Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
- ¼ cup granulated sugar
Instructions
- In a bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan to form the crust.
- In a separate bowl, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
- In another bowl, whip the heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Spread the cheese mixture over the crust in the springform pan.
- In a saucepan, combine blueberries and granulated sugar, cooking over medium heat until the blueberries release their juices. Allow to cool slightly, then pour over the cheesecake layer.
- Refrigerate for at least 4 hours or until set. Remove from the pan and serve chilled.
Notes
- This cheesecake can be topped with other fruits or a berry compote if desired.
- For a firmer texture, refrigerate overnight.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg