The Best No-Bake Blueberry Cheesecake

Ingredients

Blueberry sauce

• 2 heaping cups blueberries, fresh ór thawed (300g)
• juice óf 1 lemón
• 1/4 cup granulated white sugar (50g)
• Óreó cóókie crust
• 36 Óreó cóókies with filling, crushed tó fine crumbs (14óz / 398g)
• 1/2 cup unsalted butter, melted (113g)

Blueberry Cheesecake Filling

• 1 cup heavy cream, cóól (240ml)
• 3 cups cream cheese, sóftened (24óz / 683g)
• 3/4 cup granulated white sugar (150g)
• 2 vanilla beans* (ór 2 tsp vanilla extract)

Instructións

1. Sauce: In a heavy bóttómed pót, cómbine all ingredients and bring tó a simmer óver medium heat. Cóók until the blueberries are sóft and the sauce has thickened up and is reduced by 1/3, abóut 5-7 minutes. Let cóól tó róóm temperature.
2. Line a 9" (23cm) springfórm pan with parchment paper. Set aside.
3. Crust: In a large bówl, stir tógether Óreó crumbs and melted butter until cómbined and evenly móist. Transfer tó the prepared pan and press crumbs intó the bóttóm and halfway up the sides with the back óf a flat-bóttómed cup. Freeze until filling is dóne.
4. Filling: In a large bówl, using a handheld ór stand mixer fitted with a whisk attachment whip heavy cream ón medium-high speed until stiff peaks fórm fór abóut 2 minutes. Set aside. In anóther large mixing bówl beat cream cheese ón medium speed until creamy fór abóut 1-2 minutes. Add sugar and vanilla* and mix until smóóth. Carefully fóld in heavy whipping cream just until incórpórated. Fóld in the blueberry sauce just until cómbined.
5. Transfer filling tó crust and spread evenly. Chill in the fridge fór at least 4 hóurs ór until firm (preferably óvernight). Stóre leftóvers in an airtight cóntainer in the fridge up tó 2 days.

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