Description
A delightful no-bake cheesecake layered with a buttery graham cracker crust, creamy filling, and topped with a vibrant blueberry sauce.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed graham crackers
- 1/4 cup melted butter
- 2 cups blueberries
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Combine the crushed graham crackers with the melted butter, mixing until evenly coated. Press this mixture firmly into the bottom of your springform pan to form a crust.
- Beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla, mixing until well combined.
- Whip the heavy cream until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture using a spatula.
- Pour the creamy filling over the crust. Smooth the top with a spatula and refrigerate for at least 4 hours to set.
- For the blueberry topping, combine blueberries, sugar, lemon juice, and cornstarch in a saucepan over medium heat. Cook until thickened and the blueberries burst. Allow to cool before pouring over the cheesecake.
- Chill the cheesecake again for 30 minutes before serving.
Notes
This cheesecake can be made ahead and stays delicious in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 14g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: cheesecake, no-bake, blueberry, dessert, summer treat