Ingredients
Scale
FOR THE BLUEBERRY SAUCE
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 tablespoon lemon juice
- 3 cups frozen blueberries
- 1 teaspoon vanilla
- Pinch of salt
FOR THE CHEESECAKE FILLING
- 1 1/4 cups heavy cream
- 8 ounces cream cheese (softened)
- 1/2 teaspoon vanilla
- 1/2 cup sugar
Instructions
- In a medium saucepan, combine the sugar and cornstarch. Stir in water and lemon juice. Add frozen blueberries and stir to combine. Bring to a boil over medium-high heat, stirring frequently. Reduce to a simmer and cook for an additional 3-5 minutes, stirring often, until mixture is thickened. Cool completely.
- In a medium bowl, beat heavy cream with an electric mixer until stiff peaks form. In a separate bowl, beat cream cheese, vanilla and sugar until smooth and fluffy. Fold in whipped cream.
- Cut the pound cake into small squares. Divide half of the cake between 6-8 small cups or parfait glasses. Pipe or spoon half of the cheesecake filling over the cake. Top with a few spoonfuls of blueberry sauce. Repeat once, ending with blueberry sauce. Garnish with fresh mint before serving, if desired.
- Category: Dessert