Description
A creamy and refreshing no bake cheesecake topped with vibrant blueberries, perfect for any occasion.
Ingredients
Scale
- 1 and 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup powdered sugar
- 16 oz cream cheese, softened
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
- 1/4 cup sugar
- 2 tablespoons lemon juice
Instructions
- In a medium bowl, mix the graham cracker crumbs with melted butter and press firmly into the bottom of a springform pan. Refrigerate while preparing the filling.
- Beat the softened cream cheese until smooth, gradually adding powdered sugar and vanilla extract until well combined.
- In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully combined.
- Pour the cream cheese mixture over the chilled graham cracker crust and smooth the top.
- In a saucepan, combine fresh blueberries, sugar, and lemon juice. Cook until thickened, about 5-7 minutes, then let cool slightly.
- Pour the cooled blueberry mixture over the cheesecake layer.
- Cover with plastic wrap and refrigerate for at least 4 hours until set. Slice and serve chilled.
Notes
For best results, ensure the cream cheese is at room temperature. Top with whipped cream or fresh blueberries before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg