Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups fresh blueberries
- 1 cup heavy cream
- 2 tablespoons lemon juice (optional)
- Additional blueberries for garnish
Instructions
- Combine graham cracker crumbs and melted butter in a bowl until the mixture resembles wet sand. Press evenly into the bottom of a lined 9×13-inch baking dish and chill for 30 minutes.
- Beat softened cream cheese with powdered sugar and vanilla until smooth. Whip heavy cream to stiff peaks and fold gently into the cream cheese mixture. Add lemon juice if desired.
- Fold most of the fresh blueberries into the filling, saving some for topping. Spread over the chilled crust evenly.
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.
- Before serving, top with remaining blueberries. Cut into squares and serve chilled. Garnish with extra blueberries if desired.
Notes
- Use fresh blueberries for best flavor; drain excess water if using frozen.
- Ensure cream cheese is softened for smooth mixing.
- Chill for at least 4 hours for optimal firmness.
- For variation, swap graham cracker crust with digestive biscuits or Oreo crumbs.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 290 kcal Kcal
- Sugar: 17 g
- Sodium: 120 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg