Description
A creamy and fruity cheesecake combining rich chocolate and fresh blueberries, perfect for gatherings or a special treat.
Ingredients
Scale
- 2 1/2 cups chocolate sandwich cookie crumbs
- 6 tablespoons unsalted butter, melted
- 16 oz full-fat cream cheese, softened
- 3/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 1/4 cups fresh or frozen blueberries
- 2 tablespoons granulated sugar
- 1 tablespoon water
- 1 teaspoon cornstarch mixed with 1 teaspoon cold water
- 1 cup cold heavy whipping cream
- 1 1/2 cups cold heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries, for topping
Instructions
- Lightly grease a 9-inch springform pan.
- Mix the chocolate cookie crumbs with melted butter until the texture resembles wet sand.
- Press the mixture firmly into the bottom and about 1 1/2 inches up the sides of the pan.
- Chill for 30 minutes.
- In a small saucepan, combine 1 1/4 cups blueberries, granulated sugar, and water.
- Cook over medium heat for 5–7 minutes, stirring and gently crushing some of the berries until juicy and bubbling.
- Stir in the cornstarch mixture and cook for another 1–2 minutes until thickened.
- Remove from heat and let cool completely.
- In a large bowl, beat the softened cream cheese and powdered sugar until completely smooth and fluffy.
- Mix in the vanilla and lemon juice.
- In a separate bowl, beat 1 cup of cold heavy cream until stiff peaks form.
- Carefully fold this into the cream cheese mixture, followed by the cooled blueberry mixture until the filling is thick and creamy.
- Spoon the blueberry cheesecake filling into the chilled chocolate crust and smooth the top.
- Cover and refrigerate for at least 8 hours, preferably overnight.
- For the topping, beat the remaining heavy cream with powdered sugar and vanilla until thick peaks form.
- Spread or pipe over the chilled cheesecake, and top with fresh blueberries.
- Chill until ready to slice.
Notes
The cheesecake can be stored in the fridge for up to 5 days. Freeze individual slices for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, no-bake, blueberry, dessert, chocolate