Blueberry Cheesecake Icebox Cake

Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 8 oz cream cheese, softened
• 8 oz mascarpone cheese
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 cups fresh blueberries
• ¼ cup granulated sugar
• 2 tablespoons lemon juice

Instructions

1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form a solid crust.
2. In a large mixing bowl, beat the softened cream cheese and mascarpone cheese together until smooth and creamy. Add in the powdered sugar and vanilla extract, mixing until fully incorporated.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.
4. Spoon half of the cheesecake filling over the prepared graham cracker crust. Spread it evenly and smooth the top with a spatula. Next, add a layer of half of the fresh blueberries. Repeat with the remaining cheesecake filling and blueberries.
5. Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or overnight.
6. In a small saucepan over medium heat, combine the remaining blueberries, granulated sugar, and lemon juice. Cook until the blueberries begin to burst and the mixture thickens slightly. Remove from heat and let it cool to room temperature.
7. Once the cake has set, release it from the springform pan. Drizzle the blueberry topping over the cheesecake or serve it on the side.