Name: NO-BAKE BLUEBERRY CHEESECAKE
Prep time: 20 min
Cook time: 10 min
Total time: 270 min
Ingredients: 3 cup Graham Cracker Crumbs (2 packs if grinding yourself); 3/4 cup butter (melted); 1/3 cup honey (may substitute sugar); 16 oz cream cheese (softened to room temperature); 2 teaspoons vanilla extract; 2 tablespoons lemon juice; 1 cup powdered sugar; 8 oz Cool Whip (thawed); 3 cups blueberries (fresh or frozen); 1/4 cup honey; 2 tablespoons lemon juice (approximately 1/2 lemon); 1 teaspoon lemon zest (approximately 1 lemon); 1 tablespoon corn starch; 2 tablespoons water

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This No-Bake Blueberry Cheesecake is so simple to prepare that even I can serve a perfect, delicious dessert to family and friends. It’s the perfect dessert for those of us who do not enjoy baking.

FRUIT TOPPINGS FOR CHEESECAKE

While I used blueberries for this recipe, you could use any fruit topping you prefer. Some options are strawberry, blackberry, cherry, even fig would be nice. I made the fruit topping from scratch but you could use canned pie filling if you are pushed for time or just don’t want to make your own. Instructions for the homemade topping are in the recipe.

PREPARING THE GRAHAM CRACKER CRUST

You have two options for the crust. You may purchase the crackers already ground. It will take 3 cups of crumbs. Or you can grind your own to make the crumbs. It will take 2 packs of crackers if you use this method. Grind the crackers in the bowl of your food processor using the blade attachment until fine. Place in a large bowl along with 3/4 cup melted butter and 1/3 cup of honey. You may substitute sugar for the honey if you prefer. Mix thoroughly until all the crumbs are moist.

Place evenly across the bottom of a buttered 9×13 pan and press firmly. Bake in a preheated 350-degree oven for 10 minutes. Remove from the oven and let cool completely before adding the filling.

NO-BAKE CHEESECAKE FILLING

Place 2 packages (8 oz each) of room temperature cream cheese into a large bowl. Add 1 cup of powdered sugar, 2 teaspoons of vanilla extract, and juice of 1/2 lemon. Using a hand mixer, combine until everything is thoroughly incorporated. Place 8 oz of thawed Cool Whip into the mixture and fold gently until well mixed.

Spread evenly over the graham cracker crust.

HOMEMADE FRUIT TOPPING

This fruit topping is not only wonderful on this No-Bake Blueberry Cheesecake, but it can also be served over ice cream, on pancakes, with yogurt, anything you would serve fruit over.

Place 3 cups of blueberries, fresh or frozen, in a large saucepan. Add the juice of 1/2 lemon, the zest of 1 lemon, and 1/4 cup honey. Bring to a low boil over medium-high heat. Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the blueberry sauce. Continue to cook for 5-10 minutes until the sauce thickens. It will continue to thicken as it cools.

Allow the fruit topping to cool completely. Spread evenly over the cheesecake mixture. Refrigerate for 4 hours before slicing.

My filling could have thickened a little more, but I don’t mind a juicy filling that seeps down the sides.

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