Excellent blueberry cheesecake dish that requires no baking. It is simple to prepare and presents well when eaten.
| Prep Time: | 15 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 16 |
| Yield: | 1 (9-inch) square dish |
Ingredients
- 1 ½ cups graham cracker crumbs
- 3 tablespoons white sugar
- ½ cup butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 cup white sugar
- 2 teaspoons vanilla extract
- ½ teaspoon lemon juice
- ¼ teaspoon salt
- 1 (8 ounce) tub frozen whipped topping, thawed
- 3 cups frozen blueberries
Instructions
- Stir together graham cracker crumbs and 3 tablespoons sugar in a medium bowl. Mix in melted butter until well combined. Sprinkle evenly into the bottom of a 9-inch square baking dish; pack down into a solid crust. Set aside.
- Beat together cream cheese and 1 cup sugar in a large bowl with an electric mixer until smooth. Mix in vanilla, lemon juice, and salt. Stir in whipped topping until well blended, then fold in frozen blueberries. Spoon into the prepared crust and spread evenly.
- Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.
Nutrition Facts
| Calories | 252 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 10 g |
| Sodium | 170 mg |
| Sugars | 23 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
No changes, it’s perfect
Made this delicious dessert several times and making again tonight. Very easy to make and my company love it.
This is the best summer dessert ever. I use whipped cream and half cup powdered sugar instead of regular sugar, seems to make it creamier and more fluffy.
This tastes terrific just as the recipe calls for. The only change I made was to scatter a hand full of blueberries on top.
Made this dessert for a dinner party and it was a hit! I followed the advice of other reviewers and cut the sugar in half for both the crust and the filling. I also increased the lemon juice to 1.5 tsp and made note to add the vanilla, which was left out of the instructions. I baked the crust in a 350 degrees oven for 10 minutes and let cool before adding the filling. The recipe calls for frozen blueberries. When mixed in to the filling it turns the mixture purple and doesn’t look like the photo, but it was fabulous all the same. I guess if using fresh fruit it should be frozen first in order to make the filling become more solid for cutting into squares. I would make this recipe again. Super easy and delicious!
Absolutely pure heaven in my mouth.
It’s a sloppy mess !!! The ingredients called for 2 teasp of vanilla but it wasn’t included in the directions-maybe it was too much liquid
This received rave reviews when I took it to a potluck. I did miss adding the vanilla as it was omitted in the directions, and the frozen blueberries turned the filling purple. (It was very hot the day I made it.) I will make it again, using fresh blueberries, less sugar, baking the crust for about 10 minutes to firm it, and freeze it since it was a little watery. This will be 5 stars with some minor tweaks.
Great recipe! Very similar to the cheesecake I grew up with, but I was looking for something with no sweetened condensed milk because of lactose intolerance. I used coconut whipped cream, and only used 1/4 cup sugar because I didn’t want to taste the sugar. Next time I might not use any sugar at all, as I don’t think it’s needed. I also used crushed chocolate flavored graham crackers to give it a little more flavor. I baked my crust for a few minutes so it would hold together, but this may have been a mistake because it stuck to the pan – almost needed a chisel to get it off. Last summer we picked 10 gallons of wild blueberries, so this was a delicious way to use some of them up.
Great way to use up extra berries. Very sweet though
I made this dish and it was wonderful. The blueberries really balance the sweetness of the other ingredients. Very yummy.
MAKE SURE CREAM CHEESE AND COOL WHIP ARE THAWED EASIER TO STIR IT ALL TOGETHER. WIFE LOVED IT!!
Simple & Delicious!
Choo Choo! Next stop… my thighs! But I dont even care! This recipe tastes so good and is so easy to make! I backed the sugar off a bit everytime I had to add it and it turned out very tasty and not too sweet!
Did not change a thing. So delicious! Will be sharing with friends and family, and will continue making often.
really good,made 2 cups of graham crackers and used 2- 8 oz.pkg of cream cheese, might make it 2 1/2 cups of crackers next time. also baked crackers for 8 mins at 350 degrees
My entire family loves this light refreshing dessert. I make it every year with my fresh blueberries. I do add a little more lemon & a 1/4 less sugar to the recipe for my personal taste. I have also used Splenda in place of sugar which is just as good. This is a keeper
I found this to be super easy to make and super easy to adjust to your own taste or ingredients. In my case I used frozen salmonberries from a few seasons before and pumpkin spice cream cheese I had in the back of my cheese drawer. Worked out great. I’ve made some graham cracker crusts before that didn’t stick well, but this one held firm really well and perhaps even too well in some spots and my worry about the frozen berries thawing into the dessert to make things soggy actually made the last helpings’ crusts the PERFECT consistency for my personal taste. Will definitely make again.
Really good! Small changes I made: I used half the sugar and 2-3 tsp of lemon juice. Thanks!
Excellent! I used fresh blueberries, about a carton and a half. Other than that, did not change anything. I will absolutely make it again.
This recipe was just what I was looking for. Something easy to make and to use up all the blueberries I just picked. I did make a few changes though. Instead of making the crust myself, I bought two premade graham cracker crusts. I also used two packages of cream cheese instead of just one. Same flavor, it just makes it easier to cut. All in all, it’s a very delicious dessert for summer.