Description
This delightful no-bake blueberry cheesecake combines a buttery graham cracker crust with a rich and creamy filling, topped with luscious blueberry pie filling. Perfect for warm weather gatherings, this dessert is as easy to make as it is delicious.
Ingredients
Scale
- Crust:
- 1 1/4 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 teaspoon ground cinnamon
- Cream Cheese Mixture:
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup confectioners sugar
- 2 cups whipping cream
- 1/2 teaspoon vanilla extract
- 3 tablespoons granulated sugar
- Blueberry Filling:
- 1 (21 oz.) can blueberry pie filling
Instructions
- Prepare the Crust:
In a bowl, combine the graham cracker crumbs, ground cinnamon, and melted butter. Blend with a fork until the crumbs are moistened and well mixed. Set aside 2 tablespoons of the crumb mixture to sprinkle on top of the finished cheesecake. Press the remaining crumb mixture into the bottom of a 9×9-inch pan that has been sprayed with non-stick cooking spray. Press it down firmly to create an even layer. - Prepare the Cream Cheese Mixture:
In a mixing bowl, use an electric mixer to cream together the softened cream cheese and confectioners sugar until the mixture is smooth and creamy. In a separate bowl, whip the whipping cream, granulated sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture by hand, mixing until well combined. - Assemble the Cheesecake:
Spread slightly less than half of the cream cheese/whipped cream mixture evenly over the prepared crust. Drop the blueberry pie filling by large spoonfuls on top of the cream cheese layer. Gently spread the blueberry pie filling evenly over the cream cheese layer, ensuring it covers the entire surface. Top the blueberry layer with the remaining cream cheese/whipped cream mixture, gently spreading it evenly over the blueberry layer to cover it completely. Sprinkle the reserved 2 tablespoons of graham cracker crumbs on top of the cheesecake. - Chill and Serve:
Cover the cheesecake with plastic wrap or foil and refrigerate for several hours or overnight to allow it to set and develop flavors. Once chilled, slice and serve your delicious no-bake blueberry cheesecake.
Notes
- Refrigeration Time: Ensure the cheesecake has enough time to set in the refrigerator for the best texture. Overnight chilling is ideal.
- Serving Suggestion: For an extra touch, garnish with fresh blueberries or whipped cream just before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes