I don’t know about you, but when I think of cheesecake, I generally think of a graham cracker crumb crust and a sweet-but-tangy creamy filling. But that’s not quite what this cheesecake has going on. While the filling here is plenty creamy, it’s a silkier custard inspired affair and it’s paired with a puff pastry crust for a flakier bite. It’s incredibly easy to make (no water bath needed!) and the smattering of fresh blueberries adds a bright contrast to the creamy filling. That’s all to say, it’s an excellent choice when your sweet tooth strikes next!

Using storebought puff pastry makes this SO easy. You just line a springform pan with a sheet of pastry, and it doesn’t have to be pretty, you can fold it as needed to fit it in – it’s a rustic bake.

Then you pour in the filling, which is a quick mixture of eggs, sugar, and cream. Simple, but creamy and delicious.

Fresh blueberries get sprinkled over the top, and then you fold over the edges of the puff pastry to create a bit of a top crust. And then it bakes! There’s no careful water bath, no worrying about cracking, no fear of overbaking – this cheesecake is one you take all the way to golden brown, and yet the inside is perfectly creamy and moist.

This cheesecake is a little different, sure, but after trying it you might never go back to traditional cheesecake again. It has the same creamy flavor payoff with a lot less stress and it’s versatile to work with most any fruit.