Yield: 1 6-7 inch cheesecake.
No-bake Cheesecake with Quick Blueberry Sauce
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
- 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
Instructions
For the Cheesecake:
- 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.
- 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.
- In a separate bowl, beat the whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Transfer the filling into the prepared crust, using an off-set spatula to gently smooth the top.
- Cover with plastic wrap and chill for several hours or overnight.
For the sauce:
- In a small saucepan combine the blueberries, sugar, lemon juice, and water. Cook over medium-high heat, stirring gently until boiling.
- 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.
- Sauce will last in an airtight container in the fridge for up to 2 weeks.
Notes
Recipe loosely adapted from: All Recipes