Blueberry Cheesecake

This no-bake Blueberry Cheesecake is made with an easy homemade blueberry topping and is sure to be a hit with all cheesecake lovers!

Make the blueberry topping my mixing blueberries, sugar, lemon juice, & cornstarch. Simmer on low heat for 5-10 minutes until it is thick and syrupy. Let it cool.

To make the base layer, in a large bowl, add graham crumbs, melted butter and sugar and mix together.

Press the graham crust mixture evenly onto the bottom of a springform pan that has been lined with parchment and place in the fridge to chill.

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In a large bowl using a hand mixer, mix softened cream cheese until fluffy. Add cool whip, sugar, vanilla and lemon juice and mix until smooth.

Spread it evenly over the graham crust.

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Top the cheesecake with the blueberry topping and place it back in the fridge. Chill for 3-4 hours.

Slice and enjoy!

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