Blueberry yum yum

Ingredients

• 6 oz Unsalted Butter (melted; about 170 g)
• 3 cups Graham Cracker Crumbs (pre‑pulverized or crushed from about 20 rectangular graham crackers (≈250 g))
• 0.25 cup Granulated Sugar (≈50 g, for crust sweetening)
• 2 8‑oz blocks Cream Cheese (softened to room temperature; total 1 lb (≈453 g))
• 1 cup Granulated Sugar (≈200 g, for cream‑cheese mixture)
• 2 cups Heavy Cream (cold, about 473 ml)
• 0.25 cup Powdered Sugar (≈40 g, stabilizes whipped cream)
• 2 21‑oz cans Blueberry Pie Filling (≈1.2 kg total; use canned or homemade)
• 1 tablespoon Lemon Juice (optional, to brighten canned filling)

Instructions

1. Melt Butter

   Place 6 oz (170 g) unsalted butter in a small saucepan over low heat and melt, stirring occasionally until fully liquid.

   Time: PT5M

2. Prepare Crust

   In a large mixing bowl combine 3 cups graham‑cracker crumbs, 0.25 cup granulated sugar, and the melted butter. Mix until the mixture resembles wet sand.

   Time: PT5M

3. Press Crust into Dish

   Evenly spread the bulk of the crumb mixture into the 9 × 13‑inch dish, pressing firmly with the back of a spoon or your hands to create a compact base.

   Time: PT3M

4. Chill Crust

   Place the dish with crust in the refrigerator to firm up while you prepare the filling.

   Time: PT30M

5. Soften Cream Cheese

   Unwrap the two 8‑oz blocks of cream cheese and microwave on low power (30 % power) for 15‑20 seconds, or let sit at room temperature until soft.

   Time: PT5M

6. Mix Cream Cheese Filling

   In the mixing bowl, beat the softened cream cheese with 1 cup granulated sugar until smooth and creamy.

   Time: PT5M

7. Whip Heavy Cream

   Chill a separate bowl in the freezer for 10 minutes. Then add 2 cups cold heavy cream and 0.25 cup powdered sugar. Whip on medium speed until soft peaks form (still slightly liquid).

   Time: PT7M

8. Combine Cream Cheese and Whipped Cream

   Fold a small amount of the whipped cream into the cream‑cheese mixture to lighten it, then gently fold the rest of the whipped cream in until just combined. Avoid vigorous mixing to keep the foam airy.

   Time: PT3M

9. Layer First Cream Mixture

   Remove the crust from the fridge. Drop about half of the cream mixture onto the crust in dollops and spread quickly with a spatula to a thin, even layer.

   Time: PT5M

10. Add Blueberry Filling

    Evenly spread the two cans of blueberry pie filling (plus optional 1 Tbsp lemon juice) over the cream layer.

    Time: PT3M

11. Top with Remaining Cream and Crumb Topping

    Spoon the remaining cream mixture over the blueberry layer, spreading gently. Sprinkle the reserved 1/3 cup graham‑cracker crumbs on top for texture.

    Time: PT5M

12. Final Chill

    Cover the dish and refrigerate for at least 2 hours (or overnight) until fully set.

    Time: PT2H

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

32 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Graham Cracker Crumbs: Digestive biscuit crumbs, Vanilla wafer crumbs
• Instead of Granulated Sugar: Caster sugar
• Instead of Cream Cheese: Neufchâtel cheese
• Instead of Granulated Sugar: Caster sugar
• Instead of Heavy Cream: Whipping cream
• Instead of Powdered Sugar: Granulated sugar (processed in blender)
• Instead of Blueberry Pie Filling: Fresh blueberries cooked down with sugar
• Instead of Lemon Juice: Apple cider vinegar (tiny amount)

Equipment Needed

• Mixing Bowl
• Measuring Cups
• Spatula
• Electric Hand Mixer or Stand Mixer
• 9 × 13‑inch Baking Dish
• Freezer‑safe Bowl
• Microwave‑safe Plate (optional)

Critical Steps — Do Not Skip

• Melt butter without browning.
• Press crust firmly into the dish.
• Softening cream cheese without melting.
• Whipping cream to soft peaks only.
• Gentle folding to keep the foam airy.
• Spreading layers quickly to avoid crust crumbling.

Chef Tips from the Video

• Use a chilled metal bowl for whipping cream – it cuts whipping time in half.
• Reserve a small amount of the cream mixture in a separate bowl to smooth over any cracks before the final chill.
• For extra flavor, add a pinch of ground cinnamon or cloves to the crust mixture.

Troubleshooting

Storage

Refrigerator: Cover and store up to 3 days.

Freezer: Not recommended; texture changes.

Room temperature: Serve within 2 hours of removal from fridge.

Make-Ahead Tips

• Prepare and chill the crust up to 24 hours in advance.
• Whip the cream and fold with cream cheese a day ahead; keep covered and refrigerated.
• Store blueberry filling separately if using fresh berries; combine just before assembly.

Frequently Asked Questions