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 minutes mins
Cook Time10 minutes mins
Chilling Time3 hours hrs
Total Time3 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 345kcal
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
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.
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!
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