Ingredients:

  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (60g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 1 cup (240ml) Cool Whip or stabilized whipped cream, thawed
  • 1/2 cup (75g) blueberry preserves
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest, finely grated

Instructions:

  1. Beat the softened cream cheese and powdered sugar together using a hand mixer on medium-high speed until the mixture is completely smooth and lump-free. Stir in the vanilla extract.
  2. Using a silicone spatula, gently fold in the Cool Whip using a cut and fold motion until no white streaks remain, ensuring the airy structure is maintained.
  3. Whisk together the blueberry preserves, lemon juice, and zest in a small ramekin. Transfer the cheesecake base to a serving bowl, spoon the blueberry mixture on top in small dollops, and use a knife or toothpick to swirl into a marbled effect.