Description
A creamy, no-bake cheesecake packed with fresh blueberries and a graham cracker crust, perfect for a quick dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
Instructions
- In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press into the bottom of a springform pan and chill.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- In another bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Gently fold in 1 cup of blueberries and lemon juice.
- Pour the mixture over the crust and smooth the top. Refrigerate for at least 4 hours or until set.
- Top with remaining blueberries before serving.
Notes
For best results, use fresh blueberries; store in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 18g
- Fat: 26g
- Carbohydrates: 25g
- Protein: 5g