1cupof graham cracker crumbsmade from approximately 6 whole crackers
2tablespoonsgranulated sugar
2tablespoonsunsalted buttermelted
Cheesecake filling
⅔cupcold heavy cream
⅔cupplus 1 tablespoon granulated sugardivided
8ozcream cheeseat room temperature (I used reduced fat)
½teaspoonpure vanilla extract
Instructions
For the blueberry sauce:
Combine the orange juice, sugar and cornstarch in a medium saucepan and bring to a boil, stirring occasionally. When the mixture is translucent and thickened, stir in the blueberries and simmer for 5-7 minutes, until about half of the berries have burst.
Off the heat, stir in the lemon zest and lemon juice. Allow to cool slightly, then transfer to a covered bowl and refrigerate until cold.
For the graham cracker “crust”
Combine graham cracker crumbs with 2 tablespoons sugar and melted butter.
You can set the crumbs aside to use as is or you can lightly toast them in a skillet over medium heat for about 10 minutes. This will give the crumbs an extra crunchy texture and buttery flavor. If toasted, cool in the fridge or freezer while you make the cheesecake filling.
For the cheesecake filling:
Whip the heavy cream and 1 tablespoon of sugar until stiff peaks form. Set aside.
Beat cream cheese, ⅔ cup sugar and vanilla extract until smooth and combined. Fold in the whipped cream until the mixture is light and fluffy.
Assembly:
Layer graham cracker crumbs, cream cheese filling and blueberry sauce into individual serving dishes or glasses. Chill for at least one hour and serve.