There is one particular dessert that most people truly appreciate and when we see it on the menu, we will sometimes succumb to the desire to order a dessert. I’m talking about cheesecake and when it is done properly, there is nothing quite like it. Between the taste, which is fantastic, and the texture, it all comes together to form the perfect dessert or even a midnight snack.
Unfortunately, making the cheesecake has often required that we turn on the oven and heat up the home for up to a half hour or more. In addition, there can be a lot of preparation involved. That is about to change, however, thanks to this no bake blueberry cheesecake that is not only super simple to make, it is absolutely delicious. Throw this one together for a summer party or to wish it was summer when the weather is cold outside. You won’t regret it.
Ingredients:
For the graham cracker crust:
3 cups of graham cracker crumbs
1/2 cup butter, melted
1/3 cup sugar
For the cheesecake:
2 (8 ounce) packages cream cheese, softened
1 cup confectioners sugar
1 (8 ounce) container frozen whipped topping (Cool Whip), thawed
2 teaspoons vanilla
1 (21 ounce) can blueberry pie filling
Directions:
Preheat oven to 350 degrees F.
Crust:
Combine graham cracker crumbs, melted butter, and sugar in a food processor or a mixing bowl until well combined. Transfer to a 13″ x 9″ baking dish and press down firmly to form crust. Bake until edges are golden brown, 10 to 12 minutes. Set aside to cool completely before filling.
Cheesecake:
Use an electric mixer to beat together the cream cheese, sugar and vanilla. Use a spoon to fold in the whipped topping and mix until well combined. Carefully spread cheesecake mixture over prepared crust.
Spoon blueberry topping on top of filling, spreading out evenly. Cover and refrigerate for several hours or overnight. Slice into squares and serve.