Description
A delightful no-bake blueberry cheesecake that’s creamy and perfect for any occasion.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1 cup sugar
- 4 (8 ounce) packages cream cheese, softened
- 1 teaspoon vanilla extract
- 1 (12 ounce) container whipped topping
- 2 cups fresh blueberries
- 1 cup blueberry pie filling
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir well and press firmly into the bottom of a 9-inch springform pan.
- Make the cream cheese filling: In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- Add the whipped topping: Gently fold in the whipped topping, taking care not to over-mix.
- Combine with the crust: Pour the cream cheese mixture over the crust and spread it evenly.
- Add the blueberries: Spoon the blueberry pie filling over the top and sprinkle the fresh blueberries on top.
- Chill the cheesecake: Refrigerate for at least 4 hours until fully set.
- Slice and serve: Once set, remove from the springform pan, slice, and serve chilled.
Notes
For best results, let the cheesecake chill overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg