This is a light and fluffy, deliciously creamy cheesecake and the fresh blueberry sauce takes makes it over-the-top delicious! And here no turning on a hot oven and waiting the extra hour+ for a cheesecake to bake, and chill time is half what a standard cheesecake takes!

Prep30 minutes minutes
Chill3 hours hours
Servings9

Ingredients

• 1 1/4 cups (138g) graham cracker crumbs (from about 9 full sheets)
• 5 Tbsp (70g) salted butter, melted
• 2 Tbsp cold water
• 2 tsp powdered gelatin
• 2/3 cup (155ml) heavy cream
• 16 oz cream cheese, brought to room temperature
• 1 1/4 cups (150g) powdered sugar
• 1/3 cup (80g) sour cream brought to room temperature
• 1 1/2 tsp vanilla extract

Instructions

• Line an 8 by 8-inch baking dish with aluminum foil or parchment paper leaving a 2-inch overhang on all sides. Spray foil with non-stick cooking spray (parchment doesn’t need to be sprayed).
• In a bowl, using a fork, stir together graham crackers and butter until evenly moistened. Pour mixture into prepared baking dish and press firmly into an even layer. Transfer to refrigerator.
• Pour 2 Tbsp water into a small microwave safe bowl. Sprinkle gelatin evenly over water and immediately whisk. Allow to rest while preparing filling.
• In a mixing bowl using an electric hand mixer (or 2-cup liquid measuring cup if your hand mixer will fit), whip heavy cream until stiff peaks form (it should get to the point it starts to loose that wet sheen).
• In a separate mixing bowl mix cream cheese and powdered sugar on low speed until combined, then increase speed to high and whip until smooth, light and fluffy, about 2 minutes. Mix in sour cream and vanilla extract.
• Heat gelatin mixture in microwave 10 to 15 seconds on high power until just dissolved, then whisk for 15 seconds. Cool until just warm, about 2 minutes. Then while mixing cream cheese mixture with hand mixer, drizzle gelatin mixture into cream cheese mixture and mix until combined.
• Fold in whipped cream.
• Spread cream cheese mixture over graham cracker layer in prepared baking dish. Cover with plastic wrap and chill until set, about 3 hours. Cut into squares and serve with blueberry sauce.

Notes

For the Blueberry Sauce

• 10 oz (2 cups) fresh blueberries (can substitute raspberries)
• 5 Tbsp juice (grape, berry or apple), or water
• 1/3 cup (66g) granulated sugar
•  2 1/2 tsp cornstarch

• Directions: In a medium sauce pan stir together blueberries, 4 Tbsp juice and the sugar. Bring mixture to a simmer over medium-high, stirring frequently.
• Reduce heat and simmer about 5 minutes until about half of the blueberries have burst. Stir together remaining 1 Tbsp juice and the cornstarch, whisk into blueberries, cook and stir 30 seconds longer.
• Allow to cool and chill before serving over cheesecake.