No Bake Blueberry Cheesecake

 

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No Bake Blueberry Cheesecake

Ingredients
 9 graham cracker sheets (one sleeve)
 ½ cup melted butter
 1 tablespoon  sugar
 16 ounces cream cheese, softened
 8 ounces Cool Whip
 1 cup powdered sugar
 1 teaspoon lemon juice
 21 ounces blueberry pie filling

Recipe website

Instructions
1. Prepare crust: Crush graham crackers into fine crumbs. Mix with melted butter and sugar until combined. Press firmly into bottom of 9-inch springform pan. Refrigerate 15 minutes to set.
2. Make filling: Beat softened cream cheese until smooth. Gradually add powdered sugar and lemon juice, mixing until fully incorporated.
3. Gently fold in Cool Whip until no streaks remain.
4. Spread filling evenly over chilled crust.
5. Spoon blueberry pie filling over top, spreading gently to cover surface.
6. Refrigerate 4-6 hours until firm before serving.

Prep time: 20 minutes
Cook time: 0 minutes
Total time: 4 hours 20 minutes (plus chilling) 

Cooking & Recipes

Equipment
– 9-inch springform pan
– Mixing bowls
– Food processor or rolling pin (for crushing crackers)
– Electric mixer or whisk
– Spatula

Tips
– Ensure cream cheese is fully softened for lump-free filling.
– Chill crust before adding filling to prevent cracking.
– For extra tang, add ½ tsp vanilla extract to filling.
– Use room-temperature ingredients for smoother blending.

Variations
– Swirl lemon curd into filling for extra citrus notes.
– Top with fresh blueberries and mint before serving.
– Add ½ cup crushed graham crackers to filling for texture.

Serving Suggestions
– Slice with a warm knife for clean cuts.
– Serve with fresh whipped cream.
– Pair with sweet white wine or iced tea.

Storage
– Refrigerate covered for up to 5 days.
– Freeze without pie filling for up to 2 months; thaw before adding topping.

Nutritional information (per serving, approximate)
– Calories: 450 kcal
– Fat: 28g
– Carbohydrates: 45g
– Protein: 5g
– Sugar: 35g