Ingredients
- For the crust: 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, 2 tbsp sugar
- For the filling: 16 oz cream cheese (softened), ½ cup granulated sugar, 1 tsp vanilla extract, 1 cup heavy cream (whipped)
- For the blueberry swirl: 1 cup fresh blueberries, 2 tbsp sugar, 1 tbsp lemon juice
Instructions
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add vanilla extract and mix well. Fold in whipped cream until fully incorporated.
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into the bottom of a springform pan and chill for 10 minutes.
- In a small saucepan, cook blueberries, sugar, and lemon juice over medium heat until berries burst and mixture thickens (about 5 minutes). Mash slightly, then let cool.
- Pour cream cheese filling over the crust. Drop spoonfuls of blueberry sauce on top and swirl gently with a knife. Refrigerate for at least 4 hours (or overnight) before serving.
Notes
- Use room-temperature cream cheese for a smoother filling.
- Chill the crust before adding the filling to prevent sogginess.
- For a stronger blueberry flavor, add a teaspoon of blueberry extract to the sauce.
- Store leftovers in the refrigerator for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 1 slice
- Calories: 380 Kcal
- Sugar: 25g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg