Making your No Bake Blueberry Cheesecake is straightforward. Here’s how to do it step-by-step:

1. Prepare the Crust: In a bowl, combine graham cracker crumbs with melted butter. Mix until the crumbs are fully coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

2. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually mix in the powdered sugar and vanilla extract until well combined.

3. Whip the Cream: In a separate bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the whipped cream.

4. Assemble the Cheesecake: Pour the cream cheese mixture over the prepared crust, spreading evenly. Smooth the top with a spatula.

5. Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for 3-4 hours or until set.

6. Prepare the Blueberry Topping: In a small saucepan, combine 2 cups of blueberries, granulated sugar, lemon juice, and cornstarch (if using). Cook over medium heat, stirring gently, until the mixture starts to thicken and bubble. Remove from heat and let it cool.

7. Top the Cheesecake: Once the cheesecake has set, pour the blueberry topping over the top, spreading it evenly.

8. Serve and Enjoy: Carefully remove the sides of the springform pan. Slice and serve chilled.

This recipe makes it easy to create a delicious dessert that everyone will love!