Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs (about 10-12 full sheets)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Midnight Blueberry Swirl:
- 1 ½ cups fresh or frozen blueberries
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch
- 1-2 drops blue food coloring (optional, for deeper 'midnight' hue)
- For the Cheesecake Filling:
- 2 (8-ounce) packages full-fat cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon zest (from 1 lemon)
- 2 cups cold heavy cream
Instructions
- Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and mix until all crumbs are moistened. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Place in the freezer to chill while preparing the filling.
- Make the Midnight Blueberry Swirl: In a small saucepan, combine blueberries, ¼ cup granulated sugar, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until the mixture thickens and blueberries burst (about 5-7 minutes). If using, stir in the blue food coloring for a richer 'midnight' color. Remove from heat and let cool completely. Set aside about ¼ cup for garnish later, if desired.
- Prepare the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add the sifted powdered sugar, beating until fully incorporated and lump-free. Stir in the vanilla extract and lemon zest.
- Whip the Cream: In a separate, chilled bowl, beat the cold heavy cream with an electric mixer on high speed until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
- Assemble the Cheesecake: Pour half of the cheesecake filling over the chilled crust in the springform pan and spread evenly. Spoon about two-thirds of the cooled blueberry swirl over the filling in dollops. Top with the remaining cheesecake filling, spreading gently to cover the blueberry layer.
- Create the Swirl: Dollop the remaining blueberry swirl on top of the cheesecake. Using a knife or a skewer, gently swirl the blueberry into the top layer of the cheesecake filling to create a beautiful marbled effect. Be careful not to go too deep into the filling layers.
- Chill and Serve: Cover the springform pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is firm and set. Before serving, carefully remove the sides of the springform pan. Garnish with fresh blueberries or the reserved blueberry swirl, if desired. Slice and serve cold.
Notes
For the best results, ensure your cream cheese is at room temperature before beating to prevent lumps. Chilling the mixing bowl and whisk attachment for the heavy cream can help it whip up faster and firmer. This cheesecake is best made the day before to allow ample time for chilling and setting, ensuring perfect slices. Store any leftovers covered in the refrigerator for up to 3-4 days.
- Prep Time: 35 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/10 of cake)
- Calories: 410
- Sugar: 38g
- Sodium: 280mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg