No Bake Blueberry Cheesecake Recipe
No Bake Blueberry Cheesecake Recipe is a luscious no bake cheesecake topped with sweet blueberries. The rich filling and irresistible topping make the best dessert.
Servings: 8
Calories: 633kcal
Ingredients
FOR THE CRUST:
- 2 cups Graham Cracker Crumbs
- 1/2 cup Butter melted
- 1 Tbsp Sugar
FOR THE CHEESECAKE:
- 16 ounces Cream Cheese softened at room temperature
- 1 cup Powdered Sugar
- 2 tsp Vanilla Extract
- 1 tsp Lemon Juice
- 8 ounces Cool Whip
FOR THE TOPPING:
- 1 can Blueberry Pie Filling 21 oz can
Instructions
- Stir together the graham cracker crumbs, melted butter and sugar. Then press this mixture firmly into the bottom and slightly up the sides of a 9 inch springform pan. Refrigerate the crust while you prepare the cheesecake layer.
- Beat together cream cheese, powdered sugar, vanilla extract and lemon juice. Until the mixture is combined and creamy.
- Then gently fold in the cool whip with a wooden spoon or spatula.
- Spread this mixture evenly over the graham cracker crust. Gently top the pan on the countertop to make sure that the cake is level. Then chill for 5-10 minutes.
- Spoon the blueberry pie filling over the top of the cheesecake to cover the entire top. Then chill the cheesecake for at least 3-4 hours, preferably overnight.
- When serving, carefully remove the sides of the springform pan and then the cheesecake is ready to slice, serve and enjoy!
Notes
Make sure to use room temperature ingredients to ensure that the cheesecake layer is smooth and creamy.
Refrigerate the leftovers covered for up to 1 week or you can freeze the cheesecake for up to 3-6 months.
Nutrition
Calories: 633kcal | Carbohydrates: 76g | Protein: 6g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 92mg | Sodium: 437mg | Potassium: 234mg | Fiber: 3g | Sugar: 56g | Vitamin A: 1182IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 2mg
