This Easy Blueberry Cheesecake Dessert with a light and creamy no-bake cheesecake layer is a fabulous make-ahead dessert choice for any time of year!
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Things I love about this recipe:
- It includes ingredients you can easily keep on hand.
- It can (and should) be made ahead which is so necessary when you are having a big gathering.
- It makes a generous amount.
- The light and creamy no-bake cheesecake layer is a snap to make.
- And, most importantly, it is tasty as all get-out!
Everyone needs a few semi-homemade recipes at their beck and call and this is one of mine. A simple graham cracker crust is baked, topped with a really simple no-bake cheesecake layer, and then the whole shebang is finished off with blueberry pie filling and chilled until you are ready to serve.
It starts with a basic graham cracker crust – graham crackers, sugar, and butter. I like to use my food processor from start to finish. Start by pulsing the graham crackers until they are finely ground and then add the sugar and melted butter (all the precise measurements are included on the recipe below).
Process until it is nicely combined. Easy.
Transfer the crumb mixture to a 13″ x 9″ baking dish and pat it firmly down into the pan to form a crust. Bake the crust at 350 degrees for 10 to 12 minutes, until fragrant and nicely golden brown. Allow the crust to cool completely while we get to work on the cheesecake layer.
You will need two packages of cream cheese – I used Neufchatel cream cheese, the less fat variety – a container of frozen whipped topping (aka Cool Whip) and a can of blueberry pie filling. You’ll also need to grab the powdered sugar and vanilla extract from the pantry.
Want to use homemade whipped cream? Go right ahead. You will need about 3 cups which is equivalent to an 8-ounce container of Cool Whip.
Beat the softened cream cheese with 1 cup of powdered sugar and two teaspoons of vanilla extract until it’s nice and creamy. Fold in the whipped topping with a spoon or rubber spatula.
Transfer the cheesecake mixture to the cooled crust and carefully spread, or pat it down over the top. You have to use some finesse here so you don’t disturb the graham cracker crust but don’t fret if a little bit of the crust does come up. We are going to top the whole thing with blueberry pie filling and no one will be the wiser.
Spoon the blueberry pie filling over the top and use a knife or offset spatula to lightly spread it out. Cover the dish with plastic wrap and pop it in the fridge to chill for several hours or even better, overnight.
It will slice and serve beautifully.
I love the look of it, the taste of it, all of it! Always a crowd-pleaser.
EASY BLUEBERRY CHEESECAKE DESSERT
More delicious cheesecake dessert ideas:
Snickers Cheesecake Bars – Sally’s Baking Addiction
Strawberry Cheesecake Cookie Bars – Valerie’s Kitchen (yours truly)
No-Bake Peanut Butter and Chocolate Chip Cheesecake Bars – The Cookie Rookie
Caramel Apple Cheesecake Bars – The Girl Who Ate Everything
Coconut Cheesecake No Bake Dessert – Crazy For Crust
Oreo Cheesecake Bars – High Heels and Grills
For lots of delicious recipes, giveaways, and more, be sure to follow Valerie’s Kitchen
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Easy Blueberry Cheesecake Dessert
Ingredients
For the graham cracker crust:
- 18 full sheets (2 sleeves) graham crackers, finely ground (approximately 3 cups)
- 1/2 cup butter melted
- 1/3 cup sugar
For the cheesecake:
- 2 (8 ounce) packages cream cheese, softened
- 1 cup confectioners' sugar
- 1 (8 ounce) container frozen whipped topping (Cool Whip), thawed
- 2 teaspoons vanilla
- 1 (21 ounce) can blueberry pie filling
Instructions
- Preheat oven to 350 degrees F.
For the crust:
Combine graham cracker crumbs, melted butter, and sugar in a food processor or a mixing bowl until well combined. Transfer to a 13" x 9" baking dish and press down firmly to form crust. Bake until edges are golden brown, 10 to 12 minutes. Set aside to cool completely before filling.
For the cheesecake filling:
Use an electric mixer to beat together the cream cheese, sugar and vanilla. Use a spoon to fold in the whipped topping and mix until well combined. Carefully spread cheesecake mixture over prepared crust.
- Spoon blueberry topping on top of filling, spreading out evenly. Cover and refrigerate for several hours or overnight. Slice into squares and serve.
