No-Bake Blueberry Cheesecake Recipe

1. Make the crust:

   • In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly combined and looks like wet sand.

   • Press the mixture firmly into the bottom of a 9-inch springform pan or a pie dish. Use the back of a spoon or the bottom of a glass to pack it tightly.

   • Place the crust in the fridge to chill while you prepare the cheesecake filling (about 10-15 minutes).

2. Prepare the cheesecake filling:

   • In a large mixing bowl, beat the room temperature cream cheese with powdered sugar and vanilla extract using an electric mixer on medium speed until smooth and creamy.

   • In a separate bowl, beat the chilled heavy whipping cream until stiff peaks form (this usually takes about 3-4 minutes with an electric mixer).

   • Gently fold the whipped cream into the cream cheese mixture until everything is well combined and smooth. If using, fold in the sour cream for added richness and tang.

   • Pour the cheesecake filling over the chilled graham cracker crust, smoothing it into an even layer. Use a spatula to ensure the top is level.

   • Refrigerate the cheesecake for at least 4 hours, or ideally overnight, to allow it to set.

3. Make the blueberry topping:

   • In a small saucepan, combine the blueberries, sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the blueberries begin to break down and release their juices (about 5-7 minutes).

   • In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry. Add this mixture to the blueberry sauce and continue cooking for another 1-2 minutes until the sauce thickens.

   • Remove the sauce from heat and let it cool to room temperature. Once cooled, you can even refrigerate it for a faster set.

4. Assemble and serve:

   • Once the cheesecake is fully set, spread the cooled blueberry topping evenly over the top of the cheesecake.

   • Optionally, you can decorate with additional fresh blueberries for extra color and texture.

   • Slice, serve, and enjoy!

Optional Garnishes:

• A dollop of whipped cream

• A sprinkle of lemon zest for freshness

• Fresh mint leaves for a pop of color

Tips:

• No Fresh Blueberries? You can use frozen blueberries instead. Just make sure to thaw and drain them before cooking down into the topping.

• For a firmer filling: If you prefer a firmer, more slice-able cheesecake, you can add 1 tablespoon of unflavored gelatin to the filling (dissolve the gelatin in warm water and mix it into the filling).

• Flavor variations: You can swap the blueberries for other berries, like strawberries or raspberries, for a different twist.

This no-bake blueberry cheesecake is a stunning dessert that will impress anyone! Let me know how it turns out or if you’d like to tweak the recipe a bit.