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!
Servings: 12
Calories: 345kcal
Ingredients
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
Instructions
- Preheat oven to 350 degrees F.
Crust
- 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.
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 the cooled crust.
Blueberry Topping
- 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.
Video
Notes
Can substitute 3 cups of homemade whipped cream for the frozen whipped topping, if preferred.
Try it with any flavor of canned pie filling you love!
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