Cheesecake is one of the most popular desserts out there, and while I may not be as crazy about it as some, I think no bake cheesecakes deserve all the attention they’ve been getting. Not only do you not deal with the oven, water bath and the potential cracked top, but the texture is noticeably lighter and smoother.

This cheesecake serves about 8 people.

No Bake Cheesecake

For the Crust:

2 Cups Crushed Graham Crackers

2 Tbs Granulated Sugar

½ Tsp Cinnamon

1/8 Tsp Salt

1 Stick Unsalted Butter, melted

For the Cheesecake:

1 Cup Cold Heavy Cream

24 Oz Room Temperature Cream Cheese (3 blocks)

2/3 Cup Granulated Sugar

¼ Tsp salt

¼ Cup Room Temperature Sour Cream

1 Tbs Vanilla Bean Paste 

For the Topping:

1 Pint Fresh Blueberries

2 Tsp Lemon Zest

1 Tbs Granulated Sugar

2 Tbs Water

 Directions:

1.     Combine the crushed graham crackers, granulated sugar, cinnamon, salt and melted butter in a food processor until well combined. 

2.     Press the crust firmly into a 9 or 10 inch springform pan and put in the refrigerator while you make the filling. 

3.     For the filling, whip the cold cream with a hand or stand mixer until stiff peaks form, cover, and set in the fridge. 

4.     In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium speed for about 3 minutes, until completely smooth and no lumps remain. 

5.     Add the sour cream, salt and vanilla bean paste and beat for another few minutes until very smooth, ensuring there are no lumps. Scrape down the bowl with a spatula. 

6.     Gently fold the whipped cream into the cream cheese mixture until combined and light. 

7.     Pour the filling into the chilled crust, the cover with plastic and refrigerate for a minimum of 6 hours. 

8.     For the topping, add the blueberries, sugar, lemon zest and water in a saucepot and cook over medium heat until in starts bubbling. Cook for another minute then remove from the heat. Allow to cool, it will thicken as it cools. You can make this in advance and keep in the fridge until the cheesecake is ready. 

9.     Spoon the blueberry mixture over the cheesecake and serve immediately. 

Cover tightly and store in the refrigerator for up to 5 days, or freeze for up to a month.