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NO-BAKE UPSIDE-DOWN BLUEBERRY CHEESECAKE

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No-Bake Upside-Down Blueberry Cheesecake is the kind of dessert that makes you close your eyes on the first bite. You get a jammy crown of sweet-tart berries suspended over clouds of vanilla cream cheese. Every forkful delivers a buttery crunch from the graham layer hidden underneath, and the whole thing arrives at the table looking like it came from a pastry case.

Ingredients

Scale
  • 2 cups fresh blueberries
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 2 cups cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 cups graham cracker crumbs
  • 6 tablespoons melted butter

Instructions

  1. Combine the blueberries, granulated sugar, and lemon juice in a saucepan over medium heat.
  2. Mix the cornstarch with the water, then stir it into the blueberry mixture.
  3. Cook for several minutes until the blueberries soften and the mixture thickens. Let it cool completely.
  4. Mix the graham cracker crumbs with the melted butter until evenly combined.
  5. Beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
  6. Whip the heavy cream until fluffy, then gently fold it into the cream cheese mixture.
  7. Spoon the cooled blueberry mixture into the bottom of a lined cake pan or individual molds.
  8. Spread the cheesecake filling evenly over the blueberry layer.
  9. Press the graham cracker mixture over the top to create the crust.
  10. Refrigerate for at least 6 hours, preferably overnight, until completely set.
  11. Carefully invert onto a serving plate so the glossy blueberry topping becomes the top layer. Slice and serve chilled.

Notes

  • Let your cream cheese soften fully before beating to avoid lumps.
  • Whip the heavy cream to stiff but not grainy peaks.
  • Cool the blueberry compote completely before assembling.
  • Press the graham crust firmly with a flat-bottomed measuring cup.
  • Chill for the full six hours, preferably overnight.
  • Do not rush the blueberry cooling to prevent melting the filling.
  • Avoid under-whipping the heavy cream for proper structure.
  • Never skip the parchment lining for easy release.
  • Do not use cold cream cheese to ensure smooth texture.
  • Resist the urge to cut too early; allow full setting time.

Nutrition

Find it online: https://dishmio.com/nobake-upsidedown-blueberry-cheesecake/