This no-bake cheesecake is made with two layers of cheesecake filling topped with homemade blueberry sauce. A perfect for summer dessert using fresh blueberries that won't heat up the house. The cheesecake filling is easy to make and doesn't need to be baked.
Add all of the blueberry sauce ingredients into a small saucepan.
Heat on low until the sugar has dissolved, stirring occasionally.
Once the sugar has dissolved increase heat to medium and slowly bring to a boil.
Once boiling stir constantly until the sauce has thickened to a pudding consistency.
Remove from heat immediately to prevent scorching, place the sauce in a bowl and cool completely. May be refrigerated to speed up the cooling process. While the blueberry sauce is cooling mix the graham cracker crust ingredients in a bowl.
How to make the graham cracker crust
In a bowl mix the graham cracker crumbs, sugar and butter.
Remove ¼ cup of the pie crust crumbs and set aside to use as a topping.
Press the remaining graham cracker crust crumbs into the bottom of a 10 ½ inch pie or tart pan. (A Spring-form pan would work well also)
Place the pie plate in the refrigerator while you make the cheesecake pie filling.
How to make the Blueberry Pie filling
Place the softened cream cheese into a large mixing bowl. Beat with a hand mixer until the cream cheese is silky smooth, about 2 minutes.
Add the vanilla extract, lemon juice and lemon zest of the remaining lemon to the mixing bowl. Beat until combined.
Pour the sweetened condensed milk to the mixing bowl and beat for one minute. Scrape the bowl and continue to beat for about 3 minutes until thick and creamy.
Remove 2 cups of the cheesecake filling from the mixing bowl and transfer to a smaller bowl.
Add ¼ cup of the cooled blueberry sauce and fold into the cheesecake filling in that bowl.
Remove the pie crust from the refrigerator and spread the cheesecake filling over the bottom of the pie crust. Set aside.
Fold ¾ cup of the remaining whole blueberries into the remaining cheesecake filling. Once mixed well spread over the top of the blueberry flavored cheesecake filling in the pie pan.
Sprinkle the reserved graham cracker crust crumbs over the top of the cheesecake pie.
Loosely cover the pie with plastic wrap and refrigerate for at least 5 hours or overnight before cutting. Save any remaining fresh blueberries for garnish.
Refrigerate the leftover blueberry sauce and use as a topping when serving the pie. Garnish with whipped cream and fresh blueberries (optional)