In The Kitchen With Kat-No Bake Cheesecake Filling and Blueberry Sauce!

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It's birthday season! Seriously, the last week of April and first week of May is a couple weeks of birthday craziness in my realm!

This past Saturday we had a tri-birthday bash at my dear friend's house! I have a friend Cam who's birthday is on May 5th, a holiday that I adoringly refer to as Cinco de Cambo! And yes, the Mexican cuisine doth flow on said day.

However, we decided to celebrate a bunch of birthdays all on one day this past Saturday and had a fete of gigantic burrito proportions!

My friend Cam's wife declared she would cook the savory comestibles, so the rest of us were in charge of dessert. I asked Cam what he would like for birthday dessert, and without even a modicum of hesitation, he blurted,

"Cheesecake with blueberry sauce"

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Done.

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Here's the thing, each day leading up to Saturday was packed with stuff I didn't have a ton of time to craft said cheesecake.

So here's what I did:

I went back into the chain that shall not be named archives and dug out my Graham Cracker Crust For A Crowd.

Then I got out my trusty notebook and scribbled out a filling recipe that sounded acceptably tasty.

Finally I checked the freezer, removed some blueberries that I had picked last year to thaw, and scribbled yet another recipe for the blueberry sauce.

Then, I sipped some refreshing iced tea and pranced around like a self-satisfied show pony. Okay, I didn't prance, I showcased my extended trot. You get the picture.

The crust I baked the night before, as logistically, I needed it cooled so I could make the filling first thing Saturday morning and it could chill before the party.

The filling itself was pretty simple. As much as I adore a rich bain marie baked cheesecake of decadent lusciousness, there is something quite delectable about a no bake cheesecake filling.

I mean, you whip a bunch of heavy cream (YUM)

Then you fold it into a mixture of whipped cream cheese, sugar, powdered sugar, sour cream, fresh squeezed lemon juice, and vanilla extract.

Honestly, I always want to eat it right out of the mixing bowl. Okay, I always taste some, you caught me, but dangit! That's cook's privilege!

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Anyway, after spreading the filling into the cooled crust, you pop it into the fridge for a good chill, at least four hours. Truly, the longer the better!

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The blueberry sauce turned out right nicely! Although, it's really more of a compote, I think I added a bit too much cornstarch for it to be a sauce but I included the recipe because the peeps ate every scrap of it. There were no complaints about the thickness and if you wanted it a bit thinner, water is a thing.

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So if you are looking for a simple, homemade dessert to feed a crowd that tastes like eating a tangy cloud, then I recommend this recipe. It made Cam smile as he inhaled 2 giant squares lol!😊

No Bake Cheesecake Filling

1 1/2 cups heavy whipping cream
3-8 ounce packages of cream cheese (room temperature!)
1/2 cup granulated sugar
2 TBSP powdered sugar
1/4 cup sour cream
2 tsp fresh lemon juice
1 1/2 tsp vanilla extract

Whip the cream until you get stiff peaks and set aside.

In a separate mixing bowl, add softened cream cheese, sugar, powdered sugar, sour cream, lemon juice, and vanilla extract. Beat until very well-combined, at least 2-3 minutes.

Fold the whipped cream into the cream cheese mixture, spread in prepared, cooled graham cracker crust. Chill at least four hourse before serving.

Blueberry Sauce

1 cup fresh or thawed blueberries (start with 1 3/4 cups if frozen!)
1/4 cup water
1/4 cup sugar
1 TBSP lemon juice
1 TBSP cornstarch
1 1/2 tsp water

Put blueberries in a saucepan. Add water, sugar, and lemon juice and bring to a simmer. I used a potato smasher and give the simmering blueberries a bit of a smash as they are simmering.

In a small cup, add cornstarch and 1 1/2 tsp water, stir to combine, and whisk cornstarch mixture into the simmering blueberries. Cook until thickened. During the cooking/whisking time, I sometimes smash the berries a bit more. How chunky you like your blueberry sauce is up to you!

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And as most of the time, all of the images in this post were taken on the author's super cheesy and non-lemon squeezy iPhone.

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