Description
A creamy, no-bake blueberry cheesecake featuring a graham cracker crust and a delicious blueberry compote topping.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 2 cups fresh blueberries
- 1/2 cup granulated sugar (for blueberry topping)
- 1 tablespoon lemon juice
Instructions
- In a bowl, mix graham cracker crumbs with the melted butter until moistened. Press into the bottom of a 9-inch springform pan.
- Chill the crust in the refrigerator.
- In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- In another chilled bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until uniform.
- Pour the cream cheese mixture over the chilled crust and spread evenly.
- Make the blueberry topping by combining blueberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat until blueberries begin to burst and thicken.
- Allow the blueberry topping to cool, then spoon over the cheesecake.
- Refrigerate for at least 4 hours or preferably overnight before serving.
Notes
Chill bowls and beaters when whipping cream for the best results. Adjust sugar levels for a lighter dessert.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 25g
- Sodium: 150mg
- Fat: 45g
- Saturated Fat: 28g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4.8g
- Cholesterol: 110mg