We recently went blueberry picking and having picked about two pounds of blueberries I wasn’t too sure what to make with them. I could’ve made blueberry muffins, but I thought I would try something different. I discovered this super easy no bake cheesecake recipe awhile back and it’s been a frequent summer dessert for years. I decided to play around with it, thinking I could create a delightful blueberry cheesecake. The end result was just that, delightful.
I started by making a simple blueberry sauce with a bit of sugar and a dash of lemon juice for just a bit of tartness. To make the sauce, place a 1/2 to 3/4 of a cup of blueberries in a sauce pan on low to medium heat. I added the juice of 1/2 a lemon and 2 tablespoons of sugar. Stir occasionally until the berries start to burst, then stir constantly until all of the berries have burst and the skins have mostly dissolved. Remove it from the heat and set aside.
In a mixing bowl, using a hand mixer, mix together 8oz of cream cheese, and 3/4 cup of sugar until creamed. Mix in the cooled blueberry sauce and scrape down the sides of the bowl. Fold in an 8oz tub of Cool Whip and mix well. Pour into a pre-made graham cracker crust, spread evenly and then chill for up to an hour or more. I usually make this in the morning for dessert later in the evening.
If blueberries aren’t your thing, this can be made by omitting the blueberry sauce. I would add a teaspoon of vanilla extract when mixing the cream cheese and sugar.
