Description
Blueberry Cream Cheese Dessert features a buttery crust, creamy filling, and vibrant blueberry topping—a refreshing and elegant dessert for any occasion.
Ingredients
Scale
- 6 oz cold butter, cut into 1-inch pieces, plus more for the pan
- 1 cup all-purpose flour
- 1/3 cup cornmeal
- 1 tsp kosher salt
- 2/3 cup powdered sugar
- 1/4 cup toasted chopped almonds
- 1/2 cup fresh lemon juice
- 1/4 cup water
- 2 Tbsp cornstarch
- 1 lb fresh or frozen blueberries, thawed
- 1/4 cup powdered sugar (for blueberry filling)
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar (for whipped cream)
- 1 Tbsp cornstarch (for whipped cream)
- 8 oz cream cheese, room temperature
- 1/2 cup powdered sugar (for cream cheese filling)
- 2 Tbsp sour cream
- 2 Tbsp toasted chopped almonds (for topping)
Instructions
- Preheat oven to 325°F (160°C). Grease a 10-inch springform pan with butter and line sides with parchment paper strip.
- In a small bowl, mix flour, cornmeal, and kosher salt.
- In a stand mixer, beat cold butter and 2/3 cup powdered sugar until smooth and creamy.
- Gradually add dry ingredients to butter mixture until dough forms.
- Press dough evenly into the bottom of the prepared pan. Bake for 20 minutes until golden. Cool completely.
- For blueberry filling: In a saucepan, combine lemon juice, water, and 2 Tbsp cornstarch; stir until dissolved.
- Add blueberries and 1/4 cup powdered sugar; cook over medium heat, stirring gently until thickened (~8 minutes). Remove and chill.
- For whipped cream: Beat heavy cream, 1/4 cup powdered sugar, and 1 Tbsp cornstarch until stiff peaks form. Set aside.
- For cream cheese filling: Beat cream cheese, 1/2 cup powdered sugar, and sour cream until fluffy.
- Gently fold half the whipped cream into cream cheese mixture. Chill briefly.
- Assemble dessert: Spread cream cheese filling over crust. Pour blueberry filling on top.
- Dollop remaining whipped cream over blueberry layer and smooth out.
- Sprinkle toasted chopped almonds on top.
- Refrigerate at least 4 hours before serving. Can be made up to 5 days ahead.
Notes
- Butter can be substituted with margarine or coconut oil.
- Cornmeal can be replaced by almond flour or breadcrumbs.
- Almonds can be swapped for walnuts, pecans, or omitted for nut-free version.
- Heavy cream can be replaced by whipped topping or dairy-free alternatives like coconut cream.
- Cream cheese alternatives include Neufchâtel or dairy-free cream cheese.
- Frozen blueberries work if thawed and drained properly.
- Do not overbake crust to avoid dryness.
- Avoid overwhipping cream to prevent grainy texture.
- Use full-fat cream cheese and heavy cream for best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking and chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 180mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Blueberry Cream Cheese Dessert, blueberry dessert, creamy blueberry dessert, cream cheese dessert, easy blueberry dessert