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No-Bake Blueberry Cheesecake
  • 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)
  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