No-Bake Blueberry Cheesecake Recipe

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar.
Mix well until the texture resembles wet sand.
Press the mixture evenly into the bottom of a 9-inch springform pan or glass dish.
Refrigerate the crust for at least 30 minutes to firm up.

In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add powdered sugar and vanilla extract, and continue mixing until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread the cheesecake filling evenly over the prepared crust. Smooth the top with a spatula.
Place the cheesecake in the refrigerator to chill for at least 4 hours or overnight for best results.