Blueberry cheese cake 🙂. This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout. It sits in a graham cracker crust and is topped with a homemade blueberry sauce. This delicious blueberry cheesecake is topped with a fresh blueberry topping, and made with lighter cream cheese and Greek yogurt.
This crowd-pleasing Blueberry Cheesecake Bar features juicy blueberries on a graham cracker crust. Add sour cream, vanilla and lemon extracts. This indulgent, easy summer bake is loaded with blueberries and has cream cheese added to not only the icing, but the batter too! You can have Blueberry cheese cake 🙂 using 12 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Blueberry cheese cake 🙂
- You need of for the crust:.
- Prepare 12 of graham cracker sheets.
- It’s 1/4 cup of sugar.
- It’s 1/2 cup (1 stick) of unsalted butter, melted.
- You need of for the filling:.
- It’s 2 (8 oz.) of packages of cream cheese.
- It’s 1 cup of powdered sugar.
- It’s 2 cups of heavy whipping cream.
- It’s 1 of heaping tsp. vanilla extract.
- It’s 2-3 Tbsp. of freshly squeezed lemon juice.
- You need of Blueberry Toppings:.
- It’s of (I use blueberry jam).
This is the best blueberry cake EVER – it is truly delectable. The secret ingredient in the recipe is cream cheese – it makes a moist, rich and. This cake is one of my favorite cake. 🙂 I really like how the blueberry mixed with cream cheese taste. Add a blueberry layer, and delight in every creamy bite of this cheesecake bar.
Blueberry cheese cake 🙂 step by step
- For the crust: Blend graham cracker sheets in a food processor or place in a ziplock bag, seal and crush with a rolling pin. And the sugar and melted butter. Mix until well combined. Pour and press evenly into an square 8 x 8 inch dish. Set aside..
- For the filling: Use a standmixer (or hand mixer) to mix cream cheese and powdered sugar until smooth. Add heavy whipping cream, vanilla and lemon juice to the cream cheese mixture. Mix on medium-high speed until mixture is smooth and thick. It should not to be liquid. It should thicken up significantly. Spread over graham cracker crust. Cover with plastic wrap and refrigerate for a minimum of 2 to 3 hours..
- Toppings: (i use blueberry jam) heaten the blueberry jam.
- Let cool and then refrigerate until ready to serve cheesecake. Pour onto cold cheese cake and enjoy :).
MORE+ LESS Spread spreadable fruit over partially cooled crust. Pour cream cheese mixture evenly over blueberries, spreading gently to cover. Swirl a fresh blueberry puree into the filling and over the finished cheesecake for a double shot of delicious berry flavor. This cake makes a wonderful breakfast bread, as well as a dessert or tea cake. It's moist texture makes slicing easy.
