INGREDIENTS
For the Crust
- 2 cups graham cracker crumbs (or digestive biscuits, crushed)
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- Pinch of salt (optional but recommended)
For the Cream Cheese Filling
- 16 oz (450 g) cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup cold heavy whipping cream (or whipped topping)
For the Blueberry Topping
- 3 cups fresh or frozen blueberries
- ½ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- ½ cup water
- Optional: extra handful of fresh blueberries for topping
INSTRUCTIONS
STEP 1: Make the Crust
To begin, prepare the crust, which serves as the foundation of the dessert. Mix the graham cracker crumbs with sugar and melted butter in a medium-sized bowl. Stir until the crumbs are fully coated and resemble wet sand. When pressed between your fingers, the mixture should hold its shape.
Transfer the crumb mixture into a rectangular or square baking dish, like the one shown in your picture. Press firmly using the back of a spoon, a measuring cup, or your hands. A tight, compact crust ensures that it will not crumble apart when you cut into the dessert later. Place the dish in the refrigerator to chill while you prepare the filling. Chilling helps the butter harden, giving you a firm base.
STEP 2: Prepare the Cream Cheese Filling
The cream cheese layer is the soul of this dessert. It must be smooth, light, and fluffy.
In a large mixing bowl, beat the softened cream cheese using an electric mixer. Continue beating until no lumps remain. Add powdered sugar and vanilla extract, mixing again until the mixture is silky and light.
In a separate bowl, whip the cold heavy cream until stiff peaks form. This step adds volume and lightness to your filling. Gently fold the whipped cream into the cream cheese mixture. Avoid overmixing, as this can deflate the cream and make the filling too dense.
Spread the cream cheese mixture evenly over the chilled crust. Use a spatula to smooth the surface. Return the dish to the refrigerator to firm up while you prepare the blueberry topping.
STEP 3: Make the Blueberry Topping
In a small saucepan, combine blueberries, sugar, lemon juice, and water. Cook over medium heat until the blueberries begin to release their juices and the mixture starts to simmer.
Add the cornstarch slurry and stir constantly. Within minutes, the mixture will thicken into a glossy, rich blueberry sauce. Remove from heat and allow it to cool slightly. You can keep the blueberries whole as shown in your image or mash some of them for a smoother consistency.
When the topping is lukewarm, pour it gently over the cream cheese layer. Smooth it out evenly. If using extra fresh blueberries, sprinkle some on top for an extra layer of texture and juiciness.
STEP 4: Chill and Set
Refrigerate the dessert for at least 4 hours, though overnight is ideal. This ensures that all layers firm up beautifully, allowing for clean slicing and perfect presentation.
To serve, slice into squares or triangles as shown in your photo. Each serving should reveal the golden crust, creamy middle, and dark-purple glossy topping.
TIPS FOR THE BEST RESULT
- Use full-fat cream cheese for the creamiest texture.
- Don’t skip chilling time—the dessert needs hours to set.
- For stronger blueberry flavor, add lemon zest to the topping.
- If the crust seems too crumbly, add an extra tablespoon of melted butter.
- Want a firmer topping? Increase the cornstarch slightly.
SERVING & STORAGE
This dessert stores well in the fridge for up to 3–4 days. Cover the dish tightly to keep it fresh. You can also freeze it—just allow it to thaw slowly in the refrigerator before serving.
Serve chilled for the best texture. It pairs beautifully with whipped cream, vanilla ice cream, or a cup of hot coffee.