No-Bake Blueberry Cheesecake

In a medium bowl, combine graham cracker crumbs and granulated sugar. Add melted butter and mix until the crumbs are evenly coated and resemble wet sand.

Form the Crust:

Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup or a glass to press the crust down evenly. Chill in the refrigerator while preparing the filling.

For the Cheesecake Filling:

Beat the Cream Cheese:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add Powdered Sugar and Vanilla:

Add the powdered sugar and vanilla extract to the cream cheese, and beat until well combined and smooth.

Whip the Cream:

In a separate bowl, whip the heavy whipping cream until stiff peaks form.

Combine Mixtures:

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Fill the Crust:

Pour the cheesecake filling over the chilled crust and spread it evenly. Smooth the top with a spatula. Refrigerate for at least 4 hours or until set.

For the Blueberry Topping:

Cook the Blueberries:

In a medium saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat, stirring frequently, until the blueberries start to release their juices (about 5 minutes).

Remove the sides of the springform pan, slice, and serve your no-bake blueberry cheesecake. Enjoy!