Frozen Wild Blueberry Cheesecake Squares

Frozen Wild Blueberry Cheesecake Squares

These easy to make, super creamy wild blueberry treats will keep your family coming back for more!
Course Dessert


  • 2 cups wild blueberries
  • 1/2 cup granulated sugar
  • 1 tbsp cornstarch
  • 1 1/2 tbsp lemon juice
  • 2 strips lemon zest


  • 2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 1/4 cup granulated sugar


  • 1 pkg plain cream cheese, softened
  • 1 can sweetened condensed milk
  • 2 cups sour cream


  • 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.
  • Crust
    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.
  • Filling
    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.)
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