Description
A light and creamy cheesecake topped with juicy blueberries, perfect for any occasion and easy to prepare.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 2 cups blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
Instructions
- Mix the graham cracker crumbs with melted butter in a bowl. Press this mixture firmly into the bottom of a springform pan.
- Beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Pour the cheesecake filling over the prepared crust and smooth out the top. Refrigerate for at least 240 minutes (4 hours).
- Prepare the blueberry topping by combining blueberries, sugar, and lemon juice in a saucepan over medium heat. Cook until the blueberries burst and thicken.
- Cool the blueberry topping before pouring it over the cheesecake. Serve and enjoy!
Notes
Chill overnight for better flavor and texture. Adjust sweetness as preferred.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg