Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup butterscotch schnapps
- 1 teaspoon cream soda extract
- 1 cup heavy cream, whipped to stiff peaks
- 1/2 cup blueberry jam
- Fresh blueberries (optional)
- Butterbeer syrup (optional)
Instructions
- Combine graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and chill.
- Beat softened cream cheese and sugar until smooth. Add vanilla, butterscotch schnapps, and cream soda extract.
- Gently fold in whipped cream.
- Pour half of the filling over the crust. Add spoonfuls of blueberry jam and swirl. Pour remaining filling over the jam layer.
- Cover and refrigerate for at least 4-6 hours, or overnight.
- Remove from pan, decorate with blueberries and butterbeer syrup (optional). Slice and serve.
Notes
- Adjust butterscotch schnapps and cream soda extract for desired butterbeer flavor intensity.
- Try vanilla wafers or chocolate graham crackers for a crust variation.
- Use fresh blueberry compote instead of jam for a more intense blueberry flavor.
- Add whipped cream or edible glitter for an extra touch of magic.
- Use gluten-free graham crackers for a gluten-free version.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 35g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg