Making the No Bake Blueberry Cheesecake is straightforward. Follow these steps to create this delectable dessert:

1. Prep the Springform Pan: Grease a 9-inch springform pan with non-stick spray for easy removal later.

2. Make the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well-coated. Press this mixture firmly into the bottom and slightly up the sides of the prepared pan to form a crust.

3. Prepare the Cheesecake Filling:
– In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
– Add the vanilla extract and mix well to combine.
– In a separate bowl, whip the heavy cream until stiff peaks form.
– Gently fold the whipped cream into the cream cheese mixture until fully combined.

4. Assemble the Cheesecake: Pour the cream cheese filling into the prepared crust. Smooth the top with a spatula and refrigerate while you make the blueberry topping.

5. Make the Blueberry Topping:
– In a small saucepan, combine the blueberries, granulated sugar, lemon juice, and cornstarch (if using).
– Cook over medium heat until the blueberries start to burst and the mixture thickens, about 5-7 minutes.

6. Cool the Blueberry Mixture: Remove from heat and let it cool for a few minutes before pouring it over the cheesecake filling.

7. Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or overnight for the best results.

8. Serve: Once set, carefully remove the sides of the springform pan, slice, and enjoy!