Refreshing no-bake Lemon Cheesecake with Homemade Blueberry Sauce

🧂 Ingredients

• 14 Graham crackers sheets
• 7 tablespoons Butter

  unsalted, melted
• 16 ounces Cream cheese

  softened
• 1 cup Confectioners sugar
• 1 tablespoon Orange zest
• 2 tablespoons Lemon juice
• 2 tablespoons Water
• 1 teaspoon Gelatin

  unflavored
• 1 cup Heavy whipping cream
• 2 teaspoon Vanilla extract
• 8 ounces Blueberries
• ¼ cup Granulated sugar
• 2 tablespoons Water
• 2 teaspoons Cornstarch
• 2 teaspoons Lemon juice

Instructions

• 1 Break 14 Graham crackers sheets into pieces and place them into a food
  processor.
• 2 Process for 20 seconds until the graham crackers are broken down.
• 3 Pour 7 tablespoons Butter (melted) on top of the crumbs and process on high for
  an additional 15 seconds until it’s a sand-like texture and begins to stick to
  the sides.
• 4 Lightly spray a 9-inch (22 cm) springform pan with cooking spray.
• 5 Firmly press the crust into the pan, coming up the sides about ¼ inch (6 mm).
  Place the crust in the fridge until the filling is ready.
• 6 In a large bowl, beat 16 ounces Cream cheese until completely smooth, about 3
  minutes.
• 7 Add 1 cup Confectioners sugar and beat for 2-3 minutes until fluffy and smooth.
  Add 1 tablespoon Orange zest and 2 tablespoons Lemon juice and stir to combine.
• 8 Pour 2 tablespoons Water into a small bowl and sprinkle 1 teaspoon Gelatin on
  top of the water. Allow it to sit for 5 minutes to bloom. Microwave it for 30
  seconds until the gelatin has melted.
• 9 Pour 1 cup Heavy whipping cream and 2 teaspoon Vanilla extract into a large
  bowl. Whisk the cream for 4-5 minutes until soft peaks form. While whisking,
  slowly beat in the gelatin mixture until stiff peaks form.
• 10 Fold the whipped cream mixture into the cream cheese mixture until well
  incorporated.
• 11 Scrape the mixture into the prepared crust and smooth the top with the back of
  the spoon. Place into the refrigerator and chill for at least four hours before
  serving.
• 12 Place 8 ounces Blueberries and ¼ cup Granulated sugar into a saucepan over
  medium heat. As the blueberries warm, they will begin to release juice. Use a
  masher to break apart some of the blueberries, while leaving others whole.
• 13 In a small bowl, whisk together 2 tablespoons Water and 2 teaspoons Cornstarch
  to make a slurry. Slowly add the slurry to the saucepan, while stirring.
• 14 The sauce will begin to thicken. Add 2 teaspoons Lemon juice. Allow it to
  thicken for another 2-3 minutes, then remove from the heat for serving.

Nutrition Info