Description
This Easy Blueberry Velvet Cheesecake is a creamy, fruity delight perfect for any occasion.
Ingredients
Scale
- Crust: 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
- Cheesecake Layer: 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup heavy whipping cream
- Blueberry Mousse: 2 cups fresh or frozen blueberries
- 1/4 cup sugar
- 1 tbsp lemon juice
- 2 tsp unflavored gelatin
- 2 tbsp cold water
- 1 cup heavy whipping cream, whipped
- Topping: 1/2 cup blueberry preserves
- Fresh blueberries for garnish
- Whipped cream for garnish
Instructions
- Start by preheating your oven to 325°F (160°C). In a medium-sized bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well mixed. Press it firmly into the bottom of a 9-inch springform pan, then bake for about 10 minutes. Allow it to cool completely.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract. In a separate bowl, whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture. Spread over the cooled crust and refrigerate.
- For the mousse, cook blueberries, sugar, and lemon juice over medium heat until thickened. Blend until smooth, strain, and mix in dissolved gelatin. Fold in whipped cream, spread over the cheesecake layer, and refrigerate for at least 4 hours.
- Warm blueberry preserves and spread over the mousse layer. Garnish with fresh blueberries and whipped cream before serving.
Notes
This cheesecake can be made a day ahead for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Calories: 370 kcal
- Sodium: 210 mg
- Protein: 5 g