No-Bake Cheesecake Bars with Fresh Blueberry Sauce
- 12 graham cracker sheets, blended to make 2 c. of crumbs
- 1/4 c. sugar
- 1/2 c. (1 stick) butter, melted
- 2 (8oz) packages of cream cheese
- 1 c. powdered sugar
- 2 c. (1 pint) of HEAVY whipping cream
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- BLUEBERRY SAUCE
- (adapted from Martha Stewart)
- 2 c. fresh or frozen blueberries
- 1/2 c. sugar
- 1 Tbsp. butter
- 2 tsp. cornstarch
- 1 tsp. vanilla.
Adapted from thirtyhandmadedays.com
Using a food processor, blend graham cracker sheets until turned into crumbs.
Add sugar and melted butter; blend until well mixed.
Press into an 8x8 pan.
Using a mixer with a whisk attachment, mix cream cheese and powdered sugar until smooth.
Add heavy whipping cream, vanilla and almond extracts.
Mix on medium-high for 2-3 minutes or until thickened.
Pour filling over the crust.
Cover and refrigerate for at least 2 hours.
Add all ingredients to a medium saucepan.
Cook over medium high heat and simmer for about 5 minutes.
The blueberries will breakdown and the sauce will become thick.
Let cool and refrigerate until you're ready to serve the cheesecake.
Pour on top of cheesecake.
Serve and enjoy!