Recipe for this scrumptious dessert is below. If you want to watch step by step video (Click Here)
- Sauce: In a heavy bottomed pot, combine all ingredients and bring to a simmer over medium heat. Cook about 5-7 minutes. Let cool for 20 minutes.
- Crust: In a large bowl, stir together Graham Cracker crumbs + sugar + melted butter until combined. Transfer to the prepared pan am and press crumbs into the bottom. Freeze until filling is done.
- Filling: In a large bowl, a stand mixer fitted with a whisk attachment whip heavy cream on medium-high speed until stiff peaks form for about 2 minutes. Set aside. In another large mixing bowl beat cream cheese on medium speed until creamy for about 1-2 minutes. Add sugar and vanilla* and mix until smooth. Carefully fold in heavy whipping cream just until incorporated. Fold in the blueberry sauce just until combined.
- Transfer filling to crust and spread evenly. Chill in the fridge for at least 4 hours or until firm (preferably overnight). Store leftovers in an airtight container in the fridge up to 2 days.