Description
A creamy, dreamy no-bake cheesecake with a sweet and tangy homemade blueberry swirl, all on a buttery graham cracker crust.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 1 1/2 cups fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Instructions
1. Prepare the Crust:
- Make the crust: Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press firmly into the bottom of a 9-inch springform pan. Chill for 30 minutes.
- Make the blueberry swirl: In a small saucepan, combine blueberries, 2 tbsp sugar, and lemon juice. Cook over medium heat for 5-7 minutes until berries burst and sauce thickens. Let cool completely.
- Make the filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Assemble: Spread the cheesecake filling over the chilled crust. Drop spoonfuls of the cooled blueberry sauce over the top. Use a knife or skewer to gently swirl the sauce into the filling.
- Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, until completely set.
Notes
You can customize the seasonings to taste.