This no bake blueberry cheesecake has a graham cracker crust

This no bake blueberry cheesecake has a graham cracker crust

Indulge in the luxurious delight of our exquisite no-bake blueberry cheesecake, meticulously crafted to tantalize your taste buds with layers of culinary excellence. Picture a symphony of flavors dancing upon your palate, starting with a buttery graham cracker crust that cradles a velvety-smooth, no-bake cheesecake filling, infused with the essence of rich cream cheese and a whisper of vanilla. But the journey doesn't end there; behold the pièce de résistance – a luscious blueberry sauce, meticulously swirled throughout the cheesecake and generously drizzled atop, adding a burst of vibrant sweetness with every heavenly bite. As you savor each forkful, you'll be transported to a realm where culinary artistry meets pure indulgence. Effortlessly simple to create yet undeniably elegant in presentation, this masterpiece of dessert perfection is not just a treat for the taste buds but a feast for the eyes, a true testament to the culinary prowess of the discerning home chef. Whether you're hosting a soirée or simply craving a decadent slice of heaven, our no-bake blueberry cheesecake is the ultimate confectionery ode to the allure of summer's bounty. Perfectly suited for those who hold blueberries dear to their hearts, it's a dessert that embodies the essence of seasonal splendor, capturing the essence of sun-kissed berries in every delightful mouthful. So, embark on a culinary adventure and let your senses be enraptured by the irresistible allure of this delectable creation.

NO BAKE BLUEBERRY CHEESECAKE

INGREDIENTS

Blueberry Sauce

• 1 lb Blueberries Fresh or frozen. I used frozen
• ½ cup White granulated sugar
• ⅓ cup Water
• 2 tablespoon Lemon juice
• 1 tablespoon Cornstarch

Graham Cracker Crust

• 2 ½ cups Graham cracker crumbs 2 packets of graham crackers. Or use any other biscuit.
• ¼ cup White granulated sugar
• 10 tablespoon Unsalted butter melted

Cheesecake

• 24 oz Cream cheese room temperature
• ½ cup White granulated sugar
• 1 teaspoon Pure vanilla extract
• ⅛ cup Sour cream room temperature or use plain yogurt
• ⅔ cup Blueberry sauce cooled
• 1 ¼ cup Heavy cream cold
• ⅓ cup Powdered sugar

INSTRUCTIONS

Blueberry Sauce

1. In a medium saucepan, mix the blueberries, sugar, water, lemon juice, and cornstarch. Heat on medium heat until the juice release and it comes to a simmer.
2. 1 lb Blueberries,½ cup White granulated sugar,⅓ cup Water,2 tablespoon Lemon juice,1 tablespoon Cornstarch
3. Let it cook until thickened. This will take about 5 minutes. Pour into a heat safe bowl. Let it cool in the fridge completely. You can place in the freezer for a faster cooling process.

Graham Cracker Crust

1. Spray a 9-inch springform pan with baking non stick spray. Line the bottom with parchment paper and spray again.
2. Using a blender, blend the graham crackers into a fine crumb. Mix the sugar and melted butter into the crumbs using a fork.
3. 2 ½ cups Graham cracker crumbs,¼ cup White granulated sugar,10 tablespoon Unsalted butter
4. Pour the crumbs into the pan. Use your hands to press the crust up the sides of the pan. Then, use the bottom of a measuring cup to compact the bottom of the crust.
5. Place in the freezer while you make the batter.

Cheesecake

1. Place a metal bowl with whisk attachment in the freezer for 10 minutes.
2. Beat the cream cheese and sugar on high speed for 2 minutes until light and creamy. Add the vanilla, sour cream, and blueberry sauce and mix on low until combined. Take off the mixer.
3. 24 oz Cream cheese,½ cup White granulated sugar,1 teaspoon Pure vanilla extract,⅛ cup Sour cream,⅔ cup Blueberry sauce
4. Using the cold bowl, beat the heavy cream and powdered sugar on high speed until stiff peaks form.
5. 1 ¼ cup Heavy cream,⅓ cup Powdered sugar
6. Pour in half of the whipped cream into the cream cheese mixture. Use a rubber spatula to gently fold in the whipped cream until starting to combine. Then, add the rest of the whipped cream. Be very very gentle during this process, so you don't know the air out of the whipped cream. If you do, the cheesecake won't set.
7. Pour the batter into the springform pan. Cover with foil and chill in the fridge for at least 6 hours or preferably overnight.
8. Once chilled, take off the foil, springform pan, and parchment paper. Top with the remaining blueberry sauce. Optional: add an extra ½ cup of fresh blueberries to the sauce to add more blueberries.

source: https://stephaniessweets.com/blueberry-swirled-cheesecake/

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