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#120 – No Bake Blueberry Cheesecake

This post for no bake blueberry cheesecake marks a milestone of sorts for me. Post #120. My goal is to post 365 Days worth of easy recipes. I’m practically a third of the way there! Ok, fine. When I set out back in February of 2015 my intention was to post a recipe a day for a full year. Ha! Reality check. Not only is that next to impossible for a normal, healthy person… I figured I better find time to sleep and take care of myself. Then there was the whole bone marrow transplant thing. Kicking cancer’s ass is like a full time job in itself. After the year I’ve had, I’m going to pat myself on my back and celebrate (not only still being around to continue blogging and sharing my recipes) reaching the one third mark of my goal. Yippy!

My mom's No Bake Blueberry Cheese Cake. Light, fluffy and oh so delicious!! Not to mention easy. | 365 Days of Easy Recipes

My mom's No Bake Blueberry Cheese Cake. Light, fluffy and oh so delicious!! Not to mention easy. | 365 Days of Easy Recipes

So back to this delicious no bake blueberry cheesecake. The reason I even started this blog was because someone planted the seed of my writing a second cookbook. The picture of this cheesecake is what I used on the cover of my first cookbook. If that’s not reason enough to share this recipe, this was one of my favorite dessert recipes my mom used to make when I was growing up. Lots of great childhood memories are attached to this cake.

My mom’s version of this easy no bake cheesecake actually used cherry pie filling instead of blueberry as that was my dad’s favorite. When I met my husband, he said his mom used to make it with blueberries so now I make it with blueberries. Funny how wives who love their husbands can be so accommodating, isn’t it? It also shows how easily the flavors can be switched up to suit your personal preferences.

The store bought pie filling used on this no bake blueberry cheesecake can easily be replaced with fresh fruit or homemade blueberry sauce. Just make sure the homemade sauce is completely cooled down before spooning it over the light and fluffy cream cheese layer.

My mom's No Bake Blueberry Cheese Cake. Light, fluffy and oh so delicious!! Not to mention easy. | 365 Days of Easy Recipes

Another reason why this recipe is SO special to me, it is one of the recipes featured on a greeting card over at On A Sweet Note! I’m so excited. Working together with my son, I shared my photos with him to create a line of greeting cards featuring my homemade desserts. These cards are absolutely stunning (IMO) and include the recipe for the featured dessert on the back of the card. I’m so happy to support and mentor my son any way I can on this little entrepreneurial adventure of his. (Should he stick to just desserts or should he consider other recipes as well?? Would love your feedback)

My grandma's No Bake Blueberry Cheese Cake. Light, fluffy and oh so delicious!! Not to mention easy. | 365 Days of Easy Recipes

So, if anyone has any special events coming up that require a card… (wink, wink), the inside of the cards are left blank so you can customize them as you please.

Print

No-Bake Blueberry Cheesecake

Ingredients

  • 2 cups graham crumbs
  • 1/2 cup butter , melted
  • 1/4 cup white sugar
  • 12 oz cream cheese , softened
  • 1 cup whipping cream
  • 1/2 cup sugar
  • 2 tsp vanilla extract
  • 1 can blueberry pie filling
  • Fresh blueberries (optional)

Instructions

  1. Mix the graham crumbs, 1/2 cup of melted butter and white sugar together in a small bowl. Spread the crumb mixture in the bottom of a 9x17 inch cake pan and pack down with the back of a spoon. Set aside.
  2. In a medium bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla and beat until smooth. Pour in whipping cream and whip until filling thickens. Layer the cream cheese filling over top of the graham crumbs. Place in the fridge for at least 1 hour so the cream cheese mixture firms up.
  3. Once the cream cheese mixture is firm, spoon the blueberry pie filling on top. Add fresh blueberries if you wish. Cover with plastic wrap and store in the fridge until you are ready to eat

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Diana L.

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