This Easy Blueberry Cheesecake Dessert is a delicious make-ahead choice for your next gathering.
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.
For the graham cracker crust:
18 full sheets (2 sleeves) of graham crackers, finely ground (approximately 3 cups)
1/2 cup butter, melted
1/3 cup sugar
For the cheesecake:
2 (8 ounce) packages cream cheese, softened
1 cup confectioners sugar
1 (8 ounce) container frozen whipped topping (Cool Whip), thawed
2 teaspoons vanilla
1 (21 ounce) can blueberry pie filling
- Step 1
Preheat oven to 350 degrees F.
- Step 2
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″ 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.
- Step 3
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.
- Step 4
Spoon blueberry topping on top of filling, spreading out evenly. Cover and refrigerate for several hours or overnight. Slice into squares and serve.