Ingredients
Scale
Vanilla Cookie Crust
- 2½ cups vanilla cookie crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
- pinch fine sea salt
Blueberry Cheesecake Layer
- 8 oz (226 g) full-fat cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1½ cups fresh blueberries
Pineapple Cream Layer
- 1 cup crushed pineapple, thoroughly drained
- 1 cup whipped topping
Whipped Cream Layer
- 2 cups heavy whipping cream (cold)
- 2 tablespoons powdered sugar
Decoration
- fresh blueberries
- pineapple chunks
- white chocolate curls
Instructions
- Crush vanilla cookies into fine crumbs.
- Mix crumbs with melted butter, sugar, and salt until evenly combined.
- Press firmly into a greased 9×13-inch baking dish.
- Refrigerate for 20 minutes.
- Beat softened cream cheese until smooth.
- Gradually beat in powdered sugar and vanilla.
- Fold in fresh blueberries.
- Spread evenly over the chilled crust.
- Drain crushed pineapple very well.
- Fold pineapple into whipped topping.
- Spread gently over the blueberry layer.
- Beat heavy cream with powdered sugar until medium-stiff peaks form.
- Spread whipped cream evenly over the pineapple layer.
- Decorate with blueberries, pineapple chunks, and white chocolate curls.
- Refrigerate for at least 6 hours or overnight.
- Slice with a warm knife and serve chilled.
Notes
✔ Drain the pineapple extremely well to prevent watery layers.
✔ Use full-fat cream cheese for the creamiest texture.
✔ Room-temperature cream cheese prevents lumps.
✔ Chill overnight for cleaner slices.
✔ Dry fresh blueberries completely before mixing.
✔ Freeze the mixing bowl before whipping cream for better volume.
✔ Wipe the knife clean between slices for bakery-style presentation.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian