Description

A creamy, no-bake blueberry cheesecake with a crisp cookie crust. Vivid blueberry flavor and silky texture make this effortless dessert perfect for any occasion.

Ingredients

1 cup graham cracker crumbs
1/3 cup sugar
1/4 cup melted butter
24 oz cream cheese, softened
3/4 cup sugar
1 tsp vanilla extract
1/2 cup sour cream
2 cups fresh or frozen blueberries (thawed)

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Instructions

Mix graham cracker crumbs, 1/3 cup sugar, and melted butter; press into a springform pan. Chill 30 minutes
Beat cream cheese, 3/4 cup sugar, vanilla, and sour cream until smooth
Fold in blueberries and spoon mixture over crust
Refrigerate 4+ hours until set

Notes

For gluten-free crust: replace graham crackers with crushed gluten-free cookies
Substitute sour cream with plain Greek yogurt for a tangy twist
Store refrigerated, covered, for up to 5 days

Prep Time: 15
Category: Trend Recipes
Method: No-Bake
Cuisine: American