Description
This Blueberry Cheesecake Swirl Cake is a stunning no-bake dessert featuring a creamy cheesecake base swirled with a luscious blueberry sauce. Topped with fresh blueberries and a buttery graham cracker crust, this cake is perfect for special occasions or a refreshing summer treat!
Ingredients
Units
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 tablespoons granulated sugar
For the Blueberry Swirl:
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream (whipped to stiff peaks)
For Garnish:
- Fresh blueberries
- Whipped cream
- Mint leaves (optional)
Instructions
- Prepare the Crust:
- Mix graham cracker crumbs, melted butter, and sugar in a bowl.
- Press into the bottom of a 9-inch springform pan.
- Refrigerate while preparing the filling.
- Make the Blueberry Swirl:
- In a saucepan, cook blueberries, sugar, and lemon juice over medium heat until the berries break down.
- Stir in the cornstarch mixture and cook until thickened. Let cool.
- Prepare the Cheesecake Filling:
- In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Gently fold in the whipped cream.
- Assemble the Cheesecake:
- Pour half of the cheesecake filling over the crust.
- Drizzle half of the blueberry sauce and swirl with a knife.
- Repeat with the remaining filling and blueberry sauce.
- Refrigerate for at least 4 hours or overnight.
- Garnish and Serve:
- Top with fresh blueberries and whipped cream before serving.
Notes
- For a firmer texture, freeze the cheesecake for an hour before slicing.
- Use a toothpick or skewer to create beautiful swirls.
- Store in the refrigerator for up to 5 days.
