Blueberry Hills
Dive into a world of luscious flavors with "Blueberry Hills," a no-bake cheesecake recipe that’s as elegant as it is irresistibly delicious. Featuring a buttery graham cracker crust baked to golden perfection, this dessert is crowned with a velvety cream cheese filling infused with hints of vanilla and topped with a vibrant homemade blueberry compote. The topping, gently cooked with honey and a splash of lemon juice, bursts with sweetness and a tangy twist that complements the creamy base. Perfect for impressing guests or simply indulging your sweet tooth, this recipe is ideal for any occasion. With minimal prep time and straightforward directions, "Blueberry Hills" is your ultimate dessert solution—flavorful, easy to make, and a feast for the eyes. Keywords: Blueberry cheesecake, no-bake dessert, graham cracker crust, cream cheese filling, homemade blueberry topping.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter (melted)
- 2 tablespoons Granulated sugar
- 450 grams Cream cheese (softened)
- 100 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 240 milliliters Heavy whipping cream
- 300 grams Fresh blueberries
- 1 tablespoon Lemon juice
- 2 tablespoons Honey
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Preheat your oven to 175°C (350°F).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly combined.
Press the mixture firmly into the bottom of an 8-inch (20 cm) springform pan to form an even crust. Bake in the preheated oven for 10 minutes, then allow to cool completely.
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread the cream cheese filling evenly over the cooled crust. Smooth the top with a spatula and refrigerate for at least 4 hours, or until set.
While the cheesecake is setting, prepare the blueberry topping. In a medium saucepan, combine the blueberries, lemon juice, and honey. Cook over medium heat, stirring occasionally, until the blueberries begin to release their juices (about 5 minutes).
In a small bowl, mix the cornstarch with water to create a slurry. Stir this into the blueberry mixture, and cook for an additional 2-3 minutes until thickened. Remove from heat and let cool completely.
Once the cheesecake filling has set, spread the cooled blueberry topping evenly over the top.
Carefully release the sides of the springform pan before serving. Slice into pieces and enjoy your Blueberry Hills dessert!
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 24.7 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 338 mg | 15% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 32.6 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 71 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 129 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
