Cheesecake in a Glass
Yield
4 servingsPrep
15 minCook
0 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
cream cheese
softened |
|
| ¾ | cup |
powdered sugar
|
|
| ½ | cup |
sour cream
|
|
| ½ | teaspoon |
vanilla extract
|
|
| ½ | cup |
heavy whipping cream
whipped |
|
| 1 | cup |
graham cracker crumbs
|
*
|
| ¼ | cup |
butter
melted |
|
| ¼ | cup |
sugar
granulated |
|
| 1 | quart |
blueberries
fresh, rinsed, patted, dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
cream cheese
softened |
|
| 177 | ml |
powdered sugar
|
|
| 118 | ml |
sour cream
|
|
| 2.5 | ml |
vanilla extract
|
|
| 118 | ml |
heavy whipping cream
whipped |
|
| 237 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
butter
melted |
|
| 59 | ml |
sugar
granulated |
|
| 0.9 | l |
blueberries
fresh, rinsed, patted, dry |
*
|
Directions
In a medium-sized bowl, with an electric beater on medium speed, combine the cream cheese, confectioners' sugar, sour cream, and vanilla until smooth.
Fold the whipped cream into the cream cheese mixture until well combined.
In a small bowl, combine the graham cracker crumbs, butter, and granulated sugar; mix well.
Distribute half of the crumb mixture evenly over the bottom of 6 to 8 parfait glasses or dessert dishes.
Top evenly with half of the blueberries, then half of the cream cheese mixture.
Repeat the layers and serve immediately, or cover and chill until ready to serve.
