Ingredients
- 1 cup graham cracker crumbs, about 8 full graham cracker sheets, finely crushed
- 3 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar for the crumb layer
- 12 ounces fresh or frozen blueberries
- 1/4 cup granulated sugar for the blueberry topping
- 1 tablespoon fresh lemon juice for the blueberry topping
- 1 teaspoon cornstarch
- 1 tablespoon cold water
- 8 ounces full-fat cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice for the cheesecake filling
- 1 cup cold heavy whipping cream
- 1/2 teaspoon vanilla extract
- 6 clear serving glasses, 8 fluid ounces each
- 1 medium saucepan, 2-quart size
- 1 medium mixing bowl, 2-quart size
- 1 small mixing bowl, 1-cup size
- 1 electric hand mixer or stand mixer with whisk attachment
- 1 silicone spatula, 10-inch size
- 1 wooden spoon, 12-inch size
- 1 fine grater or microplane, about 8 inches long
- 1 liquid measuring cup, 1-cup size
- 1 set of measuring spoons
- 1 set of dry measuring cups
- 1 refrigerator shelf with room for 6 glasses
- 1 rimmed baking sheet, 12 by 18 inches, to carry the filled glasses (optional)
- 1 clean kitchen towel, medium size
Instructions
- Soften the cream cheese by setting it on the counter for about 30 minutes until it feels cool and yields slightly when pressed.
- Make the graham crumb by stirring together the graham cracker crumbs, melted butter, and granulated sugar in the small mixing bowl. The mixture should resemble damp sand.
- Start the blueberry topping by placing the blueberries, granulated sugar, and lemon juice in the saucepan. Warm over medium heat and stir until the berries release juice and begin to pop.
- Thicken the berry mixture by stirring the cornstarch with cold water in the small bowl until smooth, then pouring it into the simmering berries. Stir for about 1 minute until the sauce coats the spoon lightly.
- Remove the saucepan from heat and let the blueberry mixture cool for about 30 minutes, stirring occasionally.
- Mix the lemon filling by beating the softened cream cheese, powdered sugar, lemon zest, lemon juice, and vanilla extract in the medium mixing bowl until smooth.
- Whip the heavy cream in a clean bowl until it forms soft peaks and fold it into the lemon mixture with the silicone spatula in two additions.
- Prepare the glasses by placing them on a baking sheet if using one. Spoon about 2 tablespoons of graham crumb into each glass and lightly tap to level the layer.
- Spoon about 1/3 cup of lemon filling into each glass, letting it settle before adding more.
- Layer about 2 tablespoons of cooled blueberry topping in each glass, then repeat with another layer of graham crumb, lemon filling, and blueberries, dividing the remaining ingredients evenly.
- Cover the glasses loosely with plastic wrap or place them in a covered container and refrigerate for at least 2 hours before serving.
Notes
Keep the saucepan handle turned inward while cooking the berry topping and supervise children around the hot stove. Children aged 8 and older can help with measuring and stirring with close supervision.
- Cook Time: 45 minutes
