My Very Own No-Bake Blueberry Cheesecake

No-Bake Blueberry Cheesecake




Ingredients:

Filling:

12 oz cream cheese

2/3 cup sugar

1 cup sour cream

1 cup whipping cream

2 tsp vanilla

1 1/2 tbsp unflavored gelatin

Crust:

1 1/2 cup crushed graham crackers

1/3 cup sugar

1/3 cup melted butter

Topping:

2 1/2 cup blueberries

1 tbsp cornstartch

1 1/2 tsp lemon juice

1/8 cup water

1/4 cup sugar

Instructions:

Prepare crust:

1. Mix together graham crackers, sugar and butter.


2. Press firmly into a springform pan or pie dish.


3. Refrigerate.

Prepare filling:

1. Put cream cheese in a mixing bowl over boiling water until slightly warm and soft.


2. Soften unflavored gelatin over 2 Tbsp of warm milk.


3. Beat sugar in the cream cheese (off the heat).


4. Add in the gelatin and mix well until well mixed and well dissolved.


5. Whip the whipping cream until soft peaks form. Add in the sour cream and whip for a few more minutes until well combined.


6. Fold that mixture into the cream cheese, along with the vanilla, until well combined.


7. Pour into crust, and refrigerate.

Prepare Topping:

1. Put the well washed berries in a saucepan.


2. In a small bowl, mix cornstarch, lemon juice and water and stir until the cornstarch is dissolved.


3. Add the cornstarch mixture to the blueberries.


4. Cook until sauce thickens and is translucent.


5. At the end of the cooking time, add the sugar to taste. Cook until dissolved.


6. Let cool. (there can be bits of blueberries in the sauce)


7. Pour unto the cooled cheesecake, and refrigerate until ready to serve.

Enjoy!