Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup butter, melted
- ¾ cup granulated sugar
- 16 oz cream cheese, softened to room temperature
- 1 cup heavy cream, whipped until stiff peaks form
- 1 tsp pure vanilla extract
- 2 tbsp freshly squeezed lemon juice
- 2 cups fresh or frozen blueberries, thawed and drained
Instructions
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press this mixture into the bottom of a springform pan to form the crust.
- Beat the cream cheese in another bowl until smooth. Gradually add sugar, vanilla extract, and lemon juice, mixing well.
- Whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Pour the cheesecake filling into the prepared crust and spread evenly.
- Top the cheesecake with fresh blueberries for a burst of flavor.
- Refrigerate the cheesecake for at least 4 hours or until it is set.
- Serve the cheesecake chilled and enjoy every delicious bite!
Notes
Ensure cream cheese is at room temperature for easier blending. Don’t overmix the whipped cream; gentle folding helps maintain volume.
- 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: 14g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Keywords: no-bake cheesecake, blueberry dessert, easy dessert, summer dessert, creamy cheesecake