Description
A creamy, no-bake cheesecake with a rich white chocolate base and a vibrant, fresh blueberry topping.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup white chocolate, melted and cooled
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
- 2 cups fresh blueberries
- 1/4 cup blueberry jam, warmed
Instructions
1. Prepare the Crust:
- Make the crust: Combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of a 9-inch springform pan. Chill for 15 minutes.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add the melted white chocolate, powdered sugar, and vanilla, and beat until fully combined.
- In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Spread the filling over the chilled crust. Refrigerate for at least 4 hours, or until set.
- Before serving, top the cheesecake with fresh blueberries. Gently brush or drizzle the warmed blueberry jam over the berries for a glossy finish.
Notes
You can customize the seasonings to taste.