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–+ servings

Easy Blueberry Cheesecake Dessert

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A no-fuss layered dessert featuring a buttery graham cracker crust, a light cream cheese filling, and a glossy blueberry pie topping—perfect for potlucks and weeknight dinners.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust
  • 18 sheets 18 full sheets (2 sleeves) graham crackers About 3 cups finely ground
  • ½ cup ½ cup unsalted butter, melted
  • ⅓ cup ⅓ cup granulated sugar
For the Filling
  • 16 ounces 16 ounces cream cheese, softened to room temperature
  • 1 cup 1 cup confectioners' (powdered) sugar Sifted to avoid clumps
  • 8 ounces 8 ounces frozen whipped topping (Cool Whip), thawed
  • 2 teaspoons 2 teaspoons vanilla extract
For the Topping
  • 21 ounces 21-ounce can blueberry pie filling

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Make the crust: In a bowl, combine finely ground graham crackers, melted butter, and granulated sugar. Stir until evenly moistened, then press the mixture firmly into the bottom of a 9×13-inch dish.
  3. Prepare the cheesecake filling: Beat softened cream cheese and confectioners’ sugar together until smooth. Scrape the bowl as needed.
  4. Fold in thawed whipped topping and vanilla with a spatula until the mixture is uniform and airy, then spread evenly over the prepared crust.
  5. Top with blueberry pie filling, spreading gently to maintain distinct layers.
  6. Chill in the refrigerator for a few hours or until set, then slice and serve chilled.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 5gFat: 15gSaturated Fat: 9gSodium: 250mgFiber: 1gSugar: 18g

Notes

For a nuttier crust, replace ½ cup of graham crumbs with finely chopped nuts. Use lower-fat cream cheese for fewer calories, or fresh fruit as a topping for variety. Store tightly covered in the refrigerator for up to 4–5 days.
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