Recipe Notes
Can substitute 3 cups of homemade whipped cream for the frozen whipped topping, if preferred
Leonore McAleese says
Fantastic! This is my late mother’s cheesecake recipe that she often served at family gatherings. I lost my copy when moving and she, with age, couldn’t remember the correct amounts for the ingredients. I tried one time to wing it as best I could but it wasn’t the same. Now that I have it I can’t wait to treat my friends. Mom always used cherry pie filling but the blueberry looks good, too.
Valerie says
Hello Leonore. I’m so happy to have reunited you with a familiar recipe. This one is very nostalgic for me too. I love it with the blueberry topping but think it would be fabulous with cherry too. I hope it is as good as you remember it 🙂
Val says
Could this recipe be used with a ready made graham cracker crust ?
If so would any of the ingredients change in amounts ?
Brandy says
I make this with the listed ingredients and use two ready-made graham crusts.
Ann Bonnell says
Can you use Whip Cream?
Patsy Ferguson says
Same here, my daughter and I were trying to remember the recipe and here it is ! Thank you and Happy Easter…He is arisen.
Valerie says
Thank you and have a wonderful Easter, Patsy. 🙂
Kathypants says
I have a one up to this recipe. Omit cool whip and use 1 can of sweetened condensed milk, one 8oz block of cream cheese and 1/3 cup of lemon juice( from the bottle). Beat to mix well. Pour into crust and top with fruit. This mixture can have also cool whip added to it as well. It tastes a lot more like cheesecake.
Lisa says
would love to know how it came out with your sub of the condensed milk and taking out one of the blocks of cream cheese. Then you added lemon juice and did you add cool whip as well? Making this for thanksgiving so not sure if I should alter the original recipe.
Leslie says
This looks wonderful! My husband is a big fan of blueberries & I absolutely love any kind of cheesecake. His birthday & Mother’s Day falls on the same day this year so I will make this as a special treat for both of us. Thank you!
Valerie says
Hello Leslie! I think this will be just perfect for a birthday/Mother’s Day celebration. Be sure to let me know how it works out for you. Enjoy 🙂
Carolyn says
Looks good but can we use fresh blueberries and how do we make the fresh blueberries…Thankyou
Valerie says
I can’t say that I’ve ever tried this recipe with anything other than the canned pie filling. To make your own pie filling with fresh berries I’d recommend doing a Google search for “homemade blueberry pie filling” and see what you can find. Best of luck!
Kathy Lundstrom says
Yes, Carolyn, I have the same question. How to use fresh blueberries.
Belle says
Place your blueberries, half cup sugar, tsp lemon juice (optional) and two Tbsp corn starch in small pot. Stir until it soft boils for one minute. Transfer it to another container and let cool completely.
Homemade sauce with homemade blueberries!
Valerie says
Homemade blueberry sauce is wonderful but recipes like this are ones you can depend on any time of year and at a moment’s notice. Canned blueberry filling does the trick! Thanks, Belle.
Bob Hismorts says
Save about 1/2 cup of berries and cook the rest. Then add the uncooked berries after the cooked ones cool and you have have a much better topping.
Karen says
Regarding making your own blueberry topping. I make blueberry pies all summer long. My daughter’s favorite fruit. For the pie filling I use tapioca as the thickening agent. So maybe 4 cups of blueberries, 3tablespoons of tapioca and 3/4 cup of sugar. I always put cinnamon in my blueberries. I like the combination of the two.For the cinnamon use your own judgement. Then I would cook the combination on the stove until it was hot and bubbling. Once is has become completely cold it should be thicken. At that point you can put it on top of the cheesecake. If you find it thinner than you expected, that’s ok, just spoon it on each individual piece you serve. I’m going to make this cheesecake and try the blueberry topping I’m going to make myself. Just experiment, it will be delicious. BTW, you could use cornstarch for the thickening agent too.
Shelly says
This is so close to the one that used to be published by Cool Whip and Philadelphia Cream Cheese and Keebler Graham Cracker Pie Shells as their Spring Breeze Cheesecake. That recipe called for 1 block of Philadelphia Cream Cheese, 1/3 c. granulated sugar, 1 tsp. vanilla creamed together. Add in 1/3 c. sour cream. Mix well. Fold in 8 oz. Cool Whip. Pour into Graham Cracker Pie Shell. Top with favorite canned pie filling or fresh sliced fruit (blueberries or strawberries). (Yes this is a family favorite since I can recite the recipe from memory.)
