No Bake Blueberry Cheesecake
No Bake Blueberry Cheesecake with a graham cracker crust. An easy summer dessert recipe
Servings: 15 servings
For the Crust
- 1/2 cup butter melted
- 1/4 cup granulated sugar
- 2 cups graham cracker crumbs finely crushed
For the cheesecake
- 1 1/2 cup powdered sugar
- 11 ounces cream cheese softened
- 3 tablespoons milk
- 1 teaspoon vanilla
- 1 large container 16 ounces of Whipped Topping (or Homemade Sweetened Whipped Cream)
For the blueberry topping
- 1 recipe 2 cups homemade blueberry pie filling
Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 9 x 13 baking dish.
In a large bowl, beat together the powdered sugar, cream cheese, milk and vanilla until smooth. Carefully spread on top of the crust, being careful not to break it. Top with the whipped topping or homemade whipped cream.
Carefully spread on the blueberry pie filling. Chill for at least 6 hours before serving. Store in the refrigerator. Best eaten within a few days.
Serving: 1piece | Calories: 259kcal | Carbohydrates: 28g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 185mg | Sugar: 18g