Making the Dreamy No-Bake Blueberry Cheesecake is straightforward and fun! Follow these easy steps for a stunning dessert:

1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
2. Form the Crust: Press the mixture into the bottom of a 9-inch springform pan evenly. Use the back of a measuring cup to compact it tightly.
3. Chill the Crust: Place the crust in the refrigerator while you prepare the filling. This will help it firm up.
4. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and continue to mix.
5. Add Vanilla: Stir in the vanilla extract until fully incorporated.
6. Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. This adds lightness to your cheesecake.
7. Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture, ensuring you don’t deflate it.
8. Pour Filling: Spread the cheesecake filling over the prepared crust, smoothing it into an even layer.
9. Prepare Blueberry Topping: In a small saucepan, combine the blueberries, granulated sugar, and lemon juice. Cook over medium heat until it starts to bubble and the blueberries release their juices, about 5-7 minutes.
10. Cool Topping: Remove the blueberry mixture from heat and let it cool for a few minutes.
11. Assemble Cheesecake: Pour the blueberry topping over the cheesecake filling evenly, then place it back in the refrigerator.
12. Chill: Refrigerate for at least 4 hours, or overnight for the best results, allowing it to set properly.
13. Unmold and Serve: Once set, carefully release the springform pan and slice the cheesecake into pieces.

By following these steps, making the Dreamy No-Bake Blueberry Cheesecake can be a delightful journey from start to finish!