No Bake Blueberry Cheesecake

No Bake Blueberry Cheesecake

Ingredients:

Crust

• 9 whole graham crackers, crushed to fine crumbs (about a cup of crumbs)
• ⅓ cup butter, melted
• 3 Tbsp granulated cane sugar

Cream Cheese Filling

• ¾ cup whipping cream
• 2 blocks cream cheese, softened
• ½ cup granulated cane sugar
• ½ cup cultured sour cream
• zest of 1 lemon
• 1 Tbsp lemon juice
• 1 tsp vanilla extract

Blueberries

• 3 cups fresh or frozen blueberries
• 2 Tbsp granulated cane sugar
• 1 Tbsp lemon juice
• 1 Tbsp cornstarch
• 1 Tbsp water

Instructions:

Graham Cracker Crust

1. Grease a 10-inch tart or springform pan with butter, a neutral oil, or cooking spray. In a medium bowl, stir together graham cracker crumbs, butter, and sugar until fully combined. It will be the texture of wet sand. Press evenly into the bottom of the prepared pan with the bottom of a measuring cup.
2. For a no-bake crust, refrigerate for at least 30 minutes before filling. For a baked crust, preheat the oven to 350°F, and bake for 8 minutes. Cool. 

Cream Cheese Filling

1. With an electric mixer on high, whip cream into stiff peaks, about 4 minutes. Set aside.
2. In a large bowl, beat cream cheese and granulated sugar until smooth and no lumps remain. Beat in sour cream, lemon zest, lemon juice, and vanilla until blended.
3. Fold in whipped cream.
4. Scrape into the prepared crumb crust. Cover and refrigerate 12 hours to overnight.

Blueberry Topping

1. In a small saucepan, heat blueberries, cane sugar, and lemon juice over medium high heat. Reduce heat and simmer for 10 minutes, or until blueberries are soft, pressing some with the back of a spoon. 
2. Whisk together cornstarch and water. Pour into the berry mixture. Turn up heat to medium high, cooking and stirring until thickened and bubbly. Remove from heat. Stir in the remaining cup of fresh berries. Allow to cool slightly and top cheesecake.