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No Bake Blueberry Cheesecake
Course
Dessert
Cuisine
American
Keyword
no bake blueberry cheesecake
Prep Time
10
minutes
minutes
Cook Time
0
minutes
minutes
Chill time
3
hours
hours
Total Time
3
hours
hours
10
minutes
minutes
Servings
12
Calories
261
kcal
Author
April Woods
Ingredients
2
graham cracker crusts
16
ounces
cream cheese
softened
⅓
cup
granulated sugar
1
teaspoon
lemon juice
1
teaspoon
vanilla extract
8
ounces
whipped topping (like Cool Whip)
thawed
2
cans
blueberry pie filling (or about 4 cups homemade)
21 ounces, each
Instructions
With an electric mixer, beat together the cream cheese, sugar, vanilla and lemon juice until smooth.
Fold in the whipped topping until well incorporated.
Divide the mixture between two pie crusts, smoothing the tops with a spatula. Allow to chill for at least 3 hours.
Spread blueberry pie filling over chilled pies. Alternatively you can carefully spread the pie filling before chilling.
Notes
Makes 2 cheesecakes if using store bought graham cracker crust.
If you use a homemade graham cracker crust in a springform pan the recipe will make one large cheesecake.
If using homemade blueberry pie filling, make sure it is room temperature or cooler before spreading over cheesecake.
Calories are automatically generated. For best results calculate based on your exact ingredients.
Nutrition
Calories:
261
kcal