A delightful treat that combines the creamy goodness of cheesecake with the fruity burst of fresh blueberries. This dessert is perfect for summer gatherings, easy to prepare, and requires no oven time!
Ingredients
Scale:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
¼ cup granulated sugar
16 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 cups fresh blueberries
¼ cup granulated sugar
1 tablespoon lemon juice
Instructions
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated with butter.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place in the refrigerator to set for about 30 minutes.
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add the powdered sugar and vanilla extract to the cream cheese and mix until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes.
Gently fold the whipped cream into the cream cheese mixture until combined.
Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours or preferably overnight.
For the blueberry topping, combine fresh blueberries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat for about 5-7 minutes until the berries start to break down.
Once the cheesecake is set, pour the blueberry topping evenly over the cheesecake. Return to the refrigerator for another 30 minutes.
Release the sides of the springform pan, slice the cheesecake, and serve chilled.
