Description

A no-bake dessert featuring layers of creamy cheesecake filling, sweet blueberry sauce, and buttery graham cracker crumbs, served in a lasagna-style presentation for a fresh twist on classic cheesecake.

Ingredients

2 cups fresh or frozen blueberries

1/3 cup sugar

1 tablespoon lemon juice

1 tablespoon cornstarch

16 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

2 cups heavy whipping cream

1/4 cup granulated sugar

3 cups graham cracker crumbs (about 30 full crackers)

4 tablespoons unsalted butter, melted

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Instructions

In a small saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices and start to bubble, about 5 minutes.
Mix cornstarch with 1 tablespoon water to make a slurry, then stir it into the blueberry mixture. Cook and stir until thickened, about 2 minutes. Remove from heat and let cool.
In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate chilled bowl, whip heavy cream with granulated sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
Combine graham cracker crumbs and melted butter until evenly moistened.
In a 9x13-inch dish, layer about one-third of the graham cracker crumbs, pressing lightly to form a crust. Spread half of the cream cheese mixture over the crust.
Spoon half of the blueberry sauce evenly over the cream cheese layer.
Repeat the layers with graham cracker crumbs, remaining cream cheese mixture, and blueberry sauce. Finish with a final layer of graham cracker crumbs.
Cover and refrigerate for at least 4 hours or overnight to let it set before serving.

Notes

You can use fresh or frozen blueberries; if using frozen, thaw slightly or cook directly from frozen.

For a gluten-free version, use gluten-free graham cracker crumbs.

Optional variations: swap blueberries for other berries, add crushed nuts or chocolate chips between layers, or mix lemon zest into the cream cheese filling.

Store refrigerated, covered tightly, and consume within 3 days for best texture and freshness.

Not recommended to freeze due to texture changes.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/8th of recipe)
Calories: 380
Sugar: 30g
Sodium: 180mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 80mg