NO BAKEBlueberry  Cheesecake

Graham Cracker Crust TIP: Buy a premade graham cracker crust if you don't want to use the oven! 1 ½ cups crushed graham cracker crumbs 8 Tablespoons butter ¼ cup brown sugar

Cheesecake Filling 16 ounces cream cheese 1 cup powdered sugar 1 teaspoon vanilla extract 1 cup heavy whipping cream  1 teaspoon cornstarch ¼ cup sour cream

Blueberry Filling 1 cup blueberries ¼ cup sugar 2 Tablespoons cornstarch ½ Tablespoons lemon juice ¼ cup water

Preheat the oven to 350 degrees Fahrenheit. In a bowl combine the graham cracker crumbs, melted butter and brown sugar with a fork until well combined.

Press graham cracker mixture into the bottom and 1 ½ inches up the sides of a 9 inch pie plate.

Place the graham cracker crust in a preheated oven at 350 degrees Fahrenheit and bake for 10 minutes. Remove from the oven and let it cool.

In a large saucepan combine blueberries, sugar, cornstarch, lemon juice and water. Cook over medium heat to simmer, stirring continuously. Turn heat to low and simmer for 10 min u

In a large mixing bowl beat the cream cheese and sour cream with an electric mixer until smooth. Add powdered sugar and vanilla, beat until combined. Set aside.

In a medium bowl, beat heavy cream on low for 1 minute. Add cornstarch and turn mixer to high and beat for an additional 3-4 minutes or until stiff peaks form. Add blueberry mixtu

In a medium bowl, beat heavy cream on low for 1 minute. Add cornstarch and turn mixer to high and beat for an additional 3-4 minutes or until stiff peaks form. Add blueberry mixtu

Top with fresh blueberries and whipped cream for serving if desired.

Enjoy!

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