No Bake Blueberry Cheesecake Cake
Ingredients:
2 cups graham cracker crumbs
1/2 cup melted unsalted butter
2 tablespoons granulated sugar
3 packages (8 oz each) cream cheese, softened
1 cup powdered sugar
2 teaspoons vanilla extract
2 1/2 cups heavy whipping cream, chilled
1/2 cup granulated sugar
2 cups fresh blueberries
1 1/2 cups blueberry jam or preserves
1 tablespoon lemon zest
Crushed graham crackers and whole blueberries for topping
Directions:
In a bowl, mix graham cracker crumbs, melted butter, and granulated sugar until evenly combined. Press the mixture into the bottom of a 9x9-inch springform pan and refrigerate to firm up while preparing the filling.
In a large mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and fluffy.
In a separate bowl, whip heavy cream and granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread one-third of the cream mixture over the crust, then layer with a mix of blueberries and a few spoonfuls of jam.
Repeat the layers two more times—cream, blueberries, jam—finishing with a smooth layer of cream on top.
Garnish with crushed graham crackers, lemon zest, and whole blueberries.
Refrigerate for at least 6 hours or overnight before slicing. Serve chilled for the best texture and flavor.
Prep Time: 30 minutes | Cooking Time: 0 minutes | Total Time: 6 hours 30 minutes (includes chilling)
Kcal: 410 kcal | Servings: 9 servings
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