Description
This No Bake Blueberry Cheesecake is a creamy, luscious dessert featuring a buttery graham cracker crust topped with a smooth cream cheese filling and finished with a sweet blueberry pie topping. Perfect for warm weather or any time you want a delicious cheesecake without the oven time.
Ingredients
Scale
Crust
- 3 cups graham cracker crumbs
- 3/4 cup butter, melted
- 1/4 cup sugar
Filling
- 16 oz cream cheese, softened
- 1 cup confectioners’ sugar
- 8 oz whipped topping (Cool Whip), thawed
- 2-3 tbsp lemon juice
- 1 tsp vanilla extract
Topping
- 21 oz blueberry pie filling
Instructions
- Preheat and prepare crust: Preheat your oven to 350 degrees F. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer for the crust.
- Bake the crust: Bake the crust in the preheated oven for approximately 8-10 minutes, or until it is set and slightly golden. Remove from the oven and let it cool completely to ensure the filling does not melt when added.
- Prepare the cream cheese filling: In a large bowl, beat the softened cream cheese with the confectioners’ sugar until smooth and creamy. Add the thawed whipped topping, lemon juice, and vanilla extract, and gently fold until all ingredients are well combined and fluffy.
- Assemble the cheesecake: Spread the cream cheese mixture evenly over the cooled graham cracker crust. Smooth out the top with a spatula to create an even layer.
- Add blueberry topping: Finally, spoon the blueberry pie filling over the cream cheese layer, spreading it evenly to cover the entire surface.
- Chill the cheesecake: Refrigerate the assembled cheesecake for at least 4 hours, preferably overnight, to allow it to set properly before serving. Remove from the springform pan and slice to serve.
Notes
- For a more tart flavor, adjust the lemon juice amount to your preference.
- Use a springform pan for easier removal of the cheesecake.
- Ensure the crust is completely cooled before adding the filling to avoid melting the whipped topping.
- You can substitute blueberry pie filling with other fruit toppings like cherry or strawberry for variety.
- Refrigerate leftovers promptly and consume within 3-4 days for best freshness.
