Ingredients:
1 1/2 cups graham cracker crumbs
1/3 cup melted butter
2 cups fresh blueberries
1/4 cup sugar
2 tablespoons lemon juice
1 1/2 teaspoons unflavored gelatin
1 cup heavy cream
16 ounces cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
Edible flowers for garnish (optional)
Directions:
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator.
In a small saucepan, combine 1 cup of blueberries, sugar, and lemon juice. Cook over medium heat until the blueberries release their juices and the mixture starts to thicken. Remove from heat and stir in the gelatin until dissolved. Let cool.
In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Gradually fold in the cooled blueberry mixture.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the blueberry and cream cheese mixture until fully incorporated.
Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours, or until set.
Before serving, top with the remaining fresh blueberries and garnish with edible flowers if desired.
Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 4 hours 30 minutes
Kcal: 350 kcal | Servings: 8 servings
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