Description
A delightful no-bake dessert that combines creamy cheesecake with fresh blueberries, perfect for warm days.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
- ½ cup granulated sugar
- 2 tbsp lemon juice
Instructions
- In a bowl, mix graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a springform pan to create the crust.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Pour the filling into the crust and spread evenly. In a saucepan over medium heat, combine blueberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes until the blueberries have softened. Allow to cool slightly, then pour the blueberry mixture over the cheesecake filling and spread evenly.
- Refrigerate for at least 4 hours, or until set. Serve chilled and enjoy!
Notes
Make sure cream cheese is at room temperature for a smooth texture. Use gluten-free graham crackers for a gluten-free option.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 16g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg