A Simple and yummy recipe for no bake cheesecake with blueberry glaze.
Have ready a 8 inch spring for pan.
In a medium bowl combine the graham cracker crumbs, melted butter, and sugar.
Transfer the crumbs to the springform pan and firmly press the crumbs evenly into the pan bottom.
Chill crust while making the filling.
Using an electric mixer set at medium-high speed, beat the cream cheese until smooth.
Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary.
Beat in the lemon juice and vanilla.
Pour the filling onto the crust; smooth the top with a rubber spatula.
Cover with plastic wrap, and refrigerate until firm, 3 hours
Place blueberries and sugar in a pan and heat until the blueberries release their juices.
Combine cornstarch, juice, and water in a small bowl. Stir together until smooth.
Add starch mixture to pan and stir to mix completely.
Bring mixture to boil for a few minutes.
Allow to cool completely before pouring over cake.
Refrigerate until ready to serve.