Everyone Loves This No-Bake Dessert #shorts

By Natasha's Kitchen · 20 min

Ingredients

Instructions

1. In a medium saucepan, combine the water, lemon juice, sugar and cornstarch, and stir until the cornstarch dissolves.
2. Heat over medium, stirring constantly, until the mixture starts to thicken, about 1 minute.
3. Add the blueberries and bring to a boil, stirring gently and occasionally, for about 5 to 6 minutes, until the berries release their juice and turn syrupy.
4. Take off the heat and let the blueberry sauce cool to room temperature.
5. Crush the graham crackers in a food processor into fine crumbs, then move them to a bowl and mix in 1 Tbsp sugar and 8 Tbsp melted butter until evenly moistened.
6. Line a 9-inch springform pan with a round of parchment and press the crumbs over the bottom and 1/2 inch up the sides. Freeze 15 minutes or refrigerate 30 minutes to set.
7. In a large bowl, beat the cream cheese and 2/3 cup sugar on medium-high with a hand mixer for 3 minutes, scraping the bowl as needed, until fluffy and completely smooth. Beat in the sour cream and lemon juice for another minute.
8. Wash the mixer attachments. In a second large bowl, whip the heavy cream on medium-high for about 3 minutes, until stiff peaks form.
9. Fold the whipped cream into the cream cheese mixture with a spatula until fully combined, scraping from the bottom of the bowl.
10. Pour half the filling over the cooled crust. Spoon 1/4 of the cooled blueberry sauce over it and swirl lightly.
11. Pour the remaining filling on top and smooth it. Spoon and swirl another 1/4 of the blueberry sauce over the top.
12. Cover and refrigerate for at least 6 hours or overnight to set. Serve topped with the remaining blueberry sauce.

Summarized from Natasha's Kitchen's video. Watch it for the details.

More recipes with

LemonCreamCream cheeseSour creamBlueberryGraham cracker