Description
This no bake blueberry cheesecake is a creamy, luscious dessert featuring a buttery graham cracker crust, smooth cream cheese filling sweetened with confectioners’ sugar and flavored with vanilla and lemon juice, topped generously with sweet blueberry pie filling. Perfect for summer gatherings or anytime you crave a refreshing, fruit-forward 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 (frozen Cool Whip, thawed)
- 2-3 Tbsp lemon juice
- 1 tsp vanilla extract
Topping
- 21 oz blueberry pie filling
Instructions
- Prepare the crust. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand and all crumbs are moistened.
- Press crust into pan and bake. Spoon the graham cracker mixture into a 9×13-inch pan and firmly press it into an even layer to form the crust. Bake at 350°F (175°C) for 14 minutes. Once baked, allow it to cool completely.
- Make the filling. In a large bowl, beat the softened cream cheese until smooth using an electric mixer. Add the confectioners’ sugar, lemon juice, and vanilla extract and mix until well combined and creamy.
- Fold in whipped topping. Gently fold in the thawed whipped topping to the cream cheese mixture until just combined to create a light, fluffy filling.
- Assemble the cheesecake. Spread the cream cheese filling evenly over the cooled graham cracker crust.
- Add blueberry topping. Spoon and spread the blueberry pie filling over the cream cheese layer evenly to create the blueberry topping.
- Chill. Refrigerate the no bake cheesecake for at least 4 hours or until firm and set before serving.
Notes
- Make sure the cream cheese is softened to avoid lumps in the filling.
- The crust benefits from a quick bake to set it, but the rest of the cheesecake requires chilling rather than baking.
- You can substitute blueberry pie filling with fresh blueberries lightly sweetened with lemon juice and sugar if preferred.
- For best results, chill the cheesecake overnight to allow flavors to meld.
- Use a springform pan for easier removal if desired.
