Blueberry No Bake Cheesecake

---

PREP TIME: 60 MIN

BAKE TIME: 0 MIN

TOTAL TIME: 60 MIN

---

Perfect Spring dessert!

Ingredients

The Crust

• 1 2/3 Cup Graham Crackers Crumbs
• 8 Tbsp Unsalted Melted Butter
• 2 Tbsp Granulated Sugar

The Mousse

• 6oz Room Temp Cream Cheese
• 1 1/4 Cups Heavy Whipping Cream
• 1/3 Cup + 1 Tbsp Sugar
• 1 Tsp Vanilla

Blueberry Filling

• 2 Cups Blueberries
• 2/3 Cup Water
• 1/2 Cup Sugar
• 2 Tbsp Cornstarch
• 3 Tbsp Fresh Squeezed Orange Juice

Instructions

1. Prepare 9' Tart pan with non stick spray.
2. Begin by making the crust. In a bowl combine the cookie crumbs and sugar give it a good mix. Add melted butter and combine. The mixture will be a little wet and crumbly. Spread evenly around tart pan and press it down and to the sides until its firm and smooth.
3. Place the tart pan on top of a cookie sheet or large plate to hold in place and refrigerate while you make your no bake cheesecake.
4. In a stand mixer with a whisk attachment place the cream cheese, heavy whipping cream, sugar and vanilla and beat on low speed until it begins to mix. Once the mixture begins to thicken bring speed up to Med-High and continue to whisk until it is fluffy. Do not over mix.
5. Spread the cheesecake filling evenly around the crust.
6. Allow cheesecake to set for 1-2 hours.
7. Next, make the filling so that it cools during the time the cheesecake is setting.
8. On a bowl add the sugar and cornstarch together and give it a mix so that it incorporates and gets rid of lumps.
9. On a saucepan in Med Heat add all the ingredients to the blueberry filling and give it a mix.
10. Mix periodically as it thickens. Once the mixture has thickened remove from the heat and place in a heat safe bowl to cool.
11. I use Tru Whip its delicious and saves time!
12. Spread Truwhip evenly around the top of the cheesecake.
13. Evenly spread the blueberry filling on top of the whipped cream.
14. Keep dessert refrigerated until ready to serve!

TIPS

1. The cream cheese should only be allowed to room temp for about 30-45 mins depending on the temp of your home. It should be soft but still have a cool temperature. It is important to allow to soften if not it will not mix well and you will have an unpleasant lumpy mixture.
2. It takes about 1-2 minutes for the mixture to get to its desired consistency. If you over beat it can get a buttery like texture. It needs to be smooth and have medium peaks.
3. Cheesecake can be stored for 3-4 days for the blueberries to stay fresh keep covered.
4. Cheesecake can be made even a couple days in advanced and the filling the day youre enjoying if you want to break down the steps and get ahead.
5. Share your pics with me on social media! #sweetmelibakery