Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 cup blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
Instructions
- Prepare the Crust: In a bowl, combine graham cracker crumbs and melted butter. Mix until well combined and press firmly into the bottom of a springform pan to form the crust.
- Make the Filling: In another bowl, beat the softened cream cheese and powdered sugar together until smooth.
- Whip the Cream: 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.
- Assemble the Cheesecake: Spread the cream cheese filling evenly over the crust in the springform pan.
- Prepare the Blueberry Topping: In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries begin to break down and create a sauce.
- Top the Cheesecake: Once the blueberry mixture has cooled slightly, pour it over the cheesecake filling.
- Chill: Refrigerate for at least 4 hours or until set.
- Serve: Once set, serve chilled and enjoy every luscious bite!
Notes
Use room temperature ingredients for a smoother filling and chill thoroughly for best results.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg