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Sweet dreams are made of this blueberry cheesecake dessert!
Looking for a winning make-ahead dessert idea?
If you’re a fan of cheesecake, then you’ve just gotta try this creamy blueberry cheesecake dessert! It whips up in just a few minutes and is completely delicious and addicting. In fact, this is such a simple recipe that my 12-year-old makes it easily by herself!
Warning: Dangerously easy dessert ahead!
I love simple no-bake desserts that you can easily make ahead of time. This one is perfect to prepare in a 9×13 casserole dish and take with you to any potluck or special occasion. It tastes like a creamy, fluffy cheesecake, and is something everyone will LOVE!
Tips for making the BEST blueberry cheesecake dessert:
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- Don’t want to make a whole big dessert? I have cut this recipe in half and made it using a pie dish instead of a 9×13 baking dish, and it turned out fantastic! A pre-made pie crust would be even quicker.
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- If whipped topping, like Cool Whip, isn’t your favorite, substitute with a few cups of homemade whipped cream instead!
Blueberry Cheesecake Dessert
yield: 12 SERVINGS
prep time: 25 MINUTES
cook time: 3 HOURS
total time: 3 HOURS 25 MINUTES
Your family will enjoy this easy, delicious blueberry cheesecake dessert!
For the Crust:
- 3 cups crushed graham cracker crumbs (or 2 sleeves of graham crackers, crushed)
- 3/4 cup butter, melted
- 1/3 cup granulated sugar
For the Filling:
- 2 – 8 oz. packages of cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 tablespoons lemon juice
- 8 oz. whipped topping, thawed
- 21 oz. can of blueberry pie filling
1
Preheat oven to 350 degrees.
2
Mix graham cracker crumbs, sugar, and melted butter. (Note: I started with crumbs, but if you need to crush whole crackers in a food processor, do that step first.)
3
Press the mixture evenly into the bottom of an ungreased 9″x13″ pan. Bake for 10-11 minutes. Remove crust from the oven and let cool.
4
Meanwhile, use a hand mixer to mix together cream cheese, powdered sugar, vanilla extract, and lemon juice.
5
Fold in the whipped topping to the cream cheese mixture. Spread the cream cheese mixture evenly over the graham cracker crust.
6
Spread blueberry filling over the top. Chill in the fridge for a few hours or overnight. (I was impatient and placed mine in the freezer for an hour, and it worked fine!)
7
Cut into squares to serve. Store any leftovers in the fridge for up to a few days.
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Oh. My. Yum.
This is such a great-tasting cheesecake dessert! It has that perfect graham cracker crust, creamy center, and berry topping people want from a cheesecake, but with the simplicity of a bar cookie. It was, dare I say, berry delicious.
About the writer:
Lina has a Bachelor’s Degree from Northern Arizona University with 11 years of blogging and photography experience having work featured in Today.com, Martha Stewart, Country Living, Fox News, Buzzfeed, and HGTV.
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