Ingredients
Graham Cracker Crumbs, 1 ½ cups
Granulated Sugar, ¼ cup (for crust) + ~2 tbsp (optional, for topping)
Unsalted Butter, Melted, 6 tablespoons
Cream Cheese, Softened, 2 (8-ounce) packages
Confectioners’ Sugar, 1 cup
Vanilla Extract, 1 teaspoon
Blueberries, Fresh or Frozen, 1 ½ cups
Lemon Juice, ¼ cup
Instructions
Prepare the Crust: Mix graham cracker crumbs, ¼ cup granulated sugar, and melted butter until combined. Press into a 9-inch springform pan and refrigerate for 15-20 minutes.
Prepare the Filling: Blend softened cream cheese, confectioners’ sugar, and vanilla extract until smooth and creamy. Pour over the chilled crust.
Make the Blueberry Topping: In a bowl, gently toss blueberries with 2 tablespoons granulated sugar (optional) and fresh lemon juice. Spread evenly over the cream cheese layer.
Chill for 4 hours or overnight to set. Refrigerate for up to 2 days before serving.
Notes
Substitute graham cracker crumbs with digestive biscuit or vanilla wafer crumbs.
Adjust blueberry sugar based on ripeness; drain frozen berries before using.
Store in the refrigerator for up to 2 days. Serve chilled.
- Prep Time: 20
- Cook Time: 10
- Category: No-Bake Creamy Desserts
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving (1/8 of recipe)
- Calories: 350
- Sugar: 28g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg