🫐 Blueberry Cheesecake Delight (No-Bake)
🧾 Ingredients
Crust:
2 cups crushed graham crackers (or digestive biscuits)
½ cup (115g) melted butter
2 tbsp sugar
Cream Cheese Layer:
2 packages (450g total) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream (whipped to stiff peaks)
Blueberry Topping:
3 cups fresh or frozen blueberries
½ cup sugar
2 tbsp cornstarch
2 tbsp water
1 tbsp lemon juice
👩🍳 Instructions
1️⃣ Make the Crust
Mix crushed graham crackers, sugar, and melted butter.
Press firmly into a 9×13-inch dish.
Chill in the fridge for 20–30 minutes to set.
2️⃣ Make the Cream Layer
Beat cream cheese until smooth.
Add powdered sugar and vanilla, mix well.
Gently fold in whipped cream until light and fluffy.
Spread evenly over chilled crust.
Refrigerate while preparing topping.
3️⃣ Make the Blueberry Topping
In a saucepan, combine blueberries, sugar, lemon juice.
Mix cornstarch and water, then stir into blueberries.
Cook over medium heat until thick and glossy (5–7 minutes).
Let cool completely.
4️⃣ Assemble
Spoon cooled blueberry topping over cream layer.
Chill at least 3–4 hours (overnight is best).
❄️ Tips
For extra flavor, add lemon zest to the cream layer.
You can use canned blueberry pie filling for a shortcut.
Store in fridge up to 4 days.
If you’d like, I can also give you a baked cheesecake version or a smaller pan version 😊
