HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBlueberry Cheesecake Slice
Blueberry Cheesecake Slice

Blueberry Cheesecake Slice

with White Chocolate Drizzle | Serves 8+

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Blueberries and cheesecake are a match made in heaven and this treat is sure to be a crowd pleaser. Bonus it's quick and easy! With a light and creamy cheesecake filling bursting with pops of blueberries there is only one thing that can top off this ultimate indulgence... a drizzling of white chocolate.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time80 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

classic oat mix

(ContainsGluten, SulphitesMay be present Milk, Sesame, Soy, Tree Nuts, Peanuts)

1 packet

caster sugar

(May be present Milk, Sesame, Soy, Tree Nuts, Peanuts, Gluten)

1 packet

cream cheese


1 packet

sour cream


1 packet

white chocolate chips

(ContainsMilk, SoyMay be present Sesame, Tree Nuts, Peanuts, Gluten)

1 punnet


Not included in your delivery

60 g






1 tbs

plain flour


2 tbs

vegetable oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2790 kJ
Fat36.1 g
of which saturates22.3 g
Carbohydrate75.6 g
of which sugars56.2 g
Protein7.9 g
Sodium251 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Medium Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 220°C/200°C fan-forced. Grease and line the baking tin with baking paper. Remove the cream cheese from the fridge and set aside to soften. Measure 60g butter. Weigh 200g classic oat mix. Weigh 100g caster sugar.

TIP: Weigh out your ingredients before you start as we've sent a bit extra of the classic oat mix and caster sugar!


In a large heatproof bowl, microwave the butter for 20 second bursts until melted. Add the classic oat mix and stir to combine. Transfer to the lined baking tin. Using the back of a spoon, firmly press the oat mix into the base. Bake for 10 minutes. Remove the tin and set aside. Reduce the oven temperature to 180°C/160°C fan-forced.


While the oat base is baking, add the cream cheese to a large bowl and beat, using electric beaters, until smooth, 1-2 minutes. Add the sour cream, egg, caster sugar and plain flour and beat until smooth, 1-2 minutes. Gently fold in 1/2 of the blueberries until combined.


Pour the cheesecake mixture on top of the oat base, spreading out evenly with the back of a spoon. Bake until set but slightly wobbly in the centre, 40-45 minutes. Set aside to cool for 20 minutes.


While the cheesecake is cooling, place the white chocolate chips and vegetable oil in a medium bowl. Microwave, for 20 second bursts, stirring each time, until the chocolate is melted.

TIP: Melting the chocolate in 20 second bursts stops the chocolate from burning.


Transfer the cheesecake slice to a serving plate or board and slice into 9 pieces. Drizzle with the melted white chocolate and sprinkle with the remaining blueberries to serve.