Description
A no-bake dessert that combines creamy cheesecake with refreshing blueberries, perfect for summer gatherings.
Ingredients
- 8 sheets graham crackers
- 2 cups whipping cream (measured unwhipped)
- 10 oz cream cheese
- 3/4 cup powdered sugar
- 1 1/2 cup blueberry pie filling
- 3 cups blueberries (fresh or frozen)
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 1/4 cup freshly squeezed lemon juice
Instructions
- Make the blueberry filling: In a saucepan over medium heat, combine blueberries, sugar, cornstarch, and lemon juice. Stir gently until the mixture thickens, then remove it from heat and let it cool.
- Prepare the cheesecake mixture: In a mixing bowl, blend the cream cheese and powdered sugar until smooth. In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble the cake: In a rectangular dish, lay down a layer of graham crackers. Spread half of the cheesecake mixture over them, then layer half of the blueberry filling on top. Repeat with another layer of graham crackers, cheesecake, and blueberry filling.
- Chill: Cover the dish and refrigerate for at least 240 minutes or overnight until set.
- Serve: Cut into slices and enjoy!
Notes
Consider pairing with fresh mint, vanilla ice cream, or whipped cream to enhance your experience. Store tightly covered in the refrigerator for up to 3 days or freeze for up to a month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American