No-Bake Cheesecake Bars with Fresh Blueberry Sauce

Ingredients

    CRUST
    12 graham cracker sheets, blended to make 2 c. of crumbs
    1/4 c. sugar
    1/2 c. (1 stick) butter, melted
    FILLING
    2 (8oz) packages of cream cheese
    1 c. powdered sugar
    2 c. (1 pint) of HEAVY whipping cream
    1 tsp. vanilla extract
    1 tsp. almond extract
    BLUEBERRY SAUCE
    (adapted from Martha Stewart)
    2 c. fresh or frozen blueberries
    1/2 c. sugar
    1 Tbsp. butter
    2 tsp. cornstarch
    1 tsp. vanilla.





Instructions

    CRUST
    Using a food processor, blend graham cracker sheets until turned into crumbs.
    Add sugar and melted butter; blend until well mixed.
    Press into an 8x8 pan.
    FILLING
    Using a mixer with a whisk attachment, mix cream cheese and powdered sugar until smooth.
    Add heavy whipping cream, vanilla and almond extracts.
    Mix on medium-high for 2-3 minutes or until thickened.
    Pour filling over the crust.
    Cover and refrigerate for at least 2 hours.
    SAUCE
    Add all ingredients to a medium saucepan.
    Cook over medium high heat and simmer for about 5 minutes.
    The blueberries will breakdown and the sauce will become thick.
    Let cool and refrigerate until you're ready to serve the cheesecake.
    Pour on top of cheesecake.
    Serve and enjoy!



source : http://www.thirtyhandmadedays.com