Description
Creamy blueberry cheesecake invites dessert enthusiasts into a world of smooth, chilled elegance without turning on the oven. Cool summer nights become magical when sweet blueberry swirls dance across silky cream cheese layers, promising delightful indulgence you won’t forget.
Ingredients
Scale
Main Ingredients:
- 16 ounces (454 grams) cream cheese, softened
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 2 tablespoons sugar
- 1 cup fresh blueberries
Additional Ingredients:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
Toppings:
- Additional fresh blueberries
- Whipped cream (optional)
Instructions
- Craft the luscious blueberry compote by gently simmering fresh blueberries with sugar, cornstarch, lemon juice, and a splash of water in a saucepan until the mixture transforms into a glossy, thickened sauce. Allow the compote to cool completely, then chill in the refrigerator.
- Create the foundational crust by thoroughly combining graham cracker crumbs with melted butter and a hint of sugar. Press the mixture firmly and uniformly into the bottom of a parchment-lined springform pan, ensuring a compact and even base. Refrigerate the crust to solidify.
- Whip the cream cheese in a spacious mixing bowl until it achieves a light, airy texture. Incorporate the creamy cool whip, powdered sugar, aromatic vanilla extract, and a zesty touch of lemon juice, blending until the mixture reaches a silky, uniform consistency.
- Delicately spread the velvety cheesecake mixture over the chilled crust, creating a smooth and level surface that promises a decadent experience.
- Generously drizzle the chilled blueberry compote across the top of the cheesecake, creating an enticing marbled effect. Carefully transfer the assembled dessert to the refrigerator and allow it to set for 3-4 hours, transforming into a firm, luxurious treat ready to be sliced and savored.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or crushed gluten-free cookies for a celiac-friendly version.
- Reduce sugar content by using fresh blueberries and a sugar substitute like stevia or monk fruit sweetener for a lower-calorie dessert.
- Enhance texture by freezing the cheesecake for a firmer, ice cream-like consistency that creates a delightful summer treat.
- Create a flavor twist by adding a hint of lavender or mint to the blueberry topping for an unexpected gourmet touch.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 280
- Sugar: 3.5 g
- Sodium: 160 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg