A truly simple, easy to make gluten free No Bake Cheesecake with Blueberry Topping that doesn't require any time in the oven. This deliciously creamy no bake dessert is perfect for summer days when it's just too hot to cook, but you still want something sweet to eat!
In a bowl, pour melted butter over crushed cookies and mix together until completely combined.
Press cookies into springform pan, spreading evenly.
Set springform pan aside.
For the Filling
Pour whipping cream into a stand mixer bowl. Add cream of tar tar and whip on med-low speed, until cream begins to form stiff peaks (about 3-5 minutes).
Move whipped cream to a separate bowl.
In a clean bowl, use stand mixer to beat together cream cheese, lemon juice, sugar, and vanilla extract.
Slowly add whipped cream into cream cheese mixture, until just combined.
Pour filling into springform pan, spreading evenly over cookie crust.
For the Topping
Add blueberries, vanilla extract, sugar, and lemon juice to a saucepan.
Whisk together water and corn starch, and pour over fruit. Cook on medium heat.
Bring to a boil, stirring frequently.
Lower heat to a simmer and allow to thicken (about 5 minutes).
Remove from heat and allow to cool.
Once completely cooled, pour filling over cheesecake.
To set, refrigerate cheesecake for 2-3 hours before serving.
Notes
Click on the time in the instructions to start a timer!