Shelly Bondy says
This is what I use every holiday. Only mine calls for 1 cup sour cream. I also add some yellow food coloring to give it more color. Once I did green food coloring with red sprinkles for Christmas. Kids wouldn’t eat it, lol.
Lori says
I’m going to give this a try. This might be the same thing my grandma used to make. I could never get enough of it as a kid.
Jodie Stites-Huff says
instead of graham cracker crust, I’ve always made this with oreo cookie crust. The chocolate and blueberry is fantastic
Valerie says
Sounds delicious, Jodie!
Liz says
Can I use less confectioners sugar? Maybe 1/2 instead or will that affect the consistency? Thank you
Valerie says
You can try it. I’d recommend giving it a little taste. If you feel it’s sweet enough and the consistency works for spreading, go for it!
Mindy says
I make it like this and never add any sugar i use bought pie crust and do it in that 1 block cheese and one small coolwhip
Cynthia Schoffstall-Brown says
This is the same recipe my mom use to make and everybody loved it and asked for the recipe. Thanks for posting it because I almost forgot how much cream cheese and Cool whip it took.
Joanie Williams says
Can you tell me if you used 2 sleeves of graham crackers with 9 in each sleeve consisting of 2 grahams per sheet or are you saying a whole sheet consist of 4 grahams per sheet? They use to come 4 grahams to a sheet but no longer come this way and I’m not sure I know what you count as a full sheet’ Thank you going to make this for family tomorrow.
Valerie says
Hi Joanie. The recipe calls for 8 full sheets (2 sleeves) of graham crackers, finely ground (approximately 3 cups). By a “full sheet” I am referring to an entire graham cracker as it comes out of the package (without breaking it up). If you are unsure, just be sure to measure the finely ground crumbs. Enjoy!
Kathy Lundstrom says
The recipe I printed off says 18 sheets not 8.
Valerie says
The recipe card indicates the correct amount. You’ll need 18 which should be two full packets.
Geri Scarboro says
I have made this and it is delish!!!!!
Jodie Cooks says
Im thinking using gluten free graham crackers will work too??
Valerie says
Hi Jodie. I have no experience working with gluten free products. If you give it a try let me know how it works out!
Cindi says
This is a great recipe. I add 1/2 cup of pecans to my Graham cracker crust in food processor. I like the toasted pecan flavor in crust.
Lisa says
I want to leave the crust off due to a gluten allergy. Thoughts?
Valerie says
I think the filling would be tasty on its own but it wouldn’t hold up that well. If you are okay with it being spooned into bowls, I think it would work.
Nadine Wright-Koser says
I’m going to try your blueberry torte.
thank you for the recipe.
Shirley says
Do you think I could cut this in half and use a 8×8 pan. 9×13 is a lot for 2 of us.
Valerie says
I think you could do that, Shirley, although I imagine it might just be better to make the full recipe since you will end up with leftover ingredients (Cool Whip and pie filling).
D. Kirchhofer says
This came out great and super easy!
Valerie says
Wonderful! Thanks so much for your comment 🙂
Colleen says
I made it for the first time this morning. I hope I didn’t mess it up. I started putting the filling on the crust when it was still hot. I was in a hurry and didn’t read the line that said let it cool completely.
Do you know if it will still be okay?
Valerie says
Hi Colleen. I can’t say for sure but I’m betting it will be fine. As long as you were successfully able to spread the filling out over the crust and it has a good amount of chilling time I think it will work out. Fingers crossed!
Ayushi says
I made this recipe. It was a great success! Highly recommend it.
Valerie says
I’m glad it worked out well for you, Ayushi 🙂
Carol Hopkins says
I make one like this but I use Half cup white sugar and a regular baked pie crust. I also layer the bottom of the cooked crust with bananas then the cream cheese filling then top with the blueberry pie topping
Valerie says
Sounds wonderful, Carol!
