difficulty Moderate
  • hand mixer
  • 8x8 inch square pan
225 g   225 g cream cheese (room temperature)  
  1. beat the cream cheese in a bowl until smooth and creamy with a mixer.
  2. gradually add the condensed milk, beating well after each addition.
  3. stir in the heavy cream and vanilla extract. increase the speed to high and beat until it soft peaks form and it is doubled in volume.
  4. spread a little of the cream cheese mixture evenly into an 8x8 inch square pan.
  5. dollop half of the blueberry sauce by teaspoons on top of the mixture. swirl with a knife.
  6. make another layer of cream cheese mixture on top, dollop with the remaining blueberry syrup and swirl.
  7. cover with foil. chill for 6 hrs or overnight before serving.
  470 ml 470 ml condensed milk  
  2 cup 2 cup heavy cream (chilled overnight)  
  1 tsp 1 tsp vanilla extract  
  1 cup 1 cup blueberry syrup