Description
A rich and creamy no-bake blueberry cheesecake with a buttery graham cracker crust and a sweet, fruity topping. This easy make-ahead dessert is refreshing and perfect for any occasion.
Ingredients
9 graham cracker sheets
1/2 cup melted butter
1 tablespoon sugar
16 ounces cream cheese, softened
8 ounces Cool Whip
1 cup powdered sugar
1 teaspoon lemon juice
21 ounces blueberry pie filling
Instructions
- Place the graham crackers in a food processor and pulse until fine crumbs form.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly mixed.
- Line an 8×8-inch pan with parchment paper and press the crumb mixture firmly into the bottom to form the crust. Refrigerate while preparing the filling.
- In a large bowl, mix the softened cream cheese, Cool Whip, powdered sugar, and lemon juice until smooth and creamy.
- Spread the filling evenly over the chilled crust and refrigerate for about 5 minutes.
- Spoon the blueberry pie filling over the cream cheese layer and gently spread it evenly.
- Refrigerate for at least 4 hours, or until fully set.
- Slice and serve chilled.
Notes
Substitute blueberry topping with cherry, strawberry, or raspberry for variation.
Add lemon zest for a brighter flavor.
Use vanilla wafers or digestive biscuits instead of graham crackers for the crust.
Top with fresh blueberries before serving for added texture.
Store covered in the refrigerator for up to 4 days.
Freeze slices up to 1 month and thaw in the refrigerator before serving.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 28 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
