Servings: 15 slices
Prep Time: 20 minutes
Chill Time: 6 hours
Total Time: 6 hours 20 minutes
Quick Description
This No-Bake Blueberry Cheesecake is a creamy, refreshing dessert layered with a buttery graham cracker crust, a smooth cheesecake filling, fluffy whipped topping, and sweet blueberry pie topping. Because it requires no baking, it’s perfect for warm weather, holidays, or easy make-ahead desserts.
Ingredients
For the Graham Cracker Crust
- ½ cup butter, melted
- ¼ cup granulated sugar
- 2 cups graham cracker crumbs, finely crushed
For the Cheesecake Layer
- 1½ cups powdered sugar
- 11 oz cream cheese, softened
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 16 oz whipped topping
For the Blueberry Topping
- 2 cups blueberry pie filling
Instructions
1. Prepare the Crust
In a bowl, mix together:
- melted butter
- graham cracker crumbs
- sugar
Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust.
2. Make the Cheesecake Filling
In a large bowl, beat together:
- powdered sugar
- cream cheese
- milk
- vanilla extract
Mix until smooth and creamy.
Spread the mixture evenly over the crust.
3. Add the Whipped Layer
Spread whipped topping evenly over the cheesecake layer.
4. Add the Blueberry Topping
Carefully spread blueberry pie filling over the whipped topping.
5. Chill
Cover and refrigerate for at least 6 hours or until fully set.
6. Serve
Slice into squares and serve chilled.
Storage
Refrigerator: 3–4 days in an airtight container.
This dessert is best served cold.
Tips & Variations
Fresh Berry Version:
Use fresh blueberries with a homemade sauce.
Extra Flavor:
Add lemon zest to the cheesecake filling.
Strawberry Swap:
Replace blueberry topping with strawberry or cherry pie filling.
Crunchy Crust:
Add crushed nuts to the graham cracker crust.
Nutrition (Approximate Per Serving)
Calories: 259 kcal
Carbohydrates: 28 g
Protein: 2 g
Fat: 16 g
Sugar: 18 g
Sodium: 185 mg
