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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!
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.
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
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.
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.
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.
Heather Puckett says
8oz is a small container.
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?
john boss says
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.
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.
Lynne says
Quick, easy, and delicious! Thank you!
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.
Shelby says
Yes you can make cupcakes with this recipe and or a different recipe where you don’t need to bake the crust
Diane Bellaire says
Hi the recipe for blueberry cheese cake, calls for butter. But doesn’t say how much? Does anybody know?
Valerie says
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!
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…
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!
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.
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
joanne says
is there a pumpkin cream cheese recipe like this ? no bake ,just like this?
Luz Waller says
Made this blueberry cheesecake. Wonderful. Going to make it again tonight for a friends Birthday yummo