Indulge in the luscious delight of our No Bake Blueberry Cheesecake topped with a heavenly blueberry compote! Perfect for satisfying your sweet cravings without the hassle of baking. Dive into this creamy, fruity goodness today!
INGREDIENTS:
• 1 ½ cups graham cracker crumbs
• 6 tablespoons melted butter
• 16 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 ½ cups fresh blueberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon water
• Extra fresh blueberries for garnish (optional)
DIRECTIONS:
In a bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom and side up of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
. In a large mixing bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until creamy.
. Spread the cream cheese mixture evenly over the chilled crust. Return to the refrigerator while making the blueberry compote.
. In a saucepan, combine fresh blueberries, granulated sugar, lemon juice, and water. Cook over medium heat, stirring occasionally, until the blueberries burst and the mixture thickens slightly, about 8-10 minutes. Remove from heat and let it cool.
. Once the compote is cooled, spread it evenly over the cheesecake layer. Garnish with extra fresh blueberries if desired.
. Chill the cheesecake in the refrigerator for at least 4 hours, or until set.
. Slice, serve, and enjoy the delightful burst of blueberry flavor!