No Bake Blueberry Cheesecake
Servings 12
Ingredients
Graham Cracker Crust:
- 1½ cups graham cracker crumbs about 1½ sleeves of graham crackers
- ½ cup butter melted
- 2 tablespoon granulated sugar
Blueberry Cheesecake:
- 12 oz 1½ packages cream cheese, softened
- ¾ cup powdered sugar
- ½ tablespoon lemon juice
- 2 teaspoon vanilla
- 2 cups whipped cream can substitute equal amount of Cool Whip
- ½ cup blueberry sauce puree Find my blueberry sauce recipe here
- ½ cup blueberries for garnish
Instructions
Graham Cracker Crust:
- Mix the graham crackers crumbs with melted butter and sugar. Press the mixture into the bottom and about 3/4 inch up the sides of a 9-inch springform pan.
Blueberry Cheesecake:
- Beat the softened cream cheese for two minutes. Add the powdered sugar, lemon juice, and vanilla and mix until smooth. Fold in the whipped cream. Gently stir in the blueberry sauce puree until just combined. Scoop the blueberry cheesecake mixture into the springform pan and spread it out over the crust, cover and refrigerate for at least one hour, or overnight.
- Top with fresh blueberries before serving.
