Ingredients
Scale
1 . For the crust:
- 1 ½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ cup (1 stick) unsalted butter, melted
2 . For the filling:
- 24 oz (3 blocks) full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 cup heavy whipping cream, cold
3 . For the blueberry topping:
- 2 cups blueberries (fresh or frozen)
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
- 1 tablespoon cornstarch mixed with 1 tablespoon cold water
Instructions
- Mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press into the bottom of a 9-inch springform pan. Chill in the fridge.
- Whip the heavy cream to stiff peaks and set aside.
- Beat softened cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice. Mix until silky.
- Gently fold whipped cream into the cream cheese mixture. Pour over the crust and smooth the top. Refrigerate for at least 6 hours or overnight.
- Make the topping: Simmer blueberries, sugar, lemon juice, and zest until juicy. Stir in the cornstarch slurry and cook until thickened. Cool completely.
- Once the cheesecake is set, top with blueberry compote. Garnish and serve chilled.
Notes
- Full-fat cream cheese ensures proper structure—avoid low-fat versions.
- Let the blueberry topping cool completely before adding.
- For a citrus twist, add lemon zest to the filling.
- Slice with a warm knife for clean cuts.
- Prep Time: 30 minutes
- Cook Time: 10 minutes (topping only)
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 10–12
- Calories: 370
- Sugar: 21g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg