Blueberry Cheesecake


A creamy, tangy blueberry cheesecake coffee creamer with sweet blueberry notes, a vanilla cake finish, and just enough richness to make your coffee feel like dessert without requiring a fork.

Ingredients

  • 1 cup heavy cream

  • 1/2 cup milk

  • 1 cup white sugar

  • 1/2 teaspoon cream cheese extract

  • 1/4 teaspoon blueberry extract

  • 1/4 teaspoon cake batter extract

  • 1/4 teaspoon vanilla extract

  • 1–2 drops butter extract

Instructions

  1. Warm the base — Gently heat the heavy cream and milk until just warm.

  2. Sweeten — Whisk in the sweetener until fully dissolved.

  3. Add flavor — Remove from heat and stir in the cream cheese extract, blueberry extract, cake batter extract, vanilla extract, and butter extract.

  4. Blend smooth — Whisk until smooth and evenly combined.

  5. Chill & bottle — Let cool, then pour into a bottle or jar and refrigerate.

Tips

  • Do not boil the cream.

  • Shake well before serving.

  • Adjust sweetness to taste.

  • Go easy on the butter extract; it’s powerful stuff and can turn “bakery note” into “movie theater popcorn betrayal” real fast.

Creamsmiths Notes
This one is creamy, fruity, and dessert-style, with the cream cheese extract bringing that cheesecake tang while the blueberry and cake batter extracts round it out into a full blueberry cheesecake vibe. A light roast pairs especially well because it keeps the cup bright, smooth, and friendly to the blueberry flavor.