Description
A creamy and delicious dessert topped with a fruity blueberry sauce, perfect for warm days and any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 2 tablespoons sugar
- 24 oz cream cheese, softened
- 4 cups Cool Whip
- 1 1/4 cups icing sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 3 cups blueberries
- 1/2 cup sugar
- 1 1/2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 cup water
Instructions
- In a saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and water. Simmer on low heat for 5-10 minutes until thick and syrupy. Remove from heat, cool, and refrigerate until ready to use.
- Line the bottom of a 9-inch springform pan with parchment paper.
- In a large bowl, mix the graham cracker crumbs, melted butter, and sugar. Press the mixture evenly onto the bottom of the prepared pan and refrigerate to chill.
- In another large bowl, use a hand mixer or stand mixer to beat the softened cream cheese until fluffy. Add the Cool Whip, icing sugar, vanilla extract, and lemon juice, mixing until smooth. Spread the cheesecake mixture evenly over the chilled graham crust.
- Top the cheesecake with the cooled blueberry topping. Refrigerate the cheesecake for 3-4 hours before slicing and serving.
Notes
Serve chilled; top with extra blueberries or whipped cream for an extra special touch. Store covered in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 250mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 59mg
Keywords: cheesecake, blueberry, no bake, dessert, easy recipe, summer treat