Frozen Blueberry Cheesecake

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 20 minutes
  • Total time 7 hours & 30 minutes
  • Portion size 16 servings




In small saucepan, mix together blueberries, sugar, cornstarch, lemon zest and juice; bring to boil. Reduce heat to medium; simmer, stirring occasionally, until mixture is thickened, about 10 minutes. Remove from heat; let cool completely. Remove lemon zest.


Meanwhile, in bowl, mix together graham cracker crumbs, butter and sugar until well combined. Spread evenly in bottom of parchment paper-lined 9-inch square pan. Freeze until firm, about 30 minutes.


In medium bowl, using electric mixer, beat cream cheese with condensed milk until smooth. Mix in sour cream and vanilla; spread over crust.

Using large spoon, drop mounds of blueberry purée on top of filling. Draw tip of knife through filling to create marbled effect. Cover and freeze until firm, about 6 hours. To serve, move to fridge for 30 minutes. (Make-ahead: Can be wrapped and frozen for up to 2 days.)

Nutritional facts PER SERVING: about

  • Calories 310
  • Total fat 18 g
  • Saturated fat 8 g
  • Cholesterol 50 mg
  • Sodium 180 mg
  • Total carbohydrate 35 g
  • Fibre 1 g
  • Protein 4 g
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Baking & Desserts

Frozen Blueberry Cheesecake