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Like a beautiful cross between a fluffy, airy mousse, and a classic cheesecake, this tart gives you the best of both worlds! And it's no-bake. Bam.

You get the tart flavor you love with a light and velvety melt-in-your-mouth texture--resting on top of the dense buttery graham crust. The balsamic blueberries are like a lesson in why sweet things need a sour balance; an intensely delicious magenta dribble to make you swoon.

I love this dessert when I'm craving cheesecake, but I don't want the heaviness i.e., anytime it's over 85 degrees, Fahrenheit. Since this cheesecake is essentially a "mousse" it's not great in the heat- don't bring it to a summer patio party and stick it on a table in the sun. This princess needs to stay chilled until serving. Which truly, is no big thing at all.

The spongey-fluff texture of the tart is slightly fragile, so cut slowly.




Ingredients: 1 package graham crackers, 5 tbsp. melted butter, 1 tbsp. sugar, 10 ounces cream cheese at room temperature, 1/2 cup powdered sugar, 1 tsp. vanilla extract, a pinch of sea salt, 1 cup heavy whipping cream, zest of 1 lime, juice of 1/2 lime. For the Balsamic Blueberries: 1 cup blueberries, 1 tbsp. balsamic vinegar, 1/3 cup sugar, 1 tsp. corn starch.

Serves 8.

1. Spritz an 8-inch springform pan lightly with cooking spray. 2. Make the crust: Blitz Grahams, melted butter, and sugar in a food processor until you have wet sand. Press into the bottom of the pan, leaving a 1-inch lip around the perimeter. A pint glass works so well for this. 3. Using an electric mixer, beat the cream cheese, vanilla, powdered sugar, and salt together until very smooth. Beat in lime zest and lime j Beat whipping cream in a separate bowl until soft peaks form. Fold into the cheese mixture. 4. Spread batter over the crust. It will be fluffy and tall but will deflate into the airy mousse as it sits. Cover and refrigerate for 6 hours to overnight. 5. Make balsamic blueberries: Heat berries, sugar, and vinegar over medium-high heat until simmering. Turn down to medium and simmer for 5-7 minutes, or until some of the berries have burst and the mixture is thickening. Remove a small amount, (1/4 cup or so) into a small bowl and whisk in the corn starch. Whisk this mixture back into the blueberry sauce. Cool to lukewarm.

6. Carefully unmold the springform pan. Serve slices of the tart with a dribble of balsamic blueberries over top. #cheesecake mousse tart with balsamic blueberries #cheesecake mousse #cheesecake #cheesecake tart #balsamic blueberries

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