No-bake Blueberry Cheesecake

Total Time: 42 mins Preparation Time: 30 mins Cook Time: 12 mins

Ingredients

• Servings: 10
• 9 whole graham crackers
• 1/2 cup old fashioned oats
• 3 tablespoons brown sugar, packed
• 1/8 teaspoon salt
• 5 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 cup water
• 1 tablespoon unflavored gelatin
• 12 ounces cream cheese, room temperature
• 1 cup heavy whipping cream
• 1 cup sugar
• 1 tablespoon fresh lemon juice
• 3 cups fresh blueberries
• 1 cup chilled heavy whipping cream
• 1 tablespoon sugar
• 2 pints blueberries
• 2/3 cup blueberry jam

Recipe

• 1 for crust: preheat oven to 350º. blend first 4 ingredients in processor until graham crackers are finely ground. add butter and vanilla; process until moist crumbs form.
• 2 press crumb mixture onto bottom and 1 inch up sides of 9-inch-diameter springform pan.
• 3 bake crust until deep golden brown, about 12 minutes. cool.
• 4 for filling: pour 1/4 cup water into small saucepan; sprinkle gelatin over. let stand 10 minutes. stir over very low heat just until gelatin dissolves. set aside.
• 5 blend cream cheese, cream, sugar, and lemon juice in processor until smooth. add berries; puree until smooth (some blueberry bits will remain).
• 6 with machine running, add warm gelatin mixture through feed tube and blend well.
• 7 pour filling into crust. cover; chill overnight. (can be made 2 days ahead. keep chilled.)
• 8 run knife around pan sides to loosen cake. release pan sides. transfer to platter.
• 9 for topping: beat cream and sugar in medium bowl until firm peaks form.
• 10 spread cream mixture thickly over top of cheesecake.
• 11 place berries in bowl.
• 12 heat jam in small saucepan over low heat until just melted. pour jam over berries; toss to coat.
• 13 mound coated berries in center of cream, leaving 1-inch plain border. chill cake at least 1 hour and up to 1 day.