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!
This popular recipe is a long time reader favorite along with my Next Best Thing to Robert Redford Dessert and Easy Cream Puff Dessert.
Everyone needs a few semi-homemade recipes at their beck and call and this blueberry cream cheese dessert is one of my favorites.
A simple graham cracker crust is topped with a simple cheesecake layer and finished with a layer of blueberry pie filling. This sweet, creamy combination always goes over in a big way at parties.
Table of contents
Blueberry Cream Cheese Dessert Highlights
- Simple Ingredients – It calls for a short list of easy to stock ingredients.
- Easy – The light and creamy no-bake cheesecake layer is a snap to make.
- Make-Ahead – It can (and should) be made ahead which is so necessary when you are having a big gathering.
- Feeds a Crowd – It’s baked in 9- x 13-inch baking dish.
- Delicious! – And, most importantly, it is tasty as all get-out!
- Cheesecake Filling – You will need two packages of cream cheese, a container of frozen whipped topping (aka Cool Whip). You’ll also need to grab the powdered sugar and vanilla extract from the pantry. I used one-third less fat Neufchatel, but you can use full-fat cream cheese for an even richer result.
- Blueberry Cheesecake Topping – Canned blueberry pie filling is an awesome kitchen shortcut.
- Graham Cracker Crust – The simple crust consists of graham crackers, butter, and granulated sugar.
- Whipped Cream – 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.
- Flavors – Create a different flavor with any canned pie filling you love. I think cherry, strawberry, peach and lemon would all be delicious.
How to Soften Cream Cheese
For a smooth cheesecake filling, it’s vital that your cream cheese is softened in advance.
- Countertop – If you have the time, allowing the cream cheese to rest at room temperature is the best choice. To speed up the process, remove the block of cream cheese from the packaging and slice it into cubes. Let it rest on a plate covered with a paper towel or plastic wrap for about 30 minutes. Never allow cream cheese to sit out for over two hours.
- Microwave – Place the unwrapped block of cream cheese on a microwave-safe plate and microwave it on 50% power for 20 seconds. Microwave for additional 5 second intervals, if needed.
How to Make Easy Blueberry Cheesecake Dessert
This is a quick overview of how to make this recipe. You’ll find detailed instructions in the recipe card at the end of this post.
Graham Cracker Crust
- Pulse the graham crackers in your food processor until they are ground into fine crumbs.
- Then, add the sugar and melted butter and process until well combined.
- Transfer the crumb mixture to a 9- x 13-inch baking dish and pat it firmly down into the pan in an even layer. Bake the crust until fragrant and nicely golden brown. Allow the crust to cool completely while we get to work on the cheesecake layer.
No-Bake Cheesecake Layer
- Beat the softened cream cheese with the powdered sugar and vanilla extract until it’s nice and creamy.
- Fold in the whipped topping with a spoon or rubber spatula.
- Transfer the cream cheese mixture to the cooled crust.
- Carefully spread, or pat the cheesecake layer down over the crust. 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.
Cover leftovers with plastic wrap or transfer to an airtight container and refrigerate. This blueberry cream cheese dessert will be at its best if consumed within 2 to 3 days.
I love the look of it, the taste of it, all of it! Always a crowd-pleaser.
More Cheesecake Dessert Ideas
Snickers Cheesecake Bars – Sally’s Baking Addiction
Strawberry Cheesecake Cookie Bars – Valerie’s Kitchen (yours truly)
Caramel Apple Cheesecake Bars – The Girl Who Ate Everything
Coconut Cheesecake No Bake Dessert – Crazy For Crust
Oreo Cheesecake Bars – High Heels and Grills
Easy Blueberry Cheesecake Dessert
For the Graham Cracker Crust
- 18 full sheets (2 sleeves) graham crackers, (approximately 3 cups finely ground)
- ½ cup butter, melted
- ⅓ cup granulated sugar
For the Blueberry Cheesecake
- 16 ounces cream cheese, softened
- 1 cup confectioners’ sugar
- 8 ounces frozen whipped topping (Cool Whip), thawed
- 2 teaspoons vanilla
- 21 ounce can blueberry pie filling
- Preheat oven to 350 degrees F.
- Place the graham crackers in a bowl of a food processor and pulse until finely ground. Add the melted butter, and sugar and pulse again until well combined. Transfer the crumb mixture to a 9- x 13-inch baking dish and press down firmly to form an even layer. Bake until the edges are golden brown, 10 to 12 minutes. Set aside to cool completely before 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 the cooled crust.
- Spoon the blueberry pie filling over the cheesecake layer, spreading out evenly.
Refrigerate and Serve
- Cover and refrigerate for several hours or overnight. Then, slice into squares and serve.
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Questions and Reviews
Im thinking using gluten free graham crackers will work too??
Hi Jodie. I have no experience working with gluten free products. If you give it a try let me know how it works out!
I have made this and it is delish!!!!!
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.
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!
The recipe I printed off says 18 sheets not 8.
The recipe card indicates the correct amount. You’ll need 18 which should be two full packets.
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.
Can I use less confectioners sugar? Maybe 1/2 instead or will that affect the consistency? Thank you
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!
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
instead of graham cracker crust, I’ve always made this with oreo cookie crust. The chocolate and blueberry is fantastic
Sounds delicious, Jodie!
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.
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.)
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.
Looks good but can we use fresh blueberries and how do we make the fresh blueberries…Thankyou
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!
Yes, Carolyn, I have the same question. How to use fresh blueberries.
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!
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.
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.
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.
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!
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 🙂
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.
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.
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.
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 🙂
Could this recipe be used with a ready made graham cracker crust ?
If so would any of the ingredients change in amounts ?
I make this with the listed ingredients and use two ready-made graham crusts.
Can you use Whip Cream?
Same here, my daughter and I were trying to remember the recipe and here it is ! Thank you and Happy Easter…He is arisen.
Thank you and have a wonderful Easter, Patsy. 🙂