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No Bake Blueberry Cheesecake

Ingredients

For the crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup melted butter
  • 2 tablespoons sugar

For the filling:

  • 16 ounces cream cheese softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream or whipped topping

For the blueberry topping:

  • 2 cups fresh or frozen blueberries
  • ¼ cup sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 2 tablespoons water

Instructions

  1. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator for at least 30 minutes.
  2. In another bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy. Gently fold in the whipped cream until fully combined.
  3. Spread the filling evenly over the chilled crust and smooth the top. Refrigerate for at least 4 hours, or overnight for the best texture.
  4. For the topping, combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Cook until the berries start to release their juices. Stir in the cornstarch mixture and simmer until thickened. Cool completely before spooning over the cheesecake.