Description
A refreshing no bake blueberry cheesecake with a buttery graham cracker crust and a rich cream cheese filling, topped with a delightful blueberry sauce.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup melted butter
- 2 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh blueberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- In a bowl, mix the graham cracker crumbs and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan and refrigerate for 10 minutes.
- In a separate bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- In another bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.
- Spread the cream cheese mixture over the crust in the springform pan, then smooth the top.
- In a saucepan, combine the blueberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the blueberries start to burst and the mixture thickens. Allow it to cool slightly.
- Pour the blueberry topping over the cheesecake.
- Refrigerate for at least 240 minutes or until set.
- Serve chilled.
Notes
For an enhanced flavor, consider adding lemon zest or almond extract to the cream cheese mixture.