No Bake Blueberry Cheesecake
This weekend I crossed one of my “summer to dos” off of the list. I went blueberry picking! A lot of people have been asking what I’m going to be doing with all of the blueberries I picked (and believe me, there’s a lot)–well, yesterday, I made cheesecake! Yep, you read that right.
This cheesecake was literally the easiest to make–I adapted the recipe from this one I found from Pinterest.
Here’s what you’ll need:
FOR THE CRUST:
1.5 cups of graham crackers (it’s almost the whole box)
3/4 cups of butter, softened (which means not to the point where it’s oily, but soft enough that you can stir it up)
4 Tablespoons of sugar
Crush up all of the graham crackers and mix in softened butter and sugar. Stir well. Press into a pie pan and bake at 400 for about 10 minutes. Cool completely. (I put mine in the refrigerator while I was making the filling)
(2) 8 oz. packs of Cream Cheese
1 cup of powdered sugar
1 cup of heavy cream
1 Tablespoon of Vanilla Extract (I used bourbon vanilla extract)
Mix together the cream cheese, powdered sugar, and vanilla extract. It’s really tough to mix, so use a mixer and put it on the highest setting. Here’s where the multiple bowls come into play. In a separate bowl, mix together heavy cream and an additional 2 Tablespoons of powdered sugar. Mix until peaks form. Add heavy cream/powdered sugar to the cream cheese mixture and mix well.
Spoon your cheesecake mixture into the cooled crust and let it set in the refrigerator for 2-3 hours. I’d leave it in longer to ensure it sets right and is the right firmness.
I made a fresh blueberry puree as a topping and OMG y’all it was the perfect touch. For the puree, just take fresh blueberries and blend. Add water to get the right consistency. Next time, I think I’ll add the blueberry puree to the cheesecake mix!
TA DA! I really surprised myself by making this. I usually label myself as someone who cannot cook whatsoever. Seriously, don’t let me near the kitchen (that one time I burned EasyMac)
But, I seriously felt like Julia Child when my family was ooing and ahhing over how delicious this cheesecake is! It’s the perfect summer recipe and since it requires nothing more than blending and stirring, it’s perfect for those who are not seasoned chefs.