No-Bake Blueberry Cheesecake

Ingredients:

For the Crust:

• 1 3/4 cups (220 g) graham cracker crumbs (from 14 whole crackers)
• 1 Tbsp (15 g) granulated sugar
• 8 Tbsp (113 g) unsalted butter, melted

For the Cheesecake Filling:

• 16 oz (450 g) cream cheese, softened
• 2/3 cup (160 g) granulated sugar
• 2 Tbsp (30 ml) sour cream
• 2 Tbsp (30 ml) freshly squeezed lemon juice
• 1 cup (240 ml) heavy whipping cream
• Blueberry Topping (recipe below), to serve

For the Blueberry Topping:

• 1/3 cup (80 ml) water (for fresh berries, use 1/4 cup for frozen berries)
• 1 Tbsp (15 ml) freshly squeezed lemon juice
• 2 Tbsp (30 g) granulated sugar
• 1 Tbsp (15 g) cornstarch
• 4 cups (900 g) fresh or frozen blueberries

Instructions:

Make Blueberry Topping:

1. Combine ingredients: In a medium saucepan, combine water, lemon juice, sugar, and cornstarch. Stir until cornstarch is dissolved.
2. Cook: Set over medium heat and stir until the mixture thickens (about 1 minute).
3. Add blueberries: Add blueberries and bring to a boil, stirring occasionally. Cook until berries release juice and the mixture becomes syrupy (about 5-6 minutes).
4. Cool: Remove from heat and let cool to room temperature.

Make No-Bake Cheesecake:

1. Prepare crust: In a food processor, pulse graham cracker crumbs until fine. Combine crumbs, sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan, going 1/2 inch up the sides. Freeze for 15 minutes or refrigerate for 30 minutes.
2. Beat cream cheese: Beat cream cheese and sugar in a large mixing bowl until fluffy and smooth.
3. Add sour cream and lemon juice: Beat in sour cream and lemon juice.
4. Whip heavy cream: In a separate bowl, beat heavy whipping cream until stiff peaks form.
5. Combine fillings: Fold whipped cream into the cream cheese mixture.
6. Layer cheesecake: Pour half of the filling over the cooled crust. Spoon 1/4 of the cooled blueberry sauce over the first layer and swirl. Pour on the remaining cheesecake mixture and smooth the top. Spoon and swirl the remaining blueberry sauce over the top.
7. Chill: Refrigerate for at least 6 hours or overnight.

To serve: Top individual slices of cheesecake with additional blueberry sauce.

Note: To freeze, wrap the cheesecake in several layers of plastic wrap and foil. Freeze for up to 3 months. Thaw in the refrigerator overnight.