Blueberry Cheesecake Fool
4.8 from 5 votes

Blueberry Cheesecake Fool

Course: Dessert
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 15 mins
Servings: 4 people
Author: Anna Bloomfield
Blueberry cheesecake fool. Neither cheesecake nor fool, but a glorious combination of both. Your Valentine’s Day dessert sorted!
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For the compote

  • 250 g (2 cups) blueberries
  • 50 g (¼ cups) white sugar
  • 1 tablespoon water
  • 1 tablespoon lemon juice

For the cream

  • 250 g (8oz) cream cheese
  • 250 ml (1 cup) double cream
  • 1 tablespoon caster sugar
  • 25 g (¼ cups) icing sugar (powdered)


For the compote

  • Put the blueberries, sugar and water in the pan. Heat gently until the berries begin to release their juices then turn the heat up slightly. Cook until the berries have popped and you have a lovely deep purple compote then continue to simmer until the compote turns syrupy, about 5 minutes. Stir in the lemon juice and leave to cool.
  • In a large bowl, using an electric whisk, beat the cream cheese and icing sugar together until smooth and lump free. In another bowl whisk the double cream and caster sugar until it just stands in soft peaks. Add the cream to the cream cheese and, using a metal spoon, fold the two together. Drizzle ⅓ of the cooled compote over the cream mixture then fold the mixture over just twice taking care not to overmix.


Calories: 546kcal (27%) | Carbohydrates: 34g (11%) | Protein: 5g (10%) | Fat: 44g (68%) | Saturated Fat: 26g (130%) | Cholesterol: 154mg (51%) | Sodium: 225mg (9%) | Potassium: 181mg (5%) | Fiber: 1g (4%) | Sugar: 28g (31%) | Vitamin A: 1790IU (36%) | Vitamin C: 7.9mg (10%) | Calcium: 106mg (11%) | Iron: 0.4mg (2%)

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