Description
A creamy and delicious no-bake blueberry cheesecake with a graham cracker crust.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh blueberries
- 1/4 cup blueberry jam
Instructions
1. Prepare the Crust:
- Mix graham cracker crumbs and melted butter, press into a 9-inch pie dish to form the crust.
- In a large bowl, beat cream cheese, sugar, and vanilla until smooth.
- In another bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Spread half the cream cheese mixture over the crust, top with blueberries, then spread remaining mixture.
- Warm the blueberry jam slightly and drizzle over the top of the cheesecake.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
You can customize the seasonings to taste.