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Serve chilled with extra fresh blueberries on top if desired.
Store in the refrigerator for up to 4 days in an airtight container.
Freeze individual slices for up to 1 month, wrapped tightly.
Variations:
Use strawberries or raspberries instead of blueberries.
Add a layer of blueberry jam beneath the cream layer for added intensity.
Use a nut-based crust (e.g., almond or walnut) for a gluten-free version.
FAQ:
Q: Can I use frozen blueberries?
A: Yes, just cook them a few minutes longer to reduce excess moisture.
Q: Can I make this cheesecake without a springform pan?
A: Yes, use a pie dish or square pan and line it with parchment for easier removal.
Q: Is this cheesecake baked?
A: No, it’s a no-bake recipe, which makes it quick and convenient.
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