Description
A luscious layered dessert featuring a buttery graham cracker crust, creamy cheesecake filling, and sweet blueberry topping. Perfect for summer gatherings!
Ingredients
Scale
- Crust:
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 1/4 cup granulated sugar
- Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (Cool Whip), thawed
- Topping:
- 21 oz can blueberry pie filling
- 1 cup fresh blueberries (for garnish)
- 1 tbsp lemon zest (optional)
Instructions
- Crust: Mix graham crumbs, melted butter, and sugar. Press firmly into 9×13″ pan. Chill 15 minutes.
- Filling: Beat cream cheese until smooth. Add powdered sugar and vanilla, mixing well. Fold in whipped topping.
- Layer: Spread filling evenly over crust. Cover and refrigerate 2 hours.
- Top: Spread blueberry pie filling over chilled cheesecake layer. Garnish with fresh blueberries and lemon zest.
- Chill: Refrigerate at least 4 hours (preferably overnight) before serving.
Notes
- For individual servings: Layer in mason jars or dessert cups.
- Substitute strawberry or cherry pie filling for variation.
- Make ahead tip: Prepare up to 2 days in advance.
- For homemade blueberry topping: Simmer 3 cups blueberries with 1/4 cup sugar and 1 tbsp cornstarch until thickened.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg