No Bake Cheesecake with Blueberry Compote

Preparation

Please watch the short video above to see how it’s done.

1. Graham Cracker Crust…mmmm. You can either put the crackers in a food processor or, if you have some aggression to get out, shove them in a large plastic bag and beat them into oblivion with your rolling pin.

2. Once your crackers have become crumbs, dump them into a mixing bowl and add your sugar and melted butter. Stir until ingredients are evenly mixed.

3. If you have the willpower to not eat the mixture (congratulations), fill the pan and press down with the back of the spoon to make sure it is level and well packed. Set it aside get started on the filling.

4. Using a whisk attachment, mix the cream cheese and almond extract in a large bowl. Once combined, add the powdered sugar and mix some more. Slowly add in the heavy whipping cream and mix on medium-high until you’ve got a silky, smooth filling. Yeah, silky smooth. Pour your filling over the crust, cover, and refrigerate for at least two hours.

5. While that’s cooling, dump your blueberries, sugar, butter, cornstarch, and vanilla into a medium saucepan. Stir over medium-high heat and simmer for about 5 minutes until the blueberries breakdown and the sauce becomes thick. Let the sauce cool for 10 minutes and then refrigerate until ready to serve.

When it’s time for dessert, pour the sauce on top of the (silky smooth) filling and wait for guests to praise your genius.