsp finely grated lemon zest

1 Tbsp lemon juice

1/4 tsp dried edible lavender buds (available from health food stores)

Fresh unsprayed lavender sprigs and dried edible rose petals, to decorate

Cheesecake filling

250g cream cheese, softened

1/2 cup plain Greek-style yoghurt

1 tsp vanilla extract

1 Tbsp lemon juice

1/2 cup thickened cream

1/4 cup icing sugar mixture

Method

Step 1

Place biscuits in a food processor and process until finely crushed. Add melted butter and pulse to combine. Press firmly into a 24cm wide, shallow fluted tart tin. Refrigerate for 15 minutes.

Step 2

Combine blueberries and sugar in a medium frying pan on medium heat. Bring to a simmer. Cook for 5 minutes or until syrupy. Add lemon zest and juice and lavender buds and cook for a further 1 minute. Set aside to cool, then refrigerate until cold.

Step 3

For cheesecake filling, in a large bowl using an electric mixer, beat cream cheese, yoghurt, vanilla and lemon juice for 5 minutes or until light and creamy.

Step 4

In a separate bowl, whisk cream and icing sugar until stiff peaks form. Fold into cream cheese mixture. Spoon cheesecake filling into tart shell. Refrigerate for 1 hour.

Step 5

Top with the blueberries, lavender sprigs and dried rose petals.

(Photography: Tim Roberts, styling Lucy Busuttil)

Jessica Brook

Jessica Brook's career has covered every corner of the food world, including being a professionally trained chef, recipe writer, food editor, stylist and consultant. Jessica is an expert at crafting food stories and writing recipes. Jessica brings her food knowledge, technical skill, intrigue in the multi cultures of food and personal style to every recipe she writes.

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.