| Recipe

Ingredients

Crust

1 ½ cups graham cracker crumbs (or digestive biscuits, crushed finely)
½ cup unsalted butter, melted
¼ cup granulated sugar

Cream Layer

8 oz (225 g) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream, whipped to stiff peaks

Blueberry Layer

2 cups fresh or frozen blueberries
¼ cup granulated sugar
1 tsp lemon juice
1 tbsp cornstarch + 2 tbsp water (slurry for thickening)

Topping (Optional)

Whipped cream
Fresh blueberries for garnish

Instructions

Step 1: Make the crust

In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
Mix until all crumbs are moistened.
Press firmly into the bottom of a 9×9-inch (or similar) pan.
Chill in the refrigerator while preparing the cream layer to help it set.

Step 2: Prepare the cream layer

In a large bowl, beat softened cream cheese until smooth.
Add powdered sugar and vanilla extract; beat until fully combined.
Gently fold in the whipped cream until smooth and fluffy.
Spread this mixture evenly over the chilled crust.
Return to the fridge while making the blueberry layer.

Step 3: Cook the blueberry layer

In a small saucepan, combine blueberries, sugar, and lemon juice.
Cook over medium heat, stirring occasionally, until blueberries soften and release juices (about 5 minutes).
Mix cornstarch and water to make a slurry.
Stir the slurry into the blueberry mixture and cook 1–2 minutes until slightly thickened.
Let the blueberry topping cool to room temperature.

Step 4: Assemble the dessert

Pour the cooled blueberry mixture evenly over the cream layer.
Smooth the top with a spatula.

Step 5: Chill & serve

Refrigerate the assembled dessert for at least 3–4 hours or overnight for best results.
Optional: Top with whipped cream and fresh blueberries before serving.
Slice into squares and enjoy!

Tips for Success

Use cold, stiffly whipped cream for a light, fluffy cream layer.
If using frozen blueberries, thaw slightly and drain excess liquid before cooking to avoid a watery topping.
For extra flavor, add ½ tsp lemon zest to the cream layer.
Can be made 1 day ahead, perfect for parties or meal prep.