Ultimate White Chocolate Blueberry Cheesecake
A delightful no-bake cheesecake that combines creamy white chocolate with fresh blueberries for a refreshing and indulgent dessert.
Ingredients
Cheesecake Filling
- 2 cups cream cheese, softened Make sure it’s easy to whip and extra creamy.
- 1 cup white chocolate, melted Use high-quality chocolate for the best flavor.
- 1 cup heavy cream Whipping this adds fluffiness to the cheesecake.
- 1/2 cup powdered sugar Adds sweetness without overpowering.
- 1 teaspoon vanilla extract Opt for pure vanilla for the best flavor.
- 1 cup fresh blueberries Look for ripe, juicy ones.
Crust
- 1 premade graham cracker crust Saves time and lets you focus on the filling.
Instructions
Preparation
- In a large bowl, beat the cream cheese until smooth and creamy.
- Add the melted white chocolate to the cream cheese mixture and mix well.
- In another bowl, whip the heavy cream until it forms stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture, then add the powdered sugar and vanilla extract. Mix gently.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed.
- Pour the mixture into the graham cracker crust and spread evenly.
- Refrigerate for at least 4 hours or until set before serving.
Serving
- Slice and serve chilled, garnished with whipped cream and fresh blueberries.
Notes
Chill mixing bowls for better whipping results. Use quality ingredients for best taste. Keep cheesecake in the fridge for 4-5 days.