No bake blueberry cheesecake

This No-Bake Cheesecake is a creamy, decadent dessert that comes together quickly, and is super easy! Mix up the topping to be cherry, strawberry or apple!This No-Bake Cheesecake is a creamy, decadent dessert that comes together quickly, and is super easy! Mix up the topping to be cherry, strawberry or apple!I love super easy dessert recipes, especially ones that look like I spent way more time and effort than I actually did. Yup, I’m all about the lazy, especially in the summertime. It’s already hit the 100s here in Phoenix, and I have zero desire to heat up my house by using the oven.

Just a quick blast in a food processor to make the crust, a hand mixer to blend up the filling, and that’s IT! Chill it for a few hours then top with some blueberry filling. Slice it, and devour!

INGREDIENTS :

18 graham crackers whole
1/2 cup butter 1 stick, melted
8 oz cream cheese brought to room temperature
1 cup heavy cream
1 cup powdered sugar
1 tsp vanilla extract
1 ½ cups blueberry pie filling

DIRECTIONS:

Crush graham crackers in a food processor or blender until you have a fine crumb.
Pour melted butter into processor and pulse until incorporated with graham cracker crumbs.
Press the crumb mixture into the bottom and up the sides of a springform pan, making sure it’s firmly packed.
Refrigerate the crust while you prepare the rest of the cheesecake. This will chill the butter and help firm up the crust.
Combine cream cheese, cream, powdered sugar, and vanilla in a bowl.
Beat with a mixer until completely creamy and the mixture is stiff.
Pour cream cheese mixture into crust and spread until even.
Refrigerate at least two hours.
Top with blueberry pie filling.

No bake blueberry cheesecake

Recipe by Alexandra

0.0 from 0 votes

Course: All Word Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 18 18 graham crackers whole

• 1/2 cup 1/2 butter 1 stick, melted

• 8 oz 8 cream cheese brought to room temperature

• 1 cup 1 heavy cream

• 1 cup 1 powdered sugar

• 1 tsp 1 vanilla extract

• 1 1 ½ cups blueberry pie filling

Directions

• Crush graham crackers in a food processor or blender until you have a fine crumb.
• Pour melted butter into processor and pulse until incorporated with graham cracker crumbs.
• Press the crumb mixture into the bottom and up the sides of a springform pan, making sure it’s firmly packed.
• Refrigerate the crust while you prepare the rest of the cheesecake. This will chill the butter and help firm up the crust.
• Combine cream cheese, cream, powdered sugar, and vanilla in a bowl.
• Beat with a mixer until completely creamy and the mixture is stiff.
• Pour cream cheese mixture into crust and spread until even.
• Refrigerate at least two hours.
• Top with blueberry pie filling.

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