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A spatula in a dish of blueberry cheesecake dessert.
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4.11 from 73 votes

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!
Prep Time20 mins
Cook Time10 mins
Chilling Time3 hrs
Total Time3 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 345kcal


For the graham cracker crust

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


  • Preheat oven to 350 degrees F.


  • 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.


  • 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.



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


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