Ingredients
Scale
- 2 cups crushed graham crackers or biscuits
- 1/2 cup melted butter
- 2 tbsp sugar (optional)
- 16 oz cream cheese (softened)
- 1 cup heavy whipping cream
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 2 cups blueberries (fresh or frozen)
- 1/3 cup sugar (for topping)
- 1 tbsp lemon juice
- 1 tbsp cornstarch + 2 tbsp water
Instructions
- Combine crushed biscuits, melted butter, and optional sugar in a bowl until well mixed.
- Firmly press the mixture into the bottom of a pan to create the crust, and chill in the refrigerator for 20–30 minutes.
- Beat softened cream cheese until smooth, then mix in sugar and vanilla extract until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Spread the filling evenly over the chilled crust.
- In a saucepan, cook blueberries with sugar and lemon juice over medium heat until the blueberries are soft.
- Stir in the cornstarch mixture and cook until the topping thickens. Allow it to cool completely.
- Pour the cooled blueberry topping over the cheesecake layer.
- Refrigerate for at least 4–6 hours or overnight until fully set.
- Slice the cheesecake and serve chilled.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure the cream cheese is softened for a smooth mixture.
Feel free to use fresh or frozen blueberries based on availability.
For a sweeter topping, adjust the sugar in the blueberry mixture.
- Prep Time: 25 minutes
- Cook Time: 395 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 357
- Sugar: 20g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg