Blueberry Cream Cheese
Author: 
Recipe type: Dessert
Serves: 8-10
 
Ingredients
  • Graham Crust:
  • 200g crushed Graham crackers
  • 2 tsp brown sugar
  • ½ tsp ground cinnamon
  • 11 tbs melted butter
  • pinch of salt
  • Cheesecake Filling:
  • 2 cans cream cheese (452g or 16oz) (Room Temperature)
  • 2 cans whipping cream (250ml)
  • ½ cup granulated white sugar
  • 2 tbs lemon juice
  • 2 tsp vanilla extract
  • Blueberry Topping:
  • 1 can blueberries with syrup (595g or 21oz)
  • 6 tbs granulated white sugar
Instructions
  1. Crust: Combine crushed Graham crackers, brown sugar, cinnamon, and pinch of salt, then add the melted butter, mix well. In a 9 inch circular cake pan (use a pan with removable sides), spread your crust mixture evenly and press it onto the bottom so you have a solid crust when it cools. Place your pan in the refrigerator to cool.
  2. Cream Filling: Place the cream cheese in a mixing bowl and use a mixer until it becomes smooth, add sugar and mix again until it becomes fluffy. Then blend in the vanilla and lemon juice. Set aside. In a separate bowl, pour in your whipping cream and whip until soft peaks. Fold cream into the cream cheese mixture. Once done, spread on top of the cold crust. Place in the freezer for an hour so when you top it off with your blueberries, it doesn't collapse.
  3. Blueberry Topping: (Note: If your can of blueberries is sweet enough, you can skip step 3. You can just top it off directly on your cream.) Heat your canned blueberries in medium heat until it starts to boil then add the sugar and mix continuously until the sugar blends in and the mixture reaches your desired consistency. Allow to cool. After the cream sets, take it out of the freezer and top it off with the cooled blueberries.
Notes
You can put it in the freezer two hours before serving so it doesn't melt while slicing.
Recipe by One Chopping Board at https://onechoppingboard.com/no-bake-blueberry-cheesecake/