They’ll set up nicely in the fridge, but don’t look for them to get too dense as they’re meant to be a bit fluffy and lighter than your basic cheesecake.
I top it with my blueberry sauce (yum), but you could use a pie filling in a pinch or any other type of fruit topping of your choice. Blackberry is divine. Enjoy!
Note: Grab the blueberry sauce recipe by clicking here.
Watch the recipe video here:
- For the crust:
- 12 graham cracker sheets
- ¼ cup sugar
- ½ cup (1 stick) unsalted butter, melted
- For the filling:
- 2 (8oz.) packages of cream cheese
- 1 cup powdered sugar
- 2 cups heavy whipping cream
- 1 heaping tsp. vanilla extract (if you love vanilla like I do)
- 2 to 3 Tbsp. freshly squeezed lemon juice (I use 2 Tbsp. of Meyer lemon juice--regular lemons are more tart so you might use less depending on your tastes)
- Blueberry topping/sauce: See link in post
- For the crust: Blend graham cracker sheets in a food processor or place in a Ziploc bag, seal and crush with a rolling pin. Add the sugar and melted butter. Mix until well combined. Pour and press evenly into a lightly greased square 8 x 8 inch dish. Set aside.
- For the filling: Use a stand mixer (or a hand mixer) to mix cream cheese and powdered sugar until smooth. Add heavy whipping cream, vanilla and lemon juice to the cream cheese mixture. Mix on medium-high speed until mixture is smooth and thick--it should not be liquid. It should thicken up significantly. Spread over graham cracker crust. Cover with plastic wrap and refrigerate for a minimum of 2 to 3 hours.
- Make blueberry sauce. Let cool and then refrigerate until ready to serve cheesecake. Pour on to cold cheesecake and enjoy!