A delightful no-bake dessert combining the rich creaminess of cheesecake with the sweet and tangy punch of blueberries.
Ingredients
Scale:
1 1/2 cups of graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
1 can (21 oz) blueberry pie filling
Fresh blueberries for garnish (optional)
Mint leaves for garnish (optional)
Instructions
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of a 9x13-inch baking dish to form an even layer. Refrigerate for 15 minutes to set.
In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer. Gradually add in the powdered sugar and vanilla extract, beating until well mixed. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully incorporated.
Spread the cream cheese mixture evenly over the chilled crust, using a spatula to smooth the top. Spoon the blueberry pie filling evenly over the cream cheese layer, spreading it gently to cover the surface completely.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until set.
Before serving, enhance the dessert's appeal by garnishing with fresh blueberries and mint leaves. Cut into squares and enjoy.
