Blueberry Delight

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Made from scratch with real ingredients, this easy no-bake blueberry delight features juicy blueberries, a light layer of cream cheese, homemade whipped cream, and a blueberry graham cracker crust. It's the perfect make-ahead option for your spring and summer dessert table!

Prep Time30

Chilling time4

Total Time4 30

Course: Dessert

Cuisine: American

Servings:

Calories: 641kcal

Author: Katalin Nagy

Equipment

Ingredients

Blueberry Graham Cracker Crust

400 g Graham crackers
40 g Freezed dried blueberries crushed with the Graham crackers
114 g Unsalted butter melted but not hot
Pinch of salt

Cheesecake Layer

460 g Cream Cheese full fat (33%+) eg. Philadelphia, use it cold
150 g Heavy cream min 36% fat, use it cold
60 g Powdered sugar sifted
1 teaspoon Vanilla extract

Blueberry Pie Filling

1020 g Blueberries fresh (if frozen, skip the water)
150 g Water
200 g Granulated sugar
4 tablespoons Lemon juice freshly squeezed
4 tablespoons Corn starch +4 tablespoons water to mix the corn starch in

Whipped Chantilly Cream

460 g Heavy cream min 36% fat, use it cold
60 g Powdered sugar sifted

Decoration

Graham crackers crushed
Freezed dried blueberries crushed
Fresh blueberries

Metric - US Customary

Instructions

Blueberry Pie Filling

Cook the fresh blueberries with water, sugar, and lemon juice over medium heat for about 8-9 minutes, or until the mixture is bubbling and slightly thickens. If using frozen blueberries, skip the water.
In a separate bowl, mix the cornstarch with water until smooth. Add a tablespoon of the warm blueberry sauce to the cornstarch mixture, then gradually pour the cornstarch mixture into the blueberry-sugar mixture.
Stir constantly and cook for another minute until the blueberry pie filling thickens.
Refrigerate the mixture in a shallow pan to cool quickly.

Blueberry Graham Cracker Crust

Melt the butter in the microwave on low heat, then let it cool slightly while you make the crumbs.
Make the blueberry Graham cracker crumbs by either pulsing them in a food processor or putting them in a zip bag and beating them with a rolling pin. Make sure that the crumbs are fine and that there are no visible big chunks left.
Mix the crumbs with the warm butter and a pinch of salt until the mixture comes together and the crumbs are evenly coated in butter. If the mixture is too runny, place it into the fridge for a few minutes.
Spread the crumb mixture evenly and tightly in your pan. You can use your fingers for this step, or a flat-bottom glass or the back of a spoon.
Refrigerate while preparing the cheesecake layer.

Cheesecake layer

Place the very cold cream cheese and heavy cream into a bowl along with the sifted powdered sugar and vanilla extract. Use an electric hand mixer to whip the mixture for about 2-3 minutes until fluffy.
Spread the cheesecake layer over the crust, then refrigerate.
Now, check the blueberry pie filling. Once it cooled to room temperature, pour it over the cheesecake layer and smooth the top. Then, refrigerate while preparing the next layer.

Whipped Chantilly Cream

Place very cold heavy cream into a mixing bowl, along with the sifted powdered sugar. Use an electric hand mixer to whip the mixture for about 2-3 minutes until fluffy.
To finish, spread the whipped cream layer on top of the blueberry pie filling.
Refrigerate the dessert for at least four hours or overnight. Before serving, decorate with crushed graham crackers and crushed blueberries or fresh blueberries.
For the cleanest cut, freeze it for 30 minutes before cutting. However, for my taste, the dessert is best served chilled, but not frozen.

How to store

Any leftovers can be covered and refrigerated for 2 days. Do not freeze this dessert, as neither the cream cheese nor the whipped cream layers freeze well.

Notes

Ingredient notes:

Measure your ingredients with a digital scale for accuracy.
It is very important that the dairy products (heavy cream, cream cheese) are high in fat. The low-fat versions won't whip up correctly because they contain more water.
For the blueberry pie filling, feel free to use frozen blueberries. However, this may increase the cooking time by a few minutes, and you may want to skip the extra water.
You can substitute graham crackers with crushed digestive biscuits, vanilla wafers, or even shortbread cookies for a similar texture and flavor.

Technique notes:

All these layers, using real dairy products as opposed to Cool Whip, can be easily overwhipped. When whipping, stop as soon as the mixture has reached a fluffy consistency (this will take 2-3 minutes) and form early stiff peaks. It won't get stiffer after this point. In fact, if you overbeat it, it will only get runnier and then break.
You can adjust the sweetness of the blueberry pie filling by adding more or less sugar, and the consistency by cooking it for a longer or shorter period of time.
You will need to chill the dessert in between building up the layers. Spread the layers on carefully so they don't mix.
Make sure to chill the dessert at the end as well! Let it sit in the fridge for a minimum of 4 hours for the layers to set.
For a clean cut, cut with a knife that has been run under hot water.
Don’t let the dessert sit out too long, or it might start to get soft.

Nutrition