Ingredients
Graham cracker crumbs, 1 1/2 cups
Unsalted butter, 6 tablespoons melted
Granulated sugar, 1/4 cup
Cream cheese, 2 (8-ounce) packages softened
Sweetened condensed milk, 1 (14-ounce) can
Fresh lemon juice, 1/4 cup
Vanilla extract, 1 teaspoon
Fresh blueberries, 2 cups
Blueberry jam, 2 tablespoons
Instructions
In a bowl, combine graham cracker crumbs, softened butter, and 1/4 cup sugar. Press mixture firmly into the bottom of a 9-inch springform pan. Chill crust for 15 minutes.
In a large bowl, beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, and vanilla extract. Mix until fully combined and creamy. Pour filling over the chilled crust.
In a separate bowl, gently toss blueberries with blueberry jam until lightly coated. Spoon mixture over the filling, spreading evenly. Freeze for 2 hours, then refrigerate overnight.
Remove from fridge 10-15 minutes before serving to soften slightly. Slice and enjoy.
Notes
Use freshly squeezed lemon juice for brightness. Chill crust thoroughly before adding filling to prevent cracking. For a nutty crust, add 1/2 cup chopped toasted walnuts or pecans to the graham cracker mixture.
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20
- Category: No-Bake Dessert Recipes
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 19g
- Sodium: 130mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 25g
- Fiber: 0.8g
- Protein: 5g
- Cholesterol: 65mg