This blueberry twist on the classic no-bake delight dessert is rich, creamy, and layered with fresh blueberries and a hint of blueberry gelatin. It’s perfect for summer, holiday tables, or whenever you’re craving something cool, fruity, and easy.
Equipment
- 8×8-inch glass or ceramic baking dish
- Food processor (or zip-top bag + rolling pin)
- Electric mixer (handheld or stand mixer)
- 2 Large mixing bowls
- Spatula
- Measuring cups and spoons
- Microwave-safe bowl or small saucepan
- Knife and cutting board
Recipe Overview
| Prep Time | Chill Time | Total Time | Servings |
|---|---|---|---|
| 40 minutes | 1 hour (min) | 1 hour 40 min | 9 squares |
Ingredients
| Ingredient | US Measurement | Metric Equivalent |
|---|---|---|
| Cream cheese | 2 x 8 oz packages | 450 grams total |
| Fresh blueberries | 1 pound | 450 grams |
| Unsalted butter | 8 tablespoons (1 stick) | 113 grams |
| Graham crackers | 12 full sheets or 1 ½ cups crumbs | 180 grams |
| Granulated sugar | 2 tablespoons | 25 grams |
| Kosher salt | ½ teaspoon, divided | 2.5 grams |
| Powdered sugar | ¾ cup, divided | 90 grams |
| Vanilla extract | 2 teaspoons | 10 ml |
| Heavy cream (cold) | 2 cups | 475 ml |
| Powdered blueberry gelatin dessert mix | ¼ cup | 30 grams |
Instructions
1. Soften the Cream Cheese
Place the cream cheese in a bowl and let it sit at room temperature for about 45 minutes to soften.
2. Prepare the Blueberries
Rinse the blueberries. Use about two-thirds (roughly 2 cups) to layer over the crust. Set aside the rest (about 1 cup) for garnish.
3. Make the Crust
Melt the butter in a microwave-safe bowl using 20-second intervals. Set aside to cool.
In a food processor, combine the graham crackers, granulated sugar, and ¼ teaspoon salt. Pulse until the texture is like sand. Add melted butter and pulse until the mixture is evenly moistened.
Press the mixture evenly into an 8×8-inch dish using a measuring cup or your fingers.
4. Layer the Blueberries
Spread the 2 cups of whole blueberries in a single layer over the crust. Place the dish in the fridge while preparing the filling.
5. Make the Cream Cheese Filling
In a large mixing bowl, beat the cream cheese, ½ cup powdered sugar, vanilla, and ¼ teaspoon salt on medium speed until fluffy (about 3 minutes).
6. Whip the Cream
In another bowl, whip the cold heavy cream and remaining ¼ cup powdered sugar on high speed until stiff peaks form (2–5 minutes).
Fold half the whipped cream into the cream cheese mixture. Be gentle to keep the mixture airy. Refrigerate the remaining whipped cream for later.
7. Build the Layers
- First Layer: Spread half of the cream cheese mixture (about 2 cups) over the blueberries in the dish.
- Second Layer: Fold the powdered blueberry gelatin into the remaining cream cheese mixture until fully blended. Spread this purple-blue layer evenly over the first.
- Third Layer: Spread the remaining whipped cream over the top.
Cover and refrigerate for at least 1 hour or overnight.
8. Garnish and Serve
Scatter the reserved blueberries over the top just before serving. Cut into 9 squares and serve chilled. Wipe the knife between cuts for clean slices.
Storage
Store in a covered container in the fridge for up to 4 days.
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 415 kcal |
| Fat | 33 g |
| Saturated Fat | 20 g |
| Carbohydrates | 25 g |
| Sugars | 16 g |
| Protein | 4 g |
| Fiber | 1 g |
| Sodium | 210 mg |
Let me know if you’d like a printable card or a blueberry version of the image prompt as well!
