𝐍𝐨-𝐁𝐚𝐤𝐞 𝐁𝐥𝐮𝐞𝐛𝐞𝐫𝐫𝐲 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to create an even layer. Place the crust in the refrigerator to chill while you prepare the filling.

In another mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

In a separate mixing bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until well combined.

Fold in the fresh blueberries.

Pour the filling over the chilled crust and spread it out evenly.

In a small saucepan, combine the blueberries, granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries start to burst, about 5 minutes.

Remove the blueberry topping from the heat and let it cool slightly.

Pour the blueberry topping over the cheesecake filling, spreading it out evenly.

Refrigerate the cheesecake for at least 4 hours, or until set.

Once set, run a knife around the edge of the pan to loosen the cheesecake before removing the sides of the springform pan.

Talentedcook

Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes | Servings: 8-10 slices