NoBake Blueberry Tart for 9 Servings

Instructions:

1. In a food processor, pulse the graham cracker crumbs, melted butter, sugar, and salt until the mixture resembles wet sand.
2. Pour the mixture into a 9-inch tart pan. Using the bottom of a flat measuring cup, press the crumbs firmly into the bottom and up the sides.
3. Place the crust in the freezer for 10 minutes to lock the fats in place.
4. Beat the softened cream cheese and powdered sugar until completely smooth.
5. Mix in the vanilla extract and lemon juice.
6. Gently fold in the strained blueberry puree until the texture is velvety.
7. In a separate bowl, whip the heavy cream to stiff peaks, then carefully fold the whipped cream into the blueberry mixture using a spatula.
8. Pour the filling into the chilled crust and smooth the top with a spatula.
9. Refrigerate for at least 4 hours to allow the filling to set.
10. Toss fresh blueberries in maple syrup and arrange them on top. Garnish with mint leaves before serving.