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Easy German Blueberry Cheesecake- Heidelbeerkuchen

Easy German Blueberry Cheesecake- Heidelbeerkuchen

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This German Blueberry Cheesecake contains a KILO of blueberries! And as you know, the best part about German cakes with fruit … well, besides that they are delicious… is that since they contain FRUIT, so you can imagine that they are healthy to eat. Therefore, you may have another slice without feeling one bit of guilt. Ok sure, this is a German Blueberry cake is also a cheesecake, and certain people would say that cheesecake has no place in a healthy diet. Don’t listen to those people… you don’t need that kind of negativity.

german blueberry cheesecake

The original recipe for this Heidelbeerkuchen, Blueberry cake came from the Dr Oetker Backbuch. Then my mother got her hands on it one day when there was a sale on blueberries, and she fixed it for an American kitchen in the 1980s. (You think Quark is hard to get NOW in the US…) She used Neuchatel Cheese (basically a lighter creamier cream cheese) and whipped the heck out of it to make it smooth.

(Note- if you have a ready supply of Quark, use it… just use the same amounts.)

german blueberry cheesecake

And honestly, this cake is quite delicious. (Tech Guy says it hits his sweet spot, and is BETTER THAN BLUEBERRY PIE) (don’t tell his mother he said that…) It is loaded with fruit! So much fruit, that it gushes out, so unless you are careful, you probably will be washing your tablecloth like me. The fruit is topped with a creamy sweet cheesecake filling, and it all fits nicely into a cake crust that’s somewhere between a pie shell and cake. Altogether, you have a great dessert for Sunday Kaffee … or for your July 4th party.

(After the day I have had, I’m just going to sit down with the cake and a fork)

Step by Step

Mix the dough, and press it into the bottom and up the sides of the Springform Pan
german blueberry cake

Fill with washed and dried blueberries.
german blueberry cake

Beat the filling until smooth… pour over the blueberries


Bake 60 minutes and check for wobbly center

heidelbeer kase kuchen

Let cool in the pan.
Then pull away the sides and move to Serving Platter

heidelbeer kuchen


German Blueberry cake


    1. Are you wanting to share a piece of the cake itself? (There’s still one slice left in the refrigerator)

      Or the post with the recipe?
      You should be able to share it, no problem… copy and past the URL or click on the facebook or share icon at the top.

      If you want the piece in the fridge, you’d better hurry, my guy has been eyeing it

        1. Hello, this looks wonderful however wondering if the amount of baking powder is really 4 teaspoons for the crust or is that off?

          1. You know, it was in the original Dr Oetker recipe that way, so that’s how we always made it.

    1. yes… I know it sounds odd… but it depends on whether you are using Vanilla Sugar (which is sugar with vanilla essence) or sugar plus Vanilla extract

  1. I made it yesterday exactly per recipe except used frozen blueberries and it turned out great and was delicious! It found it easy to make, will definitely make it again!

    1. I only have frozen blueberries on hand. Would you be willing to give details on how you used them, any special instructions, (kept frozen, thawed, mixed with something, bake longer time, different baking temperature,…), etc.?
      Also, were they too “wet”, which was one concern?
      Any additional details outside of the recipe would be greatly appreciated. Thanks!

    1. I think it would be too wet… the only way it might work is to let them thaw over a sieve, then toss them with some cornstarch or pudding powder

    1. oh boy… I’m at sea level… I don’t know. It doesn’t have to rise much.
      Maybe bake for 65 minutes, and shake it? The center shouldn’t jiggle.

    1. I don’t think it would work… just because the center pieces wouldn’t have structure.
      You could bake it in a round pan and serve it from there

    1. I’ve never tried it… but I don’t see why not?
      The cake part is a bit like a flavorful pie crust… so it could work.

      If you try it, let me know. I will share the idea

  2. i made this and the middle came out goo ey but it back to cook a little longer but it still was not cooked

  3. I made this with good results, though the high humidity made the topping a bit looser. Thank you from Pennsylvania German country!

    1. Good to know… it’s funny how things that work in one place come out so differently in others.

  4. I added the zest of one lemon to the berries and the juice of half a lemon to the crust.
    I also used gluten free all purpose flour.
    I used a 10” springform pan and did a full 60 minutes.
    It was set perfectly.

  5. I almost always use Neufachtel cream cheese (low fat), one time I tried it with Ricotta, also very good. I almost never make it with crust since watching my carbohydrates already for years. Who needs crust anyway, it‘s not because I don‘t like it really! Do it the way you like it, please!

  6. Five Stars from my family. Taste is wonderful. Already planning on making a 2nd one. Only the crust was a little hard. Wonder if baking in a water bath would help since other cheesecake recipes ask it to be in a water bath?

    1. hmmm… I’ve never thought of that… maybe if you wrap the springform in foil to keep the moisture out?

  7. Have made this 4 times. So delicious!! We bake in a large round regular pan. Comes out easily and freeze 2/3 of it. Use Truvia sugar so use only half and regular vanilla. Out favorite!!! We serve warm with vanilla ice cream. I like mine warmed with milk on top.

  8. Your positive comments are just what I needed to decide to make the cake. I live in the south of Chile and we have strawberry myrthles (ugni molinae) berries, they are thick-skinned like blueberries but burgundy red and have a spicy cinnamon/clove sweet taste. I am sure cake will turn out perfect. Please Wish me luck

    1. OHHH! I’d love to hear how it turns out. Chili has a similar climate to California… I wonder why we don’t have those here?

  9. Can you freeze this cake? I’ve made it once – I actually found quark! – but this time I couldn’t so I’ll be using farmers cheese. Last time it was delicious and I refrigerated but want to keep a few pieces in freezer. Would that work?


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