No-Bake Cheesecake

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

1. 1

   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).

2. 2

   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.

3. 3

   Pour 2 Tbsp water into a small microwave safe bowl. Sprinkle gelatin evenly over water and immediately whisk. Allow to rest while preparing filling.

4. 4

   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).

5. 5

   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.

6. 6

   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.

7. 7

   Fold in whipped cream.

8. 8

   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.