Description
A luscious, no-bake cheesecake with a buttery graham cracker crust, a smooth white chocolate filling, and a vibrant blueberry topping.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup white chocolate chips, melted and cooled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, chilled
- 2 cups fresh blueberries
- 1/4 cup blueberry jam
- 1 tablespoon lemon juice
Instructions
- Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan and refrigerate for 30 minutes.
- In a large bowl, beat the softened cream cheese until smooth. Add the melted white chocolate, powdered sugar, and vanilla extract, and mix until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Spread the filling evenly over the chilled crust. Smooth the top with a spatula, then refrigerate for at least 4 hours or until set.
- In a small saucepan, combine 1 cup of blueberries, blueberry jam, and lemon juice. Cook over medium heat for 5-7 minutes until the blueberries burst and the sauce thickens slightly. Let cool completely.
- Once the cheesecake is set, spread the blueberry sauce over the top and garnish with the remaining fresh blueberries. Serve chilled.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American