Ingredients
For the Crust:
1 ½ cups Graham cracker crumbs
¼ cup Granulated sugar
â…“ cup Unsalted butter, melted
For the Filling:
16 oz Full-fat brick-style cream cheese, softened
14 oz Sweetened condensed milk
2 tablespoons Fresh lemon juice
1 teaspoon Pure vanilla extract
For the Blueberry Topping:
4 cups Fresh or frozen blueberries
½ cup Granulated sugar
2 tablespoons Cornstarch
¼ cup Water
½ teaspoon Vanilla extract or cinnamon (optional)
Instructions
1. Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch springform pan. Chill in the refrigerator.
2. Make the Filling: Beat softened cream cheese until smooth. Gradually add sweetened condensed milk, mixing until fully incorporated. Mix in lemon juice and vanilla.
3. Assemble and Chill: Pour filling over the crust. Cover and refrigerate for at least 6 hours, or overnight, until firm.
4. Make the Topping: In a saucepan, cook blueberries and sugar until berries break down (5-7 mins). Whisk in cornstarch/water slurry and cook until thickened. Stir in vanilla/cinnamon. Cool to room temperature, then chill.
5. Serve: Remove cheesecake from the pan, spoon cooled topping over the top, and slice.
Notes
Pro-Tips:
• Ensure cream cheese is at room temperature to avoid lumps in the filling.
• Do not over-beat the filling after adding condensed milk to prevent incorporating too much air.
• Let the blueberry topping cool completely before adding to the cheesecake to prevent melting.
• Use a warm knife to get clean, professional-looking slices.
Variations:
• Swap blueberries for raspberries, strawberries, or blackberries.
• Use chocolate cookie crumbs (like Oreos) for a chocolate crust.
• Swirl ½ cup of fruit preserves into the filling before chilling for a tangy twist.
- Prep Time: 20
- Cook Time: 10
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian