This Easy No Bake Blueberry Cheesecake is the most perfect summer dessert! Make it ahead of time for parties, barbecues or dinner! It's fresh and lovely (and the recipe DOESN'T call for gelatin!). Everyone loves it!
Mix all ingredients together and press firmly into a tart pan, springform pan, pie plate or 8x8 baking dish.** Refrigerate for at least 30 minutes.
Puree blueberries in a food processor. Pour into a measuring cup or bowl and set aside.
Whip cold heavy cream with a hand mixer until stiff peaks form. Set aside.
Beat cream cheese with a hand mixer until smooth and creamy. Add sugar and vanilla. Mix well. Add 1 cup of blueberry puree and mix well to combine.
Use a spatula to gently fold whipped cream into blueberry cream cheese mixture. Pour into chilled crust, smooth top, and refrigerate at least 6 hours (but preferably overnight).
Whip cream with sugar until stiff peaks form. Slice cold tart into pieces and serve cold, topped with whipped cream.