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No-Bake Blueberry Cheesecake
Ingredients:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 1 can (21 oz) blueberry pie filling
Directions:
1. In a medium bowl, combine graham cracker crumbs and melted butter until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
2. In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, beating until well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
5. Spread the cream cheese mixture over the prepared crust, smoothing the top with a spatula.
6. Spoon the blueberry pie filling evenly over the top of the cheesecake.
7. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
8. Before serving, run a knife around the edge of the springform pan to release the cheesecake. Remove the sides of the pan and slice the cheesecake.
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