No-Bake Blueberry Cheesecake

Ingredients

• 1 3/4 cups graham cracker crumbs (from 14 whole crackers)
• 1 Tbsp granulated sugar
• 8 Tbsp unsalted butter (melted)
• 16 oz cream cheese (2, 8-oz blocks, room temperature)
• 2/3 cup granulated sugar
• 2 Tbsp sour cream
• 2 Tbsp lemon juice (freshly squeezed)
• 1 cup heavy whipping cream
• 1 recipe blueberry Topping (below) (to serve)
• 1/3 cup water for fresh berries (use 1/4 cup for frozen berries)
• 1 Tbsp freshly squeezed lemon juice
• 2 Tbsp granulated sugar
• 1 Tbsp corn starch
• 4 cups fresh or frozen blueberries (16-18 oz)

Steps

1. 1

   In a medium saucepan, add water, lemon juice, sugar, and cornstarch. Use a spatula to stir until the cornstarch is dissolved. Set over medium heat and continue stirring until the mixture starts to thicken in about 1 minute.

2. 2

   Add blueberries and bring to a boil, stirring occasionally and gently as they cook. When done, the berries will release some of their juice and turn syrupy, which takes about 5 to 6 minutes. Remove from the heat and set aside to cool to room temperature.

3. 3

   In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs. Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan going 1/2" up the sides. Freeze for 15 minutes or refrigerate 30 minutes for crumbs to set.

4. 4

   In a large mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium/high speed for 3 minutes until fluffy and completely smooth, scraping down the bowl as needed. Add sour cream and lemon juice and beat for another minute until well incorporated.

5. 5

   Wash the mixer attachments and then in a second large mixing bowl, beat heavy whipping cream on medium-high speed for about 3 minutes, or until whipped and stiff peaks form.

6. 6

   Using a spatula, fold the whipped cream into the cream cheese mixture until fully combined, scraping from the bottom of the bowl as you mix.

7. 7

   Pour half of the filling over the cooled crust. Spoon 1/4 of the cooled blueberry sauce over the first cream cheese layer and lightly swirl over the top.

8. 8

   Pour on the remaining cheesecake mixture and smooth out the top. Spoon and swirl 1/4 of the blueberry sauce over the top. Cover and refrigerate for 6 hours or overnight to fully set. To serve, top individual slices of cheesecake with the remaining blueberry sauce.