Blueberry Cream Cheese Cheesecake

Blueberry Cream Cheese Cheesecake

This luscious Blueberry Cream Cheese Cheesecake features a buttery graham crust, a vibrant blueberry layer, and a silky vanilla cream cheese top. Topped with fresh berries and whipped swirls, it’s a showstopper that’s surprisingly easy to make—no baking required.

Looking for more irresistible no-bake creations? Check out this creamy cheesecake recipe on tinsuf.com — simple, smooth, and endlessly versatile for every occasion.

Ingredients
For the Crust:
1½ cups graham cracker crumbs

½ cup melted butter

2 tbsp sugar

For the Blueberry Layer:
1 cup blueberries (fresh or frozen)

1 tbsp lemon juice

2 tbsp sugar

1 tbsp cornstarch + 2 tbsp water (for slurry)

1½ cups blueberry-flavored cream cheese or purple whipped topping

For the Cream Cheese Layer:
16 oz (2 packages) cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

½ cup heavy cream (cold)

For Topping:
Fresh blueberries

Whipped cream

White chocolate curls (optional)

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.

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