Servings: 6–8
Prep Time: 15 minutes
Chill Time: 2–4 hours
🧾 Ingredients
Crust / Base:
- 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
- ¼ cup melted butter (or coconut oil for lighter option)
- 2 tablespoons sugar (optional)
Cream Layer:
- 8 oz cream cheese, softened
- 1 cup heavy cream (or whipping cream, whipped to soft peaks)
- ½ cup powdered sugar (or honey/maple syrup)
- 1 teaspoon vanilla extract
Blueberry Layer:
- 2 cups fresh or frozen blueberries
- 2 tablespoons sugar (optional)
- 1 teaspoon lemon juice
Optional Toppings:
- Fresh mint leaves
- Crushed graham crackers
- White chocolate shavings
👩🍳 Instructions
-
Prepare crust
In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press evenly into the bottom of a 9×9-inch pan or individual serving glasses. Chill in the fridge while preparing layers. -
Make cream layer
In a mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
Fold in whipped cream gently to make a light, fluffy mixture. -
Assemble blueberry layer
In a small saucepan (optional) or microwave, combine blueberries, sugar, and lemon juice. Cook for 3–5 minutes until slightly thickened. Let cool slightly. -
Layer the dessert
- Spread half of the cream mixture over the crust
- Spoon half of the blueberry mixture on top
- Repeat with remaining cream and blueberries for a layered effect
-
Chill
Refrigerate for at least 2–4 hours to set. -
Serve
Garnish with mint leaves, crushed graham crackers, or chocolate shavings if desired.
💡 Tips & Variations
- Light version: Use Greek yogurt instead of cream cheese for a tangy, lower-calorie option
- Other berries: Swap blueberries with raspberries, strawberries, or a mix
- Mini servings: Use jars or cups for individual portions
- Make-ahead: Stays fresh up to 3 days in the fridge
