Phew! All the prepping and cooking for Thanksgiving is over. Don’t get me wrong. I love cooking for the family holiday dinners. But this year, I was off my game a bit. I didn’t have to host or cook for Thanksgiving last year. Maybe the year off made me rusty? I was so frazzled and disappointed with myself that I totally forgot about blogging the desserts I made. Thank goodness, my sister-in-law reminded me before it was too late for at least one of them. Sorry I don’t have all the step by step pictures that I like to take. But at least I got one of the final product before it was all eaten up! The good news is this is a no bake recipe. So that precious oven time and space during the holiday dinners won’t be needed.
CRUST INGREDIENTS:
- 12 graham cracker sheets
- 1/4 cup sugar
- 1/2 cup (1 stick) unsalted butter, melted
FILLING INGREDIENTS:
- 2 packages (8 ounces each package) cream cheese, room temperature
- 1 cup powdered (confectioners’) sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 tablespoon fresh lemon juice
BLUEBERRY SAUCE INGREDIENTS:
- 2 cups fresh blueberries
- 1/2 cup sugar
- 1 tablespoon butter
- 2 teaspoons cornstarch
- 1 teaspoon vanilla
- 1 tablespoon fresh lemon juice
DIRECTIONS:
To make the crust:
- Using a food processor, pulse the graham crackers until they are crumbs.
- Add sugar and melted butter and pulse until well combined.
- Press into the bottom of an 8 X 8 inch pan.
To make the filling:
- Using an electric hand mixer, combine cream cheese and powdered sugar until smooth.
- Add heavy whipping cream, vanilla and almond extract, and lemon juice. Mix on high for 2-3 minutes until thickened. Pour filling over crust.
- Cover and refrigerate at least 2 hours. I made mine the night before, so it was refrigerated for 12 hours.
To make the sauce:
- Combine the blueberries, sugar, butter, cornstarch, vanilla extract and lemon juice into a small saucepan.
- Cook over medium high heat for about five minutes. Stir frequently until the blueberries breakdown and the sauce thickens.
- Let cool down and refrigerate until you are ready to serve the cheesecake.
Are you ready to serve? Let’s go:
- Cut cheesecake into squares and gently remove from the pan.
- Arrange on a platter and spoon the blueberry sauce over the top of each square.
- Garnish with whip cream or mint sprigs. (Optional)
This looks fab! I could do with a slice now 😋
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Thanks, Frances!
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💛
happy saturday !
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Have a good weekend, Rinaldo!
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Nice!!! I found a no bake cheesecake recipe on Pinterest but it didn’t work for me. I’ll try yours out and see if this one is any better for me lol 🙂
Can the blueberries be substituted for other berries? Just curious.
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I’m sure you can substitute other berries. I hope my recipe works for you. It was a crowd pleaser with my family.
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looks lush! Cheesecake is all the yum.
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Thanks for stopping by! 🙂
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Your cheesecake photo is amazing Joann; I cannot believe how wonderful your dessert looks – looks store bought (and that is a compliment)
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Thanks Sue. 🙂
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This looks so lovely and yummy! I would love to have a taste right about now!
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Thanks Lynn. I wish there were some left. 😦
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I am sure there are none:)
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WOW! Gorgeous!
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Thank you! 🙂
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