Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
2 packages cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 cups fresh or frozen blueberries
1/3 cup sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
2 tablespoons water
Instructions
Preheat oven to 180°C. Mix graham cracker crumbs, melted butter, and sugar until combined. Press firmly into the bottom of a baking dish to form the crust. Bake for 8 to 10 minutes, then let it cool completely.
In a bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until creamy.
In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Spread the cheesecake filling evenly over the cooled crust and refrigerate for at least 2 hours until set.
In a saucepan, combine blueberries, sugar, and lemon juice. Cook over medium heat until the berries start to release juices. Mix cornstarch with water, then stir into the blueberry mixture. Cook until thickened, then let it cool completely.
Spread the cooled blueberry topping over the cheesecake layer. Chill for another hour before serving.
Slice and enjoy a creamy, fruity dessert.