Scale

For the cream cheese layer:

8 oz cream cheese, softened

½ cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream (cold)

For the blueberry topping:

2 cups fresh or frozen blueberries

¼ cup granulated sugar

1 tablespoon lemon juice

1 teaspoon cornstarch + 1 tablespoon water

Optional base:

Crushed graham crackers or cookies

Melted butter

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1. In a saucepan, combine blueberries, sugar, and lemon juice. Simmer over medium heat until berries burst and thicken.

2. Stir in cornstarch slurry and cook 1–2 minutes more. Cool completely.

3. Beat cold heavy cream until stiff peaks form. Set aside.

4. In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.

5. Gently fold in whipped cream until fluffy and combined.

6. Layer optional crumb base in serving dish or cups.

7. Top with cream cheese mixture, then spoon cooled blueberry topping over.

8. Chill at least 2 hours before serving.

Use frozen blueberries if fresh aren’t available.

Let fruit topping cool completely before layering to avoid melting the cream layer.

Can be made 1 day in advance — flavor improves after chilling.