Description
A refreshing no bake dessert featuring a creamy cheesecake filling, topped with fresh blueberries and set in a buttery graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup sugar
- 16 oz cream cheese, softened
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
- 1/4 cup lemon juice
Instructions
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- In another bowl, beat together the softened cream cheese and sugar until smooth. Add in the vanilla extract and lemon juice, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Fold in 1 cup of the fresh blueberries. Pour the cream cheese mixture over the graham cracker crust, spreading it evenly. Top with the remaining blueberries.
- Refrigerate for at least 4 hours or until set. Carefully remove the sides of the springform pan before serving.
Notes
Best served chilled. Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 335
- Sugar: 18g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg