Description
A delightful no-bake dessert bursting with blueberry flavor, perfect for summer gatherings.
Ingredients
Scale
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 cups blueberries, fresh or thawed
- 1/3 cup granulated white sugar
- 1/2 cup water
- Juice of 1 lemon
- 2 cups (7oz) graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1 cup heavy whipping cream (36% – 39% fat content)
- 2 tablespoons granulated sugar
- 3 cups cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Combine 1 tablespoon of cornstarch with 2 tablespoons of water in a bowl until completely dissolved.
- Simmer 2 cups of blueberries, 1/3 cup of sugar, 1/2 cup of water, and the juice of 1 lemon over medium-high heat for about 5 minutes.
- Stir the cornstarch mixture into the blueberry concoction and bring it to a boil for an additional 2-3 minutes.
- Cool the sauce before chilling it in the fridge.
- Mix graham cracker crumbs with 1/2 cup of melted butter and a little sugar, then press into a 9-inch springform pan and freeze to set.
- Whip the heavy cream with 2 tablespoons of sugar until stiff peaks form; set aside.
- Mix 3 cups of softened cream cheese with 1/2 cup of sugar and 1 teaspoon of vanilla extract until smooth.
- Fold the chilled blueberry sauce into the cream cheese mixture and then the whipped cream, being careful not to overmix.
- Fill the prepared crust with the blueberry cream mixture and smooth the top, then chill overnight in the fridge.
Notes
For a more intense flavor, you can add fresh blueberry juice or pureed blueberries to your filling.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 25g
- Sodium: 180mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg