Description
A creamy no-bake cheesecake topped with fresh blueberries, perfect for a quick and refreshing dessert.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 1/2 cups fresh blueberries
- 2 tbsp lemon juice
Instructions
- In a bowl, mix graham cracker crumbs and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese until smooth.
- Add powdered sugar and vanilla extract, and continue beating until well mixed.
- In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Gently fold in the blueberries and lemon juice.
- Pour the filling over the crust and smooth the top.
- Refrigerate for at least 4 hours or until set.
- Remove from the pan and serve chilled.
Notes
For the best results, use fresh blueberries and chill the cheesecake overnight. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 25g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 6g