This post blueberry cheesecake dessert contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. 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!
A spatula in a dish of blueberry cheesecake dessert. It includes ingredients you can easily keep on hand. The light and creamy no-bake cheesecake layer is a snap to make. And, most importantly, it is tasty as all get-out! A slice of cheesecake with blueberry topping on a plate.
Everyone needs a few semi-homemade recipes at their beck and call and this is one of mine. A simple graham cracker crust is baked, topped with a really simple no-bake cheesecake layer, and then the whole shebang is finished off with blueberry pie filling and chilled until you are ready to serve. Graham cracker crumbs, sugar and butter in a food processor. I like to use my food processor from start to finish.
Graham cracker crust mixture in a food processor. Process until it is nicely combined. A graham cracker crust in a baking dish. Bake the crust at 350 degrees for 10 to 12 minutes, until fragrant and nicely golden brown.
Allow the crust to cool completely while we get to work on the cheesecake layer. Blueberry topping, cool whip and cream cheese in a bowl. You’ll also need to grab the powdered sugar and vanilla extract from the pantry. Want to use homemade whipped cream? You will need about 3 cups which is equivalent to an 8-ounce container of Cool Whip. Cream cheese filling in a bowl.
Beat the softened cream cheese with 1 cup of powdered sugar and two teaspoons of vanilla extract until it’s nice and creamy. Fold in the whipped topping with a spoon or rubber spatula. A fluffy cream cheese mixture in a bowl. A cream cheese mixture on top of a graham cracker crust. Transfer the cheesecake mixture to the cooled crust and carefully spread, or pat it down over the top. You have to use some finesse here so you don’t disturb the graham cracker crust but don’t fret if a little bit of the crust does come up.
We are going to top the whole thing with blueberry pie filling and no one will be the wiser. A cream cheese mixture spread out over a crust. Blueberry pie filling spread out over a cream cheese layer. A spatula lifts a piece of blueberry cheesecake dessert from a baking dish. Spoon the blueberry pie filling over the top and use a knife or offset spatula to lightly spread it out. Cover the dish with plastic wrap and pop it in the fridge to chill for several hours or even better, overnight.
It will slice and serve beautifully. A piece of blueberry cheesecake dessert on a white plate with a fork. Spoon blueberry topping on top of filling, spreading out evenly. Cover and refrigerate for several hours or overnight. Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. We love seeing what you’ve made!
Submit your question or review below. Your email address will not be published. This has become my go to desert for pretty much anything that I’m asked to bring a desert to and is becoming an extended family favorite. Cherry pie filling also works very well. I’ve been thinking about trying to make a lemon raspberry version of this. Do you think it would work substituting lemon juice for vanilla extract or would it be better to use lemon extract?