Q: Can I use frozen blueberries instead of fresh for the Easy Blueberry Velvet Cheesecake?

A: Yes, you can, but fresh blueberries yield the best flavor and texture.

Q: How long should I let the cheesecake chill before serving?

A: It’s best to chill for at least 4 hours, but overnight is preferable.

A: Absolutely! Use gluten-free crackers or almond flour for the crust instead.

A: Yes, you can make it a few days in advance. Just store it in the refrigerator and cover it properly.

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Preheat the oven to 325°F (163°C).
In a bowl, mix graham cracker crumbs, sugar, and melted butter until crumbly. Press mixture into the bottom of a springform pan.
In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in powdered sugar and vanilla extract, mixing until well combined.
In a separate bowl, whip heavy cream until stiff peaks form. Fold in the whipped cream into the cream cheese mixture gently until well combined.
Gently fold in fresh blueberries.
Pour the blueberry cheesecake mixture over the crust in the springform pan.
Chill in the refrigerator for at least 240 minutes or until set.
Serve chilled, garnished with additional blueberries if desired.

For best results, let the cheesecake chill overnight. Use fresh blueberries for optimal flavor.