Mama Melyn says
Great Recipe for no-bake Blueberry Cheesecake. However, I got interested with that Homemade Whipped Cream. 🙂 Done some no-bake blueberry cheesecake and placed it in a jar for a friend’s birthday giveaways. They looked lovely in a jar
Love the idea of using homemade whipped cream.
Linda Leone says
This is a great and easy recipe!
Try “Lucky Leaf” brand of pie filling “premium”
Hands down superior product compared to any brand out there. More fruit … less goo!
Lana J Winn says
I have been making something very similar for years.
To keep things interesting, I like to add some cinnamon and pecan or walnut pieces to the graham cracker crust before baking.
Once the crust has cooled, I slice a banana over the crust. Then I top with the whipped topping mixture. Atop, I like either blueberry pie filling or cherry pie filling.
During huckleberry season, I have made my own fruit pie filling and used that to top this with. I never bring any home after a potluck.
Christine says
I made this for Mothers Day today. My mom is 80 and loves anything blueberry. I used Brown Sugar in the crust instead of white sugar. I sprinkled fresh blueberries on top of the pie filling. Is chilling now. Looks great. Our Mothers Day Lunch will be special.
Valerie says
I hope your mom loved it!
Luz Waller says
Made this blueberry cheesecake. Wonderful. Going to make it again tonight for a friends Birthday yummo
joanne says
is there a pumpkin cream cheese recipe like this ? no bake ,just like this?
TAMMY says
GREAT IDEA VALERIE…. BUT HERES A SPINN OFF OFF UR RECIPE…. CAN ADD ONE LG CAN OF CRUSHED PINEAPPLE (DRAINED) AND 1/2 CUP OF COCONUT FLAKES TO THE CREAMED CHEESE FOR A TROPICAL TASTE
Carol says
Can you make this and freeze it?
Valerie says
I wouldn’t recommend it, Carol. It’s best made a day or two in advance and refrigerated.
Geoff says
Actually there is no reason why you couldn’t freeze this. I live alone and don’t want to make a dessert that is tempting to eat too much of and if left in the refrigerator will spoil before I can eat it all, unless I choose to binge eat it and that is not healthy.
I have frozen many of this kind of dessert, pre-sliced and ready take out one slice when I am in the mood for some. It freezes well and thaws easily. If you are using bananas as some have posted, these will freeze, but will not be so great once you thaw them. The same goes for anyone using fresh berries as they turn to mush when frozen and thawed again.
Amanda says
Is it possible to freeze these and eat later?
Valerie says
I haven’t tried freezing them. If you try it I’d love to know how it works out for you!
Maggie says
This sounds yummy.. I have made a cherry cheese cake in the past for my son and husband… they couldn’t get enough…. it was one bar if cream cheese, I can of condensed milk, 1/4 cup of lime juice..mix together and put in a ready made crust. I used cherry pie filling and best if chilled over night. Delish…
Kim says
Could this all be done as mini cheesecakes, like in a cupcake pan? Would the temperature and timing change?
Valerie says
I’m really not sure, Kim. I’ve only done this in a 13″ x 9″ pan but I’m sure that would far more work.
Lynne says
Quick, easy, and delicious! Thank you!
Leslie says
I made this the other day. I made it in 2 8×8 pans. One for my family, the other for the in laws. It came out fantastic! Next time I am going to try it with cherry pie filling.
nancy lynn mcilwain says
I would like to know if I,can use fresh blue berries in the blueberry cheese cake recipe that calls for blueberry pie filling?and if so what will I need to do different?
Clara Brown says
I haven’t tried this yet ,I just got it on line.Would that be a small cool whip or a large ? It looks so good.
Valerie says
The recipe calls for an 8 ounce container of Cool Whip, Clara. The recipe card has all the amounts needed.
Penelope says
I remember this recipe for cheesecake pie when I was younger. It brings a lot of memories of my Mother making pies for the holidays and for special occasions. I made 2 pies, one will be blueberry and the other cherry.
Thank you for sharing this recipe.
Sarah Belgie says
Hello! If I were to gift this to a friend, would it melt along the way? Since it’s only frozen in the freezer over night, Im wondering if the taste, texture, or shape would change if it was kept in a box or something for a few hours away from the freezer.
C. S says
Can we use sour cream instead of whipped cream?
Sharon says
I have made this for about 35-40 years. It is quite good, quite easy and not a lot of trouble.