Ingredients: – 1 1/2 cups graham cracker crumb – 1/4 cup granulated sugar – 1/2 cup unsalted butter, melted – 16 oz cream cheese, softened
– 1/2 cup powdered sugar – 1 teaspoon vanilla extract – 1 cup fresh blueberrie – 1 cup whipped cream or whipped topping
Prepare the Crust: – In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
Make the Filling: – In a separate mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and continue beating until well combined.
Assemble the Cheesecake: – Spread the cream cheese mixture evenly over the chilled crust. – Top the cream cheese layer with fresh blueberries, pressing them gently into the filling.
Chill and Serve: – Chill the cheesecake in the refrigerator for at least 4 hours, or until set. – Before serving, spread whipped cream or whipped topping over the top of the cheesecake.
Slice and serve the blueberry cheesecake chilled, and enjoy the delightful combination of creamy cheesecake and juicy blueberries.