Instructions
1. Prepare the Crust
In a bowl, mix graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.
2. Make the Blueberry Filling
In a saucepan, heat blueberries, lemon juice, and sugar over medium heat. Stir in the cornstarch slurry and cook until thick and glossy. Let cool.
Once cooled, mix with blueberry cream cheese or whipped topping. Spread over the crust and refrigerate.
3. Prepare Cream Cheese Layer
Beat cream cheese until smooth. Add powdered sugar and vanilla. Slowly beat in cold heavy cream and whip until light and fluffy. Spread gently over the blueberry layer.
4. Decorate
Pipe whipped cream along the edges and top with fresh blueberries and optional white chocolate curls.
5. Chill
Refrigerate the assembled cheesecake for at least 4 hours (or overnight) to set completely.
Time & Yield
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Prep Time: 25 minutes
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Chill Time: 4 hours
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Total Time: ~4 hours 25 minutes
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Servings: 10–12 slices
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Calories: ~390 per slice
Tips & Variations
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Swap blueberries for raspberries, strawberries, or blackberries.
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Add lemon zest to the cream cheese layer for a citrusy note.
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Use a pre-made crust to save time.
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For added texture, sprinkle chopped nuts over the top before serving.
Storage
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Fridge: Store covered for up to 5 days.
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Freezer: Freeze slices individually and thaw overnight in fridge.
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Make Ahead: Best when made a day in advance for perfect set.
Tools You’ll Need
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Springform pan (9-inch)
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Electric mixer or hand whisk
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Saucepan
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Mixing bowls
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Silicone spatula or offset spatula
