No-bake blueberry cheesecake is perfect for those days when you just want to prepare a quick dessert. With only 25 minutes you could whip some up for your next gathering.
We guarantee there won’t be any leftovers!
Here’s how to make it yourself.
Ingredients:
For the graham cracker crust:
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3 cups of graham cracker crumbs
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1/2 cup butter, melted
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1/3 cup sugar
For the cheesecake:
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2 (8 ounce) packages cream cheese, softened
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1 cup confectioners sugar
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1 (8 ounces) container frozen whipped topping (Cool Whip), thawed
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2 teaspoons vanilla
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1 (21 ounces) can blueberry pie filling
Directions:
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Preheat oven to 350 degrees F.
Crust:
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Combine graham cracker crumbs, melted butter, and sugar in a food processor or a mixing bowl until well combined. Transfer to a 13″ x 9″ baking dish and press down firmly to form the crust. Bake until edges are golden brown, 10 to 12 minutes. Set aside to cool completely before filling.
Cheesecake:
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Use an electric mixer to beat together the cream cheese, sugar, and vanilla. Use a spoon to fold in the whipped topping and mix until well combined. Carefully spread cheesecake mixture over prepared crust.
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Spoon blueberry topping on top of filling, spreading out evenly. Cover and refrigerate for several hours or overnight. Slice into squares and serve.
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