Description
A creamy no-bake cheesecake featuring a velvety texture with fresh blueberries, 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 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup blueberry pie filling
- Fresh blueberries for garnish
Instructions
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 10 minutes.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy.
- In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spread half of the cream cheese mixture over the chilled crust. Layer with blueberry pie filling, then top with the remaining cream cheese mixture. Smooth the top with a spatula.
- Refrigerate the cheesecake for at least 4 hours or until set. Garnish with fresh blueberries before serving.
Notes
Ensure the cream cheese is at room temperature for a smooth texture. For a firmer cheesecake, chill overnight.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 18g
- Fat: 25g
- Carbohydrates: 28g
- Protein: 5g