Ingredients
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups graham cracker crumbs
1 cup powdered sugar
8 ounces full-fat cream cheese, softened
1/2 cup heavy whipping cream
cold
1 teaspoon pure vanilla extract
2 cups fresh blueberries (divided)
1 tablespoon fresh lemon juice
2 tablespoons granulated sugar
Instructions
Preheat oven to 350°F (175°C) and grease an 8-inch square baking pan.
In a medium bowl, combine melted butter and graham cracker crumbs, mixing well.
Press this mixture firmly into the prepared pan.
Bake for 8–10 minutes, or until golden and firm. Let cool slightly.
In a large bowl, beat softened cream cheese and powdered sugar until smooth.
Fold in chilled heavy whipping cream and vanilla extract until fluffy.
Spread the cream cheese mixture over the cooled crust.
In a small bowl, toss half the blueberries with granulated sugar and lemon juice. Let sit for 10 minutes.
Spoon the macerated blueberries and any liquid evenly over the cream cheese layer.
Refrigerate for 2–4 hours or until set.
Cut into squares and serve chilled.
Notes
For a no-crush alternative, use pre-made graham cracker crumbs.
Use fresh, sweet blueberries for best flavor.
Chill at least 2 hours for optimal firmness.
Store in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30
- Cook Time: 10
- Category: No-Bake Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 140
- Sugar: 15g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg