In a small saucepot, combine all ingredients and bring to a simmer, allowing the blueberries to begin to pop and release their juices.
Boil until thick and will coat the back of a spoon.
Pour on to a plastic or parchment lined baking sheet. Cover with plastic wrap and refrigerate until cold and thick.
Prepare Graham Cracker Crust:
Combine all ingredients for the crust in a medium bowl. Mix until will hold together when squeezed.
Press into a 9 x11 inch pan lined with parchment paper.
Refrigerate until cold.
Prepare the Cheesecake:
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until softened and smooth.
Add sugar and continue to beat until no visible sugar granules remain.
Add lemon juice, vanilla and salt. Beat to combine.
Switch to whisk attachment and add cream to bowl. Whisk on medium high until stiff peaks form.
Pour cheesecake base on the crust and spread out. Dollop the jam on top and swirl with an offset spatula. Alternatively, you can mix the blueberry jam in with the cheese cake base for a more even distribution of blueberry. I used about ¾ of the prepared jam. Use as much or as little as you would like.
Refrigerate 4 hours or overnight. Slice and serve chilled.
Yield: 24 bars9 x 11 inch pan
Keyword blueberry sauce, cheesecake, no bake dessert
All images and content are copyright protected. Please do not use images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Thanks!