Chill Berry Cake (Printable Version)
Smooth and creamy chilled cake layered with fresh blueberries and a crunchy graham cracker crust. A quick no-oven summer favorite.
# Ingredients:
01 -
1/2 cup melted butter.
02 -
2 cups crushed graham crackers.
03 -
2 tablespoons sugar (for the crust).
04 -
4 cups whipped topping.
05 -
1 1/4 cups powdered sugar.
06 -
24 oz soft cream cheese (3 packs).
07 -
1 teaspoon vanilla essence.
08 -
1 teaspoon lemon juice (for the filling).
09 -
1 1/2 tablespoons cornstarch.
10 -
1/2 cup sugar (for the topping).
11 -
3 cups fresh blueberries.
12 -
1 tablespoon lemon juice (for the topping).
13 -
1/2 cup water.
# Steps:
01 -
Heat blueberries, sugar, cornstarch, lemon juice, and water in a saucepan. Let it simmer for 5-10 minutes till thickened. Allow to cool, then place in the fridge.
02 -
Cover the bottom of a 9-inch springform pan with parchment paper.
03 -
Stir together the graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan, then chill.
04 -
Whip the softened cream cheese until it’s airy. Blend in the whipped topping, powdered sugar, vanilla, and lemon juice until smooth.
05 -
Spread the creamy filling over the crust. Pour the chilled blueberry topping on top.
06 -
Chill in the fridge for about 3 to 4 hours before slicing and serving.
# Notes:
01 -
For a thinner topping, add a bit more water.
02 -
Full-fat cream cheese will make it creamier.
03 -
You can make it the night before and chill overnight.