Ingredients
Scale
- ¾ cup graham cracker crumbs
- 1 tbsp granulated white sugar
- ¼ cup butter, melted
- 16 oz cream cheese, 2 standard-sized bricks
- 1 cup powdered sugar
- ½ cup whipping cream
- ½ cup sour cream
- 2 tbsp lemon juice
- 1 cup frozen wild blueberries, thawed
Instructions
- In a small bowl, mix graham cracker crumbs , granulated sugar and butter until well-combined.
- Press, with a spoon, into your serving dish. You can choose a traditional pie plate, a square glass pan or some dessert cups. For dessert cups, spoon about one tablespoon of crumbed mixture into the bottom of cup and press firmly. If you have a few minutes to spare, place crust in freezer to harden while you prepare the cheesecake mixture.
- In a stand mixer, mix cream cheese, powdered sugar, whipping cream, sour cream and lemon juice until completely smooth. You want it to be silky smooth!
- Fold in ¾ cup of blueberries.
- Gently spoon blueberry cheesecake mixture on top of the buttery crust.
- Scoop your cream cheese mixture into your serving cups and chill for at least 30 minutes. Top with remaining blueberries and whipped cream before serving.
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0