Blueberry No Bake Cheese Cake
Serves 1
Directions
- 1In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- 2Press it firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while you prepare the filling.
- 3In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- 4In a separate bowl, whip the cold heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until fully combined.
- 5Spread the cheesecake filling evenly over the chilled crust and smooth the top with a spatula. Refrigerate for at least 6 hours or overnight until fully set.
- 6In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat. Stir occasionally until the berries release their juices. Add the cornstarch slurry and continue cooking until the sauce thickens. Let it cool completely before using.
- 7Spoon the cooled blueberry topping over the chilled cheesecake before serving. Slice and enjoy cold!
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
- 2 tbsp Granulated sugar
- 16 oz Cream cheese
- 1 cup Powdered sugar
- 1 tsp Vanilla extract
- 1 cup Heavy whipping cream
- 2 cups Frozen blueberries
- 0.25 cup Sugar
- 1 tbsp Lemon juice
- 1 tbsp Cornstarch mixed with water
Equipment
medium bowl9-inch springform panlarge bowlrefrigeratorsmall saucepanspatula