No-Bake Blueberry Cheesecake

This no-bake blueberry cheesecake is the perfect, cool dessert to indulge in as summer nears to a close. The almond, graham cracker crust is a delicious nutty base for the creamy cheesecake that features a swirled in vanilla-bourbon blueberry sauce. It’s the perfect dessert for sharing!

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No-Bake Blueberry Cheesecake
Makes one 9-inch cheesecake

Almond, Graham Cracker Crust Ingredients:
9 double squares of graham crackers, or 1-1/2 cups crushed
1/2 cup almonds
1 tablespoon brown sugar
1/2 cup butter, melted
1 teaspoon almond extract

Vanilla-Bourbon Blueberry Sauce:
(divide and use for filling and for serving)
3 cups fresh blueberries
1/2 cup water
1/2 teaspoon vanilla extract
3 tablespoons sugar
2 tablespoons bourbon
3 tablespoons cornstarch dissolved in 1/4 cup of cold water
1/8 teaspoon salt
2 tablespoons butter

Blueberry Cheesecake Filling:
1 cup heavy whipping cream
20 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup Vanilla-Bourbon Blueberry Sauce (see above)

To Serve:
Fresh blueberries
Blueberry sauce (as above)

Directions:

Make the Almond Graham Cracker Crust:

1. Grease a 9-inch springform pan.

2. Pulse graham crackers, almonds, and brown sugar. Add melted butter and almond extract; pulse to fine crumbs.

3. Press into pan bottom and 1–2 inches up sides. Freeze while preparing filling.

Prepare the Vanilla-Bourbon Blueberry Sauce:

4. Heat blueberries, water, vanilla, bourbon, and sugar until simmering.

5. Stir in cornstarch mixed with cold water.

6. Cook until thickened; stir in butter and salt.

7. Use 1 cup for filling; reserve the rest for serving.

Make the Blueberry Cheesecake Filling & Assemble:

8. Whip cream to stiff peaks; chill.

9. Beat cream cheese, powdered sugar, and vanilla until smooth.

10. Fold in whipped cream, then swirl in 1 cup blueberry sauce.

11. Spoon into crust, cover, and chill 6 hours or overnight.

12. Serve with remaining sauce and fresh blueberries.