These Blueberry Cheesecake Crêpes combine a luscious blueberry sauce and a rich cream cheese toping. It’s like… a no-bake blueberry cheesecake served with your crêpes!Jump to Recipe
Hello everyone! I hope you all had a nice weekend, and you’re ready to tackle a new week. And if you’re feeling a little blue, I believe these scrumptious crêpes would fix this. Just look at them – don’t you already feel better?
I’m feeling a little bit off today. It’s not about Monday, though. Our weather has quite significantly changed few times over the last few days, and this often affects me. Besides, we’re expecting a post-tropical storm which is bringing some rain and gloomy weather, and that’s another factor. So, I definitely need these crêpes (or any
I’ve always loved some good crêpes, and there’s quite a few delicious ideas on my blog. But this summer? You probably noticed I’ve been sharing MANY ideas. In fact, there’s still something awesome in my sleeve awaiting its time here :)
More Crêpe Ideas
Blueberry Cheesecake Crêpes
Let’s talk about these Blueberry Cheesecake Crêpes for a minute. I opted this name mostly because it sounds appealing. Of course, you should not really expect a blueberry cheesecake here. However, the addition of cream cheese topping does really add those decadent creamy notes just like any cheesecake.
In fact, originally I was going to make only the blueberry toping, but when cooking the idea of second topping came to my mind. I think this really works well together. Luscious, sweet yet fresh blueberry topping and rich and smooth, with a hint of saltiness, cream cheese topping… It’s like… a no-bake blueberry cheesecake, after all! :)
And yes, don’t worry about fresh blueberries. Frozen berries are perfectly fine here, you will need to cook them anyways. So keep fresh blueberries for a different project.
I hope you like these Blueberry Cheesecake Crêpes, and you will give them a try soon. If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Blueberry Cheesecake CrêpesCourse: Dessert, Breakfast
These Blueberry Cheesecake Crêpes combine a luscious and fresh blueberry sauce and a rich cream cheese sauce. It’s like… a no-bake blueberry cheesecake served with your crêpes! This amount of the blueberry sauce and cream cheese should be enough for 8-10 crepes. the cooking time does not include time for making crepes, that would add an extra hour.
- Blueberry Sauce:
3 tbsp. butter
2-3 tbsp. honey or maple syrup
about 3 cups frozen blueberries
juice and zest of 1 or 2 limes (or lemon)
2-3 tbsp. liquid pectin, optional – see notes
- Cream Cheese Topping:
2/3 cup cream cheese
2/3 cup of 18% cream
Crepes, this or your favourite recipe. The sauce should be enough for about 8-10 crepes.
Mint, few fresh blueberries, for garnish (optional)
- Blueberry Sauce:
- In a pan combine the butter and honey (maple) over high-medium heat and cook for about 2 minutes, to thicken up.
- Add the frozen blueberries, lime juice and zest. Bring to a soft boil then simmer for about 5-7 minutes. Try and add more lime or lemon juice or honey (maple), if necessary. Turn the heat off.
- Optionally, add some pectin or starch to thicken it up – see notes
- Cream Cheese Topping:
- In a small saucepan combine the cream and cream cheese over low-medium heat. Cook, stirring often with a whisk, for about 3 minutes, until fully incorporated. Off heat and let completely cool.
- Serve the crepes with the cooled blueberry sauce and cream cheese topping. Of course you will adjust this to your preferences, but I would recommend 2-3 tablespoons of the blueberry sauce and 1 tablespoon of cream cheese per a crepe.
- The addition of pectin is optional, but it adds the jam-like consistency. You can definitely skip it, but the consistency will be runnier. As pectin characteristics vary (For instance, I used liquid which is normally less potent that crystalized), please consult with the information from your pectin’s manufacturer and adjust it accordingly (the recommended amount to “softly” set 3 cups of berries or slightly less. If the filling turns out too thick after setting, just add a little of water and simmer for a few minutes to thin it up. Alternatively, you can use some starch in place of pectin. Just take 1-2 teaspoons of starch and combine with a little of cold water until smooth and then stir in the prepared blueberry sauce.
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.