Have you ever wanted to learn how to create blueberry sauce? It’s actually rather simple and tastes so much better when made from scratch. Blueberry sauce is a delicious addition to sweet desserts, pancakes, oatmeal, and more.
You’ll want to cook this blueberry cheesecake with handmade crust again and again. This recipe is a delicious take on an old favorite. This Blueberry Cheesecake has received rave reviews and is one of my most popular recipes.
Fresh Blueberry Cheesecake RecipeCourse: DessertCuisine: American, Southern
Fresh Blueberry Cheesecake with Homemade Crust, This is one of our most popular recipes. It’s simple to make and tastes fantastic! This one has gotten a lot of positive feedback.
3 cups graham cracker crumbs, crushed
3/4 cup melted butter
1/3 cup sugar, granulated
For the Filling:
2 – 8 oz. softened cream cheese packets
1 cup sugar (powdered)
vanilla extract (2 teaspoons)
lemon juice (2 teaspoons)
8 oz. thawed whipped topping
Blueberry pie filling in a 21-ounce can
- Preheat oven to 350 degrees.
- Combine sugar, melted butter, and graham cracker crumbs in a mixing bowl. (Note: I started with crumbs, but if you need to break whole crackers first, do it in a food processor.)
- In an ungreased 9″x13″ pan, press the mixture evenly into the bottom. Preheat oven to 350°F and bake for 10-11 minutes. Remove the crust from the oven and set it aside to cool.
- Meanwhile, combine powdered sugar, vanilla extract, lemon juice, and cream cheese in a hand mixer.
- Toss the cream cheese mixture with the whipped topping. Over the graham cracker crust, spread the cream cheese mixture evenly.
- Fill the top with blueberry filling. Refrigerate for several hours or overnight.
- To serve, cut into squares. Refrigerate any leftovers for up to a few days.