Ingrédients pour Easy Blueberry Cream Cheesecake
- 8 ounces (227g) softened cream cheese
- White Sugar
- Vanilla Extract
- Lemon Extract
- Heavy Cream
- 1 cup (240g) blueberry pie filling
- Prepared Graham Cracker Crust
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Comment préparer Easy Blueberry Cream Cheesecake
- In a large bowl, beat 8 ounces (227g) of softened cream cheese until smooth and creamy.
- Gradually add 1/2 cup (100g) of granulated sugar, beating until well combined.
- Stir in 1 teaspoon of lemon extract and 1 teaspoon of vanilla extract.
- In a medium bowl, beat 1 cup (240ml) of heavy cream with an electric mixer until stiff peaks form.
- Gently fold 3/4 of the whipped cream into the cream cheese mixture.
- Prepare your graham cracker crust (recipe not included, but you can use store-bought).
- Spread the cream cheese mixture evenly into the crust.
- Top with 1 cup (240g) of blueberry pie filling, gently smoothing it out with a spatula.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the cheesecake to set completely.
- Garnish with the remaining whipped cream before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
160g
Fat
73g
Carbs
17g
