Hello everyone ! This isn't particularly blueberry season, but cheesecake is almost always wonderful with them, so blueberry cheesecake it is ! Especially after the madness months of holiday baking, it was nice to whip up something that set in the fridge. I have to be honest, no-bake cheesecake can be tricky. I've had disaster moments ! Once in a while for no apparent reason, the cheesecake filling doesn't set and there's no understandable reason why even after following the recipe like a mad scientist (with funny glasses). Here's what I've learned since this recipe includes no eggs or flour, nothing really holds it together - always use a spring form pan. Without this, it is difficult to remove the cake from the pan and it is often quite delicately set in the first place - have the crust not only cover the bottom, but rise up the sides about 1-1/2 - 2 inches. In case the filling is a tad too soft, at least the crust holds it together - the crea
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