No-Bake Cheesecake Recipe

Ingredients

Crust:
• 1 1/2 cups graham cracker crumbs
• 3 tablespoons melted butter
• 2 tablespoons brown sugar
Filling
• 12 oz cream cheese, softened.
• 1/3 cup white sugar
• juice of 1/2 a lemon
• 1 teaspoon vanilla extract
• 3/4 cup heavy whipping cream
Sauce
• 2 cups fresh or frozen blueberries (I used Raspberries)
• 1/2 cup water
• juice of 1 lemon
• 1/2 cup plus 2 tablespoons white sugar
• 3 tablespoons corn starch dissolved in 1/4 cup water.
• 1 tablespoons lemon zest

Directions

For the Cheesecake:
1. Combine graham cracker crumbs, brown sugar and melted butter together in a medium sized bowl and mix. Press into the bottom and sides of a 6 or 7 inch spring form pan. Chill until ready to use.
2. In the bowl of a stand mixer fitted with a paddle attachment, mix together the cream cheese, sugar, vanilla and lemon juice until smooth and creamy.
3. In a separate bowl, beat the whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
4. Transfer the filling into the prepared crust, using an off-set spatula to gently smooth the top.
5. Cover with plastic wrap and chill for several hours or overnight.
For the sauce:
6. In a small saucepan combine the blueberries, sugar, lemon juice, and water. Cook over medium-high heat, stirring gently until boiling.
7. Add the cornstarch/water mixture and without breaking the berries- carefully stir it in. Cook for 2-3 minutes over low heat, stirring until sauce is thick. Fold in lemon zest.
8. Sauce will last in an airtight container in the fridge for up to 2 weeks. 

I can't take credit for making this up, so here is the lovely blog I adopted this recipe from:

http://www.the-baker-chick.com/2013/06/10/no-bake-cheesecake-with-quick-blueberry-sauce/

Stay Sweet,

Kirsten