Name: No-Bake Blueberry Cheesecake with Graham Cracker Crust
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (170 g) pkgs blueberries; 1 ½ (227 g) blocks cream cheese; 12 graham crackers; 355 ml heavy whipping cream; 1 ½ lemons; butter, unsalted; cornstarch; granulated sugar; salt; vanilla extract; water

No-Bake Blueberry Cheesecake with Graham Cracker CrustNo-Bake Blueberry Cheesecake with Graham Cracker Crust — a 45-minute dessert recipe with 11 ingredients, serving 6.Ingredients

1 ½ (170 g) pkgs blueberries

1 ½ (227 g) blocks cream cheese

12 graham crackers

355 ml heavy whipping cream

1 ½ lemons

butter, unsalted

cornstarch

granulated sugar

salt

vanilla extract

water

Instructions

Medium dice cream cheese. Place in a large bowl and set aside to soften.

Place butter in a medium saucepan and melt over medium heat. Remove from heat.

Meanwhile, place graham crackers in a resealable plastic bag. Using a rolling pin, crush the graham crackers into fine crumbs.

When the butter is melted, add graham cracker crumbs to the pan and stir to combine. Divide crumb mixture between 6 ramekins, then use the back of a spoon to press the crumbs into an even layer across the bottom. (Wipe pan clean with paper towels and reserve for later use.)

Place ramekins in the freezer until the crusts are set, about 10 minutes.

Meanwhile, wash, dry, and juice lemons into the reserved pan.

Wash and dry blueberries. Add to the pan with the lemon juice, along with sugar and salt, then stir to combine. Set pan over medium heat and cook, stirring frequently, until blueberries are very soft and release their juices, 5-6 minutes.

While the blueberries are cooking, place cornstarch and cold water in a small bowl, then whisk to combine the slurry.

When the blueberries are very soft, add slurry to the pan and stir to combine. Continue to cook, stirring occasionally, until the compote has thickened, 1 minute more. Remove from heat and set aside to cool slightly, 5 minutes.

Meanwhile, add sugar and vanilla to the bowl with the cream cheese. Using a whisk, beat cream cheese until soft and creamy, about 5 minutes. (Alternatively, you can use a hand mixer.)

While whisking, gradually add cold cream to the bowl. Continue to beat vigorously, until medium-soft peaks form, about 4 minutes if whisking. (For medium-soft peaks, when you pull the whisk out of the bowl, the cream should hold its shape, with a peak that curls over slightly.)

Remove crusts from the freezer, divide whipped cream cheese between the ramekins, then top with blueberry compote. Return ramekins to the freezer and chill until cheesecakes are set, 10 minutes more.

To serve, remove cheesecakes from the freezer and enjoy!

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