Blueberry cheesecake

Oh, you’re going full dessert mode now—blueberry cheesecake is heavenly! Here’s a straightforward way to make it:

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Blueberry Cheesecake (No-Bake Option)

Ingredients:

• 1 ½ cups graham cracker crumbs
• ¼ cup sugar
• ½ cup melted butter
• 16 oz (450g) cream cheese, softened
• ½ cup sugar (for filling)
• 1 tsp vanilla extract
• 1 cup heavy cream (or whipped topping)
• 1 cup blueberry topping or fresh blueberries

Steps:

1. Crust:
   • Mix graham cracker crumbs, ¼ cup sugar, and melted butter.
   • Press into the bottom of a 9-inch springform pan. Chill while preparing filling.
2. Filling:
   • Beat cream cheese until smooth.
   • Add ½ cup sugar and vanilla, mix well.
   • Fold in whipped cream until creamy and smooth.
3. Assemble:
   • Spread the filling over the chilled crust.
   • Top with blueberry sauce or fresh blueberries.
   • Chill in the fridge for at least 4 hours (or overnight) until firm.

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If you want, I can also give a baked blueberry cheesecake version that has a slightly richer texture and golden edges—classic bakery style.

Do you want the baked version too?