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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
Prep Time: 25 minutes
Chill Time: 4 hours
Total Time: ~4 hours 25 minutes
Servings: 10–12 slices
Calories: ~390 per slice
Tips & Variations
Swap blueberries for raspberries, strawberries, or blackberries.
Add lemon zest to the cream cheese layer for a citrusy note.
Use a pre-made crust to save time.
For added texture, sprinkle chopped nuts over the top before serving.
Storage
Fridge: Store covered for up to 5 days.
Freezer: Freeze slices individually and thaw overnight in fridge.
Make Ahead: Best when made a day in advance for perfect set.
Tools You’ll Need
Springform pan (9-inch)
Electric mixer or hand whisk
Saucepan
Mixing bowls
Silicone spatula or offset spatula
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