Blueberry Cheesecake Dessert

Sweet dreams are made of this! You’ve gotta try this creamy blueberry cheesecake dessert! It whips up in just a few minutes and is completely delicious and addicting.

I love portable desserts that you can easily make in a 9×13 casserole dish ahead of time and take with you to any potluck or special occasion. This is a definite must-try crowd-pleasing idea!

In fact, this is such an easy idea, my ten-year-old basically made this by herself! I love that these ingredients are easy to find and can be tailored to your family’s tastes with different pie fillings like strawberry (or you could even use crushed pecans for a gluten-free nut crust!). Plus, if whipped topping isn’t your favorite, substitute with a few cups of homemade whipping cream instead!

Blueberry Cheesecake Dessert


For the Crust:

3 cups crushed graham cracker crumbs (or 2 sleeves of graham crackers, crushed)
3/4 cup butter, melted
1/3 cup granulated sugar

For the Filling:

2 - 8 oz. packages of cream cheese, softened
1 cup powdered sugar
2 teaspoons vanilla extract
2 tablespoons lemon juice
8 oz. whipped topping, thawed
21 oz. can of blueberry pie filling


Step 1: Preheat oven to 350 degrees.
Step 2: Mix graham cracker crumbs, sugar, and melted butter. (Note: I started with crumbs, but if you need to crush whole crackers in a food processor, do that step first.)
Step 3: Press the mixture evenly into the bottom of an ungreased 9x13 pan. Bake for 10-11 minutes.
Step 4: Remove crust from the oven and let cool.

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