Description
A creamy, no-bake cheesecake filled with juicy blueberries and a buttery graham cracker crust.
Ingredients
Units
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tbsp sugar
For the Filling:
- 2 cups cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Blueberry Layer:
- 2 cups fresh blueberries
- 1/2 cup blueberry jam
Instructions
- Mix graham cracker crumbs, melted butter, and sugar, then press into a baking dish. Chill for 15 minutes.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream separately and fold into the cream cheese mixture.
- Spread half of the cheesecake filling over the crust.
- Mix fresh blueberries with blueberry jam and layer over the cheesecake.
- Add the remaining cheesecake mixture on top and smooth it out.
- Refrigerate for at least 4 hours before serving.
- Garnish with fresh blueberries and dust with powdered sugar.
Notes
- Let the cheesecake chill overnight for the best texture.
- You can use strawberries or raspberries instead of blueberries.
- Serve with a drizzle of blueberry sauce for extra flavor.
