Description
A delightful dessert that combines creamy cheesecake with the sweetness of blueberries, perfect for any occasion.
Ingredients
Scale
- 200 g digestive biscuits, crushed
- 100 g melted butter
- 500 g cream cheese
- 200 g sugar
- 250 ml heavy cream
- 1 teaspoon vanilla extract
- 200 g fresh blueberries
- 150 g blueberry jam
- 1 tablespoon lemon juice
Instructions
- Mix the crushed biscuits with the melted butter and press the mixture into a springform pan to form the base. Refrigerate for about 30 minutes to set.
- In a large bowl, whip the cream cheese with the sugar and vanilla extract until smooth and creamy.
- In another bowl, whip the heavy cream separately until stiff peaks form. Gently fold this whipped cream into the cream cheese mixture until well combined.
- Spread half of the cream cheese mixture over the chilled biscuit base, smoothing it out evenly.
- In a small bowl, mix the blueberries with the blueberry jam and lemon juice. Spread this blueberry mixture over the cream layer.
- Add the remaining cream cheese mixture on top and smooth out the surface with a spatula.
- Refrigerate the cheesecake for at least 4 hours or overnight for the best results.
- Before serving, decorate the top with fresh blueberries for a beautiful finish.
Notes
Use room temperature cream cheese for easier mixing. Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, blueberry dessert, easy dessert, no-bake cheesecake, creamy dessert