Blueberry Velvet Cheesecake
A creamy, no-bake cheesecake with a vibrant blueberry swirl and a buttery graham cracker crust. Perfect for summer gatherings or any special occasion.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 10 1x
- Method: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 1/2 cups fresh blueberries
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined. Spread over the chilled crust and smooth the top. Refrigerate.
- In a small saucepan, combine blueberries, 1/4 cup sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until blueberries burst and the mixture thickens, about 5 minutes. Cool slightly, then spoon over the cheesecake. Use a knife to swirl the blueberry sauce into the cheesecake. Chill for at least 4 hours or overnight before serving.
Notes
For best results, chill the cheesecake overnight. If fresh blueberries aren’t available, frozen blueberries work well too. Let the cheesecake sit at room temperature for 10 minutes before slicing for cleaner cuts.
Nutrition
- Calories: 380
- Sugar: 22
- Sodium: 180
- Fat: 26
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 4
- Cholesterol: 80