Frozen Blueberry Cheesecake recipe

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Ingredients

1 cup graham cracker crumbs
¼ cup white sugar
¼ cup ground almonds
⅓ cup butter, melted
2 cups fresh blueberries
½ cup white sugar
2 tablespoons cornstarch
¾ cup water
2 (8 ounce) packages cream cheese, softened
4 cups vanilla ice cream

Nutrition Info

444.5 calories
carbohydrate: 41.6 g
cholesterol: 88.8 mg
fat: 29 g
fiber: 1.3 g
protein: 7.2 g
saturatedFat: 17.5 g
servingSize: -
sodium: 270.4 mg
sugar: 31.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine graham cracker crumbs, sugar, and almonds in a bowl. Pour in butter and mix until incorporated.

  2. Grease a 10-inch springform pan and press crumb mixture over the bottom to make a crust.

  3. Combine blueberries and sugar in a saucepan over medium heat, simmer for 5 minutes. Stir cornstarch into water until dissolved. Pour into the blueberry mixture and cook until thick, 5 to 10 minutes. Remove from heat and let cool.

  4. Beat cream cheese with an electric mixer until light and fluffy. Mix in ice cream, 1 spoonful at a time, until blended.

  5. Spoon 3/4 of the cream cheese mixture over the crust. Cover with the blueberry filling. Spoon remaining cream cheese mixture on top. Run a fork through the cheesecake to create swirls.

  6. Freeze, uncovered, until firm, about 2 hours. Cover with plastic wrap and keep frozen.

Recipe Yield

1 10-inch pie

Recipe Note

This blueberry cheesecake is my uncle's creation and it is always amazing in the summer. When saskatoons are in season, I use those.

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