No Bake Blueberry Cheesecake
This no bake blueberry cheesecake is easy to make and requires no oven. It's creamy, tangy cheesecake, and irresistible.Sweet, tart blueberries pair perfectly with creamy, tangy cheesecake in this easy no-bake dessert. Cheesecake bars are a great dessert for family, or refreshment to serve at an event, or even to take on a picnic. Simple and so scrumptious!
Servings 9 servings
Ingredients
- 9 graham cracker sheets one sleeve
- ½ cup melted butter
- 1 tbsp sugar
- 16 oz cream cheese softened
- 8 oz Cool Whip
- 1 cup powdered sugar
- 1 tsp lemon juice
- 21 oz can of blueberry pie filling
Instructions
- Place graham crackers in the food processor and pulse into fine crumbs.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
- Line 8x8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan.
- Chill in the refrigerator.
- In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth.
- Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
- Spoon blueberry pie filling over the cream cheese layer. Gently spread out the blueberries to cover the entire pan.
- Chill for at least 4 hours. Slice and enjoy!
Notes
Make sure that your cream cheese is softened before starting this recipe. If your cream cheese is too hard it can result in lumps in your bars.
I buy the already made graham cracker pie crust and just switch up the canned fruit. It’s really good and super easy!
If you’re looking to feed a crowd, this is an easy recipe to make and double. Simply double the ingredients and use a 9 x 13” pan. Be sure to line the pan with parchment paper for less mess when removing the bars.
Keep covered and refrigerated for up to 5 days.
Frozen cheesecake will last 6-8 months. Take out of the freezer and move to the refrigerator the night before serving. https://thebestblogrecipes.com/no-bake-blueberry-cheesecake/
I buy the already made graham cracker pie crust and just switch up the canned fruit. It’s really good and super easy!
If you’re looking to feed a crowd, this is an easy recipe to make and double. Simply double the ingredients and use a 9 x 13” pan. Be sure to line the pan with parchment paper for less mess when removing the bars.
Keep covered and refrigerated for up to 5 days.
Frozen cheesecake will last 6-8 months. Take out of the freezer and move to the refrigerator the night before serving. https://thebestblogrecipes.com/no-bake-blueberry-cheesecake/