In a mixer, whip the cold cream until it forms thick pikes. Place the whip cream in a large bowl. Combined the softened Cream Cheese, Sugar, and Beer in the mixer and stir on a medium low setting until the cream cheese is smooth.
Once the cream cheese is smooth, using a spatula, softly fold in the whip cream. Take your spoon from the side of the bowl and through the middle to incorporate. Be careful not to over mix the filling.
Add the mixture to a cooled shortbread cookie crust. Add spoonfuls of the blueberry sauce to the top and use a butter knife or fork to swirl the two.
Top with additional berries and refrigerate for at least one hour.
BLUEBERRY SAUCE
Add all ingredients to a small sauce pan and cook over medium low heat until the berries pop and the sauce starts to thicken, about 10 minutes. Stir often to prevent the berries from sticking to the bottom.
Strain the mixture through a fine strainer to remove the outside of the berries. Refrigerate until cool before adding to the cheesecake.
Notes
Shortbread Crust- You can purchase a shortbread cookie crust or make your own using shortbread cookies. Crush the cookies until they resemble crushed graham crackers.(I used ¾ a package of Keebler Shortbread Cookies} Add 1 tablespoon melted butter. Press the mixture into your pie dish, lightly brush with additional butter and bake in a 350 degree oven for 10-12 minutes. Completely cool before adding pie filling.
Recipe by Life Food and Beer at http://lifefoodandbeer.com/no-bake-cheesecake-with-blueberry-swirl/