Description
This delicious No Bake Blueberry Cheesecake features a buttery graham cracker crust topped with a creamy mixture of cream cheese and Cool Whip, finished with a luscious layer of blueberry pie filling. Perfectly chilled for at least 4 hours, this dessert is easy to prepare and ideal for any occasion without the need to bake.
Ingredients
Crust
- 9 graham cracker sheets (one sleeve)
- ½ cup melted butter
- 1 tablespoon sugar
Filling
- 16 ounces cream cheese, softened
- 8 ounces Cool Whip
- 1 cup powdered sugar
- 1 teaspoon lemon juice
Topping
- 21 ounces blueberry pie filling
Instructions
- Prepare Crust: Place graham crackers in a food processor and pulse until they become fine crumbs. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar thoroughly.
- Form Crust: Line an 8x8 inch pan with parchment paper. Press the graham cracker mixture evenly and firmly into the bottom of the pan. Place in the refrigerator to chill while preparing the filling.
- Make Filling: In a large bowl, beat softened cream cheese until smooth. Add Cool Whip, powdered sugar, and lemon juice, mixing until the mixture is creamy and well combined.
- Assemble Layers: Spread the cream cheese mixture evenly over the chilled graham cracker crust. Return the pan to the refrigerator and chill for about 5 minutes to set slightly.
- Add Topping: Spoon the blueberry pie filling over the cream cheese layer and gently spread it to cover the entire surface evenly.
- Chill Dessert: Refrigerate the cheesecake for at least 4 hours or until fully set. Once chilled, slice into servings and enjoy your refreshing no bake blueberry cheesecake!
Notes
- Ensure cream cheese is softened to room temperature for a smooth filling.
- Use parchment paper for easy removal and cleanup.
- For firmer slices, chill overnight.
- You can substitute blueberry pie filling with fresh blueberries mixed with a few tablespoons of sugar and cornstarch if preferred.
- This recipe can be doubled in a larger pan for more servings.
