No-Bake Blueberry Cheesecake

No-Bake Blueberry Cheesecake

Crust:

• 1 1/4 cups graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 1/4 teaspoon ground cinnamon

Cream Cheese Mixture:

• 1 (8 oz.) package cream cheese, softened
• 1/2 cup confectioners’ sugar
• 2 cups whipping cream
• 1/2 teaspoon vanilla extract
• 3 tablespoons granulated sugar

Blueberry Filling:

• 1 (21 oz.) can blueberry pie filling

Directions:

Prepare the Crust:

1. In a bowl, combine graham cracker crumbs, cinnamon, and melted butter. Mix with a fork until crumbs are moistened.
2. Set aside 2 tablespoons of crumbs to sprinkle on the top.
3. Press the crumb mixture into the bottom of a 9×9-inch pan sprayed with non-stick cooking spray.

Prepare the Cream Cheese Mixture:

1. Using an electric mixer, cream together softened cream cheese and confectioners’ sugar until smooth.
2. In a separate bowl, whip the whipping cream, granulated sugar, and vanilla extract until stiff peaks form.
3. Gently combine the whipped cream with the cream cheese mixture by hand until well blended.

Assemble the Layers:

1. Spread a little less than half of the cream cheese/whipped cream mixture evenly over the crust.
2. Drop blueberry pie filling by large spoonfuls on top of the cream cheese layer. Gently spread the blueberry pie filling evenly over the cream cheese layer.
3. Top the blueberry layer with the remaining cream cheese/whipped cream mixture. Gently spread it evenly over the blueberry layer, covering it completely.
4. Sprinkle the top with the 2 tablespoons reserved graham cracker crumbs.

Chill:

Cover and refrigerate for several hours or overnight before serving. Enjoy your delightful No-Bake Blueberry Cheesecake!