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Easy Blueberry Velvet Cheesecake Recipe – Perfect Dessert

Easy Blueberry Velvet Cheesecake Recipe – Your Perfect Treat

Discover the Easy Blueberry Velvet Cheesecake Recipe – Perfect Dessert that combines rich, creamy textures with vibrant blueberry flavor, offering an effortless and inclusive treat.
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Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Use gluten-free graham crackers for a gluten-free option.
  • 1/4 cup Granulated Sugar Sweetens both the crust and cheesecake filling.
  • 1/2 cup Melted Butter Binds the crust ingredients together.
For the Cheesecake Layer
  • 16 oz Cream Cheese Ensure it's softened for smooth mixing.
  • 1/2 cup Powdered Sugar Sweetens the cheesecake layer.
  • 1 teaspoon Vanilla Extract Enhances flavor depth.
  • 1 cup Heavy Whipping Cream Can be swapped with dairy-free alternatives.
For the Blueberry Mousse
  • 2 cups Fresh or Frozen Blueberries Fresh is best, but frozen works well.
  • 1 tablespoon Lemon Juice Balances sweetness with tartness.
  • 1 tablespoon Gelatin Agar-agar can be used for a vegetarian substitute.
  • 2 tablespoons Cold Water Needed to bloom the gelatin.
For the Topping
  • 1/2 cup Blueberry Preserves Adds an extra layer of blueberry flavor.
  • 1/2 cup Fresh Blueberries For garnish.
  • 1 cup Whipped Cream Complements the cheesecake.

Equipment

  • 9-inch springform pan
  • Mixing Bowls
  • Electric Mixer
  • Saucepan
  • Blender
  • fine-mesh sieve

Method
 

Prepare the Crust
  1. Preheat your oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes until golden. Cool completely.
Make the Cheesecake Layer
  1. In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla, mixing until incorporated. Fold in heavy whipping cream. Spread over the cooled crust and refrigerate for at least 1 hour.
Prepare the Blueberry Mousse
  1. Combine blueberries, sugar, and lemon juice in a saucepan. Cook for 10 minutes until thickened. Puree and strain. Bloom gelatin in cold water and mix into berry puree. Allow to cool to room temperature.
Fold in the Blueberry Mousse
  1. Gently fold whipped cream into the cooled blueberry mixture. Spread over the cheesecake layer and cover. Refrigerate for at least 4 hours.
Add the Finishing Touches
  1. Warm blueberry preserves and spread over the mousse. Garnish with fresh blueberries and whipped cream. Chill until ready to serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 230mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 600IUVitamin C: 3mgCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature to avoid lumps. Press the crust firmly and allow adequate chill time for mousse to set properly. Fresh blueberries yield the best flavor.

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