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Home » Dessert » Easy Blueberry Cheesecake Dessert

Easy Blueberry Cheesecake Dessert

By Valerie · March 18, 2016 · Updated May 27, 2020 87 Comments

S Dessert H Holidays
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A spatula in a baking dish filled with Easy Blueberry Cheesecake Dessert.

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!

A spatula in a dish of blueberry cheesecake dessert.

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!
A slice of cheesecake with blueberry topping on a plate.

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.

Graham cracker crumbs, sugar and butter in a food processor.

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).

Graham cracker crust mixture in a food processor.

Process until it is nicely combined. Easy.

A graham cracker crust in a baking dish.

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.

Blueberry topping, cool whip and cream cheese in a bowl.

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.

Cream cheese filling in a bowl.

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.

A fluffy cream cheese mixture in a bowl.
A cream cheese mixture on top of a graham cracker crust.

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.

A cream cheese mixture spread out over a crust.
Blueberry pie filling spread out over a cream cheese layer.
A spatula lifts a piece of blueberry cheesecake dessert from a baking dish.

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.

A piece of blueberry cheesecake dessert on a white plate with a fork.

I love the look of it, the taste of it, all of it! Always a crowd-pleaser.


More delicious 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

Easy Blueberry Cheesecake Dessert

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!
3.53 from 44 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 12
Calories: 345kcal
Author: Valerie Brunmeier

Ingredients

For the graham cracker crust:

  • 18 full sheets (2 sleeves) graham crackers, finely ground (approximately 3 cups)
  • ½ cup butter melted
  • ⅓ cup sugar

For the cheesecake:

  • 16 ounces cream cheese, softened
  • 1 cup confectioners’ sugar
  • 8 ounces frozen whipped topping (Cool Whip), thawed
  • 2 teaspoons vanilla
  • 21 ounces blueberry pie filling

Instructions

  • Preheat oven to 350 degrees F.

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-inch 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.

Cheesecake

  • 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.

Notes

Can substitute 3 cups of homemade whipped cream for the frozen whipped topping, if preferred

Nutrition

Serving: 1piece | Calories: 345kcal | Carbohydrates: 46g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 275mg | Potassium: 170mg | Fiber: 1g | Sugar: 41g | Vitamin A: 470IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
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  1. Penelope says

    November 12, 2018 at 6:18 pm

    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.

    Reply
  2. Clara Brown says

    November 12, 2018 at 10:45 am

    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.

    Reply
    • Valerie says

      November 12, 2018 at 11:46 am

      The recipe calls for an 8 ounce container of Cool Whip, Clara. The recipe card has all the amounts needed.

      Reply
      • Heather Puckett says

        January 5, 2020 at 6:41 am

        8oz is a small container.

        Reply
  3. nancy lynn mcilwain says

    October 2, 2018 at 10:09 am

    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?

    Reply
    • john boss says

      December 8, 2019 at 8:41 am

      i have done this. take a small jar of all fruit jelly (palmers brand here) put in a sauce pan to a small boil. add your berries and amount you like. allow the berries to break down a bit and pull off to cool. then add. if it gets thick, re heat or add more jelly if you added to much fruit. for blueberries i use about a 1/2 pint i believe. it’s not the smallest container. it’s the next one up. an make two cheese cakes since the container will make 2.

      Reply
  4. Leslie says

    August 6, 2018 at 5:03 pm

    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.

    Reply
  5. Lynne says

    July 4, 2018 at 6:03 pm

    5 stars
    Quick, easy, and delicious! Thank you!

    Reply
  6. Kim says

    July 2, 2018 at 1:48 pm

    Could this all be done as mini cheesecakes, like in a cupcake pan? Would the temperature and timing change?

    Reply
    • Valerie says

      July 2, 2018 at 3:43 pm

      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.

      Reply
      • Shelby says

        December 29, 2019 at 4:52 pm

        Yes you can make cupcakes with this recipe and or a different recipe where you don’t need to bake the crust

        Reply
        • Diane Bellaire says

          February 11, 2020 at 10:54 am

          Hi the recipe for blueberry cheese cake, calls for butter. But doesn’t say how much? Does anybody know?

          Reply
          • Valerie says

            February 12, 2020 at 9:35 am

            The crust calls for 1/2 cup of melted butter as stated on the recipe card. There is no butter in the cheesecake filling. Hope this helps!

  7. Maggie says

    May 9, 2018 at 4:06 pm

    5 stars
    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…

    Reply
  8. Amanda says

    March 17, 2018 at 7:22 am

    Is it possible to freeze these and eat later?

    Reply
    • Valerie says

      March 17, 2018 at 11:17 am

      I haven’t tried freezing them. If you try it I’d love to know how it works out for you!

      Reply
  9. Carol says

    November 30, 2017 at 1:25 pm

    Can you make this and freeze it?

    Reply
    • Valerie says

      December 1, 2017 at 9:45 am

      I wouldn’t recommend it, Carol. It’s best made a day or two in advance and refrigerated.

      Reply
      • Geoff says

        February 12, 2018 at 11:40 am

        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.

        Reply
  10. TAMMY says

    September 27, 2017 at 8:42 am

    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

    Reply
  11. joanne says

    September 26, 2017 at 2:43 pm

    is there a pumpkin cream cheese recipe like this ? no bake ,just like this?

    Reply
  12. Luz Waller says

    August 19, 2017 at 1:42 pm

    Made this blueberry cheesecake. Wonderful. Going to make it again tonight for a friends Birthday yummo

    Reply
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