Blueberry Cheesecake Crêpes

Blueberry Cheesecake Crêpes

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!

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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
other), too!

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

Banana Mango Sauce Crêpes

Crepes with Rose Jam

Lavender lemon Crêpes

Peaches and Cream Crêpes

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 Crêpes
Blueberry Cheesecake Crêpes
Blueberry Cheesecake Crêpes

Blueberry Cheesecake Crêpes

Recipe by Ben | HavocinthekitchenCourse: Dessert, Breakfast


Prep time


Cooking time


Chilling Time



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

  • Serving:
  • 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.
  • Serving:
  • 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.

8 thoughts on “Blueberry Cheesecake Crêpes

  1. Frank says:

    This looks incredibly good, Ben. And btw we’ve been having a lot of rain and gloom lately, too. I rather like an occasional rainy day, but a week of rainy/cloudy days really does put a damper on my mood and energy!

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