Smooth cheesecake with a beautiful blueberry sauce swirled right into the batter for a marbled effect and burst of berry flavor.
A creamy, fridge-set version that’s perfect when you want cheesecake without the oven — with a crunchy graham cracker crust and fresh blueberry topping.
Add a zesty lemon twist to balance the sweetness, with lemon zest in the filling and a blueberry glaze on top.
Portable, easy-to-serve bars with a thick crust, creamy filling, and generous blueberry topping—great for parties or picnics.
Made with cashews or tofu, coconut milk, and natural sweeteners—dairy-free but still rich and flavorful with fresh blueberries.
Swap the traditional crust for a nutty almond base that adds extra crunch and a hint of warmth to the dessert.
Individual-sized cheesecakes baked in muffin tins or ramekins—perfect for portion control and a cute presentation.